Description:

The kitchen is the heart of any food service establishment. The efficiency of kitchen, will be an important determinant in the quality of service, controlling of costs, and profits. This module deals with various facets of effective kitchen management such as layout and  design, equipments, kitchen procedures, controls, staffing etc. that will help you to organise and manage your kitchen efficiently.

Who can take this Course:

• Chefs who are looking for managerial roles or are recently promoted in such role.
• Food service/ hospitality managers, for whom managing kitchen is one of the job responsibilities.
• Entrepreneurs setting up or owning their food service establishments.

 

Content/ Syllabus Overview:

• Organising the kitchen
• Kitchen areas, design and layout.
• Understanding kitchen equipments
• Kitchen Procedures: Purchasing, Receiving, Inventory levels, Issuing
• Food production controls
• Food Safety and Hygiene
• Kitchen safety and risk management
• Managing kitchen human resource