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COOK508 – Professional Roles and Supervision

Module code
Module title
Professional Roles and Supervision
To provide students with the skills and knowledge to manage staff and select and apply staffing strategies to achieve performance targets in a commercial kitchen.
  • RS1701
NZQA Level
Level 5
NZQA Credits
Delivery method
  • Web-Enhanced
Learning hours
Total learning hours
Resources required
Learning Outcomes
1: Select and apply staffing strategies to meet performance targets

2: Manage staff relationships for operational roles

3: Monitor and maintain appropriate standards of professional behaviour and practice in the
-Analyse and apply staffing strategies (training, roster writing and implementation)
- Apply food and menu costing, cost control procedures to maintain profit
- Communication with staff to meet desired operational outcomes
- Manage conflict in the workplace
- Apply recommendations in relation to improvement and implementation of processes
- Health, safety and hygienic practices in a commercial kitchen
- Professional practice and behaviour: Reliability, time management, problem solving, cultural
understanding and diversity, staff management skills, communication skills, teamwork,
professional appearance and personal behaviou
Teaching and Learning Strategy
Practical - tutor and guest tutor-led demonstration and application in a practical context; includes team work, time management skills, recording of evidence via ePortfolio, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.

Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet for research; guest tutors; 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.

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