Handle and Serve Cheese
Learn everything you need to know about cheese categories and their requirements for storage and handling.
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 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 Desserts
This unit looks at the role of desserts in the diet, the basic sauces, cremes and fillings needed for desserts and menu…
Produce Gateaux, Torten and Cakes
Professionally prepared and finished gateaux, torten and cakes provide a competitive advantage to a successful patisserie. The professional patisserie will…
Produce Pates and Terrines
Online Module for Producing Delectable Pates & Terrine Dishes A well-crafted pate or terrine can form a showpiece on a…
Produce Poultry Dishes
This module examines different types of poultry and feathered game, purchase, storage, preparation techniques and cookery tips.
Produce Seafood Dishes
Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods.…
Produce Stocks, Soups and Sauces
To achieve flavoursome soups and sauces it is essential to start with quality ingredients. The base stock will give the…
Produce Vegetable, Fruit, Egg and Farinaceous dishes
Vegetables, fruit, eggs and farinaceous dishes are used extensively on menus throughout the day. They are used in breakfast items,…
Use Food Preparation Equipment/ Apply Correct Mise en place
As an apprentice, your main contribution to the kitchen will be to help with the organisation and preparation of menu…
Use Hygienic Practices for Food Safety
The best way to reduce the possibility of health problems is to follow the appropriate hygiene procedures in your workplace.…