2022 ShortCourse Kitchen Cost Control (CCK-0014-0)

To be successful in the catering Industry Chefs require the knowledge and skills to practice effective catering control. The course is intended to provide participants the fundamental principles of Kitchen costing and control which includes the following: Select and use appropriate catering control systems according to enterprise requirements, Plan production schedules, giving consideration to menu constraints, available equipment, expertise of labour and available time, Control labour costs, giving consideration to rosters, scheduling, award conditions and rates, Optimise quality and minimise waste through the application of portion control and effective yield testing, Apply stock control measures by following correct receiving and storing procedures, Apply procedures to maintain security in food production and storage areas to minimise risk of theft, damage or loss.
Control systems may be computerized or manual and may cover stock control, online purchasing, income and expenditure, and summary reports of stock usage.