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BIIAB Level 3 Award in Kitchen Management (QCF)

Summary

This qualification is designed for anyone working in a commercial kitchen. It covers all aspects of managing people, administration, the kitchen environment itself and the wider market and the opportunities that this presents.

It is the third and final qualification in a suite of catering qualifications.

Duration

3 days or 30 guided learning hours

Details

The course covers the following:

  • Managing people

  • Managing Administration

  • Stock ordering and control

  • Food cost, Gross profit and P&L

  • Menu Descriptors

  • Managing change

  • Managing the kitchen environment

  • HACCP

  • Risk Assessment

  • Managing your Market

  • SWOT analysis

  • Customer Needs, Wants and Expectations.

  • PEST analysis


Assessment: Written scenario examination questions

Recommended Training materials: BIIAB Level 3 Award in Kitchen Management

Qualification title: BIIAB Level 3 Award in Kitchen Management (QCF)

Level: 3

QAN: 500/9875/5

Credit: 3

Qualification type: QCF

Part of an apprenticeship: No

Regulation purpose: B. Prepare for further learning or training and/or develop knowledge and skills in a subject area

Regulation sub purpose: B1. Prepare for further learning or training.