Advance Certificate in Culinary Arts & Kitchen Management (Without Practicals)

Description

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