Diploma in International Cookery & Culinary Arts

Course Contents:

1. Principles and function of catering management

2. Tools of management

3. Management of resources

4. Kitchen spaces

5. Storage spaces

6. Service areas

7. Classification of equipment

8. Selection of equipment

9. Equipment design, installation and operation

10. Purchasing equipment

11. Care and maintenance of equipment

12. Characteristics of food

13. Food purchase

14. Receiving and storage of food

15. Menu planning

16. Food production

17. Food service

18. Dishwashing

19. Financial management- definition and scope

20. Cost concepts

21. Cost control

22. Pricing

23. Book- keeping and accounting

24. Personnel management- development and policies

26. Employee facilities and benefits

27. Training and development

28. Hygiene and sanitation 29. Safety

30. Laws governing food service establishments

31. Catering through the nineties

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