The course takes the participant to a new level in understanding the culinary business logic and working structure of the professional kitchen.

Course mode: Self-study

Course material: 43 videos, over 5 hours of video material including theoretical video lessons and practical 360° panorama video lessons on the daily operations of a chef working in a professional kitchen, 2 video interviews available also as podcasts, 8 quizzes. Estimated total study time 54 hours.

Targeted to: this is an introductory course to the fine art of Culinary Management that introduces how a professional kitchen should be managed as well as what life in the professional kitchen really is about. This course also serves well for people already working in a professional kitchen, who wish to broaden their skills and knowledge base.

Course overview

The course broadens the participant’s views on culinary management and demonstrates what is it like to work in the ever-evolving HoReCa industry. Once the participant is aware of the essentials of culinary management, he/she will have a better understanding of the position of a manager in a professional kitchen.

The participants are expected to watch all the video content under each module, acquaint themselves with additional materials provided, and then take the quizzes. The quiz can be taken 3 times and we recommend that participants watch the videos and practise until they feel they master the topic.

Course objectives

Upon successful completion of the course, the course participants will:

• gain insights into the ever-evolving HoReCa-industry
• understand kitchen management
• understand professional kitchen operations
• get acquainted with the variety of tasks of a head chef
• gain professional advice on how to pursue a career as a manager in a professional kitchen
• understand the basic cooking methods of professional kitchen
• work safely in a professional kitchen
• apply food safety measures when operating in a professional kitchen

Skills

Upon successful completion of the course, the course participants will be able to:

• explain the evolution of professional kitchens over the years
• understand the hierarchy of today’s professional kitchen
• create a team working in a professional kitchen
• develop menus and recipes with respect to seasons, diets, availability, and costs
• adopt a safe and hygienic way of working in a professional kitchen
• apply the basic cooking methods of a professional kitchen

Course outline

This course includes the following tutorials and under each tutorial, there is a plethora of valuable and insightful video lessons:

Tutorial 1. Professional kitchens – From past to present and Fast food to Fine dining

1.1 History of Professional kitchens

1.2 Hierarchy and working culture

1.3  Professional kitchens today

Tutorial 2. The HoReCa business – What and How

2.1 Customer service

2.2 Balancing between costs and profit

2.3 Pros and cons of the industry

Tutorial 3. Leadership and staff management – What does it take to be a good manager?

3.1 Creating a Team

3.2 The role of a Team leader in a multicultural environment

3.3 Communications

Tutorial 4. Product development

4.1 Innovating

4.2 Resources

4.3 Seasons and Trends – How to stay one step ahead?

4.4 Availability and Costs

4.5 Nutritional value and diets

4.6 Recipe development

4.7 Menu planning

4.8 Sustainability

Tutorial 5. Production planning

5.1 Process planning

5.2 Resourcing

5.3 Quality control

Tutorial 6. Safety in a professional kitchen

6.1 HACCP planning

6.2 Food safety

6.3 Working safety

Tutorial 7. Marketing and Sales

7.1 The role of a manager in marketing

7.2 The role of a manager in sales

7.3 Customer feedback and satisfaction

Tutorial 8. The career path of a head chef

8.1 My professional path to where I am today

8.2 How to succeed in the industry

8.3 How to proceed if you get interested in culinary management

Tutorial 9. A virtual tour in the professional kitchen by Sakari Ketolainen

9.1 Kitchen tour

9.2 Walk-in fridge

9.3 Simmering – Vegetable stock

9.4 Sautéing – Vegetable side dish

9.5 Boiling – Fish soup

9.6 Sauce Béarnaise

9.7 Grilling and Griddling Entrecote

9.8 Poaching, Steaming, and Broiling

9.9 Pan-frying – Pan-fried salmon

9.10 Restaurant VERSION Eatery & Garden – Business idea

9.11 Video interview with Henri Kotkavuori

9.12 Podcast with Henri Kotkavuori

9.13 Video interview with Alma Kallio

9.14 Podcast with Alma Kallio

Why start studying now?

Understanding the business logic of a professional kitchen and how it is run, are the essential components of future success. Understanding kitchen operations also facilitate your career boost into more demanding positions in hospitality. The course will open doors to new responsibilities and facilitate your journey from one position to the next. Do not waste a minute – start your new career today!

How do I purchase the course?

You may buy the course by adding it to the shopping cart on this page. You can pay with a credit card, bank transfer, or in-company purchases request for an invoice. You will receive an e-mail confirmation of your order. It contains all relevant data on your purchase.

If you’re ordering the course for multiple users, you will be contacted after your purchase. Credentials to each user will be sent via personal email after verification of your payment.

If you make a company purchase and wish to be billed, you will be contacted. You will receive your credentials to use the course upon payment of the bill. If you have any questions or inquiries, do contact us at online@haaga-helia.fi

How do I get access to the materials and for how long do I have to finish the course?

After we have verified your payment, you will be sent credentials for the log-in to the learning environment, where you will conduct your studies. In the learning environment, you will find all your study materials available for you for 6 months.

You may study at your own pace and return to study materials at any time you wish.

Welcome to the course!

Meet your course instructors