Organise and Prepare Food - Commercial Cookery

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Description

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.

Classifications

AQF - Australian Quality Framework
Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHCCC002A: Present food

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-316

TAFE SA

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