COOK507 – Kitchen Operations
Module code
COOK507
Module title
Kitchen Operations
Prescription
To provide students with the knowledge and skills to manage operating procedures and compliance requirements for operational roles, and to plan and monitor workflow and supplies in a commercial kitchen.
Programmes
- RS1701
NZQA Level
Level 5
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- 1: Manage operating procedures and compliance requirements for operational roles.
2: Plan and monitor workflow and supplies in a commercial kitchen.
3: Monitor and maintain appropriate standards of professional behaviour and practice in the
workplace. - Content
- - Produce an effective maintenance and cleaning schedule for small and large kitchen
equipment
- Understanding of the benefits and the implications of not having the correct maintenance
and cleaning schedules for the hospitality industry
- Apply knowledge of purchasing and stores management, purchasing procedures and goods
storage in the hospitality industry
- 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 behaviour - 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.
