Kitchen management has evolved to a much extent in past few years. Organized preparation, timely services, self-discipline, well-coordinated efforts by everyone involved and adherence to safety, quality and hygiene are central to kitchen management.
Gone are the days when food operations were just limited to quantity food production and supervising day-to-day kitchen operations. The food production and service business has evolved over decades, stirred by more demanding foodies. Employers nowadays are seeking professionals who can recognize the gap between the services offered and customer demands and make use of food science and art to fill it. While they also aspect professionals to ensure smooth operations in the kitchen, which is a hidden yet key aspect of customer service.
Canadian colleges have come up with specialized kitchen management courses to fulfill industry needs for professionals who understand these aspects of food service business and can contribute effectively. Here is information on how to build a career in this field.
Requirements for building a career in kitchen management or food operations
The minimum requirement to enter the world of work is to possess a post-secondary diploma in hospitality operations – kitchen management. Hands-on experience offers an added advantage and helps professionals seek high-paying jobs. Therefore, it is important for anyone looking to build a career in this field to have undergone a formal education and training in kitchen management.
What does a kitchen management – hospitality program cover?
A post-secondary hospitality program in kitchen management helps students in gaining knowledge and skills necessary to seek employment. They are introduced to food theory, supervisory practices for kitchen managers, quantity food production, customer service, human resources management, hospitality accounting, business communications, purchasing for commercial kitchen and principles of food, beverage and labour cost controls.
The one-year program also includes an industry field placement, which helps students put their learning into practice and gain hands-on experience.
How long does the program run?
The hospitality course in kitchen management typically runs for one year through two semesters. The focus is on helping students learn a range of skill sets including hands-on experience in kitchen management, business practices in accounting, human resources and supervision.
The program graduates can also apply their credits towards further studies and enroll directly into the second year of two-year restaurant and catering program.
What are the eligibility criteria to apply for this program?
In order to apply for a post-secondary program in kitchen management, students will need to submit secondary school diploma or equivalent and scores in English Grade 12 C or University or equivalent.
What are the employment opportunities after course completion?
Upon course completion, the graduates of this program can seek employment with restaurants, hotels, bars, pubs, cruise lines, or any other business that runs a kitchen. The graduates of this program demonstrate the ability to meet sanitation standards in the kitchen, oversee cooking process, purchase and manage inventory, supervise quantity food production, control labour costs, deal with conflicts among kitchen staff and ensure quick customer service.
Which is the best college in Toronto for kitchen management education?
Numerous colleges in Toronto offer post-secondary kitchen management courses. However, not all offer hands-on experience in real world settings, which is a necessary requirement to seek employment upon course completion. Centennial College is one of the most prestigious colleges in Toronto.
The college's kitchen management program offers students a unique opportunity to apply their theoretical knowledge to practice through an industry field placement. Moreover, the program includes additional certifications including the Smart Serve program and the National Sanitation Training certificate.
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