Culinary Management 1
To enable students to plan and prepare a culinary event
| Information | |
|---|---|
| Course Code | CKCM501 |
| Level | 5 |
| Credits | 35 |
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.