Culinary and Hospitality Operations Management

Sanitation, Safety And Equipment

Bake Theory

Basic Nutrition

Culinary Techniques – Basic

Communications – Basic

Calculations – Basic

Techniques Of Baking

Kitchen Management

Food Theory – Basic

Quantity Food Preparation

Food, Beverage And Labour Cost Controls

Communication – Advanced

Calculations – Advanced

Food Theory – Advanced

Pastry, Desserts And Related Theory

Culinary Techniques – Advanced

Cuisine – A La Carte

Fundamentals And History

Restaurant Types

Menu Planning

Business Organization

Food Service Feasibility

Premises And Equipment

Equipment, Furnishings And Sanitation

Market Analysis

Financial Planning Controls


Human Resources

Marketing And Advertising