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Kitchen Porter Essentials in Modern Restaurant Management

Master the essentials of modern kitchen portering and management with this comprehensive course. Learn kitchen operations, safety protocols, inventory management, menu planning, and more. Essential for aspiring kitchen managers and porters in the dynamic restaurant industry.

6 STUDENTS ENROLLED

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    Learning Outcomes

    Sneak Peek

    Course Overview

    “Kitchen Porter Essentials in Modern Restaurant Management” is a meticulously crafted course aimed at equipping you with the necessary skills to thrive in the fast-paced world of restaurant kitchen management

    This extensive course is divided into focused modules, each addressing a key area of kitchen management. It begins with a three-part introduction to kitchen management, providing a solid foundation in the fundamentals of kitchen operations.

    Next, explore the varied and rewarding career paths in kitchen management across three insightful modules. Understand the progression, roles, and responsibilities associated with becoming a kitchen manager.

    Inventory management is a pivotal skill for a kitchen porter, and this course offers comprehensive training in this area, ensuring you can manage kitchen stocks efficiently. Complementing this, you’ll learn about menu planning and pricing – essential for ensuring both customer satisfaction and profitability.

    The purchasing and procurement section will equip you with the skills to make informed decisions about buying ingredients and supplies. Following this, delve into the intricacies of food production, preparation, and service over three modules.

    Employee, conflict, and crisis management modules address the human aspect of kitchen operations, teaching you how to manage staff effectively and handle any conflicts or crises that may arise.

    The course concludes with strategic financial planning and marketing for food service. These modules a broader understanding of the financial and marketing aspects, which are crucial for the success of any food service operation.

    Whether you are starting your career in kitchen management or looking to enhance your skills, this course offers the knowledge and practical insights needed to succeed in the modern culinary world. Enrol now and take your first step towards becoming a proficient kitchen manager or porter.

    Course Description 

    This course is an excellent learning opportunity for those who are passionate about the topic and who are interested in a successful career within the relevant industry. Professionals currently working in this field who wish to brush up on their knowledge and advance their careers may also enrol in this program.   

    In the Kitchen Porter Essentials in Modern Restaurant Management Course, you will find a number of engaging, in-depth modules that will provide you with comprehensive theoretical knowledge that will enable you to succeed in your career. As proof of your completion, you will receive a free e-certificate from Learndrive.

    Using computers, tablets, smartphones, and other internet-enabled devices, you can access the course modules at your own pace. Invest in your professional development today and learn skills that will lead to your dream job. Become a career leader by taking this course online.

    What Do You Get With The Kitchen Porter Essentials in Modern Restaurant Management Course?

    • Courses Materials in bite-sized format for the most accessible learning experience
    • Exams that test and consolidate your understanding 
    • Free e-certificate after passing the course
    • Flexible study time and pace

    Course Design

    Students can access the course using any internet-connected device through our online learning platform. You may study at your own pace since there are no formal deadlines or teaching schedules.

    Certification

    The learners who pass the course will receive a Learndrive Certificate as a badge of accomplishment. The e-certificate is free of charge. There is a small fee, however, if you want a hard copy of your certificate.

    Who Is This Course For?

    The course is right for you if you already work in this industry or want to make the transition. This Kitchen Porter Essentials in Modern Restaurant Management Course is designed to enhance your expertise and improve your CV. 

    Requirements

    Students from all backgrounds are welcome to participate in the online training. There are no requirements for participation. The only prerequisite for studying this Kitchen Porter Essentials in Modern Restaurant Management Course is an interest in learning and a good grasp of English, mathematics, and computer skills.

     

     

    Course Instructor

    Theolearn Academy focuses on developing online courses covering a variety of topics such as personal development, management, health & care, business, marketing, hospitality, teaching, law, etc. 

    Theolearn Academy has years of experience developing well-organised, concise, and theoretically sound online courses. The mission of this organisation is to assist individuals in gaining the theoretical knowledge needed to excel in their careers.

    Accreditation

    This course is accredited by CPDQE. The demand for professionals to engage in Continuing Professional Development is escalating, irrespective of the industry, career stage, or job function. CPD serves as an impactful mechanism for skill enhancement, maintaining the relevance of academic credentials, and strategically advancing one’s career. 

    This CPDQE Certified Course will ensure that you have obtained the required CPD trainings for your professional development.

    Demo Certificate

    Course Curriculum

    Course Leucture
    Introduction to Kitchen Management – part 1 00:01:00
    Introduction to Kitchen Management – part 2 00:05:00
    Introduction to Kitchen Management – part 3 00:12:00
    Career As a Kitchen Manager – part 1 00:01:00
    Career As a Kitchen Manager – part 2 00:08:00
    Career As a Kitchen Manager – part 3 00:12:00
    Workplace Safety – part 1 00:01:00
    Workplace Safety – part 2 00:11:00
    Workplace Safety – part 3 00:09:00
    Cleaning and Sanitising – part 1 00:01:00
    Cleaning and Sanitising – part 2 00:08:00
    Cleaning and Sanitising – part 3 00:06:00
    Inventory Kitchen Management – part 1 00:01:00
    Inventory Kitchen Management – part 2 00:04:00
    Inventory Kitchen Management – part 3 00:07:00
    Menu Planning and Pricing – Part 1 00:01:00
    Menu Planning and Pricing – part 2 00:10:00
    Menu Planning and Pricing – part 3 00:10:00
    Purchasing and Procurement – Part 1 00:12:00
    Purchasing and Procurement – Part 2 00:01:00
    Purchasing and Procurement – Part 3 00:10:00
    Food Production, Preparation and Service – Part 1 00:01:00
    Food Production, Preparation and Service – Part 2 00:16:00
    Food Production, Preparation and Service – Part 3 00:06:00
    Hygiene Emergency Prohibition Notice – Part 1 00:01:00
    Hygiene Emergency Prohibition Notice – Part 2 00:11:00
    Hygiene Emergency Prohibition Notice – Part 3 00:07:00
    Contamination – Part 1 00:01:00
    Contamination – Part 2 00:05:00
    Contamination – Part 3 00:05:00
    Controlling Contamination – Part 1 00:01:00
    Controlling Contamination – Part 2 00:09:00
    Controlling Contamination – Part 3 00:08:00
    Hazard Control Measures and Registration – Part 1 00:01:00
    Hazard Control Measures and Registration – Part 2 00:10:00
    Hazard Control Measures and Registration – Part 3 00:05:00
    Handling Service Using Technology – Part 1 00:01:00
    Handling Service Using Technology – Part 2 00:08:00
    Handling Service Using Technology – Part 3 00:07:00
    Waste Disposal – Part 1 00:01:00
    Waste Disposal – Part 2 00:05:00
    Waste Disposal – Part 3 00:07:00
    Pest Management – part 1 00:01:00
    Pest Management – Part 2 00:05:00
    Pest Management – Part 3 00:06:00
    Employee Management – Part 1 00:01:00
    Employee Management – Part 2 00:08:00
    Employee Management – Part 3 00:08:00
    Conflict Management – Part 1 00:01:00
    Conflict Management – Part 2 00:08:00
    Conflict Management – Part 3 00:03:00
    Crisis Management and Emergency Preparedness – Part 1 00:01:00
    Crisis Management and Emergency Preparedness – Part 2 00:05:00
    Crisis Management and Emergency Preparedness – Part 3 00:05:00
    Strategic Financial Planning and Marketing for Food Service – Part 1 00:01:00
    Strategic Financial Planning and Marketing for Food Service – Part 2 00:10:00
    Strategic Financial Planning and Marketing for Food Service – Part 3 00:10:00

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    Choose Your Plan

    **Additional shipping charge will be added for international delivery outside UK
    TAKE THIS COURSE