Unit Code: FBV303

Unit Name: Managing a Restaurant Business

Description: On successful completion of this course, the student should be able to interpret, monitor and apply the skills to demonstrate the foundation and enforce knowledge associated with cookery processes; competence in preparing different menu items and carrying out a range of cookery processes using commercial equipment. This is a component course of Certificate III in Cookery.

Learning Target Outcomes:

Prerequisite: CKY301

Prerequisite Sentence: N/A

Credit Point: 10

Offered In: Semester 2