Introduction to the kitchen, and the hospitality and catering industry

 


Personal hygiene and safety


Food safety and quality assurance


Workplace safety


Numeracy and units of measurement


Basic Ingredients


Techniques and skills in baking and baked products

 


Food cooking methods and techniques


Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups


Techniques and skills in preparation, cooking and finishing poultry, meat and game


Techniques and skills in preparation, cooking and finishing fish and shellfish


Techniques and skills in producing frozen, cold and hot desserts


Food preparation methods