January 16 & 175:30 to 7:30 p.m.
In this course students engage in operational scenarios focused on the financial and managerial aspects of a professional kitchen. On the financial side, students learn how to purchase products, store and control inventory, calculate recipe costs, recommend appropriate pricing, and calculate and control food and labour costs. On the managerial side, students develop quality assurance tools, determine basic staffing requirements, determine what constitutes appropriate work performance within the parameters of existing standards and expectations, articulate an approach to effective supervision and define the role and behavioral expectations of a kitchen supervisor or manager.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now