Introduction to Hospitality Law and Ethics

• Gain an understanding of culinary principles and food preparation techniques in the hospitality industry
• Learn food safety, hygiene, and sanitation standards
• Explore kitchen management, menu planning, and quality control
• Develop skills to oversee culinary operations and ensure guest satisfaction

COURSE CONTENT

Introduction to Culinary Arts in Hospitality

• Overview of culinary arts and its role in hospitality
• Key culinary techniques and cooking methods
• Understanding ingredients, flavors, and presentation
• Culinary trends and innovations in the hospitality sector

Food Safety and Hygiene Standards

• Importance of food safety and personal hygiene
• HACCP principles and food safety regulations
• Preventing foodborne illnesses
• Handling, storing, and preparing food safely

Kitchen Operations and Management

• Organizing kitchen workflow and staff roles
• Inventory management and procurement practices
• Equipment usage, maintenance, and safety
• Time management and efficiency in food preparation

Menu Planning and Development

• Designing balanced and appealing menus
• Costing, pricing, and portion control
• Accommodating dietary restrictions and preferences
• Seasonal and sustainable ingredient selection

Quality Control and Guest Satisfaction

• Maintaining consistency in taste and presentation
• Monitoring food quality and service standards
• Guest feedback and complaint handling
• Continuous improvement in culinary operations

Staff Training and Team Coordination

• Training kitchen staff on food safety and culinary skills
• Fostering teamwork and communication in the kitchen
• Encouraging innovation and creativity among staff
• Building a culture of excellence and accountability

DATE:

1ST BATCH:        28th Apr – 1st Mar, 2026       

2ND BATCH:       18th – 21st Aug, 2026 

3RD BATCH:       15th – 18th Dec, 2026