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Delivered over 35 hours, this streamlined course introduces chefs, aspiring managers or entrepreneurs to the fundamental skills and knowledge required to lead and manage a successful kitchen or food business.
Participants will gain valuable insights into a range of elements that impact on the success of a food business, including: location; kitchen planning & layout, menu design & engineering; marketing, finance and staffing considerations.
This course will combine food safety and hygiene, a topic which is essential for ensuring restaurants and food businesses comply with the strict regulations set out under the HACCP (Hazard Analysis Critical Control Point) international food safety standards. Participants are eligible to receive a food safety hygiene certificate on successful completion of this component.
This modern course aims to get the best outcomes for participants by combining lecturesdelivered by industry practitioners, case studies and simulations. After each lecture, participants will engage in class discussions with the aim of applying the key concepts learned. An industry visit is also included in the course.
By the end of this course, participants will be able to:
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