Coordinate cooking operations

Carefully considered courses to give you the most essential skills to begin a successful Hospitality career.

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Unit outline

What to expect

This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.


Food production can be for any type of cuisine and foodservice style. It covers Asian cookery, patisserie products and bulk-cooked foods.

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