Course Content

  • Knowledge – Identify factors which influence the types of dishes and menus offered by the business; recognise how technology supports the development and production of dishes and menu items; understand the basic costing and yield of dishes
  • Skills – Contribute to reviewing and refreshing menus in line with business and customer requirements; work methodically to prioritise tasks; work effectively with others to ensure dishes are produced of a high quality
  • Behaviours – Show enthusiasm for keeping up to date with business and industry trends; demonstrate high personal hygiene standards; take pride in own role through an enthusiastic and professional approach to tasks; be financially aware in approach to all aspects of work

Downloadable content