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This course at a glance

Accredited by CPDQE

Establish foundational knowledge in kitchen management principles.

Implement effective workplace safety and sanitation practices.

Optimize inventory and procurement processes.

Craft menus and set prices strategically.

Employ technology for streamlined service and operations.

Stepping into the kitchen management arena requires more than culinary talent—it demands robust management skills, strategic planning, and operational knowledge. Our Kitchen Management course is tailored to impart these essentials and more.

You will start with an “Introduction to Kitchen Management,” setting a solid foundation for understanding the diverse roles a kitchen manager plays. “Career As a Kitchen Manager” will outline the professional pathways and growth opportunities within the field.

Modules on “Workplace Safety,” “Cleaning and Sanitising,” and “Hygiene Emergency Prohibition Notice” will equip you with critical knowledge to maintain a safe and hygienic kitchen environment. “Inventory Management” and “Purchasing and Procurement” modules will help you ensure that your kitchen operates efficiently, with the right supplies on hand when needed.

The creative aspect of kitchen management comes alive in “Menu Planning and Pricing,” guiding you through the process of creating delicious offerings that also contribute to the bottom line. “Food Production, Preparation and Service” focuses on the operational aspects of running a kitchen, ensuring quality and consistency in every dish served.

Understanding and preventing “Contamination” is crucial. The course addresses this with dedicated modules on controlling contaminants and implementing hazard control measures. “Handling Service Using Technology” will introduce you to modern tools that can enhance service delivery.

“Strategic Financial Planning and Marketing for Food Service” concludes the course by tying together financial acumen with marketing strategies to ensure your kitchen’s success in the competitive food service industry.

Step up to the plate and command your kitchen with expertise. Enroll now to begin your journey as a kitchen manager par excellence.

Accredited by

This course is CPDQE accredited, which serves as an impactful mechanism for skill enhancement.

Continuing Professional Development (CPD) stands as a crucial, widely acknowledged method that aids individuals, organisations, and entire industries in staying current with their skills and knowledge.

CPD not only facilitates the elevation of global standards and benchmarks, aligning with the growing forces of globalisation and consumer expectations but also transforms learning into a deliberate and proactive process. It motivates professionals to uphold a consistently high level of performance and demonstrates their unwavering commitment to a specific job role or profession.

Course Curriculum

Introduction to Kitchen Management – part 1

Introduction to Kitchen Management – part 2

Introduction to Kitchen Management – part 3

Career As a Kitchen Manager – part 1

Career As a Kitchen Manager – part 2

Career As a Kitchen Manager – part 3

Workplace Safety – part 1

Workplace Safety – part 2

Workplace Safety – part 3

Cleaning and Sanitising – part 1

Cleaning and Sanitising – part 2

Cleaning and Sanitising – part 3

Inventory Kitchen Management – part 1

Inventory Kitchen Management – part 2

Inventory Kitchen Management – part 3

Menu Planning and Pricing – Part 1

Menu Planning and Pricing – part 2

Menu Planning and Pricing – part 3

Purchasing and Procurement – Part 1

Purchasing and Procurement – Part 2

Purchasing and Procurement – Part 3

Food Production, Preparation and Service – Part 1

Food Production, Preparation and Service – Part 2

Food Production, Preparation and Service – Part 3

Hygiene Emergency Prohibition Notice – Part 1

Hygiene Emergency Prohibition Notice – Part 2

Hygiene Emergency Prohibition Notice – Part 3

Contamination – Part 1

Contamination – Part 2

Contamination – Part 3

Controlling Contamination – Part 1

Controlling Contamination – Part 2

Controlling Contamination – Part 3

Hazard Control Measures and Registration – Part 1

Hazard Control Measures and Registration – Part 2

Hazard Control Measures and Registration – Part 3

Handling Service Using Technology – Part 1

Handling Service Using Technology – Part 2

Handling Service Using Technology – Part 3

Waste Disposal – Part 1

Waste Disposal – Part 2

Waste Disposal – Part 3

Pest Management – part 1

Pest Management – Part 2

Pest Management – Part 3

Employee Management – Part 1

Employee Management – Part 2

Employee Management – Part 3

Conflict Management – Part 1

Conflict Management – Part 2

Conflict Management – Part 3

Crisis Management and Emergency Preparedness – Part 1

Crisis Management and Emergency Preparedness – Part 2

Crisis Management and Emergency Preparedness – Part 3

Strategic Financial Planning and Marketing for Food Service – Part 1

Strategic Financial Planning and Marketing for Food Service – Part 2

Strategic Financial Planning and Marketing for Food Service – Part 3

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Kitchen Management

By LearnDrive UK

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