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  • This course combines practical culinary skills with theoretical management concepts, preparing you for leadership or supervisory positions in kitchen environments. You will develop skills in the following areas:

    quality and stock control
    menu planning and costing
    food preparation and presentation
    finance
    human resources
    leadership
    people and operations management
    sustainable work practices
    food hygiene, food safety, OHS and first aid.
    Please note: next course commences on 16 July 2018.

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