Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Transcription

1 Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a part of the Certificate III in Hospitality () certification. This course is self-paced. You will be expected to research and present assignments on a date specified between the student and lecturer. Course Overview The course overview consists of 3 major elements Tutorials Informal gatherings to provide a different insight into the major areas of study, assessment criteria and examples. Practical Hands on exercises Self Paced Study and research at students own pace within an agreed time frame Study Duration 45 hours 1

2 List of Topics Covered Certificate III in Hospitality Describe the method and principles of boiling Identify foods suitable for boiling Explain the difference between boiling from a hot start and boiling from a cold start Describe the method and principles of poaching Identify foods and liquids suitable for poaching Explain the difference between boiling, simmering and poaching Identify when poached foods are cooked correctly Describe the methods and principles of steaming Identify foods suitable for different methods of steaming Use steaming equipment safely Prepare items for steaming Identify when steamed foods are correctly cooked Identify and rectify any problems that may occur Describe the method and principles of braising Identify foods suitable for braising Describe and use the appropriate equipment for braising Explain how to prepare ingredients for braising Identify when braised foods are correctly cooked Describe the method and principles of stewing Identify foods suitable for stewing Describe and use the appropriate equipment for stewing Describe the appropriate preparations required for different products prior to stewing Identify when stewed foods are correctly cooked Describe the method and principles of baking Identify foods suitable for baking Describe and use the appropriate equipment for baking Describe how to prepare products for baking Identify when baked foods are correctly cooked Describe the methods and principles of roasting Identify foods suitable for roasting Identify and use the appropriate equipment for roasting Describe the appropriate preparation of different foods Identify when roasted foods are correctly cooked Describe the method and principles of grilling 2

3 Identify foods suitable for grilling Describe and use the appropriate equipment for grilling Prepare food for grilling Identify when grilled food is correctly cooked Describe safe methods and principles of deep-frying Identify foods suitable for deep-frying Describe and safely use the appropriate equipment for deep-frying Prepare different food items for deep-frying Identify when deep-fried foods are correctly cooked Describe the methods and principles of shallow-frying Identify foods and equipment suitable for shallow-frying Describe and use the appropriate equipment for shallow-frying Describe the appropriate preparation of different foods Identify when shallow-fried foods are correctly cooked 3

4 Integrated Modules This unit integrates the following modules: Certificate III in Hospitality Unit ID Number THHBCC01B Unit Description Use basic methods of cookery Assessment Type Description % Overall mark Major Set of activities performed throughout the course. 35 Assignment Theory Short answer questions throughout Modules 5 Practical Throughout the course constant review of your practical work by your lecturer must take place. This is a subjective mark, 35 which incorporates the student s willingness to achieve and complete tasks successfully. Test 1 Hour exam will incorporate all elements covered within the 20 modules Tutorial In this subject, the tutorials attendance mark is given to 5 Attendance reflect of student's involvement in the subject. Total % 100 4

5 Elements of Competency and Skills Outcomes THHBCC01B Use basic methods of cookery THHBCC01B/01 Select and use cooking equipment and technology Select appropriate equipment or technology for particular cooking methods. Use equipment hygienically, safely and in accordance with manufacturer's instructions. THHBCC01B/02 Use methods of cookery Use various cookery methods correctly to prepare dishes to enterprise standard including: boiling poaching steaming stewing braising roasting baking grilling shallow frying deep frying. Calculate correct quantities and ratios of commodities for specific cookery methods. Complete the cooking process in a logical and safe manner. Identify problems with the cooking process promptly and take corrective action. Prepare dishes using a range of methods and current technology within acceptable enterprise and customer timeframes. Work co-operatively with kitchen and front-of-house colleagues to ensure timely preparation of dishes. 5