Select, Prepare and Cook Meat - Commercial Cookery

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Description

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal. On successful completion of this module the student will be able to select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts, prepare, cook and carve meat cuts. This learner guide is supported by the DVDs titled “Beef Butchery”, “Lamb Butchery” and “Pork Butchery”.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHCCC012A: Select prepare and cook meat

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-321

TAFE SA

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