Clean Kitchen Premises and Equipment
Cleaning is the process of keeping your kitchen in a tidy and hygienic state. Cleaning is essential for preventing contamination…
Handle and Serve Cheese
Learn everything you need to know about cheese categories and their requirements for storage and handling.
Maintain Quality of Perishables
This module covers receiving, storing, rotating and managing supplies to maintain the quality of perishable goods in the kitchen.
Participate in Safe Food Handling practices
This module shows all stages of food production and sales, requiring close attention to food safety matters. Ordering, receiving, storage,…
Prepare and Present Sandwiches
Sandwiches in many different forms are popular around the globe. The many types and varieties available suit a wide range…
Prepare and Present Simple Dishes
A comprehensive module in food preparation, cooking simple dishes and presentation.
Prepare Appetisers and Salads
Appetisers and salads are high profit menu items and as they are often the first dish that a customer receives,…
Prepare Dishes using Basic Methods of Cookery
Understanding the methods of cookery is essential for a chef because nearly all menu items require some cooking and many…
Prepare Food to meet Special Dietary requirements
As chefs, we have a responsibility to look after the wellbeing of our customers and we can achieve this goal…
Prepare Meat Dishes
Whilst most establishments purchase portion-cut meat you still need to be aware of where the cut is located on the…
Prepare Portion-Controlled Meat Cuts
Meat is a big cost and consumption component of any catering business. As all businesses vary in their menus due…
Produce and Serve Food for Buffets
The layering of food items and finishing of cold platters with appropriate garnishes requires accuracy, patience, an eye for design…