Enhance your cookery skills and gain an understating of kitchen, operations, people and finance management for hospitality businesses.<br><br>This course combines practical culinary skills with theoretical management concepts, preparing you for leadership or supervisory positions in kitchen environments. You will develop skills in the following areas:quality and stock control, menu planning and costing,food preparation and presentation<br>finance, human resources,leadership,people and operations management,sustainable work practices,food hygiene, food safety, OHS and first aid.<br><br>Learning outcomes<br>This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.