Advanced Cookery 3

Develop advanced culinary and management skills to produce innovative, sustainable dishes and lead kitchen operations in commercial hospitality settings.

Information
Course Code	CKAC503
Level	5
Credits	30

Description

The learning outcomes for this course are:

Manage staff and kitchen resources to meet commercial service demands using effective communication, cultural understanding, and sustainable practices

Plan, prepare, and present a broad range of culturally informed and technically advanced dishes to commercial hospitality standards

Design and develop innovative, commercially viable dishes informed by market research, sustainability principles, and culinary trends