This unit standard specifies the competency required to apply advanced food preparation techniques to cook specialised baked products, desserts and pastries.
This unit standard specifies the competency required to apply knowledge of basic nutrition in food preparation and service. It includes demonstrating knowledge of basic principles of nutrition and maximising nutrients in food preparation.
This unit standard specifies the competency required to prepare and freeze food items for use in a hospitality establishment. People credited with this unit standard are able to: demonstrate knowledge of freezing food; prepare for freezing; and freeze food.
This unit standard specifies the competency required to prepare and make preserves for use in a hospitality establishment. People credited with this unit standard are able to demonstrate knowledge of preserving; prepare for preserving; make preserves; and prepare preserves for next use.
This unit standard specifies the competency required to cook and present food using a deep fat fryer in a hospitality establishment, particularly a quick or fast food outlet. People credited with this unit standard can be expected to: demonstrate knowledge of using a deep fat fryer; and cook food using a deep fat fryer.
This unit standard specifies the competency required to recognise and use food service styles and menu types in a hospitality establishment. It includes recognising food service styles and menu types and planning a menu for a hospitality establishment.
This unit standard specifies the competency required to portion, plate and present food in a hospitality establishment. This unit standard is intended for those who work in food preparation in the hospitality and tourism industry.
The purpose of this module is to provide participants with the knowledge and skills to prepare and cook a range of desserts and produce pastries, cakes and yeast-based foods.
This unit standard specifies the competency required to prepare and cook food using a range of cooking methods in a hospitality establishment. It includes cooking food by reheating, boiling, poaching, steaming, baking, grilling, braising or stewing, roasting, and deep and shallow frying.
People credited with this unit standard are able to: prepare stocks for menu items; prepare sauces and glazes required for menu items; prepare and cook soups required as menu items; present soups; and store and reconstitute stocks, sauces and soups.
This unit standard specifies the competency required to prepare and present a range of bakery products in a hospitality establishment. It includes preparing mise en place and mix cakes, sponges, scones and muffins, baking cakes, sponges, scones and muffins, and presenting and storing cakes, sponges, scones and muffins.
This unit standard specifies the competency required to prepare and present appetisers and salads in a hospitality establishment. It includes preparing and presenting hot and cold finger foods, canapés, salads and basic starters.
This unit standard specifies the competency required to prepare and present egg and dairy dishes in a hospitality establishment. It includes preparing egg dishes and dairy dishes, and presenting and storing egg and dairy dishes.
This unit standard specifies the competency required to prepare and present fruit and vegetable dishes in a hospitality establishment. It includes preparing and presenting fruit and vegetable dishes.
This unit standard specifies the competency required to prepare and present meat, poultry and fish dishes in a hospitality establishment. It includes preparing and presenting meat, poultry and fish dishes.
This unit standard specifies the competency required to prepare and present rice, pasta and pulse dishes in a hospitality establishment. It includes preparing and presenting rice based dishes, pasta dishes and pulse dishes.
This unit standard specifies the competency required to organise the food preparation area in a hospitality establishment. It includes preparing workplace and equipment for food preparation, assembling ingredients, pre-preparing food items and closing down the workstation.
This unit standard specifies the competency required to use industry terminology for food preparation in a hospitality establishment. It includes demonstrating knowledge of terminology used for foods in commercial cookery.
This unit standard specifies the competency required to use, clean and maintain knives in a hospitality establishment. It includes identifying knives, demonstrating safe cleaning and storage of knives and steels and handling and maintaining knives in hospitality establishment.