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
25. Employee facilities and benefits
26. Training and development
27. Hygiene and sanitation  
28. Safety
29. Laws governing food service establishments
30. Catering through the nineties