Food Production Management
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057436
S$530
Original: S$1,060
Save S$530
About This Course
This course aims to equip learners with the skills to manage a kitchen efficiently. Learners will acquire knowledge and skills in kitchen and resource management, purchasing cycles, and quality control Learners will also learn to manage staff matters such as staff assignment, coordinate outlet requirements, and manage production planning processes.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
* understand food production management process
* implement effective kitchen set-ups for new food production processes
* identify and determine purchasing cycles and raw materials flows in food production management
* identify manpower requirement and apply manpower deploy methods to meet varying production needs
* track and optimise resouce utilisation strategies
* Assess and apply new processes to optimise resorce utilisation
* understand food production management process
* implement effective kitchen set-ups for new food production processes
* identify and determine purchasing cycles and raw materials flows in food production management
* identify manpower requirement and apply manpower deploy methods to meet varying production needs
* track and optimise resouce utilisation strategies
* Assess and apply new processes to optimise resorce utilisation
Entry Requirements
Lower Secondary or equivalent
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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