Date: 10 March

{Full day}

Time: 9.30am – 5pm

See the full programme brochure HERE.


  • To understand waste management systems
  • To learn how to prevent accidents in the kitchen

Learning Outcomes:

  • To avoid waste and needless costs
  • Control costs of food and waste


  • Kitchen HACCP
  • Food Waste Systems
  • Protection – workplace
  • Legal requirements
  • Cost Control
  • Menu design
  • Allergens


Martin Potts,
Synergy Prochef


€495 pp for Members, for all 9 modules

€595 pp for non-Members

For more information or to book, call Dervla O’Neill on (086) 083 6626, or email: