What management skills are taught in the Culinary Diploma?

The School places a strong emphasis on the “business of food”. Students are trained in essential management disciplines such as food cost control, purchasing management and facilities maintenance. You will learn to navigate the legal complexities of occupational health and safety while mastering the art of leadership and team planning. Additionally, the curriculum covers Food & Beverage service and front-of-house operations to provide a holistic view of how a kitchen interacts with the rest of a hospitality establishment. This ensures you can manage a profitable, efficient and compliant kitchen environment from day one. Learn about Kitchen Management