Workforce & Enterprise
Rouxbe Kitchen Management

Lead with confidence. Run a smarter kitchen.

Build the essential kitchen management skills to lead teams, streamline operations, control costs, and deliver consistent culinary excellence.

Request Program Details View the Curriculum
Program at a glance
Curriculum Units
7
Topics
28
Continuing Education Hours (CEHs)
40

Develop essential skills in kitchen operations, leadership, financial management, purchasing, menu planning, and beverage management.

Course curriculum

7 units. 28 topics.

Foodservice operations, leadership, financial management, purchasing, menu planning and beverage management, in one course for your kitchen leaders.

Unit 1

Intro to Food Service

  • Foodservice & Customer Service
  • Hospitality Industry & Trends
  • Careers & Professional Growth
  • Industry Organizations & Ethics
Unit 2

Dining Room Service

  • Service Styles & Staff Responsibilities
  • Guest Communication & Sales
  • Training, Technology & POS Systems
Unit 3

Supervisory Management

  • Leadership & Supervision
  • Communication & Conflict Resolution
  • Employee Motivation & Development
  • Human Resources Management
  • Workplace Ethics & Culture
Unit 4

Purchasing and Receiving

  • Purchasing & Ordering
  • Receiving, Inspection & Storage
  • Food Safety & Handling
  • Inventory Control & Technology
Unit 5

Food Cost Accounting

  • Culinary Math & Recipe Costing
  • Food, Beverage & Labor Cost Control
  • Budgeting & Financial Analysis
  • Marketing, Profitability & Entrepreneurship
Unit 6

Menu Planning

  • Menu Design & Layout
  • Menu Regulations & Nutrition
  • Pricing, Costs & Profitability
  • Menu Planning Strategies & Resources
Unit 7

Beverage Management

  • Beverage Laws & Responsible Service
  • Wine, Beer & Spirits Knowledge
  • Beverage Menu Planning
  • Beverage Service & Bar Operations
Part of the Rouxbe Pathway

Kitchen Management builds on Culinary Foundations and prepares cooks for supervisory and sous chef roles.

Explore Culinary Foundations
Request more information

Build the bench. Strengthen the kitchen.

Equip your kitchen leaders to manage teams, control costs, and run consistent operations across every location.

  • Curriculum mapped to your roles and core competencies
  • Program details and pricing for your team size
  • Reporting, credentials and rollout support
  • Live, in-person training options available

Prefer to talk? Call 800-677-0131 or email studentservices@rouxbe.com