The academic program helps to Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers. Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen. Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques. Select and apply staffing strategies to meet performance targets. Plan and supervise workflow and supplies in a commercial kitchen. Manage operating procedures and compliance requirements for operational roles and manage staff relationships for operational roles.