This Course is designed to better understand the various important aspects of good Kitchen Management Practice with the aim to improve Food standards and avoid pitfalls. It is well suited for Professional Chefs, aspiring F & B Managers, Event Managers, Caterers and everyone who is involved in the Catering industry
Full 5 Day Course Programme Ksh 30,000
Individual Day programme Ksh 7,000 per session
Top Chefs Certificate will be awarded after the Course.
The correct application of the13 Cooking Methods including
Sous Vide cookery practically demonstrated at our Demonstration Kitchen.
Hygiene & Food Safety
With Hygiene and Food Safety ever more important this part of the course covers the major points of good Hygiene and Food Safety practices of any catering operation. It also covers Food Preservation.
Purchasing & Purchasing Control.
The objective of this Topic is to give participants a clear
understanding about the set up, objective, administration,
controls of the Purchasing Department and the role Chefs play together with the F & B departments involvement in the
In this subject we cover the Meal offer of various Catering establishments, the different types of Menus, Menu concept,
Menu frames, Menu writing rules, Modern Menu lay – out design, Menu Marketing etc.
Menu Costing & Pricing
This essential subject covers the General aspects of food costing, aspects of yields, Methodology of Recipe costing and Menu pricing :
– Standard Pricing
– Market Oriented Pricing
and Potential Versus Actual food cost.
Kitchen Cost Control
This part of the Course is geared towards understanding of all the various aspects of Cost Control in the Kitchen Operation by covering the topics, Food Cost Analysis, Food Production Control, Waste and Loss aspects in Food Preparation, Operating Costs, Sales & Budget Control, Manpower cost etc.
Payment Details →
Payments should strictly be made through the
Institute’s Bank accounts:
Account Name: Top Chefs Culinary Institute