At the scale at which high volume cooking operates, it needs to be managed very carefully at every single step of the operation.
High volume cooking refers to large-scale cooking for:
- Retail (e.g. ready-to-eat meals for wholesale, F&B Chains and F&B groups)
- Humanitarian food aid
- Institutional or remote site catering (e.g. in-flight catering, schools, hospitals, and military camps)
All large-scale cooking operations require a central kitchen. This module will focus on the needs of F&B businesses. It’s important to understand what is essential for this specific type of operation.