Capstone

To provide ākonga with the opportunity to integrate and apply management skills in staffing, resource control, and kitchen operations by designing, executing, and reviewing a commercially viable hospitality event.

Information
Course Code	CKCP504
Level	5
Credits	30

Description

The learning outcomes for this course are:

Identify and implement operating procedures and compliance requirements to support the preparation and timely delivery of a multi-course menu in a commercial hospitality context

Manage the production and delivery of commercially suitable menu items by coordinating staff, resources, and compliance processes in response to operational constraints and customer expectations

Evaluate the effectiveness of planning and development processes including staff management, resource control and compliance processes used in the design and production of a commercially suitable menu