Restaurant Kitchen Operations

Pricing

Preview
  • PDF thumbnail

Description

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.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1429

TAFE SA

Related Resources

No related resources were found.