Principles and Methods of Cookery (Parts 1 and 2) - Commercial Cookery
These DVDs support the Learner Guide “Use Basic methods of Cookery”. On completion of this module, 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, select and use appropriate cookery methods and equipment to produce a range of menu items, use appropriate work practices based on industry standards and present menu items for service (includes Part 1 and 2 DVD). Topics included in this DVD set are Boiling, Simmering and Blanching, Poaching, Braising, Stewing, Steaming, Deep Friying, Baking, Roasting, Grilling, Shallow Frying, Microwave Cooking. A six (6) DVD set. Duration: 342 minutes.
AQF - Australian Quality Framework
Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
No description specified.
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