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

Purchasing

Human Resources

Marketing And Advertising