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.