Organise and Prepare Food - Commercial Cookery
To be competent in Organise and Prepare Food (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. This resource is supported by a DVD titled Mise En Place, purchased separately.
AQF - Australian Quality Framework
Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
SITHCCC002A: Present food
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