A kitchen is a place for the storage and preparation of food for consumption. In some hotels, there may be a variety of kitchens catering to different needs from breakfast, lunch and dinner to events such as gala dinners and conferences. The number of customers being catered for varies depending on the size of the dining facilities and kitchen, the number of staff employed and the equipment being used.

The purpose of a kitchen is to produce the right quality of food of the highest standard for the required number of people, on time, by the most effective use of staff, equipment and materials.

The course provides this knowledge: