In the second instalment of his column, Chiller Box’s Michael Faparusi brings us up to date on how the Kitchen Equipment Design and Production Techniques CPD course that he is enrolled on is working out.
14 industry professionals are ploughing their way through the programme, which is organised under CEDA’s, CESA’s and the FCSI’s TriEduction banner.
"As a CAD designer I am able to carry out basic space planning exercises, but planning out commercial kitchens is a lot more complicated than that. Most of my research into commercial kitchen design and equipment has been from industry journals, magazines, the internet, and industry publications.
"Unlike most of my colleagues on the CPD course, who have had some hands-on experience within the catering or commercial kitchen industry, I have had to expand my knowledge through commercial kitchen design textbooks, which are not easy to get hold of.
"Once I had completed my enrolment on to the ‘Introduction to Kitchen Design and Equipment’ course at the University of West London, I was issued my course guide including an extensive reading list. The reading list is very helpful, and provided me with an insight into kitchen design from a business and management perspective.
"The range of topics within the reading list has definitely broadened my understanding of good kitchen design and the selection of equipment. I can honestly say that excellent tutors, such as Peter Pelham and David Foskett on our CPD course, ensures that we have access to invaluable expertise and insight into the key drivers and development of commercial kitchen design, and the impact on cost, project delivery and the wider environment.
"The course has also enabled us to visit some of the best kitchens in the country. A tour of the kitchen operation at the famous Dorchester Hotel in London Park Lane (below right), and Galvin Bistrot de Luxe in Baker Street, London, are very good examples of kitchen designs with different kitchen operations and business goals.
"A lot of effort has been made by our tutors to provide us with excellent opinions and views on current practice for kitchen operation, kitchen design, plus the level of involvement between designer, chef and management on the kitchen design. Overall, the course so far is proving first-class — and hands-on!"