Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery
This module is designed to give an understanding of the wide variety of vegetables and farinaceous products available to the catering industry. It also focuses on the versatility of eggs in cookery. The various methods of preparation and cookery for each of these groups form the basis of this module. On successful completion of this module the student will be able to • Identify and select a range of vegetables and fruit according to quality and season • Prepare and cook a range of vegetable and fruit dishes • Identify, prepare and cook a range of potato dishes • Prepare farinaceous dishes • Prepare and cook egg-based menu items • Use appropriate work practices. Duration: 47 minutes
AQF - Australian Quality Framework
Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
National Code - Training.gov.au
SITHCCC009A: Prepare vegetables fruit eggs and farinaceous dishes
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