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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.
The text contains:
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