Certified Lodge Culinary Manager

Save a further 20% on the below 5 courses through this Programme Certificate pathway! 

1. Purchasing Management
2. Planning and Controls
3. Training & Development
4. Supervision
5. Health & Safety

Summary

This comprehensive Programme Certificate explores key elements for a Certified Lodge Culinary Manager. In Purchasing Management, participants delve into procurement fundamentals, supplier relationship evaluation, effective negotiations, and implementing controls for purchasing, receiving, and storage practices. Training & Development covers assessing needs, instructional design, and utilizing technology for comprehensive employee training. The Supervision, Management Processes, and Communication module addresses productivity management, labour cost control, coaching, and team building through effective leadership.

Health & Safety ensures a solid foundation, addressing unique challenges, identifying hazards, implementing safety protocols, and emphasizing personal hygiene, food handling techniques, and pest control measures for maintaining a hygienic environment. Certified Lodge Culinary Managers are equipped with a diverse skill set, ensuring efficient culinary operations, effective leadership, and a commitment to health and safety standards in the dynamic Lodge culinary environment.

Duration: 276 hours 

Learning Outcomes

Purchasing Management

1. Understand procurement fundamentals.
2. Evaluate supplier relationships.
3. Conduct effective negotiations.
4. Manage contracts and agreements.

Planning and Controls

1. Understand food and beverage standards.
2. Master purchasing and receiving controls.
3. Implement effective storage practices.
4. Administer issuing controls.

Training & Development

1. Assessing training needs and instructional design.
2. Training tools, techniques and with technology.
3. Orientation, socialisation, and hourly employee training.
4. Mentoring, supervisory, and management development and more.

Supervision

1. Management processes and communication.
2. Managing productivity, controlling labour costs and coaching.
3. Discipline and special supervisory concerns.
4. Team building and motivation through leadership.
5. Managing change and professional development and more.

Health & Safety

1. Understand the unique health and safety challenges.
2. Identify potential hazards and risks.
3. Implement effective safety protocols and procedures.
4. Demonstrate proper personal hygiene practices and food handling techniques.
5. Apply pest control measures to prevent infestations and maintain a hygienic environment.