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| Demonstrate the correct use of knives and kitchen equipment | • The use and safety procedures for both knives and kitchen equipment.
• Prepare a range of basic products using different knife skills (e.g. classical vegetable cuts, duxelle, etc.)
• Introduction to terminology, weights and measures related to kitchen operations.
| | Identify and use a range of commodities in culinary practice | • Product evaluation and quality control in relation to the following:
o Breakfast menu items
o Morning coffees and afternoon teas
o Lunch and all day menus
o Understand the particular needs of special dietary groups
| | Practice and apply a range of cookery processes. | • The processes are to include the following: stewing, braising, roasting, poaching, deep and shallow frying, grilling, microwave, boiling, steaming etc.
• Apply these cookery processes to the following commodities: meat, poultry, fish and shellfish, potatoes, vegetables, farinaceous, eggs and fruit.
| | Demonstrate the skills required to operate kitchen equipment safely. | • Use a range of equipment appropriate to the cookery processes.
• Use a range of fresh and convenience foods/products.
• Demonstrate knowledge of waste control in the production of food.
| | Food Safety and Hygiene | • Personal hygiene
• Delivery, storage, preparation, cooking, holding and food service
• Cleaning
• Introduction to HACCP
• Factors critical to food safety including: time, temperature, cross contamination, cleaning procedures
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