COURSE OVERVIEW:
The course designed to equip individuals with the knowledge and skills necessary to proficiently handle and operate a wide range of food preparation equipment commonly used in commercial kitchens and culinary settings. This course is specifically tailored for aspiring chefs, culinary students, and foodservice professionals seeking to enhance their expertise in utilising food preparation equipment effectively and safely.
Select Food Preparation Equipment: The first aspect of this course focuses on the process of selecting the appropriate food preparation equipment for various culinary tasks. Participants will delve into an in-depth exploration of the diverse range of equipment available, such as blenders, food processors, mixers, ovens, grills, fryers, and more. Through this exploration, learners will gain insights into the unique features, functionalities, and capacities of each piece of equipment, enabling them to make informed decisions when choosing the right tools for specific culinary preparations. Understanding the intricacies of equipment selection is crucial as it directly impacts the efficiency and quality of food production in a professional kitchen.
Use Equipment to Prepare Food: The heart of the course lies in the practical application of food preparation equipment. Learners will understand how to effectively operate and utilise each type of equipment. Then we will demonstrate the step-by-step procedures for assembling, operating, and utilising the equipment to achieve desired culinary outcomes. Safety protocols and best practices will be emphasised to ensure learners can navigate the kitchen environment confidently and without risk of accidents. Additionally, participants will gain exposure to a variety of culinary techniques, showcasing how different equipment can be leveraged to create a wide array of dishes, ranging from simple preparations to complex gourmet delights.
Clean and Maintain Food Preparation Equipment: The final component of the course centres on the critical aspect of maintaining food preparation equipment in optimal condition. Participants will be educated on proper cleaning, sanitisation, and maintenance procedures to ensure equipment longevity, hygiene, and food safety.
Learners will also be guided on the correct methods of disassembling, cleaning, and reassembling equipment after use. Routine maintenance checks will be covered to identify potential issues early, allowing participants to seek timely repairs and prevent equipment breakdowns during busy kitchen operations. Emphasising cleanliness and proper upkeep will empower learners to create a safe and hygienic working environment while preserving the longevity and efficiency of the kitchen's valuable assets.
This course offers a learning experience that equips individuals with the knowledge and skills needed to navigate the complex landscape of food preparation equipment. By mastering the art of equipment selection, effective utilisation, and proper maintenance, participants will emerge as competent and confident culinary professionals capable of meeting the demands of a dynamic and thriving commercial kitchen with finesse and expertise.
This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC023.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand the following:
· Select food preparation equipment
· Confirm food preparation requirements from standard recipes, lists and other workplace information
· Identify and select knives and other routine and specialised equipment suited to the food preparation task
· Confirm cleanliness of equipment before use
· Use equipment to prepare food
· Assemble and use equipment safely and hygienically according to manufacturer instructions
· Prepare food items using suitable knives to make precision cuts
· Clean and maintain food preparation equipment
· Maintain equipment cleanliness using appropriate cleaning agents
· Use energy, water and other resources efficiently to reduce negative environmental impacts
· Maintain the condition of equipment and make minor adjustments as required within scope of responsibility
· Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility
· The meaning and role of mise en place in the process of preparing, cooking and presenting food
· The essential features and functions of, and safe operating practices for fixed and hand-held commercial equipment
· Fixed Commercial Equipment
· Hand-Held Commercial Equipment
· Safe Operating Practices for Fixed and Hand-Held Commercial Equipment
· Food safety practices for handling different food types
· Cleaning practices and agents suitable to range of equipment in use
· The basic and precision cuts used in a commercial kitchen
· The safe operational practices using essential functions and features of equipment used in the performance evidence
COURSE DURATION:
The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.
COURSE REQUIREMENTS:
You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.
COURSE DELIVERY:
Purchase and download course content.
ASSESSMENT:
A simple 10-question true or false quiz with Unlimited Submission Attempts.
CERTIFICATION:
Upon course completion, you will receive a customised digital “Certificate of Completion”.