Associate Diploma in Culinary Operations
$395
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

  •
    This course describes the skills and knowledge required to participate in the effective workplace written and spoken communication. It applies to individuals who perform mainly routine tasks using limited practical skills and fundamental knowledge in a defined context. Individuals demonstrate oral and written communication skills when interacting with colleagues and clients. They generally work under direct supervision.

    • Lesson Communicate in the Workplace

    • Lesson Course Completion Survey

  • The course focuses on the skills needed to plan food production in commercial kitchens. Students will be able to manage their inventory for all dishes necessary and work under supervision while learning about how it is conducted from an overall perspective of why things happen where they do during cooking processes. Food production is a versatile skill used to make any cuisine and style. It also includes Asian cookery, patisserie products and bulk-cooked foods. The course applies to all hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces cafeterias, and residential caterers event/function vendors. For those in charge of cooking and serving food, this unit will guide how best to work with your team.

  • This course will teach you how to plan and cost basic menus for dishes or food product ranges in any type of cuisine, from casual restaurants with quick turnaround times up to fine dining establishments that require extensive prepping before they're ready. You'll learn about customer preferences as well as identify business needs. It does not cover the specialist skills senior catering managers and chefs use to design and cost complex menus after researching market preferences and trends, as it is covered in a different course (Design and Cost Menus). The course applies to hospitality and catering organisations. Menus can be for ongoing food service, an event or function, or a food product range such as patisserie products. It applies to cooks, patissiers, and catering personnel who usually work under the guidance of more senior chefs.

  • This course is for you if you want to learn how to work effectively with others! You'll learn the skills and knowledge required to deal effectively with issues, problems and conflict in a team environment. This course applies to individuals who perform a range of routine tasks in a team environment and use basic teamwork knowledge in a defined context, under direct supervision or with limited individual responsibility. The course is helpful, trustworthy, inspiring, confident, honest, and approachable and will give you the tools you need to be successful in working with others.

  • This course will teach you everything from the performance outcomes, skills, and knowledge needed to develop recipes for people who have special dietary needs. You'll learn how to identify customers' requirements; create meals that meet those standards with a price point they can afford - all while monitoring its success. The course is for anyone who operates a food service business. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, and event/function caterers.  It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors, and managers.

  • This course describes the performance outcomes, skills, and knowledge required to design profitable menus for all types of cuisines. It requires an understanding of what kind or style of food service a particular industry has so you can create your menu accordingly; it also teaches how important pricing strategies are in order to keep costs down while still making money off each dish served. This course applies to hospitality and catering organisations and to those people who operate independently and are responsible for making a range of operational and strategic decisions. This includes senior catering managers, and sous, head and executive chefs.

  • 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.

  • 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.

  • 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.

  • Are you responsible for developing staff rosters for large numbers of employees? If so, Roster Staff is the course for you! This course describes the performance outcomes, skills and knowledge required to develop, administer and effectively communicate staff rosters effectively. You'll learn how to plan rosters according to operational efficiency requirements and within wage budgets. Whether you're a senior personnel member who operates independently or with limited guidance from others, this course is perfect for you. It applies to all tourism, travel, hospitality and event sectors. Enrol today and learn everything you need to create efficient and effective staff rosters!

  • 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.

  • 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.

  • 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.