Course Display

A-Z study guide

Course code

CKCM501

Level

5

Credits

35.0

Estimated hours

350.0

To enable students to plan and prepare a culinary event.

Learning outcomes

Select and apply staffing strategies to meet performance targets.

Plan and monitor workflow and supplies in a commercial kitchen.

Manage operating procedures and compliance requirements for operational roles.

Manage staff relationships for operational roles.

Research, reflect on and critically evaluate final products/processes.