As an apprentice, your main contribution to the kitchen will be to help with the organisation and preparation of menu items. This requires a good foundation in knife skills and an ability to safely and hygienically use a wide variety of kitchen equipment.
Learning how to do the fundamentals in the kitchen will provide you with an excellent base to further your skills and career.
Components in this Module
1 - Introduction
- Welcome
- Introduction
- Preparing for a Shift
- Service Periods
- Organising Workflow
2 - Using the Menu to Prepare
- Using the Menu to Prepare
- Checkpoint 1
- Benefits of Mise en Place
- Where Do You Start?
- Menu Examples
- Menu Types Challenge
- Identifying Your Tasks
- Recipes
- Standard Recipe Cards (SRCs)
- Recipe Cost Challenge
3 - Choosing Your Commodities
- Choosing Your Commodities
- Commodity Identification Challenge
- Preparation Lists
- Workflow Plans
- Workflow Menu Example
- Business Impacts and Waste Minimisation
4 - Choosing Your Equipment
- Choosing Your Equipment
- Checkpoint 2
- Kitchen Equipment Types
- Knives
- Correct Method For Cutting
- The Anatomy of the Blade
- Parts Of The Knife
- Types of Knives
- Checkpoint 3
- Sharpening Knives
- Honing Knives Video
- Sharpening with a Stone
- Knives Challenge
- Care of Knives
- Chefs Hint - Knives Video
- Other Kitchen Utensils
- Equipment and Commodities Challenge
5 - Using Equipment to Prepare Food Items
- Equipment Safety Concerns
- Checkpoint 4
- Equipment Hygiene Concerns
- Assembling Equipment
- Assembling the Mincer Videos
- Culinary Terms and Basic Preparations
- Basic Preparations
- Preparing Finely-Cut Herbs Videos
- Common Preparation Videos
- Preparing Vegetables and Fruit
- Examples of Vegetable and Fruit Preparations
- Preparing Potatoes Videos
- Preparing Green Vegetables
- Preparing Onions and Garlic
- Preparing Mushrooms and Other Vegetables
- Cutting Techniques
- Precision Cuts
- Precision Cut Videos
- Precision Cuts Challenge
- Checkpoint 5
- Other Cuts
- Preparing Fruit Videos
- Preparing Citrus Fruit
- Preparing Salads and Sandwiches
- Preparing Dairy Products
- Menu Uses of Dairy Products
- Dairy Alternatives
- Preparing Dry Goods
- Dry Goods Quality Points
- Sifting Flour
- Preparation of Common Dry Goods
- Preparing Roux
- Types of Panada
- Preparing Panada
- Batters and Coatings
- Batters
- Dry Coatings
- Sequence for Applying Crumbs
- Using Dry Coatings
- Coating Styles
- Preparing Fish and Shellfish
- Examples of Seafood
- Common Seafood Preparation Tasks
- Checkpoint 6
- Preparing Poultry
- Portion Cuts of Poultry
- Preparing Poultry Videos
- Preparing Meat
- Types of Meat
- Meat Preparation and Trimming
- Meat Offcuts
- Preparing Portion Cuts
6 - Cleaning and Maintaining Food Preparation Equipment
- Cleaning and Maintaining Food Preparation Equipment
- Cleaning
- Cleaning Small and Other Kitchen Equipment
- Checkpoint 7
- Dealing with Equipment Problems
- Environmental Considerations
- Improving Environmental Impacts
- Solving Problems
- Checkpoint 8
- 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