Leads to certification
Certification / Supervisory
Associate Diploma in Culinary Operations
The eHotelier Associate Diploma in Culinary Operations delivers the skills and knowledge required to succeed as a professional in a Culinary Operations role.
The certification is delivered through online training courses and supported by professional mentoring. Courses consist of the core competencies of Culinary Operations and four elective topics covering key skill areas, general knowledge and associated soft skills.
This Associate Diploma requires completing a case study located in this course.
Curriculum content
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Organising a commercial kitchen to operate smoothly requires a thorough understanding of the components of the catering control cycle and how each part has to be understood, planned and executed. Having this understanding will help you to ensure consistency and meet allocated budgets. The challenge is to ensure the highest standard of product and service while minimising costs and maximising efficiency. This course will help you learn about the processes of coordinating food production in commercial kitchens. You will receive the skills and knowledge required to coordinate food production in commercial kitchens. You will need these skills to coordinate food production in commercial kitchens and to use appropriate equipment, cookery, and food storage methods. Learning Outcomes: Plan food production requirements - Determine food production requirements. - Choose food production processes to ensure nutritional value, quality and structure of foods. - Select the appropriate in-house food production system to meet food production requirements. - Select and collate standard recipes for use by food production personnel. - Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. - Develop food preparation lists for the use of food production personnel. Organise availability of supplies for food production period - Calculate the required food supplies for the food production period. - Check stores for availability and quantity of required stocks. - Order or purchase additional stock. Coordinate kitchen operations - Supervise food production processes to ensure food safety. - Oversee and adjust kitchen work flow to maximise teamwork and efficiency. - Control the production sequence of food items to enable smooth work flow and minimise delays. Monitor the quality of kitchen outputs - Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items. - Check that items match recipes and menu descriptions. - Ensure that food items are of consistent quality and meet organisational standards. - Conduct final check on food items before they are served, stored or despatched from the kitchen. - Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards. - Supervise the safe storage of food.
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Welcome to the course "Plan and Cost Basic Menus”. This course is designed to provide chefs with the knowledge and skills to create and cost basic restaurant menus. Menu planning is a critical aspect of the hospitality industry, and it requires a deep understanding of ingredients, flavour combinations, and culinary techniques. The goal of menu planning is to offer guests a wide variety of dishes that are not only delicious but also visually appealing and well-balanced. Moreover, menu cost is a crucial factor for any restaurant, especially hotel restaurants catering to a broad customer base. Chefs must consider the cost of ingredients, labour, and overheads while pricing their menus. Therefore, balancing the cost and quality of ingredients while creating a profitable and appealing menu to their guests. By the end of this course, you will be able to create a balanced menu that appeals to a diverse customer base while maintaining profitability for your restaurant. Learning Objectives: Identify customer preferences. - Identify current customer profile for the food business. - Analyse food preferences of customer base. Plan menus - Generate a range of ideas for menus for dishes or food production ranges, assess their merits, and discuss with relevant personnel. - Choose menu items to meet customer preferences. - Identify organisational service style and cuisine, and develop suitable menus. - Include balanced variety of dishes or food production items for the style of service and cuisine. Cost menus - Itemise proposed components of included dishes or food production items. - Calculate portion yields and costs from raw ingredients. - Assess the cost-effectiveness of proposed dishes or food production items and choose menu items that provide high yield. - Price menu items to ensure maximum profitability. Write menu content - Write menus using words that appeal to the customer base and fit with the business service style. - Use correct names for the style of cuisine. - Use descriptive writing to promote the sale of menu items. Evaluate menu success - Seek ongoing feedback from customers and others and use it to improve menu performance. - Assess the success of menus against customer satisfaction and sales data. - Adjust menus based on feedback and profitability.
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Welcome to the online course "Work Effectively with Others"! This course is designed to equip you with the essential skills and strategies needed to excel in collaborating and communicating with your colleagues in the dynamic world of hospitality. In this course, we will explore various aspects of working effectively with others. We will delve into the importance of valuing differences in values and beliefs within your team, and how this can foster creativity, innovation, and an inclusive workplace culture. You will discover practical strategies that can be applied across different hotel departments to achieve these goals. Identifying and Addressing Workplace Issues will guide you in recognizing and addressing potential team issues, problems, and conflicts. You will gain insights into common workplace challenges and learn how to proactively identify early signs and symptoms, ensuring a harmonious and productive work environment. Strategies for Effective Issue Resolution: we will focus on mastering the art of active listening and empathy. These skills are essential for resolving issues, maintaining positive team dynamics, and creating a supportive work environment. You will learn techniques to improve your active listening abilities, cultivate empathy, and build trust during issue resolution. So, prepare to enhance your skills, broaden your perspectives, and develop the mindset needed to work effectively with others in the vibrant hospitality industry. Learning Outcomes: Improve workgroup processes Support team members to meet workgroup goals Contribute to workgroup goals and tasks according to organisational requirements Share work-related information with the workgroup according to organisational policies and procedures Plan strategies for team performance improvement with workgroup Resolve issues, problems and conflict Identify advantages of differences in values and beliefs between workgroup members Respond to any linguistic and cultural differences in communication styles according to legislation, organisational policies and procedures and ethical standards Identify potential workgroup issues, problems and conflicts encountered in the workplace Seek assistance from supervisor to address problems and conflicts that arise Suggest possible ways of dealing with identified workplace issues Deal effectively with issues, problems and conflict Respect differences in personal values and beliefs and their importance in developing relationships. Identify any linguistic and cultural differences in communication styles and respond appropriately. Identify issues, problems and conflicts encountered in the workplace. Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.
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Welcome to our comprehensive course on developing recipes for special dietary requirements. Throughout this program, we will explore the fundamental elements necessary to create recipes tailored to specific dietary requirements, emphasizing the vital role of understanding nutritional needs and the legal implications of disregarding dietary restrictions. We will delve into the nuanced dietary constraints faced by various customer groups, ranging from lifestyle, medical, and religious dietary restrictions to the significance of catering to individuals following vegetarian, vegan, or gluten-free diets. In addition, we will emphasize the importance of adhering to dietary advice provided by professionals and acknowledge the implications of disregarding dietary requirements, both in terms of health and potential legal repercussions. Moreover, we will thoroughly explore the components of a balanced diet, including essential nutrients, their functions, and sources, providing a comprehensive understanding of the nutritional elements crucial for creating recipes that meet diverse dietary needs. Learning Outcomes: Identify recipe requirements - Identify lifestyle, medical or religious recipe requirements of different customer groups. - Follow dietary advice provided by other professionals where relevant. - Identify key health and legal consequences of ignoring special dietary requirements of customers. Develop recipes for special diets - Select a variety of suitable foods and recipes to meet specific requirements. - Identify appropriate combinations of food to meet macro- and micro-nutrient requirements. - Develop recipes that balance nutritional requirements and variety. - Recommend food preparation, cooking and storage methods to maximise the nutritional value of food. Cost and document special recipes - Calculate expenditure items to determine the production costs of recipes. - Calculate portion yields and costs from ingredients. - Assess the cost-effectiveness of proposed dishes against budgetary constraints. Monitor suitability of special recipes - Use feedback from customers and others to determine the suitability of recipes. - Analyse the suitability of recipes against dietary goals, nutritional requirements and customer needs. - Adjust recipes based on feedback and suitability.
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As a hotel manager, you know that the quality of your food and beverage offerings can make or break your hotel's reputation. Not only do well-designed menus satisfy guests' tastes and preferences, but they also significantly impact profitability and team members well-being. This course will equip you with the tools and knowledge to design and cost menus that align with your hotel's brand and delight your guests, all while controlling costs and maximising profits. Well-designed menus can boost profitability by increasing sales, reducing waste, and improving cost control. They can also enhance guest satisfaction by offering diverse, high-quality food and beverage options that reflect local culture and global trends. At the same time, they can improve team members' well-being by creating a positive work environment, fostering creativity and job satisfaction, and improving retention rates. In this course, we will explore a range of best practices for menu design and costing, including menu engineering, ingredient sourcing, pricing strategies, and portion control. You will learn how to design menus that cater to your guests' preferences while optimising revenue and controlling costs. You will also learn how to manage food and beverage inventory, reduce waste, and promote sustainability. Learning Outcomes: Evaluate market trends and identify target markets. - Identify current customer market based on past and current sales performance. - Analyse current customer profile and food service preferences. - Source information on current and emerging food service trends and customer preferences. - Evaluate market trends for relevance to organisational service style and cuisine. - Identify target markets based on the nature, style and location of the operation. Develop menus - Evaluate food service preferences of target markets and create menus to meet market needs and preferences. - Develop menus to provide a balanced variety of dishes for the style of cuisine. - Sequence menu items according to menu requirements. - Analyse operational constraints when designing menus. Cost menus for profitability - Itemise proposed components of the included dishes. - Calculate portion yields and costs of ingredients. - Determine net production costs of menu items. - Determine the required profit margin and calculate the selling price to ensure maximum profitability. - Assess the cost-effectiveness and profitability of proposed dishes to form a menu with a balanced yield. - Make reasonable cost adjustments to ensure price-competitive menus. Write menu content - Write menus using terminology appropriate for the market and organisational service style. - Follow required menu item naming conventions for the style of cuisine. - Present sequence of service on printed menus for ease of customer reading. - Use accurate and innovative descriptions that promote the sale of menu items.
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The food safety program is an essential part of any business. This course will teach you the skills to create, implement and evaluate your own programs so that they can be tailored for success within all stages in a production process - including receipt until disposal! It's perfect if you have a small kitchen space or just started preparing meals there recently too because this course requires the ability to determine requirements specific only to your needs as well as prepare policies/procedures others might follow when working alongside them. This course is applicable to restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition, and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering. Food safety programs are most commonly based on the hazard analysis and critical control points (HACCP) method, but this course can apply to other food-related systems. The course is designed for senior managers who work on their own and make strategic decisions about establishing risk control systems. This could include chefs, kitchen managers, or catering executives in charge of fast food stores, as well as small business eateries.
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This course teaches you how to plan catering for events or functions. You'll need the ability to identify the purpose and scope of an event as well as prepare proposals that meet customer requirements while finalizing operational plans. However, this course doesn't cover food preparation. The course applies to catering for any event in the cultural, community, hospitality, sporting, tourism and event industries. It applies to catering and event personnel who operate independently or with limited guidance from others. This course is relevant to a caterer or other cookery specialist involved in event catering and non-catering specialists, including event, function and banquet coordinators.
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This course shows how to measure, support and find opportunities for sustainable work practices. The lessons are applicable to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions. These individuals work in an environmentally sustainable manner within the scope of competency, authority, and own level of responsibility.
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In today's dynamic and ever-evolving hospitality landscape, continuous improvement is key to staying ahead of the curve. That's why our course goes beyond the basics, providing you with a deep dive into the intricacies of roster management, operational efficiency, and customer service excellence. Our course covers everything from developing staff rosters according to industrial agreements and wage budgets to maximizing operational efficiency and delivering exceptional customer service. You'll gain a comprehensive understanding of the role of rosters in optimizing workforce management, ensuring the right people are in the right place at the right time. You'll discover how operational and customer service efficiency can drive guest satisfaction, enhance your hotel's reputation, and, ultimately, boost revenue. As you progress through each chapter, you'll explore the intricate relationship between rosters, wage costs, and organizational budgets, discovering strategies to minimize costs while maximizing productivity and service quality. You'll uncover the latest technological advancements that revolutionize roster management, empowering you to streamline processes and leverage automation tools for greater efficiency. Customer service excellence is at the core of this course because hospitality is built on creating memorable experiences for our guests. You'll learn proven techniques to enhance customer service efficiency, leaving a lasting impression on every guest who walks through your hotel's doors. So, if you're ready to take your career in hospitality to the next level, we invite you to dive into this comprehensive course. Equip yourself with the knowledge, skills, and confidence to thrive in this dynamic industry. Let's embark on this transformative journey together. Get started today! Learning Outcomes: Develop staff rosters Develop rosters according to relevant industrial agreements, other considerations and wage budgets. Maximise operational and customer service efficiency while minimising wage costs. Combine duties where appropriate to ensure effective use of staff. Roster teams with complementary skills mix to meet operational requirements. Take account of social and cultural considerations and broader organisational policies that affect staff rosters. Consult with colleagues to obtain their input into rosters. Use roster systems and equipment to administer rosters. Present and communicate rosters Present rosters in required formats to ensure clarity of information according to organisational standards. Communicate rosters to appropriate colleagues within designated timeframes. Maintain rostering records Administer records of shift time completed by employees or contractors. Maintain staff rostering records according to organisational procedures. Evaluate rosters Monitor the effectiveness of rosters in consultation with colleagues. Identify ways in which rosters and roster development processes may be improved and take appropriate action.
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The course will teach you how to measure the success of your environmental sustainability initiatives so that they can be perfected. You'll also learn important skills for analyzing data, monitoring progress, and communicating with team members or management in order to create long-term change within an organization.
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If you work in the tourism, travel, hospitality or event sector, it's important to identify hazards and assess the associated safety risks. This course will give you the skills and knowledge to do just that. You'll learn how to take measures to eliminate or minimise risks and how to document all processes. This unit is ideal for anyone who wants to improve their workplace safety skills, from frontline operational personnel to those who work independently. So why not take the first step towards a safer workplace today? Enrol in this course and make a difference.
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This case study provides data and commentary on the operation of a city centre hotel. The case study is set in a fictional context, but the data presented is based on real operations. The data has been tested to ensure that it is realistic, reliable and within conventional industry benchmarks. In analysing this case study, you should ensure that you consider all of the information and data as relevant and use the data and your analysis to illustrate your answer.