A comprehensive module in food preparation, cooking simple dishes and presentation.
Components in this Module
1 - Introduction
- Hygiene and Food Safety
- Personal Hygiene
- Hand Washing
2 - Organising Your Work
- Organising Your Work
- Checkpoint 1
- Standard Recipe Cards
3 - Choosing Your Commodities
- Choosing Your Commodities
- Commodity Types
- Commodity Identification Challenge
- Preparation Lists
- Waste Minimisation
- Checkpoint 2
4 - Choosing Your Equipment
- Choosing Your Equipment
- Large Equipment
- Large Equipment Examples
- Large Equipment Examples Challenge
- Small Equipment
- Small Equipment Examples
- Small Equipment Challenge
- Common Kitchen Utensils
- Common Kitchen Utensils Examples
- Common Kitchen Utensils Challenge
- Equipment Safety Concerns
- Checkpoint 3
5 - Basic Food Preparation
- Thawing and Rethermalising
- Preparing Salads
- Types of Dressings
- Preparing Dressings
- Checkpoint 4
- Preparing Sandwiches
- Types of Sandwiches
- Sandwich Preparation
- Preparing Common Items
- Preparing Roux
- Panada
- Preparing Panada
- Batters and Coatings
- Batters
- Dry Coatings
- Using Dry Coatings
- Marinades
- Compound Butters
- Melted Butters
- Checkpoint 5
- Preparing Fish and Shellfish
- Fish and Shellfish Examples
- Seafood Identification Challenge
- Cleaning Fish
- Filleting Round Fish Video
- Shellfish
- Crustaceans
- Preparation of Prawns
- Preparing Crustaceans
- Molluscs
- Preparing Molluscs
- Preparing Poultry
- Portion Cuts of Poultry
- Preparing Poultry Videos
- Preparing Meat
- Meat Preparation and Trimming
- Carcass Breakdowns - Lamb
- Preparing Portion Cuts
- Primal Cuts Challenge
- Meat Offcuts
- Preparing Garnishes
- Checkpoint 6
6 - Cooking Simple Dishes
- Cooking Simple Dishes
- Cookery Methods
- Grilling
- Menu Examples Using Grilling
- Shallow-Frying
- Menu Examples Using Shallow Frying
- Deep-Frying
- Points of care with deep-frying
- Menu Examples Using Deep Frying
- Roasting
- Menu Examples Using Roasting
- Boiling
- Menu Examples Using Boiling
7 - Presenting Food
- Presenting Food
- Industry Presentation Standards
- Food Presentation
- Presentation Styles
- Food Presentation Principles
- Assembly Tips
- Shapes and Proportions
- Portion Control Challenge
- Flavour and Aroma
- Colour
- Texture
- Temperature
- Wrong Plates!
- Garnishes
- Fruit and Vegetable Garnishes
- Suitable Sauces
- Guidelines for Food Presentation
- Presentation for Service Periods
- Plate and Platter Arrangements
- Assembling Platters
- Replenishing Platters
- Care of Crockery and Glassware
- Common Mistakes in Assembling Food
- Bad Assembly Examples
- Overdoing It
- Rushing It
- Ignoring Standards
- Food Presentation Sins and Remedies
8 - Displaying and Storing Food
- Displaying and Storing Food
- Checkpoint 7
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au