The Business of Food – Online (September)
September 12, 2022
Online / Distance Learning
NOTS are delighted to continue our partnership with Blathnaid Bergin and the Business of Food to provide funding again in 2022 for the online, interactive version of the prestigious “Business of Food” course.
Ordinarily run through Ballymaloe Cookery School, Blathnaid and the team have successfully converted the course into an in-depth, fully interactive and supported, 80-hour online programme. The course will run online every Monday afternoon (1.30pm – 5.45pm) and Tuesday morning (9.00am – 1.15pm) from September 12th through November 29th.
NOTS support means a saving of €1,300 in total for eligible course participants who come through us at NOTS
– September 12th, 13th, 19th, 20th
– October 3rd, 4th, 10th, 11th, 17th, 18th, 24th, 25th
– November 7th, 8th, 14th, 15th, 21st, 22nd, 28th, 29th
Who should do this course?
Anyone who is thinking of opening a cafe, restaurant, pub with food, coffee shop or any iteration of above.
What is the cost and what do I get for the fee?
Participants who are eligible and sign up through NOTS pay €2,400 for the course. This is a reduction on the full course price of €3,700.
Includes a pre-course pack, all online training, notes, assignments, case studies, and two one-to-one sessions with each participant during the course. A course folder will be built up as the course progresses and will be used in tandem with online sessions. The course will be as interactive as possible given the medium of delivery.
Students will be required to conduct offline research and complete assignments between sessions. Blathnaid Bergin will be available by email between sessions for support and clarification.
– Blathnaid Bergin – The Restaurant Advisor
– Deirdre Coleman – Interior Design
– Dr.Detta Melia – Food Safety
– Amy O’ Leary – Marketing/Social Media Marketing.
– Anne Abberton – FIXX Coffee
Course Modules / Learning Topics:
- Concept development, Legal Obligations; Menu Planning; Menu Costing and Pricing; Menu Engineering; Menu Design; Food Quality Control Systems; Building an environmentally sustainable business; Managing overhead costs; Minimising Utilities costs; Recognising and eliminating Hidden Costs; Waste Management; Waste Management Systems; Kitchen Planning; Kitchen Design/Flow – equipment needs; Kitchen Operations Management Systems; Dealing with chefs/cooks; Standard Recipes; Primary Cert in Food Safety – National Hygiene; Bringing it all together