Culinary Management 2
To enable students to apply culinary management principles to develop an event
| Information | |
|---|---|
| Course Code | CKCM502 |
| Level | 5 |
| Credits | 10 |
Description
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.