Through this training, participants gain the ability to apply hygiene, quality, and efficiency standards at a professional level in mass catering production. It provides a strong foundation that enhances career opportunities for personnel working in industrial kitchens, supporting their professional growth and expertise.
This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.
Training Content
Introduction to Industrial Food Production
Kitchen Planning and Production Processes
Food Safety and Hygiene Rules
HACCP and ISO 22000 Applications
Raw Material Supply and Storage Management
Cooking Techniques and Production Standards
Quality Control and Audit Processes
Food Service Systems
Cost Analysis and Waste Control
Legal Regulations and Ethical Principles
Practical Workshop Sessions
(MY)
The program is offered as a corporate package for institutions and companies, and individual applications are not accepted. The training content can be customized according to the corporate participant profile and organizational needs. Through mutual discussions, the scope and delivery method (Face-to-Face or Online) are determined, and all related processes are completed. Once an agreement is reached, the venue, as well as suitable dates and times for both your institution’s participants and our instructors, are finalized.