SIT4051 Certificate IV in Commercial Cookeryを修了した学生がホテルの運営についてより多くの知識を得るために聞くコースです。 学生はどのように管理するかを学び、他の人のための責任と決定を下す方法を学びます。
- Use hygienic practices for hospitality service
- Manage diversity in the workplace
- Manage conflict
- Manage finances within a budget
- Lead and manage people
- Monitor work operations
- Implement and monitor work health and safety practices
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare appetizers and salads
- Prepare stocks, sauces and soups
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare poultry dishes
- Prepare seafood dishes
- Prepare meat dishes
- Prepare food to meet special dietary requirements
- Produce cakes, pastries and breads
- Work effectively as a cook
- Develop menus for special dietary requirements
- Coordinate cooking operations
- Produce desserts
- Manage operational plan
- Enhance customer service experiences
- Develop and manage quality customer service practices
- Prepare and monitor budgets
- Research and comply with regulatory requirements
- Roster staff
- Establish and conduct business relationships
授業時間 :
授業期間はクレジットによって異なります。
FTIでSIT4051 Certificate IV in Commercial Cookeryを修了した学生は26週間のコースで、20週間の授業と6週間の休暇です。
