text: (a) professionalism and customer focus in the provision of culinary services in the hospitality sector. Comprehend and apply fundamental business principles to hospitality operations.
  PO2
  Knowledge - Kind
  (a) appreciation of the importance of and demonstrate the ability to meet industry standards in relation to social and relationship skills, personal presentation, grooming and customer care, in the provision of the appropriate services in culinary environments.
  PO3
  Skill - Range
  (a) competence and creativity in the practice of the required skills in culinary operations. Apply appropriate Information Technology skills, and operate packages relevant to the culinary area.
  PO4
  Skill - Selectivity
  (a) appropriate product knowledge in the provision of culinary services and the general hospitality sector. communicate effectively both verbally and through a range of media with customers, colleagues, and external organisations.
  PO5
  Competence - Context
  (a) recognition of industry trends in both product and markets as they effect the culinary sector and respond with creativity to customer expectations. respond to national and international trends in relation to hygiene, health and safety, environment, and other emerging trends.
  PO6
  Competence - Role
  (a) operation to the appropriate standards within the areas of legislation and best practice operations applicable to hospitality and culinary skills
  PO7
  Competence - Learning to Learn
  (a) appropriate skills for employment seeking and career planning. Capacity to reflect on achievement to date and make realistic plans to achieve personal life goals