The hospitality industry is growing exponentially, which is resulting in a significant growth in the demand for kitchen managers. A kitchen management course prepares students for rewarding careers in this field in just one year.

1. Information on Post-Secondary Kitchen Management
Training Program
The kitchen is the backbone of many hospitality businesses. So, how to
run a kitchen efficiently and economically is a major skill that’s required
for profitable business operations. This means that every hospitality
business having an operational kitchen hires kitchen managers, in order
to ensure maximum efficiency and effectiveness.
If you’re interested in building a rewarding career in kitchen
management, this is probably the best time to do so. The job prospects
will improve further in the coming years because of a boom in hotel
industry. More and more privately owned and chain restaurants and
hotels are coming up, resulting in increase in the demand for hospitality
professionals. As kitchen is the engine room of the most such businesses,
it’s the best time to build a career in kitchen management.
What Does a Kitchen Manager Do?
A kitchen manager is responsible for ensuring smooth running of a
commercial kitchen, maintaining kitchen equipment, ensuring compliance
to sanitation, safety and hygiene standards, overseeing quantity food
production, controlling food, beverage and labour costs and purchasing
for commercial kitchen. Sometimes, a kitchen manager is also responsible
for employee scheduling, plating food whenever there is a staff shortage
and supervising and motivating kitchen staff.
Becoming a Kitchen Manager
While there are no set educational standards for kitchen managers, those
who aspire to build careers in organized sector need to have some basic
hospitality education. As restaurants and hotels are geared towards
continuous improvements in hygiene and customer service standards,
they prefer hiring professionals who have completed a specialized
education and have hands-on training.
In such a scenario, a hospitality course in Toronto can help you gain
the knowledge and skills required to seek entry-level jobs in this field.
You will also gain hands-on training and earn required certifications in
sanitation and customer service.
Centennial College’s one-year post secondary kitchen management course
prepares you for a challenging yet rewarding career in food operations

2. management in a commercial kitchen. You will learn a range of skill sets
kitchen operations, inventory management, human resources
management, supervision and hospitality accounting. The two-semester
program combines theory, lab and practical.
Eligibility Criteria
In order to apply to a hospitality course in kitchen management, you will
need secondary school diploma certificate or equivalent and scores of
English Grade 12 C or University or equivalent. If you do not fulfill English
language criteria, you will have to take an English skill assessment at the
college.
Learning Outcomes
As a graduate of this program, you will be able to:
 Monitor food operations of a commercial kitchen
 Manage inventory and control damages
 Control inventory and labour costs
 Develop cost-effective menu
 Implement appropriate kitchen practices
 Handle employee roaster
 Motivate kitchen staff to perform more efficiently
 Comply with the company and industry standards in safety,
sanitation and hygiene
 Supervise quantity food production
The industry field placement will help you gain necessary industry
exposure and relevant contacts that can be used as references in future.
You also obtain Smart Serve and National Sanitation Training
certifications. Apart from this, you are also eligible to articulate into the
second year of college’s two-year restaurant and catering program.