Higher Diploma in Culinary Studies - Term 5

Advanced Food Concept and Event Catering
This course is designed as a capstone for the learning that has taken place throughout the programme. The students will be required to integrate their skills and knowledge in order to successfully conduct two practical assignments. The first assignment will be to operate a themed restaurant open to the public over four evenings. All aspects of the dining experience from the planning, implementation, operation and analysis will be covered and embracing not only the practical capability of the student but also their organizational, managerial, financial and marketing skills.

The second assignment will be to take charge of the production kitchen during the running of a themed event conducted within the school. The students will function as part of a larger team with the emphasis being on their ability to operate and control a working environment typically associated with a catered event. In both assignments, students will be required to reflect on the learning that has taken place throughout the course in order to judge the value of their work.