Information on Post-Secondary Kitchen Management Training Program
The kitchen is the backbone of many hospitality businesses. So, how to run a kitchen efficiently and economically is a major skill that’s required for profitable business operations. This means that every hospitality business having an operational kitchen hires kitchen managers, in order to ensure maximum efficiency and effectiveness.
If you’re interested in building a rewarding career in kitchen management, this is probably the best time to do so. The job prospects will improve further in the coming years because of a boom in hotel industry. More and more privately owned and chain restaurants and hotels are coming up, resulting in increase in the demand for hospitality professionals. As kitchen is the engine room of the most such businesses, it’s the best time to build a career in kitchen management.
What Does a Kitchen Manager Do?
A kitchen manager is responsible for ensuring smooth running of a commercial kitchen, maintaining kitchen equipment, ensuring compliance to sanitation, safety and hygiene standards, overseeing quantity food production, controlling food, beverage and labour costs and purchasing for commercial kitchen. Sometimes, a kitchen manager is also responsible for employee scheduling, plating food whenever there is a staff shortage and supervising and motivating kitchen staff.
Becoming a Kitchen Manager
While there are no set educational standards for kitchen managers, those who aspire to build careers in organized sector need to have some basic hospitality education. As restaurants and hotels are geared towards continuous improvements in hygiene and customer service standards, they prefer hiring professionals who have completed a specialized education and have hands-on training.
In such a scenario, a hospitality program can help you gain the knowledge and skills required to seek entry-level jobs in this field. You will also gain hands-on training and earn required certifications in sanitation and customer service.
Centennial College’s one-year post secondary kitchen management course prepares you for a challenging yet rewarding career in food operations management in a commercial kitchen. You will learn a range of skill sets kitchen operations, inventory management, human resources management, supervision and hospitality accounting. The two-semester program combines theory, lab and practical.
In order to apply to a hospitality course in kitchen management, you will need secondary school diploma certificate or equivalent and scores of English Grade 12 C or University or equivalent. If you do not fulfill English language criteria, you will have to take an English skill assessment at the college.
As a graduate of this program, you will be able to:
– Monitor food operations of a commercial kitchen
– Manage inventory and control damages
– Control inventory and labour costs
– Develop cost-effective menu
– Implement appropriate kitchen practices
– Handle employee roaster
– Motivate kitchen staff to perform more efficiently
– Comply with the company and industry standards in safety, sanitation and hygiene
– Supervise quantity food production
The industry field placement will help you gain necessary industry exposure and relevant contacts that can be used as references in future. You also obtain Smart Serve and National Sanitation Training certifications. Apart from this, you are also eligible to articulate into the second year of college’s two-year restaurant and catering program.