The unit introduces and reinforces the fundamentals of good kitchen operating processes that directly relate to product development with specific consideration on resources and capacity. Draws on the application and use of product knowledge in the planning process for devising and selling quality products to the customer. Develops an awareness of costs and control centers within a production operation, identifies and promotes methods of devising control measures for profit oriented operations. Links costing and the catering cycle to computer applications.
- Teacher: Moneet Chand
- Teacher: Patricia Kumari