Advance Certificate in Culinary Arts & Kitchen Management (With Practicals)

الوصف

ORIENTATION

• Using Mobile Apps
• Typsy Australia Portal
• ESDP – Employability Skills Development Program
• On Demand Live Session

INTRODUCTION

• Kitchen – A Comprehensive Overview
• Assignment – Introduction to Front Office

KNIFE ESSENTIALS

• Choosing the Perfect Knife
• Assignment – Knife Essentials

PASTRY FUNDAMENTALS

• The Art of Pastry
• Assignment – Pastry Fundamentals

MISE EN PLACE

• Why Mise En Place is Important
• Assignment – Mise en Place

SUSTAINABLE FOOD PRACTICES

• Cook with Sustainability in Mind
• Assignment – Sustainable Food Practices

FOOD SAFETY AND HYGIENE FUNDAMENTALS

• Food Safety and Hygiene in Culinary Arts
• Food Safety and Hygiene Fundamentals
• Principles of HACCP
• The Science of HACCP
• Assignment – Principles of HACCP

FOOD ALLERGIES

• Food Allergies: What You Need to Know
• Assignment – Food Allergies

FOOD DELIVERY SERVICE

• What is Food Delivery
• Assignment – Food Delivery Service

FOOD SAFETY AND HYGIENE FUNDAMENTALS

• Food Safety and Hygiene from Start to Finish
• Assignment – Food Safety and Hygiene from Start to Finish

KITCHEN LEADERSHIP FOR EXECUTIVE CHEFS

• Mastering the Art of Kitchen Leadership
• Assignment – Kitchen Leadership for Executive Chefs

WHS – WORK HEALTH & SAFETY

• WHS – Manual Handling
• WHS – Personal Protective Equipment
• WHS – Slips, Trips & Falls

PRACTICAL SESSIONS

Day 1:

• Kitchen introduction
• Kitchen layout
• Kitchen equipment
• Chef’s knives
• Chefs uniform
• Hygiene and food safety

Day 2:

• The Vegetables
• Handlining vegetables in the kitchen
• Vegetable cuts
• Vegetable usage in the kitchen

Day 3:

• Mother sauces
• Salads

Day 4:

• Stock and Soups
• The Soup kinds
• Soups in the menu
• Soup accompaniments

Day 5:

• Chicken and poultry
• The poultry in the menu
• The using the poultry in the dishes

Day 6:

• The Red meat
• The meat in the menu
• The meat cuts
• The using of the meat in the dishes

Day 7:

• Fish and seafood
• Seafood kinds
• The seafood in the menu
• The using seafood in the dishes

Day8:

• Market visit
• Get knowledge about the raw materials in the market

Day 9:

• the Restaurant and service
• Introduction to the restaurants
• Restaurant types
• Service types

Days 10:

• Cooking competition
• Idea about the cooking competitions with high standard
• Feedbacks from professional chefs