Commercial cookery

Commercial cookery is...

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This course is used in the following programme
Australia Commercial Cookery

Learning support
The following services are available for offering learning and assessment for this course:

TAFE NSW Australia

Learning Objectives
Here is a list of learning objectives we believe are relevant to commercial cookery. Clicking start on each objective will reveal a library of resources and a range of learning and assessment activities for each objective.

Prepare pates and terrines
This unit deals with the specialist skills and knowledge required to prepare pates and terrines. Start>>

Plan, prepare and display a buffet
This unit deals with the advanced skills and knowledge required to design, plan, prepare and display a buffet creatively. There is a relationship between this unit and THHBCC10B Plan and prepare food for buffets which deals with the planning, preparation and cooking and presentation of food items for buffets. Start>>

Prepare portion controlled meat cuts
This unit deals with the specialised skills and knowledge required to select quality meats, break down primary and secondary cuts into portions and prepare a selection of meat products. These skills build on those contained in the unit THHBCC07B Select, prepare and cook meat, which deals with portioning, preparing and cooking meat. Start>>

Handle and serve cheese
This unit deals with the skills and specialised knowledge required to identify, handle and present cheese. Start>>

Prepare chocolate and chocolate confectionery
This unit deals with the specialised skills and knowledge required to handle chocolate, prepare individual chocolates and make chocolate-based confectionery. Start>>

Select, prepare and serve specialised food items
This unit deals with the skills and knowledge required to plan, prepare and present specialised food items that are more unusual in nature. It covers the preparation and service of specialised items as part of a general menu as well those offered by enterprises which specialise in particular menu items. Start>>

Select, prepare and serve specialist cuisines
This unit deals with the skills and knowledge required to plan, prepare and present a range of menu items within specialised cuisines. It covers the preparation and service of a range of specialised items offered by enterprises which specialise in a particular cuisine style. Specialist Asian cuisines are covered in separate units in the Asian Cookery standards.Start>>

Prepare sandwiches
This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation. Start>>

Use basic methods of cookery
This unit deals with the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. This unit underpins effective performance in all other cookery units. Start>>

Prepare appetisers and salads
This unit deals with the skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation. Start>>

Prepare stocks, sauces and soups
This unit deals with the skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Start>>

Prepare vegetables, eggs and farinaceous dishes
This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation. Start>>

Prepare and cook poultry and game
This unit deals with selecting, preparing, cooking, presenting and storing poultry and game in a commercial kitchen or catering operation. Start>>

Prepare and cook seafood
This unit deals with selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation. Start>>

Select, prepare and cook meat
This unit deals with selecting, preparing, cooking and storing meats in a commercial kitchen or catering operation. Start>>

Prepare hot and cold desserts
This unit applies to the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or catering operation. Start>>

Prepare pastry, cakes and yeast goods
This unit deals with the skills and knowledge required to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. Start>>

Plan and prepare food for buffets
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Implement food safety procedures
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Plan and control menu-based catering
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Organise bulk cooking operations
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Organise and prepare food
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Present food
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Receive and store kitchen supplies
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Clean and maintain kitchen premises
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Prepare, cook and serve food
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Prepare, cook and serve food for menus
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Monitor catering revenue and costs
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Establish and maintain quality control
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Develop a food safety program
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