Restaurant Kitchen Operations
This module aims to provide the learner with knowledge, organisational skills, system of production and service in the conduct of restaurant kitchen operations. It also aims to provide the learner with current trends in foods, styles, menu items, garnishes and presentation. The importance of kitchen organisation in a commercial kitchen during banquet kitchen operations is applied. The current trends, classical and traditional food presentation and the application of team and interpersonal relationships during kitchen operations is included in this module.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
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