Kitchen Management
Kitchen Management
KITCHEN MANAGEMENT
Course Duration:
4 days x 3.5 hours; All FRIDAYS of LEVEL 2 (for AM1/PM1 Section) or All Mondays of LEVEL 32 (for AM2/PM2 Section)
Course Fee:
P5,500 (Regular)
P5,000 (Global Academy Alumni)
Introduction:
This Management Module shall cover the basics of managing a professional kitchen brigade and of menu engineering and analysis. Thereafter, the sessions will involve guidelines in setting-up an industrial kitchen.
The course will also include a practical approach to recipe costing. Food costing (targets and computations) will also be taught.
Target Audience:
Global Academy students in the DPCA program
Course Outline
- I. Kitchen Management
- A. Equipment Requirements and Capabilities
- B. Manpower Requirements and Labor Costing
- C. Kitchen Ergonomics
- II. Menu Analysis and Engineering
- A. Menu Styles
- B. Menu Mix and Sales Performance
- C. Menu Design and Writing
- III. Recipe Costing and Food Cost Analysis
Theoretical Food Cost vs Actual Food Cost
Activities
- Lecture Classes
- Homework
- Written Exam (Finals)
- Project (Finals)
What do I learn/gain from this course?
- Knowledge in Kitchen Management despite inability to commit to full-time college/university studies
- The benefit of a practical education while infusing management guidelines
- Knowledge of guidelines for aspiring entrepreneurs and supervisors in the food industry
- Advance exposure and knowledge of adaptable practical lessons in kitchen management prior to employment
