Week 1 - Theoretical
Determing staff
Week 2 - Theoretical
Business interview.
Week 3 - Theoretical
Planning must-does in the kitchen.
Week 4 - Theoretical
Distribution of duty in kitchen.
Week 5 - Theoretical
Meeting and contact with other departments.
Week 6 - Theoretical
Job and time study and kitchen operation.
Week 7 - Theoretical
Guiding staff for the process of quality management at kitchen operations.
Week 8 - Theoretical
Guiding staff for the process of quality management at kitchen operations. Exam
Week 9 - Theoretical
Doing the job defination of staff.Evaluating the staff performance.
Week 10 - Theoretical
Scullery organization.
Week 11 - Theoretical
Scullery organization.
Week 12 - Theoretical
The control of utensils at producing and serving food and beverage.
Week 13 - Theoretical
Waste seperation systems.
Week 14 - Theoretical
Waste rooms and waste transfers.
Week 15 - Final Exam
Final exam.
