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Describe the organisation of a kitchens
Describe the organisational structure of the kitchen
Predict future trend in food production operations
Plan and prepare menus for catering operations
Interpret menus for food production
Demonstrate awareness of basic costs associated with the catering industry
Calculate costs and quantities relevant to simple activities in different catering operations
Display basic numeric skills when calculating costs using metric/imperial measurements
Calculate percentages to achieve a set gross profit
Apply basic calculations used in catering operations
Calculate the food costs of different dishes to determine the food costs per portion
Determine the selling price of different types of dishes and menus at specific percentages of gross and net profit.