Work Ready Kitchen
Ready to handle knives safely, store food correctly, and make a range of healthy, delicious kai? Yes, Chef.What you’ll learn
Day One: Slicing and dicing their way into day one, ākonga will practise safely handling, using, sharpening, and storing knives. They will prepare fruit and vegetables in an array of different cuts including julienne and chiffonade. Ākonga will also understand how to safely prepare and store different cold foods to avoid cross-contamination and illness.
Day Two: Day two is turning up the heat with ākonga using safe food and knife practices to prepare, make and cook hot and cold foods. Ākonga will use the products they prepared yesterday to finish making a range of salads.
Custom School Bookings
For secondary schools, we can create this course for your learners. We simply require a minimum of 14 learners for the course to go ahead. If you don't have enough learners, we can promote within other schools to reach our requirement.
Course Requirements:
Learners must be year 11, 12 or 13
Learners must wear closed toed shoes
The Learning Place must be informed of any allergies or dietary requirements prior to course commencement
If held onsite at a school, there must be immediate access to utensils, cooking facilities, water, power outlets, and adequate bench space.
This course gains the learner 10 credits at level 2.
Cost:
$330.00Duration:
Two DaysTime:
9am - 3pmUnit Standards | US Title | Level | Credits | Assessment Style |
|---|---|---|---|---|
167 | Practise food safety methods in a food business under supervision | 2 | 4 | Written and Practical |
13285 | Handle and maintain knives in a commercial kitchen | 2 | 2 | Practical |
13280 | Prepare fruit and vegetable cuts in a commercial kitchen | 2 | 2 | Practical |
13283 | Prepare and assemble, and present salads for service | 2 | 2 | Practical |
