Creative Kitchen Management — Edexcel Vocational Food Preparation and Nutrition
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Learning outcomes
- Evaluate the role and responsibilities of a kitchen manager for effective management in a hospitality context.2.
- Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain.3.
- Investigate the environmental impacts of food production.4.
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- Evaluate innovations in commercial kitchen design and technology to support business objectives.
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Unit assessment details
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