Kitchen Operations eBook, 2nd Edition

Graham Dark all

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Kitchen Operations eBook, 2nd Edition

By Graham Dark, Deirdre McLean, Sarah Weatherhead
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Graham Dark all
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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.

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.

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.
Target audience

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

Table of contents
  • List of recipes
  • Author profiles
  • Introduction
  • Acknowledgments
  • Credits
  • Suggested further reading
  • Chapter 1 Follow workplace health, safety and security procedures
  • Chapter 2 Follow workplace hygiene procedures
  • Chapter 3 Clean and maintain kitchen premises
  • Chapter 4 Receive and store kitchen supplies
  • Chapter 5 Develop and update hospitality industry knowledge
  • Chapter 6 Work with colleagues and customers
  • Chapter 7 Work in a socially diverse environment
  • Chapter 8 Matching food preparation to customer needs
  • Chapter 9 Organise and prepare food
  • Chapter 10 Present food
  • Chapter 11 Use basic methods of cookery
  • Chapter 12 Prepare stocks, sauces and soups
  • Chapter 13 Prepare appetisers and salads
  • Chapter 14 Prepare sandwiches
  • Chapter 15 Prepare vegetables, fruit, eggs and farinaceous dishes
  • Chapter 16 Prepare, cook and serve food for food service
  • Glossary
  • Recipes