This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.
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Coral Walsh has over 24 years experience in the hospitality and service industry. Coral has extensive food knowledge and has always worked hand-in-hand with Stuart to present quality cuisine and service to the customer and client.
SITHCCC010A Select, prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC015A Plan and prepare food for buffets
SITHCCC016A Develop cost effective menus
SITHCCC029A Prepare foods according to dietary and cultural needs