Use Basic Methods of Cookery - Commercial Cookery


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This module will introduce the principles of cookery. On completion the student will be able to demonstrate an ability to prepare, cook and present food based on the accepted industry standards for each principle, using the correct hygiene and occupational health and safety procedures. The principles of cookery are the foundation for all professional chefs and if they are mastered, any recipe can be prepared to an acceptable standard. On successful completion of this module the student will be able to select and use appropriate cookery methods and equipment to produce a range of menu items, use appropriate work practices based on industry standards, present menu items for service. This resource is supported by a DVD titled "Principles and Methods of Cookery", purchased separately.


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

Competency Field

National Code -
SITHCCC005A: Use basic methods of cookery

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-327

TAFEshop Catalogue: 09.057.0368

ISBN: 978-1-86393-172-4


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