Mise en Place and Food Preparation - Commercial Cookery
This resource supports the learner guide titled "Organise and Prepare Food" purchased separately. To be competent in this unit (Mise en Place meaning ‘everything in its place') the student requires a comprehensive range of fundamental culinary skills and knowledge. This module is designed to cover the comprehensive range of fundamental skills the student will need to work efficiently and to a consistently high standard. On successful completion of this module the student will be able to prepare kitchen equipment for use, assemble and prepare ingredients for menu items, prepare simple food items, prepare and store meat, seafood and poultry. Three (3) DVD set.
AQF - Australian Quality Framework
Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
THHBKA01B: Organise and prepare food
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