Unit Code: HTS504.

Unit Name: Kitchen Operations Management

Description: The aim of this course is to develop application skills and an integrated understanding of the major operations and operating systems employed in the production of food and beverages in a modern culinary setting. Students will also learn the importance of teamwork and proper handling of kitchen equipment and utensils as well as the safety and hygiene aspects of handling food. Emphasis is on the aspects of teamwork and to develop skills and knowledge in portion and quality control of food. This will also provide the students with a sound foundation in the various principles and operational skills of food preparation, production and working practices as well as aspects of work, portioning and quality control. With this in mind history and how the restaurant business has evolved until what it is today. The identification and utilization of equipment, the different styles of service and restaurants are also taken into consideration in line with industry and customer expectations. Practical methods in service procedures are emphasized. All aspects of food and beverage service operations are also emphasized and placed on acquisition of skills on types of restaurant service, restaurant organization and selling techniques for food and beverage. This course also aims to develop an understanding of the importance of teamwork, handling of staff and guests, integrates the study of a range of skills relevant to food and beverage service. Students will also be introduced to kitchen organization, covering the aspects of utensils and equipment, as per their layout, uses and purposes. Students are also taught the basic in planning for menu production, food purchasing and storage procedures.

Learning Target Outcomes: N/A

Prerequisite: Pass in Year 13

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2