Produce Sushi

Classifications

Competency Field
Cookery

National Code - Training.gov.au
SITHASC012: Produce sushi

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2235

TAFEshop Catalogue: PM15.1027

TAFE SA

Related Resources

Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery

This module is designed to give an understanding of the wide variety of vegetables and farinaceous products available to the catering industry. It also focuses on the versatility of eggs in cookery. The various methods of preparation and cookery for each of these groups form the basis of this module. On successful completion of this module the student will be able to • Identify and select a range of vegetables and fruit according to quality and season • Prepare and cook a range of vegetable and fruit dishes • Identify, prepare and cook a range of potato dishes • Prepare farinaceous dishes • Prepare and cook egg-based menu items • Use appropriate work practices. Duration: 47 minutes

DVD$35.00

Hot and Cold - Sweets and Desserts - Commercial Cookery

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

DVD$36.00

Prepare Pastry, Cakes and Yeast Goods - Commercial Cookery

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.

DVD$44.00