Prepare Dishes Using Basic Methods of Cookery (Refresher)COURSE OVERVIEW: Welcome to the Prepare Dishes Using Basic Methods of Cookery course. In this program we will delve into the essential techniques and principles of culinary arts to equip you with the skills needed to create delicious and visually appealing dishes. Whether you're an aspiring chef or a culinary enthusiast, this course will provide you with a solid foundation in cookery methods and food preparation techniques. Section A of this course

COURSE OVERVIEW:

Welcome to the Prepare Dishes Using Basic Methods of Cookery course. In this program we will delve into the essential techniques and principles of culinary arts to equip you with the skills needed to create delicious and visually appealing dishes. Whether you're an aspiring chef or a culinary enthusiast, this course will provide you with a solid foundation in cookery methods and food preparation techniques.

Section A of this course will lay the groundwork by exploring the characteristics of major food types, including dairy products, dry goods, frozen goods, fruits, meats, poultry, seafood, and vegetables. You will gain an understanding of various cookery methods such as baking, blanching, boiling, braising, deep-frying, grilling, poaching, roasting, shallow frying, sous vide, steaming, and stewing, along with their effects on different food types and desired outcomes.

Additionally, you will learn about the importance of mise en place in the culinary process, essential culinary terms, contents of date codes and rotation labels for stock, and safe operational practices using culinary equipment.

In Section B, you will apply your knowledge by confirming food production requirements from standard recipes, calculating ingredient amounts, selecting and preparing ingredients, and safely using culinary equipment. You will minimise waste, select appropriate cookery methods for dishes, complete the cooking process, and work cooperatively with colleagues to ensure timely preparation and presentation of dishes. Emphasis will be placed on cleanliness, portion control, problem-solving, and teamwork.

In addition, we will provide information on how to use each of the listed cookery methods to prepare a variety of finished dishes using different major food types. You will follow standard recipes, practice mise en place activities, and demonstrate food safety practices throughout the preparation process. Finally, you will understand how to plate and present the finished dishes within commercial time constraints, demonstrating portion control procedures and responding to special customer requests.

By the end of this course, you will have acquired the skills and confidence to prepare a wide range of dishes using basic methods of cookery, ensuring quality, consistency, and customer satisfaction.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC027.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

Section A: Knowledge

·       Characteristics of major food types, including Dairy products, Dry goods, Frozen Goods, Fruit, Meat, Poultry, Seafood, Vegetables

·       Cookery methods, including Baking, Blanching, Boiling, Braising, Deep-frying, Grilling, Poaching, Roasting, Shallow frying, Sous vide, Steaming, Stewing

·       Effects of cookery methods on the major food types

·       Desired outcome when applying cookery methods to the major food types

·       Meaning and role of mise en place in the process of preparing, cooking and presenting food

·       Essential culinary terms relating to the cookery methods

·       Contents of date codes and rotation labels for stock

·       Safe operational practices using essential functions and features of equipment used in the cookery methods

Section B: Performance Tasks

·       Confirm food production requirements from standard recipes.

·       Calculate ingredient amounts according to requirements.

·       Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

·       Check perishable supplies for spoilage or contamination prior to preparation.

·       Select type and size of equipment suitable to requirements.

·       Safely assemble and ensure cleanliness of equipment before use.

·       Use equipment safely and hygienically according to manufacturer instructions.

·       Weigh and measure ingredients and create portions according to recipe.

·       Prepare, cut and portion ingredients according to recipe and cooking style.

·       Minimise waste to maximise profitability of food items prepared.

·       Select and use cookery methods for dishes following standard recipes.

·       Complete cooking process in a logical, planned and safe manner.

·       Identify problems with the cooking process and take corrective action.

·       Work cooperatively with colleagues to ensure timely preparation of dishes.

·       Present dishes on appropriate service-ware.

·       Add garnishes and accompaniments according to standard recipes.

·       Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

·       Use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): Baking, Blanching, Boiling, Braising, Deep-frying, Grilling, Poaching, Roasting, Shallow frying, Sous vide, Steaming, Stewing

·       Complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes (at least once across preparation of the above six dishes): Dairy products, Dry goods, Frozen Goods, Fruit, Meat, Poultry, Seafood, Vegetables

·       Use food safety practices for handling and storing food

·       Prepare, plate and present two portions each of the six finished dishes above: within commercial time constraints and deadlines, demonstrating portion control procedures, responding to at least one special customer request

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.