122. Menu planning:
Nutrition plays a big role in the planning of menus. Especially in the school environment, old age home, hospitals and do not forget function and promos also have to have a well balanced meal. Here the learner will be taught who to work with color, nutrition, minerals making use of all your basic and advance food groups. But do not through creativity away very important, because the learner has to learn to eat with his eyes. |
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123. Management Concepts:
When a learner shows enough initiative and with his permission of course, he will then be placed into the next unit called Management concepts. This is managerial course that will be for the lucky ones that can handle the pressure of managing his own department, but with this come responsibility and accountability as the supervisory of his section. This give the learner a cutting edge advantage above the rest to succeed in the world. The learner here had been taught basic management, accounting, ordering and supplying. |
124. Principal of Catering Management.
(UNDER CONSTRUCTION). |
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125. Entrepreneurial skills:
This is another kettle of fish for the learner. Here the learner will be taught the basics of running his own small business. The learner has to pass unit 123 and 124 to be able to proceed to this level. Here the learner is taught business practice and how to sustain his business. |
133. Food and beverage:
In this unit the learner will be taught the skills of food and beverage that will give the learner the advantage to try the hospitality industry such as hotels, bed, & breakfast. This is more for the learner where alcohol was a problem, or the learner was been rehabilitated and want to prove to himself that he can refrain from that habit. |
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