Kitchen Operations Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Kitchen Operations




Total 178 training courses and degree programs available around the world.

Strategies for the Single Cook

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Move beyond eating frozen or takeout food by
learning to cook for one. Produce easy-to-make
recipes for small portions. Learn how to cook
scaled-down recipes and eliminate the boredom
of excessive leftovers.

Knife Skills 2

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Enhance knife skills with new and elaborate
knife cuts using the foundations acquired in
Hands on Knife Skills. Practice using a mandolin
safely. Explore knife cuts such as tourne
and lozenge.

Hands-on Knife Skills

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Learn how to properly use a variety of knives.
Practice standard cuts as well as more advanced
techniques. Learn to slice, dice and
chop in the safest and most efficient way.

Kitchen Basics

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Discover the ins and outs of how a kitchen
works. Learn to identify specific equipment
and the role it plays in daily operations. Prepare
a simple meal using learned information and
proper equipment.

Kitchen Operations (Certificate)

Course Format: Online / Virtual Classroom / Webinar
School/Trainer: Federation Training
Training Center(s)/Venue(s): Bairnsdale, Chadstone, Forestec, Lakes Entrance, Leongatha, Melbourne, Morwell, Sale, Yallourn, Australia
  V

In this course you will gain the practical skills needed to work in a commercial kitchen. You will learn food preparation and presentation as well as basic cooking methods to gain employment in this industry. Hospitality is a people orientated industry where you will have the opportunity to build an interesting and varied career in diverse workplaces from small cafes to five star resorts.

Qualifications and Recognition
Upon successful completion of this course students will be eligible to receive the Certificate II in Kitchen Operations.
Career Opportunities
Assistant Cook
Kitchen Hand
Catering Assistant
Cookery Apprentice
Sandwich Hand
Second Cook
Breakfast Cook
Short Order Cook
Fast Food Cook
Take-away Cook.

Opportunities for Further Study
Certificate III in Commercial Cookery
Certificate III in Catering Operations
Certificate IV in Hospitality
Certificate IV in Commercial Cookery
Diploma of Hospitality
Diploma of Events
Advanced Diploma ... [Read More]

Kitchen Services Level 2 (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

​&,#8364,A professional Hospitality and Catering qualification with a number of flexible units you will understand and demonstrate the importance of a professional and positive approach within the Hospitality and Catering Industry.

Course structure

A minimum total of 37 credits must be achieved to gain the qualification as follows:
•Group A - 10 credits
•Group B - 11 credits
•Group C - 16 credits

Unit ERH1 must be achieved by all learners undertaking the apprenticeship

Minimum Guided Learning Hours (GLH) are 309

Maximum Guided Learning Hours (GLH) are 323

Assessment

​You will be assessed through internally marked and externally moderated assignments.

Introduction to Culinary Skills Level 1 (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The 7138 Culinary Skills series is an in-depth and detailed qualification in professional cookery. The level 1 certificate is a starting point for anyone who is interested in pursuing a career as a professional chef. This programme focuses on using cooking methods with various ingredients to give you the basic core knowledge and understanding of the science of cookery.

You will work in the kitchens to supply all types of dishes to the Waterfront restaurant for Lunch, Dinner or even afternoon tea through skills sessions You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final tests to test your culinary skills.

You will develop your skills in the following areas of basic Larder and Patisserie.

These skills include:

•Prepare and cook food by boiling, poaching and steaming

•Prepare and cook food by stewing and braising

•Prepare and cook food by baking, roasting and grilling

•Prepare and cook food by deep frying and shal... [Read More]

Preparation and Cookery Level 1 NVQ

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V


The course is made up of 6 units, some of the food that you will be producing includes :
•Beer Battered Fish and Chips
•Lamb Pie, with Fondant Potato, Green Pea Puree and a Rich Red Wine Gravy
•Chelsea Buns and Hot Cross Buns
•Chargrilled Italian Vegetable Bake, with Parmesan Crust
•Chocolate Chip and Orange Baked Cheesecakes
•A range of freshly made Biscuits - Choc Chip, Gingernuts, Shortbread, and Fudge Brownie
•Apple Crumble to Bread and Butter Pudding.

Assessment

​You will have a portfolio which you will be assessed through, this will incorporate all your practical assessments, questions and answers, workbooks and evidence collected on work placement.

Professional Cookery Level 2 NVQ (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

Following on from the NVQ Level 1, the course focuses on developing professional cookery skills further. You will be working with various ingredients from Meat, Fish and Poultry to Patisserie and Bakery skills.

You will be required to complete regular practical assessments where the aim is to produce food to the standards set buy the lecturer for the Waterfront restaurant, This will enable you to build evidence for your portfolio. You will also be required to answer multiple choice and supplementary questions based on the preparation and cookery of food.

As part of the course you will also complete an NVQ level 2 in food and beverage service, serving customers a variety of food and beverage&,#146,s in the restaurant. All good Chefs must understand and appreciate how each area works.

Course structure

Units covered in the Professional Cookery
•Maintaining Food Safety
•Effective teamwork
•Maintain and handle knifes
•Maintain a safe and hygienic working environment
•Preparation and cookery of Basic Fish di... [Read More]

Kitchen Operations Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: University of Houston
Training Center(s)/Venue(s): Houston, United States

Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.

Knife Skills Workshop

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: The Restaurant School at Walnut Hill College
Training Center(s)/Venue(s): Philadelphia, United States

This one night class will help students to build confidence in using their knives in the kitchen. Master the proper techniques used by chefs to safely julienne, chop, slice, dice and mince ?along with many other skills.

Professional Cooking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: American River College
Training Center(s)/Venue(s): Sacramento, United States

This course presents the study of intermediate culinary techniques,
production standards, recipe analysis, presentation, stocks, sauces,
and major ingredients used in professional cooking. The laboratory
component includes use of equipment, skills development and time
management in the commercial kitchen.

Basic Kitchen Skills

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada

This course provides the student with kitchen terminology, weights and measures conversion, merchandising, recipe conversion, and receiving and storing inventory. Also included in the course are the introductions to the basic methods of cooking and baking. These topics are covered by lectures, assignments and tests.

Kitchen Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada
  V

In this course students learn to organize an efficiently and professionally-run kitchen. Students develop skills in
menu planning, food purchasing, receiving and inventory procedures and calculating costs and profits.

?Supervise others working in a variety of kitchen sections
?Produce an inventory to meet menu production requirements
?Plan production and preparation schedules to meet production requirements
?Perform basic inventory tasks including incoming and outgoing inventory, and record keeping
?Use basic food costing principles to plan inventory
?Practice professional etiquette in the kitchen
?Work in a safe and efficient manner at all times

Knife Skills in the Kitchen

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: University of the Fraser Valley Continuing Studies
Training Center(s)/Venue(s): Abbotsford, Chilliwack, Canada

Have you ever wondered how those people on TV chop food so fast and don’t cut up their fingers? Sign up for this class and learn how to properly handle and care for your knives. You will also learn different cuts and their applications.

Kitchen Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Selkirk College
Training Center(s)/Venue(s): Castlegar, Nelson, Trail, Canada

This course studies fundamental skills necessary to function competently in a kitchen. This hands-on course studies covers aspects of food preparation and safety considerations. During the course the students prepare lunch in the College cafeteria, learn how to create &,quot,eye appeal&,quot, in food preparation and prepare food for an evening event.

Kitchen Helper

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Northern Lights College
Training Center(s)/Venue(s): Dawson Creek, Canada
  V

Learning Outcomes:
- The student:
A. knows the employer&,#146,s expectations for appearance and tidiness
B. demonstrates the appropriate appearance including garment choice &, neatness/cleanliness requirements
- The student demonstrates the ability to interact positively with employer(s) and fellow workers
- The student reports for work on time ready to fulfill assigned duties
- The student demonstrates honesty and trustworthiness in all work/training activities
- The student demonstrates the ability to follow directions of the employer and those other employees who are expected to provide direction
- The student demonstrates the ability to receive goods and properly store them for use
- The student demonstrates respect for equipment, tools, dishes, cookware, and food resources
- The student demonstrates the ability to perceive what is needed, what needs doing, &, to take initiative within the boundaries of expected duties without being instructed to do so
- The student demonstrates the abi... [Read More]

Kitchen Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Lawrence College
Training Center(s)/Venue(s): Kingston, Canada
  V


This course is designed the help the student develop an understanding of basic kitchen management concepts. Classical and modern culinary terminology, culinary language, international cooking terminology and the history of culinary/feasting patterns and the development of the modern lodging and food service industry sectors. Students will also become familiar with managing human resources, materials and supplies and with the applicable laws/regulations that cover the industry sector with a particular focus on the CFIA, Health Boards and the LCBO and the AGCO. Learners will demonstrate and working knowledge for recipe yields and conversions and the use and development of standardized recipes. Learner will demonstrate a basic working knowledge of practices relating to the purchasing and receiving of hard and perishable goods, stock rotations and preparation of requisitions and par stock levels.

KITCHEN MANAGEMENT

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Clair College Continuing Education
Training Center(s)/Venue(s): Windsor, Canada
  V

Students will be exposed to basic culinary math fundamentals: fractions, percentages, ratios, conversions of recipes, yield calculations, portion costs, etc. Students will be introduced to kitchen management organization, menu styles, types of table service, and the appropriate maintenance of facilities and equipment. Students should have a basic knowledge of computer operations and typical software applications

Kitchen Operations

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Clair College
Training Center(s)/Venue(s): Windsor, Canada
  V

Food and beverage operations require a series of cost control systems and procedures in order to be successful. Students will learn how to use the systems and procedures that will aid in the control of all major expenses, including food cost, beverage cost and labour cost. Food, beverage and labour cost calculations will be taught through a series of formulas. Daily kitchen operations will be examined with an emphasis on current provincial labour and employment laws.

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