Catering Operations, Menu Planning and Food Costing Programme
This programme provides practical skills and tools for success in the hospitality and catering industry, covering kitchen organisation, menu planning, and food costing.
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Core skills this course teaches
Confidently apply for hospitality and catering positions
Graduates will have the skills to seek positions related to menu and kitchen planning as well as food costing in the hospitality sector.
Upskill in current role
Learners will enhance their existing hospitality skills, especially in operational aspects of catering and menu management.
About This Course
The Catering Operations, Menu Planning and Food Costing Programme offers essential knowledge and skills for individuals seeking to excel in the modern hospitality and catering sector. The course covers the organisation of kitchens, menu planning for catering operations, and understanding and applying basic costing and calculations in the catering industry. With a flexible online delivery and accessible materials, this programme prepares participants to upskill, pursue new job opportunities, or start their own culinary business.
Course Content
- Organisation of kitchens
- Menu planning for catering operations
- Understanding basic costs in catering
- Applying basic calculations for catering operations
Build towards these roles
Positions related to menu and kitchen planningFood costing roles in catering businessesEntrepreneurship in culinary or catering industry
Build skills in these industries
HospitalityCateringFood Service
