Chefmanship Academy
Learn and get the most out of your business and so much more
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Module 1: Maximising Efficiency and Profit
Start your journey to better productivity and revenue!
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Module 2: The Importance of Counting Costs
Maximise your profitability with better cost control
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Module 3: The Importance of Menu Planning
Find out how the menu is at the heart of every food service operation.
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Module 4: Food Safety Introduction
Keep your food and kitchen safe from contamination.
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Module 5: Principles of Food Preparation Introduction
Discover the food preparation basics, and learn how to handle the 7Ms.
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Module 6: Basic Techniques & Modern Conveniences Introduction
Discover some simple but necessary skills that’ll help improve your kitchen.
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Module 7: Service, Service, Service
See why it’s important to maintain high service standards, and how to keep diners happy.
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Module 8: Plating & Presentation
Learn plating basics, what to consider and current plating trends to keep your dish fresh and exciting.
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Module 9: Nutrition Basics
As diners become more health conscious, learn the basics of nutrition and give them the food they want.
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Module 10: Understanding Your Diners
Learn about the 6 different diner types, and how your restaurant can appeal to them.
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Module 11: High Volume Production Cooking
Learn how to manage high volume cooking operations at every step.
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Module 12: Banqueting
Learn how to prepare banquets, as well as their benefits and challenges.
