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Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes
AQF - Australian Quality FrameworkAdvanced Diploma, Certificate III, Certificate IV, Diploma
Competency FieldHospitality
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-1472
TAFEshop Catalogue: 95.006
Related Resources
Pastries, cakes and yeast goods form the base from which many delightful desserts are made. This module covers all aspects of preparation and the art of flour confectionary and provides the basic knowledge and skills required to prepare a variety of flour confectionary products. On successful completion of this module the student will be able to prepare basic pastries, prepare basic yeast doughs, bake and decorate pastry and yeast goods products, prepare and produce cakes, prepare and decorate petits fours. The DVD supports the learner guide. Topics include Sweet and Short Pastry, Cakes, Choux Pastry, Puff, Strudel and Filo, Babas and Savarins. Duration: 126 minutes.
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.
This module aims to help the student prepare, cook, freeze, decorate, portion and present or store a quantity of hot, cold and iced sweets and to recognise the importance of applying correct hygiene and safety procedures. On successful completion of this module the student will be able to demonstrate how to store desserts, produce hot and cold desserts and produce frozen desserts. This DVD supports the learner guide titled "Prepare Hot and Cold Desserts". Duration: 47 minutes