This module describes the performance outcomes, skills and knowledge required to prepare and present a
variety of sandwiches in a commercial kitchen or catering operation. Sandwiches may be classical or
modern, hot or cold, and use a variety of fillings and types of bread. Sandwiches may be prepared or made
on demand according to customer requests.
This module describes the performance outcomes, skills and knowledge required to
prepare various stocks, sauces and soups in a commercial kitchen or catering
operation.
Stocks, sauces and soups can be classical or contemporary and be from varying
ethnic and cultural origins. Soups may be served hot or cold.
This module describes the skills and knowledge required to prepare and present
pastas and starches.
This module describes the skills and knowledge required to apply hazards critical
control points principles while handling food and beverage following all the stages
of food preparation.
This module describes the performance outcomes, skills and knowledge required to application
of cutting and preparation techniques for the particular style and dish, selecting, using and
maintaining specialized equipment and tableware for preparing and serving fruit food items,
evaluating quality of dishes and food items, including blending and balancing flavour and
aromatics, correct flavour structure, correct acid balance, correct colour and plate
presentation.
This module d describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality bakery products. Bakery products to be produced may be of varied cultural and ethnic origins and derived from classical or contemporary recipes; to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. Pastries, cakes and yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes.