Only Eight Months of Training Required For Kitchen Leaders in Food Service
Posted by Jason White on Tuesday, March 18, 2014
Under: College Education
If you can stand the heat, then stay in the kitchen. Professionals in
the culinary arts understand how much stress and pressure takes place in
restaurants and the food service industry. It's more than hot skillets
turning up the heat, but hard work to reach quality and perfection while
balancing time and product output make up this fast-paced work
environment. Kitchen management is important in keeping the fort
together, and it can be taken through a program at Centennial College.
The Hospitality Operations - Kitchen Management (1806) program teaches
the foundations of a career in managing kitchen operations. In a short
time of eight months, students will gain relevant knowledge about the
food services, while practicing their leadership roles in the kitchen
through a field placement. Having the food service-specific skills are
important in this trade, and they can be developed through kitchen
management courses in Centennial College.
The curriculum consists of food service courses, kitchen-specific
courses, and some business and management courses geared towards the
hospitality industry. Kitchen managers need to understand the
organization in an operational level, so they need to know how to run a
food service company from the food production to the service outside
with the customers. However, they need to understand food service more
deeply, with the costs and supervisory practices. Additionally, students
will be prepared in the strategic level through the courses in
accounting, human resources and planning, and higher-level operation
courses.
Many industries envy the customer service practices that restaurants,
catering companies, and other food service firms operate. Customer
Service: A Modern Approach is a hospitality course in the Kitchen Management program
that infuses the customer service ideology to support internal and
external customers. Customers are more than the paying patrons who eat
and dine in the restaurants. They are also the people who work for the
restaurants, as well as the suppliers who help make kitchen operations
possible. Students will focus on the communications process and the
processes in creating customer loyalty, retention and satisfaction.
Throughout the program, students are supported by experienced faculty,
who are more than willing to give students extra time and attention when
required. Classes at Centennial are kept at small sizes, and the
professors are available for one-on-one help and mentorship. In
addition, the school provides a safe environment, where students can
work and flourish with their studies. These hospitality students have
state-of-the-art labs to gain some hands-on practice with their kitchen
skills, and a fully-operating service restaurant to hone their
leadership skills.
Upon achieving success with the industry-specific courses and
experiences, students will graduate with the competency in completing
basic kitchen tasks and managing the overall operations. In addition to
their Ontario College Certificate, they leave with the Smart Serve
certificate and the National Sanitation Training certificate, both which
are commonly required for workers in food services. Centennial's
hospitality program is built to give food service professionals the
right training, in academics and professional practice, so they can have
promising careers in the hospitality industry. Some career paths that
graduates have pursued included restaurant supervisor and managerial
positions in hotels and some of Canada's largest food service
restaurants.
In : College Education
Tags: kitchen management courses hospitality program hospitality course