Unit Code: CKY501

Unit Name: Kitchen Management and Supervision

Description: This course is also the foundation for presentation to organized structured team work in the culinary trade. Students will need to use leadership, planning and process skills to research, compile and present trade specific tasks in work safety, product quality, environment / equipment maintenance and ensure productivity. It also incorporates the managerial ideas and theories applicable in managing and leading work teams.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: The student must have passed form Seven [Year 13] or consent from HOS,HOD. For matured students must have relevant no. of years industry experience or equivalent.

Credit Point: 15

Offered In: Semester 2