SITHKOP 005 Coordinate Cooking Operations
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The SITHKOP 005 Coordinate Cooking Operations module introduces the performance, skills and knowledge required to coordinate food production in commercial kitchens. The above-stated course requires the ability to plan food production, organize food supplies during food production, control the food production process, and control the quality of kitchen products.
Food production is applicable to any kitchen and any style of foodservice. It covers Asian cuisine, pastries and bulk products. This device is suitable for hotels and food service establishments, including hotels, restaurants, clubs, educational institutions, healthcare institutions, national defense forces, cafeterias, food service shops, aeroplanes and other foodservice shops, events and functional food.
It is suitable for those who work independently or provide limited services under the guidance of others (including senior chefs and food management staff). At the time of publication, the division did not have professional licenses, certifications or specific legal requirements.
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