Business 2300 – Commis

The Commis, or entry-level chef, is introduced to the basics of the food service industry and essential business knowledge.

2301 Food Service Industry Level 1

Food Service Business Level 1 introduces the basics of starting and managing a food service establishment. Essential topics such as restaurant operations, customer service, health and safety standards, and basic financial management.

2302 Teamwork and Communication

Essentials of effective communication and teamwork within a kitchen environment.

2303 Basic Business Concepts

Introduction to basic business concepts relevant to a commercial kitchen, such as cost awareness and the importance of efficiency.

2304 Resume Tips for Culinary Professionals

Creating an effective resume is crucial for culinary professionals seeking new opportunities.