This article promotes the Hospitality Operations – Kitchen Management program at Centennial College by looking at some of the very practical courses offered. Among these are Quantity Food Production and Purchasing for the Commercial Kitchen.

1. Hospitality Operations - Kitchen Management
Enhanced By State-of-the-Art Facilities
A Centennial College hospitality program called Hospitality Operations
– Kitchen Management was recently further enhanced by the addition
of the school’s Culinary Arts Centre. This Progress Campus location is
used to facilitate many courses that allow students the opportunity to
work in an environment that mimics a real world setting.
A $3.5 million renovation has yielded two enormous professional
kitchens and a bakeshop lab totaling 7,600 square feet. Centennial’s
School of Hospitality, Tourism and Culture worked with employers and
members of its program advisory committees to ensure the Culinary
Arts Centre’s concept, design and equipment will meet the current and
future needs of a rapidly changing industry. In addition, students have
access to an on-campus restaurant, which adds another hands-on
element.
Aside from all the hands-on experience, learning business practices in
accounting, human resources and supervision is ideal preparation for
a final-semester field placement that allows students to better
understand the dynamics of the industry, increase their knowledge of
industry practices and gain a competitive advantage of experience in
the job market.
Here is a look at some specific Kitchen Management courses at
Centennial College within the offering.
Supervisory Practices for the Kitchen Manager: To be a successful
supervisor, managers must be aware of human resources, including
employee skill level, retention, motivation, training, and retraining.
This course gives students the skills they need to be better leaders,
supervisors, and motivators.
Purchasing for the Commercial Kitchen In addition to dealing with
their employees, kitchen managers must know the procedures
required to build an integrated purchasing system for food and nonfood items. Students investigate the responsibilities of the purchaser
and learn to apply quality standards and ethical conduct.
Food Production, Practical Supervision: Another part of the job of a
manger in the food and beverage industry is to guarantee that the
food is wholesome, safe to eat, and served in a timely and efficient

2. manner while ensuring well-trained staff members are working in a
safe and clean environment. All this must be accomplished while
calculating, tracking and controlling the cost of both food and labour.
In this practical course, students have an opportunity to be part of a
team and supervisor of that team for a real food service operation.
Theory of Food: Emphasis of this lecture-based course is on
terminology, use of correct equipment and procedures, recipe reading,
measurements, trouble shooting and plate presentation. The
preparation of such food groups as soups, stocks, sauces, meats, fish
and seafood, vegetables and baked goods is studied.
Quantity Food Production: A good manager must be in tune with the
cooking aspects of the kitchen. Students learn to demonstrate the
basic principles of cooking and develop the skills necessary for small
and large-scale food production. Emphasis is on technique,
terminology, creativity, correct use of equipment, recipe and
measurement analysis, and safe handling and storage procedures.
Upon successful completion of each hospitality course, students are
prepared to join the food and beverage sector, which The Canadian
Tourism Human Resource Council (CTHRC) anticipates will grow to
employ 1.95-million people by 2015.
For more about Hospitality Operations- Kitchen Management Visit:
http://www.centennialcollege.ca/Programs/ProgramOvervie
w.aspx?Program=1806