Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II Hospitality—Kitchen Operations.
This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.
The text contains:
- Break-out boxes in the margins highlighting key terms and information, including Legal issues, Terminology, Remember this and Safety, to assist students in remembering important issues and key words
- Activities throughout each chapter to test student knowledge and understanding
- A Summary at the end of each chapter wraps up key information
- Revision questions at the end of each chapter to test comprehension of concepts.
The Student Companion Website contains 15 units of competency with resources to assist the student in gaining the skills and knowledge to complete the Certificate II in Kitchen Operations.
Each unit contains:
- Chapter objectives outlining what the student should be able to do on completion
- Practical assessment to test the student’s knowledge and understanding of key concepts
- Additional web links providing access to further information including important safety issues
- Sample food safety checklists which can be filled out to ensure that the student remains safe and compliant in the kitchen
- Standard recipe templates will assist the student to prepare for the practical cooking to be undertaken in the kitchen.
Other online resources include:
- Demonstration videos
- An audio glossary to assist with pronunciation
- Information about career options in the kitchen
- Additional recipes for the student to try
- Profiles of well known Australian chefs to inspire the student
- A recipe tool for the student to work with to begin to understand the costs involved in cooking in a commercial kitchen.
As students complete exercises in the Companion Website, the Gradetracker records their progress. Simple questions like true/false and multiple choice are marked automatically, while you can mark open ended questions, then download your entire class results in a single file.
Graham Dark has worked as a chef in the hospitality industry for more than 35 years. He has gained experience in institutional catering, large volume, off-site, fine dining, restaurants, hotels and functions. Graham began teaching in the Vocational sector approximately 20 years ago and, has been involved with the implementation of new curricula and the development of new teaching programs. His broad knowledge and experience of the catering industry equip him well to produce accurate and focused training material.
Deirdre McLean trained as a dietitian at the Ealing Hotel and Catering College, West London. She has worked as a therapeutic dietitian in hospitals in London and Sydney before moving into more general catering as the manager of food services at the Manly District Hospital. Deirdre has been a teacher of Commercial Cookery in Vocational Colleges for more than 30 years, first at East Sydney Technical College, then at Frankston and Dandenong before joining William Angliss Institute as a Food Science teacher in 1994.
Sarah Weatherhead has worked in the food industry for 30 years, gaining experience in hotels, small restaurants and large catering establishments. She has been involved in setting up a small fine dining restaurant, creating a new dining concept at an establishment catering for tourists, and gained experience working for a large outdoor catering company. After travelling extensively overseas and working in England, Sarah started teaching about 15 years ago in the Vocational sector, during which time she has been involved in writing curriculum and course books.
SITHIND001A Develop and update hospitality industry knowledge
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITHCCC002A Present food
SITXOHS002A Follow workplace hygiene procedures
SITXOHS001A Follow health, safety and security procedures
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC001A Organise and prepare food
SITHCCC005A Use basic methods of cookery
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC006A Prepare appetisers and salads
SITHCCC009A Prepare vegetables, eggs and farinaceous dishes
SITHCCC027A Prepare, cook and serve food for food service
SITHCCC007A Prepare sandwiches
SITHCCC029A Prepare foods according to dietary and cultural needs