Developing from OS 1 this module involves the student in a number of capstone projects which require students to plan, organise, supervise and evaluate operations. This will entail creating and costing menus in response to a specific brief, scheduling the workforce, organising equipment, ordering, receiving and issuing product, supervising cooking and service and on completion evaluating financial results and customer feedback.
This module covers aspects of book-keeping, accounting and financial management from a chef’s perspective. It familiarizes students with accounting terminology, common reports (P&L, Balance sheet, Cash Flow forecasts, budgets, asset registers etc), defining profitability and how to achieve it through sales promotion and more often control of expenses.
Building on the learning achieved in the first 2 years, this module addresses a number of more difficult culinary challenges such as performed in a delicatessen (food preservation, curing, pickling, forcemeats and pates) or a patisserie (modern cake assembly, plated desserts and working with chocolate)
Practical sessions will provide valuable hands-on experience for students and a chance to practice higher level skills in preparation for the national Trade Test
Deals with professional purchasing from food
specifications and quality issues, prices, supplier relations, receiving,
storage, stock takes and issuing of requisitions to working with accounting
This module deals with establishing a highly productive food service operation through consideration of staffing issues, (scheduling, training, motivation) use of production equipment and establishing procedures appropriate to the type of operation
As the final internship can also become the
graduates first full-time position, the nature of this internship will be
selected with student input. By this stage in the programme students will be
expected to hold down a responsible position and will therefore be paid during