Course & Code: Certificate III in Hospitality (Commercial Cookery) (THH31502) Stage 1

Module Outline (6 Weeks)

Lesson 1 of 6

Course & Code: Certificate III in Hospitality (Commercial Cookery) (THH31502) (NSW TAFE 2674)

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B)  Food Handling and  Mirepoix Vegetables P.82  Mirepoix 6 Serves Organise and Prepare Food Contamination Issues  Bouquet Garni P.69  Bouquet 1 Serve Element 1. Prepare equipment for  Hygiene – Personal  Diced Onion P.75  Onion Diced 4 Serves use.  Hygiene – Equipment  Shredded Onion P.91  Onion Shred 4 Serves Element 2. Assemble and prepare  Hygiene – Kitchen  Crushed Garlic P.74  Garlic 10 Serves ingredients for menu items.  Cross Contamination  Chopped Parsley P.72  Parsley 4 Serves Element 3. Prepare dairy, dry  Storage and Commodities (FIFO) goods, fruits and vegetables.  Equipment and OH&S Element 4. Prepare meat, seafood  Basic Tools and OH&S and poultry.  Basic Preparation and Mise en Place Elements Covered (THHBKA04B) Clean and maintain kitchen premises Element 1. Clean, sanitise and store equipment. Element 2. Clean and sanitise premises. Element 3. Handle waste and linen.

NSI 2674/2672B OPF (MM) Module Outline (6 Weeks) Version: 1 Implemented: January 2006 Next to be Reviewed: January 2007 Module Outline (6 Weeks)

Lesson 2 of 6

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B)  Precision Cuts  Precision Vegetable Cuts  Chiffonnade 5 Organise and Prepare Food  Knife Handling  Chiffonnade P.72 Serves Element 1. Prepare equipment for  Knife Sharpening  Julienne P.96  Julienne 5 Serves use.  Cookery methods used in lesson  Brunoise P.95, 96  Brunoise 5 Serves Element 2. Assemble and prepare  Menu uses of precision cuts  Paysanne P.95, 96  Paysanne 5 Serves ingredients for menu items.  Macedoine P.96  Macédoine 5 Serves Element 3. Prepare dairy, dry  Jardinière P.96  Jardinière 5 Serves goods, fruits and vegetables. Element 4. Prepare meat, seafood  Turned Potato Chateau P.95  Potato 6 Serves and poultry.

Elements Covered  Saute Pans Black x 16 (THHBKA04B) Clean and maintain kitchen premises Element 1. Clean, sanitise and store equipment. Element 2. Clean and sanitise premises. Element 3. Handle waste and linen.

Lesson 3 of 6

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B)  Workflow  Glazed Carrots and Turnips P.94  Carrots and Turnips Organise and Prepare Food  Standard Recipe Cards (turned) 2 Serves Element 1. Prepare equipment for  Correct Procedures for turning,  Tomato Concassée P.94  Tomato 4 Serves use. blanching and other basic  Citrus Segments P.78  Citrus 2 Serves Element 2. Assemble and prepare preparations  Boil Pasta  Boil Pasta 1 Serve ingredients for menu items.  Boiling and points of care with  Pasta tossed with P.69  Pasta tossed with Element 3. Prepare dairy, dry fruit, vegetables and farinaceous Concassée of Tomato Concassée of goods, fruits and vegetables. items  Boiled Rice p.69 Tomato Element 4. Prepare meat, seafood  Lemon Garnish P.78  Boiled Rice 2 Serves and poultry.  Mushroom Duxelles P.75  Lemon Garnish 1 Serve  Turned Potato P.95  Mushroom 4 Serves  Potato 4 Serves Elements Covered (THHBKA04B) Clean and maintain kitchen premises  Plastic Soup Bowls x 16 Element 1. Clean, sanitise and store  Saute Pans Black x 16 equipment. Element 2. Clean and sanitise premises. Element 3. Handle waste and linen.

Lesson 4 of 6

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B) Organise and Prepare Food  Basic thickening agents  Breadcrumbs P.70  Breadcrumbs 2 Serves Element 1. Prepare equipment for  Compound butters  Croûtons P.73  Croûtons 1 Serve use.  Coatings and batters  Clarified Butter P.73  Clarified Butter 4 Serves Element 2. Assemble and prepare  Marinades and their menu uses  White Roux – Béchamel P.69  Béchamel 10 Serves ingredients for menu items.  Garlic Butter P.78  Garlic Butter 6 Serves Element 3. Prepare dairy, dry goods,  Red Wine Marinade P.88  Red Wine Marinade fruits and vegetables.  Instant Marinade * 2 Serves Element 4. Prepare meat, seafood  Banana Fritters *  Instant Marinade and poultry.  Battered Fish Fillets *  Banana Fritters 2 Serves  Battered Fish Fillets Elements Covered (THHBKA04B) 2 Serves Clean and maintain kitchen *Egg, flour & milk batter premises (no beer) Element 1. Clean, sanitise and store equipment. Element 2. Clean and sanitise premises.  Robo-coupe x 1 Element 3. Handle waste and linen.  Saute Pans Black x 16

Lesson 5 of 6

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B)  Storage and handling of meat  Roast Beef P.90, 92  Roast Beef – Use Bulk Organise and Prepare Food  Storage and handling of seafood  Thai Beef Salad B.A.S  Thai Beef Salad Element 1. Prepare equipment for use.  Storage and handling of poultry  Fish – Filleting and Coating in P.74, 76  Fish – Filleting and Element 2. Assemble and prepare  Use of trimmings in the kitchen Crumbs Coating in Crumbs – Use ingredients for menu items.  Chicken – Trussed/Sauté P.85, 25 Bulk Element 3. Prepare dairy, dry goods, pieces  Chicken – Trussed/Sauté fruits and vegetables.  Pilaf Rice P.84 pieces – Use Bulk Element 4. Prepare meat, seafood and  Revise – Vegetable Cuts P.72, 96,  Pilaf Rice 4 Serves poultry. 95  Revise – Vegetable Cuts

Elements Covered Thai Beef Salad Method (THHBKA04B) Clean and maintain kitchen  Roast Sirloin Medium premises Rare Element 1. Clean, sanitise and store  Prepare a dressing with equipment. the lime juice, soy, fish Element 2. Clean and sanitise and sweet chilli sauce. premises.  Shred the vegetables Element 3. Handle waste and linen. finely, mix with the sliced beef, dress and present.

 Plastic Soup Bowls x 32

Lesson 6 of 6

Units of Competencies Theory Practical Ref: Notes Elements Covered (THHBKAO1B)  Theory Test – 30 minutes  Clarified Butter/Croutons P.73 Exam Organise and Prepare Food  Onion Brunoise P.75 Element 1. Prepare equipment for  Onion Sliced – Mirepoix P.82 Teacher to specify required use.  Chop Parsley P.72 amounts. Element 2. Assemble and prepare  Carrot Brunoise P.95. 96 ingredients for menu items.  Carrot Jardinière P.96 Element 3. Prepare dairy, dry  Turnip Jardinière P.96 goods, fruits and vegetables.  Turned Potato P.95 Element 4. Prepare meat, seafood  Orange Segments P.78  Saute Pans Black x 16 and poultry.  Carrot Julienne P.96  Plastic Soup Bowls x 160  Mushroom Duxelle P.75  Tomato Concasse P.94 Elements Covered (THHBKA04B) Clean and maintain kitchen premises Element 1. Clean, sanitise and store equipment. Element 2. Clean and sanitise premises. Element 3. Handle waste and linen.

NSI 2674/2672B OPF (MM) Module Outline (6 Weeks) Version: 1 Implemented: January 2006 Next to be Reviewed: January 2007