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…

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Handle and Serve Cheese

Learn everything you need to know about cheese categories and their requirements for storage and handling.

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Maintain Quality of Perishables

This module covers receiving, storing, rotating and managing supplies to maintain the quality of perishable goods in the kitchen.

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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,…

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Prepare and Present Sandwiches

Sandwiches in many different forms are popular around the globe. The many types and varieties available suit a wide range…

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Prepare and Present Simple Dishes

A comprehensive module in food preparation, cooking simple dishes and presentation.

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Prepare Appetisers and Salads

Appetisers and salads are high profit menu items and as they are often the first dish that a customer receives,…

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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…

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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…

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Prepare Meat Dishes

Whilst most establishments purchase portion-cut meat you still need to be aware of where the cut is located on the…

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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…

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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…

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