Beijing Cookery - Commercial Cookery
To use this learning guide, you will need to have access to a range of tools, minor and major equipment, eg pots, wok, stoves, service utensils and relevant manuals, handbooks or reference books in addition to any necessary resource people, eg tutors, lecturers, cooks, chefs. To be credited for this module you will need to work your way through this module by reading through and/or viewing the given information, completing the self check questions on the given information and completing all the learning experiences. Together with the lecturer, check off the dishes you have prepared and produced against the performance checklist at the end of each learning experience. You must then successfully complete the Final Learning Experience.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
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