Graduates of this programme will be able to -<br>Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.<br>Monitor and maintain interactions between colleagues, managers and customers.<br>Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.<br>Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques.<br>Select and apply staffing strategies to meet performance targets<br>Plan and monitor workflow and supplies in a commercial kitchen<br>Manage operating procedures and compliance requirements for operational roles<br>Manage staff relationships for operational roles