Qualification Overview
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Qualification Title | Diploma in Hospitality- Kitchen Management | |
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Qualification Type | Diploma | |
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Level | 6 | |
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Credits | 120 | |
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Subject Area |
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Strategic Purpose Statement |
The course aims to: enable experience chefs or kitchen managers to gain high level skills and knowledge that will assist them to develop and manage the increasingly complex requirements of a commercial hospitality kitchen, either in a hotel environment or a restaurant environment; develop human resource management skills and competencies required to develop and manage a large practically active workforce; develop the required skills and competencies to be able to plan, requisition, store and monitor effectively and efficiently the resources required to manage a commercial kitchen in either a hotel or restaurant environment; develop the professional leadership and management skills required in a fast paced deadline driven high customer satisfaction environment (this includes risk mitigation and opportunity development); gain an understanding of the different nutrition needs and requirements for an increasingly global customer base; develop revenue management stream skills where innovative ad targeted marketing practices can be implemented.
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Graduate profile |
Graduates of the Diploma in Hospitality - Kitchen Management will acquire the range of kitchen management skills required for Executive Chef roles or Food Management roles in related hospitality or catering industries in order to be familiar and implement food safety requirements; human resource management requirements for kitchen and associated area, have an understanding of and be able to analyse and implement commodities and nutritional knowledge. Students will be able to interpret and apply costings budgets and control plans for commercial kitchen. The associated quality assurance requirements are understood, with the student being able to analyse and apply quality assurance plans. Team development, training plans and management level communications are also part of the required skills set. Students will be able to explain, and demonstrate appropriate team development and training plans. Students on graduation will be able to describe and produce plans for successful restaurant operational requirements.
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Entry Requirements |
Applicants require appropriate chef qualifications such as City and Guilds Advanced Professional Cookery, National Certificate in Hospitality ? Professional Cookery (Level 4) or an international equivalent, and three to four years chef experience in a commercial cooking environment.
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Developed By | Pacific International Hotel Management School Limited | |
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Quality Assured By | Quality Assurance Division, NZQA | |
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Number | 111731 | |
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Status | Discontinued | |
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Created | 2008-12-12 00:00:00.0 | |
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Next Review | 2016-12-31 00:00:00.0 | |
Qualification Title
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