Programme Units - 120 Credits
The following units are studied on this programme.
Kitchen Essentials - 20 Credits
Nutrition, Food Hygiene & Safety - 20 Credits
Managing People and Organisations - 20 Credits
Oenology & Beverages - 10 Credits
Contemporary Culinary Applications - 20 Credits
Fundamentals of Pastry and Baking - 20 Credits
Restaurant Sales Development and Merchandising - 10 Credits