Culinary ManagementHaaga-Helia University of Applied Sciences Hotel, Restaurant and Tourism Management
Price upon request
The course broadens the participant’s views on culinary management and demonstrates what is it like to work in the ever-evolving HoReCa industry. Once the participant is aware of the essentials of culinary management, he/she will have a better understanding of the position of a manager in a professional kitchen. The participants are expected to watch all the video content under each module, acquaint themselves with additional materials provided, and then take the quizzes. The quiz can be taken 3 times and we recommend that participants watch the videos and practise until they feel they master the topic.
What you will learn
Course objectives Upon successful completion of the course, the course participants will: gain insights into the ever-evolving HoReCa-industry understand kitchen management understand professional kitchen operations get acquainted with the variety of tasks of a head chef gain professional advice on how to pursue a career as a manager in a professional kitchen understand the basic cooking methods of professional kitchen work safely in a professional kitchen apply food safety measures when operating in a professional kitchen Skills Upon successful completion of the course, the course participants will be able to: explain the evolution of professional kitchens over the years understand the hierarchy of today’s professional kitchen create a team working in a professional kitchen develop menus and recipes with respect to seasons, diets, availability, and costs adopt a safe and hygienic way of working in a professional kitchen apply the basic cooking methods of a professional kitchen
Who is the course for?
Course material: 43 videos, over 5 hours of video material including theoretical video lessons and practical 360° panorama video lessons on the daily operations of a chef working in a professional kitchen, 2 video interviews available also as podcasts, 8 quizzes. Estimated total study time 54 hours. Course outline: Tutorial 1. Professional kitchens – From past to present and Fast food to Fine dining Tutorial 2. The HoReCa business – What and How Tutorial 3. Leadership and staff management – What does it take to be a good manager? Tutorial 4. Product development Tutorial 5. Production planning Tutorial 6. Safety in a professional kitchen Tutorial 7. Marketing and Sales Tutorial 8. The career path of a head chef Tutorial 9. A virtual tour in the professional kitchen by Sakari Ketolainen