This unit introduces students to the practical skills, techniques and knowledge required to operate in a professional kitchen environment.

This unit introduces: Microbiological hazards & controls; Preventing food poisoning; Physical hazards & controls; Personal health & hygiene; Cleaning & disinfection; The safe handling & storage of food; Pest awareness; and HACCP control.

This unit examines the importance of Human Resource Management for businesses and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful international organisations.

This unit provides students with the key product and operational knowledge required to successfully organise and manage the sale of beverages in a commercial environment.

This unit will provide students with knowledge and practical skills in relation to current food trends influencing the style and content of modern day menus.

Professional Pastry techniques covers a range of basic pastry and baking techniques to provide students with a solid grounding in this specialised discipline.

This unit focuses on the restaurant as a business and introduces students to the principles of marketing, promotion, costings and brand development.