Kitchen Management

INTAKE   ONGOING          

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

COURSE DETAILS

  • 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.
Cooking Methods  
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
process.
Menu Planning  
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.
20210901_193448 (1)
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.
20210901_194901
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.
Kitchen Cost Control

Payment Details      → 

  

Payments should strictly be made through the
Institute’s Bank accounts:
–  Paramount Universal Bank
        (Westlands Branch)
   Account No. 010002031429
–  Standard Chartered Bank
       (Westlands Rd. Branch)
   Account No. 010201119260

Account Name: Top Chefs Culinary Institute