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A Word About:

Kitchen Management

Kitchen management includes the managing staff working in the kitchen, especially the head chef. The kitchen is the most important part of the business and the main reason customers patronize the restaurant.

Managing the kitchen staff helps to control food quality. As most commercial kitchens are a closed environment, the staff may become bored or tired from the work. Without proper management, this often results in an inconsistent food product.

Kitchen management involves most importantly, cost control and budgeting. Meeting KPI's are a must for a restaurant to survive.

Head chefs must instill and teach money management to apprentices. This is as important as teaching the art and skills of cookery.

Dumaguete Academy for Culinary Arts International

Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental

Mobile: +63-9173009708
Phone: +63 35-4224080

info@daca-international.com
www.daca-international.com

	Culinary Introduction
Code:	SC 400
Duration (hours):	10 hours in 2 days
Cost:	PHP 500 PER DAY

This course especially caters to all cooking and baking enthusiast who does not have any experience in Culinary Arts. It introduce all the basic methods of cooking and baking that will provides the student with kitchen terminology, weights and measures conversion, merchandising, recipe conversion on food costing, as well as the receiving and storing inventory.

	Kitchen Management
Code:	SC 410
Duration (hours):	30 hours in 5 days
Cost:	PHP 2,500 PER DAY

This course basically designed to all food service workers and food entrepreneur. The student is introduced to the Standard of Basic Kitchen management procedures including purchasing and receiving techniques, food costing, menu pricing, inventory, kitchen reports, and labour costing. It also includes the fundamentals of basic nutrition.

	HACCP Standards
Code:	SC 411
Duration (hours):	18 hours in 3 days
Cost:	PHP 1,000 PER DAY

The HACCP Standards course provides the student with an introduction to the principles of work safety, hygiene and health regulations. Fire safety, safe management operation and maintenance of kitchen equipment are stressed. Special emphasis is placed on personal hygiene and appearance.

	Kitchen Organisation
Code:	SC 412
Duration (hours):	30 hours in 5 days
Cost:	PHP 1,000 PER DAY

This course introduces the basic kitchen management from purchasing to dining. It also includes personnel management, basic accounting as well as the fundamentals of basic kitchen equipment and tools maintenance.

	Kitchen Mathematics
Code:	SC 412
Duration (hours):	30 hours in 5 days
Cost:	PHP 1,000 PER DAY

This course provides an introduction to the principles kitchen mathematics on basic food costing. It also provides instruction on calculating yield in percent, determining the costs, calculating the amount of an ingredient needed, using kitchen ratios, and converting between American and European metric measures.