Teacher in Charge: Mrs M. WebsterRecommended Prior Learning
Students KAMAR record must demonstrate consistent safe working practices and an adherence to expected classroom routines. Other students may be admitted at the discretion of the HOD.
Students will be looking at the development of food products both in the classroom and in the commercial environment while developing advanced practical skills. This course builds a foundation for the Hospitality industry.
$80.00 – ingredients and Service IQ packages