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Activity Provided By:

New England Culinary Institute

Kitchen Operations Management

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Overview / Abstract:

Through a combination of classroom and operation-based activities, students will learn and practice the management skills needed to be a successful kitchen manager, chef or sous chef. Students will practice management skills including: ordering, receiving and inventory of product, scheduling and supervising staff, managing pre-meal meetings, expediting during service, conducting sanitation inspections and employee training.


Nov 24, 2020


Barista , Bartending , Culinary



Credits / Hours

5 Credits

Keywords / Search Terms

New England Culinary Institute

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