Module #1 Introduction to Culinary Management Overview of the culinary industry, key concepts, and career paths in culinary management
Module #2 Food Safety and Sanitation Understanding foodborne illnesses, prevention strategies, and maintaining a safe food environment
Module #3 Kitchen Operations Management Organizing and managing kitchen staff, workflow, and equipment to maximize efficiency
Module #4 Menu Planning and Development Designing menus that meet customer needs, ensuring profitability, and staying trendy
Module #5 Food Cost Control and Inventory Management Managing food costs, inventory, and supply chain logistics to minimize waste and maximize profits
Module #6 Purchasing and Procurement Strategies Effective purchasing techniques, negotiating with suppliers, and building relationships
Module #7 Kitchen Design and Layout Designing a functional and efficient kitchen layout, including equipment selection and placement
Module #8 Human Resource Management in the Kitchen Recruiting, training, and retaining kitchen staff, including conflict resolution and team building
Module #9 Time Management and Scheduling Creating effective schedules, managing labor costs, and prioritizing tasks to meet deadlines
Module #10 Customer Service and Relations Providing exceptional customer service, handling complaints, and building customer loyalty
Module #11 Marketing and Promotions in the Culinary Industry Developing marketing strategies, creating promotions, and using social media to drive sales
Module #12 Financial Management in the Culinary Industry Understanding financial statements, budgeting, and cost control to ensure profitability
Module #13 Restaurant Layout and Design Designing a functional and aesthetically pleasing restaurant layout, including décor and ambiance
Module #14 Beverage Management Managing beverage operations, including wine lists, cocktails, and coffee programs
Module #15 Catering and Events Management Planning and executing successful catering events, including logistics and marketing
Module #16 Nutrition and Special Diets Understanding nutrition principles, special diets, and menu labeling regulations
Module #17 Food Allergies and Sensitivities Managing food allergies and sensitivities, including menu labeling and staff training
Module #18 Sustainability and Environmental Responsibility Implementing sustainable practices in the culinary industry, including waste reduction and energy efficiency
Module #19 Food and Beverage Trends Identifying and capitalizing on current and emerging trends in the culinary industry
Module #20 Entrepreneurship in the Culinary Industry Starting and running a successful culinary business, including business planning and financing
Module #21 Risk Management and Crisis Intervention Identifying and mitigating risks, including crisis management and emergency response planning
Module #22 Technology in the Culinary Industry Leveraging technology to improve operations, including point-of-sale systems and online ordering
Module #23 Supply Chain Management Managing supply chains, including sourcing, logistics, and distribution
Module #24 Wine and Beverage Pairing Understanding wine and beverage pairing principles, including wine list development and sommelier techniques
Module #25 Course Wrap-Up & Conclusion Planning next steps in Culinary Management career
