MANAGEMENT MODULE for DIPLOMA IN PROFESSIONAL CULINARY ARTS
4 days x 3.5 hours; All FRIDAYS of LEVEL 2 (for AM1/PM1 Section) or All Mondays of LEVEL 32 (for AM2/PM2 Section)
P7,500 for outsiders & P5,500 for alumni
This Management Module shall cover the basics of managing a professional kitchen brigade, menu engineering & analysis then leading into the guidelines of setting-up an industrial kitchen. Furthermore, a practical approach to recipe costing as well as setting FOOD COST targets and computing actual food cost of an operation.
Students enrolled in our DPCA program will benefit from concise but practical sessions on kitchen management. Before entering the professional employment pool they can arm themselves with these simple management concepts.
- I. Kitchen Management
- A. Equipment Requirements and Capabilities
- B. Manpower Requirements and Costing of LABOR
- C. KITCHEN ERGONOMICS
- II. MENU Analysis and Engineering
- A. Menu styles
- B. Menu Mix and Sales Performance
- C. Menu Design and Writing
- III. RECIPE COSTING and FOOD COST Analysis
- A. Theoretical Food Cost vs ACTUAL Food Cost
- Lecture Classes;
- FINAL WRITTEN EXAM; and
- FINAL PROJECT
What do I learn/gain from this course?
- Students who are unable to commit to full-time college/university studies can benefit from this introductory class in management;
- Business schools are very much focused on many theoretical approaches but this module will have a more practical approach but still infusing management guidelines;
- Students that intend to run their own kitchens and become entrepreneurs or aspiring to become supervisors in the industry will benefit from this additional class the school is offering.