Kitchen Management Courses Prepare You For Industry or Further Education
Are you looking for a Hospitality Operations – Kitchen Management program that offers Kitchen Management courses,
which will allow you seamless entry to further education or direct
preparation for the field? If so, you should consider applying for
Centennial College’s undertaking, which takes just one year to complete.
After completion of its Kitchen Management courses, students are
equipped to enter the second year of Centennial’s two-year Food and
Beverage Management program. If, however, students are looking to enter
the field upon graduation, they may do so by applying for positions as
Food Operations Managers. These professionals are responsible for
planning work programs, staffing for cash food service, interviewing,
hiring employees and training employees, reviewing inventory, requesting
and purchasing food supplies, planning menus and price points,
supervising operations, observing quality of service and more. In
addition to an Ontario College Certificate, those who complete Kitchen
Management courses also obtain the Smart Serve Program and the National
Sanitation Training certificates.
But how does the Kitchen
Management offering get students from novices to food operations
management professionals? First and foremost, all Kitchen Management
courses are very hands-on and the program ensures that practical
practice is a large part of its teaching approach. For example, one day a
week students have the opportunity to run a real kitchen at Centennial
College’s on-campus living lab-restaurant called Horizons. This type of
practical practice prepares students for this second semester Kitchen
Management field placement. Field placement enables learners to better
understand the dynamics of the industry, increases their knowledge of
industry practices and provides a competitive advantage of experience in
the job market.
In addition to much practical practice, students
are prepared for the field through kitchen management courses that
cover topics such as business practices in accounting, human resources
and supervision, sanitation, hygiene and safety as well as quantity food
preparation, practical supervision of food production, customer
service, human resources and career planning, hospitality accounting,
practical math, purchasing for the commercial kitchen and many others.
Among the specific Kitchen Management courses offered are: Supervisory
Practices for the Kitchen Manager (designed to give learners an
opportunity to practice the skill set of a successful supervisor);
Introduction to Hospitality Accounting students learn about basic cost
control, basic revenue management, accounting principles and concepts);
Quantity Food Production (emphasis is placed on technique, terminology,
creativity, correct use of equipment, recipe and measurement analysis,
and safe handling and storage procedures); and more.
Applicants to the Kitchen Management courses and Hospitality program,
must posses at minimum an Ontario Secondary School Diploma or
equivalent or be 19 years of age or older. Students must also have
attended the compulsory English 12C or U or skills assessment or
equivalent. It should be noted that possession of minimum admission
requirements does not guarantee admission to the Kitchen Management
courses.