COOK408 – Culinary Operations and Professional Practices
Module code
COOK408
Module title
Culinary Operations and Professional Practices
Prescription
To provide students with an overview of the hospitality and catering industry, and an understanding of the professional practices, procedures, and roles in a food and beverage service operation.
Programmes
- RS1601
NZQA Level
Level 4
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- 1: Demonstrate knowledge of the hospitality and catering industry
2: Demonstrate knowledge of professional kitchen practices, procedures and roles.
3: Demonstrate an understanding of and apply the necessary knowledge and skills to prepare
a restaurant for service and provide customer service.
4: Maintain appropriate standards of professional behaviour and practice in the workplace. - Content
- - Live Restaurant practice within Training Restaurant
- Restaurant practices, procedures and roles; setting, serving and clearing Lunch and Dinner
Service
- A Themed Banquet.
- Overview of the Hospitality and Catering Industry
- Professional practices, procedures and roles, teamwork and workplace diversity in food and
beverage operations.
- Health and Safety, food safety and security practices
- Professional behaviour and practice attributes: reliability, punctuality, communication skills,
customer service, professional appearance, and personal presentation. - Teaching and Learning Strategy
- Theoretical face to face and web-supported sessions including;
Lectures, tutorials, discussion, group activities, self-directed learning, practical workshops, assignments and project based learning. - Assessment Criteria
- The portfolio is comprised of multiple assessment tasks. To pass this module all tasks must be submitted and an overall minimum pass mark of 50% is required.
- Learning and Teaching Resource
- - Two fully-equipped commercial kitchens and a production kitchen incorporating a range of
facilities and commercial catering equipment
- An operational commercial training restaurant
- Online resources accessible in all classrooms and in the restaurant
- Evidence portfolios
Required Text:
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.
