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Culinary & Hospitality Operations Management

Culinary and Hospitality Operations Management

Combine Basic and Advanced Cook Levels, plus 600 hours in Front of House, event planning, and post-Covid industry experience. This program is over 84 weeks (1000 hours), readying you for diverse culinary and hospitality careers.

Culinary and Hospitality Operations Management

This program is the combination of Cook Basic Level 1 (Culinary Arts Level 1) and Cook Advanced Level 2 (Culinary Arts Level 2) programs. Additionally, you will get trained for 600 hours in Front of House (FOH), event planning and post-Covid industry specific Experience. Culinary and Hospitality Operation Management  program duration is of 1000 hours over 84 weeks and with this, you will get prepared for a wide range of careers in the culinary and hospitality industry.

Overview

The outline of the Culinary and Hospitality Operations Management program includes:

  • Sanitation, Safety and Equipment
  • Bake Theory
  • Basic Nutrition
  • Food, Beverage and Labour Cost
    Controls
  • Communication – Advanced
  • Calculations – Advanced
  • Food Theory – Advanced
  • Pastry, Desserts and Related Theory
  • Premises and Equipment
  • Equipment, Furnishings and
    Sanitation
  • Market Analysis
  • Culinary Techniques – Basic
  • Communications – Basic
  • Calculations – basic
  • Techniques of Baking
  • Culinary Techniques – Advanced
  • Cuisine – A La Carte
  • Fundamentals and History

Detailed Program Outline: Click To Download


This course will be in length of 1000 hours over 84 weeks

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Our graduates are prepared for entry level positions into the culinary field once they successfully complete Cook Basic Level 1 program and all of its requirements. Our chef-instructors prepare students for positions such as grade manager, saucier, catering chef, sauté chef & pastry chef.

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This program is the combination of Cook Basic Level 1 (Culinary Arts Level 1) and Cook Advanced Level 2 (Culinary Arts Level 2) programs. Additionally, you will get trained for 600 hours in Front of House (FOH), event planning and post-Covid industry specific Experience.

Learn more

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