Batch Cooking & Scalable Recipe Development
About This Course
This course is a competency-based program systematically designed to train individuals to manage operations and production levels in the kitchen in full alignment with the 'Production Operations' and 'Food and Beverage Production Management' skills. The curriculum trains learners to analyze actual kitchen production capacity and implement workflows to maintain output consistency across food and beverage operations. Participants will master how to align daily preparation tasks with kitchen production schedules, establish buffer stock levels to handle delivery or takeaway surges, and identify production processes prone to quality issues. By establishing standard operating procedures (SOPs) for volume scaling and resource assignment, this course bridges the gap between everyday cooking and professional food production management, ensuring kitchen operations remain efficient, safe, and cost-effective. Participants will leave the course empowered to manage the coordination and execution of production operations in kitchen settings.
What You'll Learn
• LO1. Set up kitchen workstations and layout flows to effectively manage operations and production levels during high-volume bulk preparation
• LO2. Coordinate cooking workflows according to fixed kitchen production schedules to maximize kitchen production capacity and reduce waiting times
• LO3. Adjust scaling methods for recipes to ensure product consistency and prevent quality issues when expanding food production volumes
• LO4. Use yield tracking and portion controls to monitor raw material usage, reduce food waste, and manage kitchen operations and production costs
• LO5. Implement cooling, labeling, and buffer stock management practices to ensure safe food and beverage production storage
Entry Requirements
Entry Requirements
- 1 year of working experience in F&B or manufacturing sector; and
- Workplace Literacy and Numeracy (WPLN) 4 or equivalent
*Learners without the right WPLN or equivalent qualifications can be accepted if they have at least 3 years of relevant working experience in RND and/or food manufacturing-related roles, subject to the MR’s approval.