KITCHEN MANAGEMENT is the key process in any kitchen food production to ensure taste and consistency, safety and sanitation of the food. It is the key that you can perform to ensure that your kitchen food production process is reliable, consistent and produces a great taste. Students will be introduced to the flow of foodservice establishment and organization. Every aspect in kitchen management is explained starting from the introduction of kitchen organization, basic equipment and utensils to cooking techniques, Hazard Analysis Critical Control Point (HACCP), foodservice industry, kitchen and equipment layout, system, purchasing and storing.