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…
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.
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 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 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 Cakes
The key cakes covered in this unit are: Basic and high ratio cakes Sponges Health cakes Fruit cakes and puddings
Produce Cakes, Pastries and Breads
Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
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…