The training is intended for professional development purposes and the certificate received does not replace the MYK authorization certificate required for trainings that require an MYK authorization certificate.

Kitchen Quality Management Training

The Kitchen Quality Management Training teaches the best practices required for managing kitchen operations in an organized and high-quality manner. Participants gain knowledge on hygiene, food safety, and quality control.

1. Fundamentals of Quality Management

• What is quality and why is it important?

• Quality management systems and their impact on kitchen operations

2. Kitchen Hygiene and Cleaning Standards

• Hygiene rules and practices

• Proper management of cleaning procedures

3. Food Safety Management

• Food safety and risk analysis

• HACCP (Hazard Analysis and Critical Control Points) applications

4. Efficiency and Business Continuity

• Techniques to increase kitchen efficiency

• Business continuity planning and crisis management

5. Quality Control Techniques

• Quality control criteria for food products

• Establishing quality control processes within the kitchen

6. Team Management and Training

• Effective communication with the kitchen team

• Team training on quality management

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.