You'll spend four weeks on placement as part of a real-life kitchen team and we team you up with other hospitality students to plan, organise, prepare and run events on campus for invited guests.

 

You'll also learn introductory management skills, such as planning and costing menus, and find out about product development, innovation, design and marketing.

 

Topics you'll cover

• Artisan foods: cheese and cheese-making, advanced cold larder, condiments and breads
• Meat, poultry and fish
• Sausage-making, salamis and smallgoods, curing, brining, smoking
• Ethnic cuisine, global, local and cultural influences on food and beverage, global cuisine trends
• Food safety supervision
• Menu planning and costing
• Food and beverage service (barista, restaurant)
• Food and beverage matching (wine/beer)
• Planning, buying, costing and control
• Roles in the commercial kitchen, managing staff and staff rosters
• Planning for food and beverage events
• Supervising food production
• Sustainable practices
• Market research, design and promotion
• Food product development and showcase
• Market Day event
• Industry work-based project (unpaid)