Prepare Foods According to Dietary and Cultural Needs - Commercial Cookery

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Description

This module is designed to provide the knowledge and understanding to be able to choose food groups according to customers' needs and to prepare and present a variety of dishes to meet specific cultural and dietary requirements. Topics covered • Australian dietary guidelines • Nutrition • Diet influenced by cultural and religion – Middle Eastern, Mediterranean, Halal and Kosher • Special diets for health reasons – gluten free (coeliac), low cholesterol/low fat, diabetic, lactose intolerant, low sodium (salt), modified texture, high fibre, etc. • Cuisines of China, Vietnam, Indonesia, Malaysia, Singapore, Philippines, Thailand and Korea in brief • Vegetarian and organic food • Buffet/cold larder (pâtés, terrines, galantines, ballotines, etc.).

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHCCC029A: Prepare foods according to dietary and cultural needs

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-341

TAFE SA

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