Commercial Cookery Certificate: Skills, Techniques, And Occupational Health Procedures Essay.

Discuss about the Commercial Cookery Certificate.

This is a response towards my environmental sustainability review and it includes among other things, a discussion for improvements as well as a detailed implementation plan for improvement. It comprises among other things the resources and tools that will be required, the techniques to be applied, the impact that the plan will have on other people and a budget on how much will be spend on the whole plan.

There are various resources that will be required in order to make this course a success and these include among others books, cooking pans, and uniforms. Qualifications in Commercial Cookery Certificate provide students with the practical knowledge skills for organizing, preparing, and cooking clean food in a “commercial kitchen environment”. The plan will comprise of effective occupational health, communication, workplace hygiene, and safety procedures (Turner & Wilks, 2016). The course will comprise of skills that will be used in the production of quality foods, preparation of food, and plan menus that will based on cultural or dietary needs, working as part and parcel of a team, controlling costs, and serving various meals in a professional way. This plan will have a significant impact impacts on other fellow students who not only operate independently, but also with limited guidance from the supervisors.  

In order for my team to succeed, I will ensure that they are well trained and supported in all the aspects of commercial cookery. This will be done by calling in experts from various fields and departments in commercial cookery to share pertinent information with our team. To make our team become successful, I will ensure that relevant information and materials regarding commercial cookery is well disseminated to my team members. I will also ensure that the information that is provided to our team is well updated and current so as members of our team become well acquainted with the latest innovative skills in commercial cookery. In order to ensure that there is effective utilization of resources, I will supervise our team members with a view of helping them identify any areas that need to be improved in order to meet the needs and satisfaction of clients.

The implementation plan will comprise of an effective communication plan to ensure that all people involved are communicating well. Good communication is essential in the team because it enables all stakeholders are in a better position of not only seeking but consider suggestions from other people.

In order to successfully implement the plan, I will have to ensure that I conduct myself in a professional manner thus lead by example. Leading by example implies that I should conduct myself with decorum because the people under me will have to learn a lot from what I say and what I do. I will also ensure that I strictly adhere to the set budget and ensure that both the income and the expenses are well accounted for. The implementation process will also have to be recorded for future reference. The outcomes will both be gathered and compared against the set targets and will ensure that there is provision of a written report that will present an evaluation and recommendation of places that need to be improved. 

References

Turner, A., & Wilks, J. (2016). A place for food in Australian schools: a socio-historical review of food education. International Journal of Technology and Design Education, 1-14.