Are you looking for a Hospitality Operations – Kitchen Management program that offers Kitchen Management courses, which will allow you seamless entry to further education or direct preparation for the field? If so, you should consider applying for Centennial College’s undertaking, which takes just one year to complete. After completion of its Kitchen Management courses, students are equipped to enter the second year of Centennial’s two-year Food and Beverage Management program. If, however, students are looking to enter the field upon graduation, they may do so by applying for positions as Food Operations Managers. These professionals are responsible for planning work programs, staffing for cash food service, interviewing, hiring employees and training employees, reviewing inventory, requesting and purchasing food supplies, planning menus and price points, supervising operations, observing quality of service and more. In addition to an Ontario College Certificate, those who complete Kitchen Management courses also obtain the Smart Serve Program and the National Sanitation Training certificates.
But how does the Kitchen Management offering get students from novices to food operations management professionals? First and foremost, all Kitchen Management courses are very hands-on and the program ensures that practical practice is a large part of its teaching approach. For example, one day a week students have the opportunity to run a real kitchen at Centennial College’s on-campus living lab-restaurant called Horizons. This type of practical practice prepares students for this second semester Kitchen Management field placement. Field placement enables learners to better understand the dynamics of the industry, increases their knowledge of industry practices and provides a competitive advantage of experience in the job market.
In addition to much practical practice, students are prepared for the field through kitchen management courses that cover topics such as business practices in accounting, human resources and supervision, sanitation, hygiene and safety as well as quantity food preparation, practical supervision of food production, customer service, human resources and career planning, hospitality accounting, practical math, purchasing for the commercial kitchen and many others. Among the specific Kitchen Management courses offered are: Supervisory Practices for the Kitchen Manager (designed to give learners an opportunity to practice the skill set of a successful supervisor); Introduction to Hospitality Accounting students learn about basic cost control, basic revenue management, accounting principles and concepts); Quantity Food Production (emphasis is placed on technique, terminology, creativity, correct use of equipment, recipe and measurement analysis, and safe handling and storage procedures); and more.
Applicants to the Kitchen Management courses and Hospitality program, must posses at minimum an Ontario Secondary School Diploma or equivalent or be 19 years of age or older. Students must also have attended the compulsory English 12C or U or skills assessment or equivalent. It should be noted that possession of minimum admission requirements does not guarantee admission to the Kitchen Management courses.
But how does the Kitchen Management offering get students from novices to food operations management professionals? First and foremost, all Kitchen Management courses are very hands-on and the program ensures that practical practice is a large part of its teaching approach. For example, one day a week students have the opportunity to run a real kitchen at Centennial College’s on-campus living lab-restaurant called Horizons. This type of practical practice prepares students for this second semester Kitchen Management field placement. Field placement enables learners to better understand the dynamics of the industry, increases their knowledge of industry practices and provides a competitive advantage of experience in the job market.
In addition to much practical practice, students are prepared for the field through kitchen management courses that cover topics such as business practices in accounting, human resources and supervision, sanitation, hygiene and safety as well as quantity food preparation, practical supervision of food production, customer service, human resources and career planning, hospitality accounting, practical math, purchasing for the commercial kitchen and many others. Among the specific Kitchen Management courses offered are: Supervisory Practices for the Kitchen Manager (designed to give learners an opportunity to practice the skill set of a successful supervisor); Introduction to Hospitality Accounting students learn about basic cost control, basic revenue management, accounting principles and concepts); Quantity Food Production (emphasis is placed on technique, terminology, creativity, correct use of equipment, recipe and measurement analysis, and safe handling and storage procedures); and more.
Applicants to the Kitchen Management courses and Hospitality program, must posses at minimum an Ontario Secondary School Diploma or equivalent or be 19 years of age or older. Students must also have attended the compulsory English 12C or U or skills assessment or equivalent. It should be noted that possession of minimum admission requirements does not guarantee admission to the Kitchen Management courses.
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