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