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.
Training Content
Structure, functioning, and key concepts of the mass catering sector.
- Kitchen Planning and Production Processes
Kitchen layout, workflows, production planning, and operational process management.
Food hygiene, sanitation practices, personal hygiene, and cross-contamination prevention.
Implementation of food safety systems in industrial food production.
Procurement of food materials, stock control, and cold chain management.
Large-scale cooking methods, portioning, and use of standardized recipes.
Post-production inspection, internal audits, and corrective actions.
Distribution methods based on off-site catering, on-site production, and self-service systems.
Cost planning, waste management, and strategies for economical production.
- Legal Regulations and Ethical Principles
Legal requirements in food production and ethical responsibilities.
Production scenarios and case-based applications in real kitchen environments.
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.