Culinary Management

The course takes the participant to a new level in understanding the culinary business logic and working structure of the professional kitchen.

Course overview

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.

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

Course outline

This course includes the following tutorials and under each tutorial, there is a plethora of valuable and insightful video lessons:

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