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A-Z study guide

Course code

CKCM502

Level

5

Credits

10.0

Estimated hours

100.0

To enable students to apply culinary management principles to develop an 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.