Principles and Methods of Cookery (Asian)

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Description

The aim of this module is to provide the student with knowledge and practical skills in the usage of equipment in a commercial kitchen and the application of different cooking techniques in providing a range of stir-fried, deep-fried, stewed and roast dishes.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1422

TAFE SA

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