Objectives

Unit Number Unit Credits
L/HNCCAM/4021 Principles of Management and Leadership 20
L/HNCCAM/4022 Food and Beverage Operations 20
L/HNCCAM/4023 Kitchen Foundation 20
L/HNCCAM/4024 Introduction to Accounting and Finance 20
L/HNCCAM/4025 Pastry Foundation 20
L/HNCCAM/4026 Food Microbiology and Hygiene 20

Entry Requirement

Coming Soon

Equivalences

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Structure

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Units/Credits

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Duration/Delivery

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