Sichuan food is prepared by using multiple cooking processes and six flavour principles to enhance the food. This module is designed to provide you with an understanding of the combination of cultures and foods and enables you to differentiate between one regional cuisine and another. The contents of the module include food preparation, blending of multi flavour principles, cooking methods and food presentation.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
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