The Running a kitchen like a pro credential covers the skills and knowledge required when learning the art of coordinating all the aspects associated to food production planning, whilst maintaining the quality of food products and adhering to kitchen safety requirements.

The Running a kitchen like a pro consists of 2 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 2 of 2

Course Award: Micro-Credential 

Course Duration: 5 Hours Course 

Complexity: Intermediate 

It comprises 10 lessons of learning,   followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

  • Essential cookery methods used when running a kitchen like a pro
  • Maintaining quality, freshness and perishables
  • Implementing practices to ensure quality checks are regularly undertaken 
  • Implementing practices to minimise wastage 
  • Using feedback to improve and maintain quality




Course curriculum

  • 1

    Introduction

    • Running a kitchen like a pro
  • 2

    Lesson 1

    • Temperature checks
  • 3

    Lesson 2

    • Modify recipes for personal diets
  • 4

    Lesson 3

    • Cookery methods
  • 5

    Lesson 4

    • Ingredients
  • 6

    Lesson 5

    • Quality, freshness and perishables
  • 7

    Lesson 6

    • Regular quality checks
  • 8

    Lesson 7

    • Portion and plate dishes
  • 9

    Lesson 8

    • Minimise wastage
  • 10

    Lesson 9

    • Review feedback to maintain quality
  • 11

    Lesson 10

    • Hygiene hazards and safe procedures
  • 12

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 13

    The boring stuff

    • Learning Vault Copyright Notice