Coordinate Cooking Operations
Organising the kitchen to operate smoothly requires thorough understanding of the components of the catering control cycle, as well as…
Maintain Quality of Perishables
This module covers receiving, storing, rotating and managing supplies to maintain the quality of perishable goods in the kitchen.
Plan Catering for Events or Functions
Events and functions are a key driver of the tourism and hospitality industry. Most events, regardless of whether they are…
Prepare Meat Dishes
Whilst most establishments purchase portion-cut meat you still need to be aware of where the cut is located on the…
Produce Cakes
The key cakes covered in this unit are: Basic and high ratio cakes Sponges Health cakes Fruit cakes and puddings