Code-1716 Diploma in Kitchen Management

About This Certification

A professional certification programme delivered through LAPT-accredited centres worldwide.

Course Curriculum

1 subjects • 6 chapters • 24 classes

Demo

6 chapters • 150 marks

Demo

Introduction to Kitchen Management 4 classes

Overview of Kitchen Management

Role of a Kitchen Manager

Kitchen Layout and Design

Safety and Sanitation Standards

Menu Planning and Development 4 classes

Understanding Menu Types

Factors Influencing Menu Design

Costing and Pricing Menu Items

Seasonal Menu Adjustments

Food Preparation Techniques 4 classes

Basic Cooking Methods

Knife Skills and Equipment Usage

Food Storage and Preservation

Recipe Development and Scaling

Inventory Management 4 classes

Understanding Inventory Systems

Stock Control Techniques

Ordering and Receiving Procedures

Waste Management and Reduction

Staff Management and Training 4 classes

Recruitment and Hiring Processes

Training and Development of Staff

Scheduling and Labor Management

Conflict Resolution in the Kitchen

Financial Management in the Kitchen 4 classes

Budgeting and Financial Planning

Understanding Food Cost Percentage

Profit and Loss Statements

Financial Reporting and Analysis

🎓

150 total marks
Hospitality Centres

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Code-1716 Diploma in Kitchen Management

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1716 Diploma in Kitchen Management

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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