Kitchen Operations school training courses in Detroit, MI (public, in-house or online)

acquaints students with all aspects of food purchasing for a quantity food operation. Upon successful completion, this course earns Educational Certification credits for the National Restaurant Association Diploma program.

emphasizes the importance of a menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial operations. Using a menu as a management tool in every area of operation - from planning the facility, purchasing food items, promoting items to customers, and providing excellent service - can help ensure success. Students plan and write a variety of menus.

These core courses will prepare students for entry-level supervisory and management careers in corporate and franchised food service operations