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Management Skills for Commercial Kitchens

Management Skills Commercial Kitchens

Program Overview

This certificate prepares learners to manage a professional kitchen in a variety of settings, such as long-term care and supportive living facilities, seniors housing, institutional settings, and full-service restaurants. Designed for individuals who are working in or strive to work in professional kitchens. This certificate develops practical skills to implement when managing in these environments. Studying in an interactive online environment, learners gain a broad understanding of topics such as human resource management, inventory control, menu planning and marketing.


January 15, 2024

March 11, 2024

May 13, 2024


6 Weeks 

Delivery Method:

Online (24/7)


$600 + GST per course

Funding Options:

Canada Alberta Job Grant



Admission Requirements:

There are no admission requirements

No prior learning equivalencies exist for this program

Program Details:

This program is made up of four individual courses. Complete courses in any order to tailor your training to your career goals. Access the instructor for any assistance you may require.

Introduction to Professional Kitchen Management (15 hours)

In this course, you will explore the regulatory environment to ensure a safe and effective professional kitchen. You will gain an understanding of inventory and budgetary controls, while exploring nutritional and health strategies to support healthy workplaces.

Professional Kitchen Management Operations (15 hours)

In this course, you will examine safe food storage methods, food labelling, and product branding. You will gain an understanding of working budgets, scheduling, labour costing, and kitchen layouts, to maximize efficiency and profitability in a professional kitchen.

Menu Planning in Professional Kitchens (15 hours)

In this course, you will examine menu types, recipe conversion, waste management, price points and volume costing. You will gain an understanding of customer preferences, as well as cultural and dietary needs, while exploring the visual impact of food presentation in professional kitchens. 

Human Resource Management in Professional Kitchens (15 hours)

In this course, you will examine recruitment, retention, and performance management in professional kitchens. You will gain an understanding of the importance of managing a business brand, while exploring social media marketing techniques.

Program Completion Requirements:

The methods of evaluation are based on applied learning opportunities relating to the profession. Completion/submission of all assignments and projects is required. A 65% average or better on course work outlined in Methods of Evaluation. You must acquire a 65% in all courses, in order to earn the certificate.

Program Materials:

All course materials are included with the tuition

How to Register:

Registration is available online 24/7. Both Visa and Mastercard payments are accepted. If you are a business or organization looking to register one or more employees, contact us for information on setting up a Company Profile.

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  5. You are done!

You have questions, we have answers. Contact us by extended [dot] ed [at] rdpolytech [dot] ca (email) or call 403.356.4900

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