#12
700 x 400
course-kitchen
Course Overview
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance and use discretion to solve non-routine problems.
Core Units
1
Manage kitchen operations
2
Develop menus for special dietary requirements
3
Prepare food according to dietary requirements
4
Use food preparation equipment
5
Clean kitchen premises and equipment
6
Manage finances within a budget
Career Outcomes
Head Chef
Kitchen Supervisor
Sous Chef
Food Service Manager
Catering Manager