Short Course


Managing, Training and Development (Train the Trainer)

Module Description

Culinary Operations Management is concerned with the implementation of culinary strategy with a focus on efficiency and effectiveness.

Module Aims

To develop an awareness of the principles and practices of work organisation in culinary operations, To highlight the importance of the menu as a production blueprint and marketing tool, To create an awareness of the inter-relationship and integration of the service and production components in managing culinary art products.

To read more about the content of this module please click on the Course Details link on the right.

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  • At a glance
  • Duration : 12 weeks between mid-September and April. The module is delivered on Thursday from 4 - 6 p.m. Cost: ?460

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