The aim of this unit is to provide the basic knowledge about kitchen organisation and the principles of menu planning. It will also increase awareness about costing of dishes, and the elements of costs to be considered when calculating gross and net profits and setting selling prices for menus and dish items.
- Teacher: Emma Allen
- Teacher: Luke Aston
- Teacher: Lauren Attwood
- Teacher: Leanne Attwood
- Teacher: Cheryl Bucknall
- Teacher: Jack Gameson
- Teacher: Dane Glover
- Teacher: David Hampton
- Teacher: Chris Hughes
- Teacher: Guy Marston
- Teacher: Sarah Moreton
- Teacher: David Price
- Teacher: Leanne Sewell
- Teacher: Laura Such