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13 records

Appetisers, Salads and Sandwiches - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes

Beef Butchery - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC07B
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, 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 and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Argentine of Beef.  Duration: 32 minutes

Buffet Techniques - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC10A
Basic buffet techniques will give the student an insight into using colours and choosing appropriate designs as well as a general awareness of the art of tastefully decorating food. This DVD supports the learner guide titled "Plan and Prepare Food for Buffets". Topics include Making A Margerine Model.  Duration: 32 minutes

Fish and Shellfish - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC06A
This module has been developed to provide the student with both comprehensive theoretical information and practical skills pertaining to all these aspects of fish and shellfish cookery - identify and classify fish and shellfish, select fish and shellfish and know the quality purchase points, understand market trends, supply, demand and cost, know the optimum storage requirements for fish, molluscs and crustaceans, prepare fish and shellfish, use portion control measures, know methods to minimise wastage, use a variety of cooking methods for fish and shellfish and present fish/shellfish using modern recipes and presentation styles. This DVD supports the learner guide titled "Select, Prepare and Cook Seafood". Topics include Preparation and Cooking Methods.  Duration: 43 minutes

Hot and Cold - Sweets and Desserts - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: SITHCCC013A
This module aims to help the student prepare, cook, freeze, decorate, portion and present or store a quantity of hot, cold and iced sweets and to recognise the importance of applying correct hygiene and safety procedures. On successful completion of this module the student will be able to demonstrate how to store desserts, produce hot and cold desserts and produce frozen desserts. This DVD supports the learner guide titled "Prepare Hot and Cold Desserts". Duration: 47 minutes

Lamb Butchery - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC07B
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, 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 and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Primal Cuts, Primary Cuts Forequarter, Leg Cuts Butt Fillett, Loin Cuts.  Duration: 51 minutes

Mise en Place and Food Preparation - Commercial Cookery

AQF: Advanced Diploma, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBKA01B
This resource supports the learner guide titled "Organise and Prepare Food" purchased separately. To be competent in this unit (Mise en Place meaning ‘everything in its place') the student requires a comprehensive range of fundamental culinary skills and knowledge. This module is designed to cover the comprehensive range of fundamental skills the student will need to work efficiently and to a consistently high standard. On successful completion of this module the student will be able to prepare kitchen equipment for use, assemble and prepare ingredients for menu items, prepare simple food items, prepare and store meat, seafood and poultry. Three (3) DVD set.

Pork Butchery - Commercial Cookery

AQF: Advanced Diploma, Certificate I, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC07B
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, 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 and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat".  Duration: 25 minutes

Poultry and Game - Commercial Cookery

AQF: Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: THHBCC05B
The ability to prepare and cook these items will extend the culinary repertoire of any commercial cook and widen the menu offerings available to the customer. Identify a range of poultry and game items, prepare and present poultry and game dishes and defrost, handle and store poultry and game dishes use appropriate work practices. This DVD supports the learning guide titled "Select, Prepare and Cook Poultry". Duration: 44 minutes

Prepare Pastry, Cakes and Yeast Goods - Commercial Cookery

AQF: Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: SITHCCC014A
Pastries, cakes and yeast goods form the base from which many delightful desserts are made. This module covers all aspects of preparation and the art of flour confectionary and provides the basic knowledge and skills required to prepare a variety of flour confectionary products. On successful completion of this module the student will be able to prepare basic pastries, prepare basic yeast doughs, bake and decorate pastry and yeast goods products, prepare and produce cakes, prepare and decorate petits fours. The DVD supports the learner guide. Topics include Sweet and Short Pastry, Cakes, Choux Pastry, Puff, Strudel and Filo, Babas and Savarins.  Duration: 126 minutes.

Principles and Methods of Cookery (Parts 1 and 2) - Commercial Cookery

AQF: Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: None specified
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.

Stocks, Soups and Sauces - Commercial Cookery

AQF: Advanced Diploma, Certificate I, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: SITHCCC008A
Preparing good quality stocks, soups and sauces is a fundamental culinary skill. Well made, good quality stocks and basic sauces are among the most versatile commodities in the kitchen. On successful completion of this module the student will be able to • Select equipment and utensils • Interpret recipes • Apply production principles for stocks and glazes • Use of stocks, glazes and essences • Produce stocks and glazes • Identify uses for various convenience boosters, bullions and stocks • Produce roux and thickening agents • Classify and produce soups • Produce basic and derivative sauces • Use convenience soup bases.

Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery

AQF: Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma
Industry: Hospitality
National Code: SITHCCC009A
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