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: Luke Aston
- Teacher: Adam Davis
- Teacher: Jack Gameson
- Teacher: Gary Goldsmith
- Teacher: David Hampton
- Teacher: Claire Hawkes
- Teacher: Chris Hughes
- Teacher: Christopher Leeson
- Teacher: James Marshall
- Teacher: Guy Marston
- Teacher: Sarah Moreton
- Teacher: David Price
- Teacher: Leanne Sewell
- Teacher: Laura Such