The curriculum is thorough and has been designed to provide students with all the skills they will require to succeed as a Household Manager in the 21st century. In addition, as a registered private career college under the Private Career Colleges Act, 2005, the Household Management Program is a Ministry-approved program and complies with government guidelines for vocational schools.
The 4-week Household Management Program is broken into 4 major segments:
In Segment 1 of the 4-week program, students learn about:
After surveying a brief history of Household Management, this class delves into the business aspects of Household Management beginning with abbreviations of the industry, employee vs. employer communications, managing household inventories, procedures, manuals, petty cash, and general best practices for a successful over-all household management structure. Students are introduced to the concept of the Family Office and how to liaise with one. Students will also be introduced to creating staff plans, drafting job descriptions, recruiting for household positions, employment and termination procedures, live-in vs. live-out protocols and employment laws and regulations.
The class will cover responding to different types of household emergencies, as well as understanding the components and workings of household security systems, how to correctly communicate with a security company and assess if they are doing a good job for your household. Students will also be introduced to the management of common household security issues like employee theft, burglary, trespassing, fire, gas leaks, etc.
This class teaches students the elements of First Aid, Heart Saver, AED. Students will learn how to perform treatments for minor burns and cuts as well as how to respond to instances of potential heart attack or stroke. Students will also know how to administer CPR by the end of this 1-day class.
Students will learn the terminology and typical components of a luxury residence’s mechanical system. The intent is to provide students with the terminology that will assist them as they communicate with mechanical system vendors like plumbers, electricians, roofers, HVAC companies, etc. Students will also be introduced to the important principle, cost savings and techniques of Preventive Maintenance and be introduced to smart home technology.
In Segment 2 of the 4-week program, students learn about:
A professional Butler teaches Butler traits, code of ethics and then traditional items such as ironing a newspaper, answering the door, and setting and serving tea trays. Students will be taught the importance of anticipatory service and correct body language for entering and leaving a room. Students will learn how to welcome and announce guests, answer the front door as well as the telephone.
In this intensive course, students learn the difference between Etiquette and Protocol, the Order of Precedence and its applications, an introduction to the history of Etiquette & Protocol and how to make introductions (including cross-cultural.) Students also practice various forms of correspondence and learn about the essential components of an invitation and how they should be interpreted. Finally, students learn the application of Etiquette and Protocol in such various situations as births, weddings and funerals.
This very hands-on class introduces students to different types of utensils, serving pieces, cutlery, china and glassware, and proceeds to table setting, table space calculation using a butler stick and the various international styles of table setting. Students are taught napkin folding as well as learning about the Order of Service chart. Finally, students learn service styles including but not limited to British, French, Russian, Asian and family style.
Students will learn about the role and function (both current and historical) of the Valet. The difference between a Butler and Valet is explained. Valet skills such as shoe polishing, packing and unpacking of suitcases, tying different knot styles and jewelry cleaning are taught. Students will learn the checklist that they should follow when returning garments to the wardrobe.
Students learn the elements of executing an event from beginning to end. This includes the management of RSVP lists and the ability to order rentals, wait staff, flowers and food in sufficient quantities according to industry standard metrics. Students also learn how to plan a menu with a principal, caterer or private chef.
In Segment 3 of the 3-week program, students learn about
This class explores the theory and best practices of Housekeeping in a luxury home. It is also a heavily hands-on class where students have ample opportunity to practice the skills they are being taught. Students learn about the potentially damaging effects of light, temperature and dust and are introduced to cleaning products (commercial, home-made and green) as well as cleaning tools. Students learn the steps for cleaning a room as well as how to sanitize rooms like the kitchen and bathroom. They also are instructed on how to zone a home as well as clean and maintain surfaces like marble, granite, slate, laminate, wood and man-made surfaces like Corian®.
As with Housekeeping this class combines theoretical elements with hands-on practice. Students learn about best practices for household laundry including the laundry symbol chart and are introduced to laundry products (commercial, home-made and green), tools and machines. Students learn how to prepare clothes for laundry, to pre-treat various fabrics for different stains and to systematize the tracking of dry cleaning. Students learn how to hand wash, steam a suit or dress, use a rotary iron for napkins and bed linen, and use a hand iron on a variety of fabrics. The objective is to provide the House Manager with sufficient skills to manage the laundry department, hire and train a Laundress, and fill in if required.
In this class students are taught how to manage a fine wardrobe. Organizational principles of type, colour and fabric are taught, as is seasonal rotation of clothing that includes best storage practices for furs, fine woolens and other fabrics. Wrinkle-free packing techniques are taught, as is the checklist of what to do when unpacking. Students also learn basic sewing skills to assist their employer in a pinch.
In Segment 4 of the 4-week program, students learn about
The morning segment of the class focuses on cigars, how they are stored, how humidors work and should be cleaned. Students also learn how to recognize common pests like cigar beetles and what to do in the event of an infestation. In the afternoon students receive a brief history of coffee and learn about different varietals. Students learn different techniques for roasting, grinding and brewing and are taught how to prepare various styles of coffee like cappuccino, caffé latte, espresso as well as brewed and pressed coffee.
A prominent Toronto florist teaches students what to look for when purchasing flowers at the market as well as how to prepare flowers and then arrange them according to simple, easy-to-grasp rules and techniques. Students will also learn how to check if a plant needs to be watered and how to detect early warning signs of a sick indoor plant.
A Private Chef, with experience working in some of the world’s best restaurants and private households, teaches students basic cooking skills that can be used on the “Chef’s Day Off.” Grilling techniques, attractive plating styles, preparation of marinades and vinaigrettes are taught so students will have recipes to delight their employers. Students also learn how to choose the best meats, fish and produce at the market.
A Certified Sommelier introduces students to the world of wine and champagne. Students receive a brief history of both and are introduced to common varietals. Students are instructed on the five basic steps of tasting wine: colour, swirl, smell, taste and savour. Students will also know how to serve, pour and decant wine after taking this fun, hands-on class. The class ends with students learning the principles of mixology including how to mix basic cocktails and how to set up a standard bar.