Diary of an industry CPD student: Course notes 3

In the third instalment of his column, Chiller Box’s Michael Faparusi brings us up to date on how the Kitchen and Equipment Design and Production Techniques CPD course he is taking is working out. 14 industry professionals are working their way through the programme, which is organised under CEDA, CESA and the FCSI’s Tri Eduction banner.

"In the last few months I have gone from being a CAD designer to becoming a promising commercial kitchen and equipment design consultant.

"The ‘Introduction to Kitchen, Equipment Design and Production Techniques’ CPD course offered at the University of West London has developed my understanding of the concept of commercial kitchen design and sourcing the right equipment to fulfil the client’s business goals.

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"The learning process was enhanced further with two days’ kitchen practical, getting to see and try hands-on the operation of real commercial kitchens. Working in a commercial kitchen requires a lot of management and organisation skills depending on the food service systems and the menus on offer. I have to say working in a food production kitchen has been challenging, but the practical task offered us an invaluable experience of issues surrounding the commercial kitchen environment.

"The course and practical elements have opened my eyes and mind to the importance of a good work flow, implementation of food waste management and recycling, heat and ventilation management, and raising awareness on how to approach good practice in kitchen equipment design.

"One of the other highlights from the course has to be studying with other students from different disciplines within the commercial catering industry — it constantly makes for a good discussion.

"Everyone has their own view on what is important to their particular profession. The thought-sharing process between students has been a positive one, highlighting the importance of good communication and management between all the different professionals involved in the delivery of any commercial kitchen project."

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