Prepare & Present Simple Dishes (Refresher)COURSE OVERVIEW: Welcome to the Prepare & Present Simple Dishes course. This program is designed to provide you with a solid understanding of the essential knowledge and practical skills required to prepare and present a variety of simple dishes in a commercial kitchen environment. The course is divided into two sections: Knowledge and Performance Tasks. In section A, you will explore the characteristics of various food items and cooking processes.

COURSE OVERVIEW:

Welcome to the Prepare & Present Simple Dishes course. This program is designed to provide you with a solid understanding of the essential knowledge and practical skills required to prepare and present a variety of simple dishes in a commercial kitchen environment. The course is divided into two sections: Knowledge and Performance Tasks.

In section A, you will explore the characteristics of various food items and cooking processes. Understanding the characteristics of baked items, deep-fried items, pasta or noodles, poached eggs, roasted items, salads, and sandwiches is fundamental to mastering the art of simple dish preparation. Each category has unique attributes that influence their preparation, cooking, and presentation.

We will cover the processes for different cooking methods including baking, boiling, braising, deep-frying, grilling, poaching, roasting, shallow frying, steaming, and stewing. Each method has its specific techniques and applications, which you will learn to apply correctly.

Handling and preparing pre-prepared items that require reconstituting, thawing, and re-thermalising will also be covered. These skills are crucial for efficient kitchen operations and ensuring food safety and quality.

You will learn to prepare, plate, and present simple dishes within commercial time constraints and deadlines. Adhering to procedures for portion control and food safety practices is essential for maintaining quality and compliance. You will also learn to respond to special customer requests and present food in line with organisational display and food safety requirements.

Section B focuses on practical application. You will begin by reviewing the menu or product list and recipes to determine the preparation requirements for simple dishes. Ensuring the quantities and quality of food items are checked and restocked as necessary is a crucial step.

Completing food preparation prior to service, selecting and using equipment safely and hygienically according to manufacturer instructions, and employing appropriate cookery methods for each dish are key skills you will develop. You will also learn to re-heat pre-prepared foods at the correct temperature for the required length of time, preparing dishes with appropriate speed and timing.

Portion control is important for maximising profitability and minimising waste. Presenting food according to organisational guidelines and displaying food in appropriate environmental conditions will ensure it meets customer expectations and safety standards.

Maintaining a clean work area, and disposing of or storing surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives, will be part of your daily routine.

You will prepare different simple dishes, selecting one from each of the following categories: baked items, deep-fried items, pasta or noodles, poached eggs, roasted items, salads, and sandwiches. During this process, you will use various applications such as cleaning, peeling, and slicing raw food, batters, coatings, dressings, garnishes, and marinades.

You will utilise at least six different cookery methods, including baking, boiling, braising, deep-frying, grilling, poaching, roasting, shallow frying, steaming, and stewing. Handling and preparing pre-prepared items requiring reconstituting, thawing, and re-thermalising will also be practised.

Finally, you will prepare, plate, and present each of the above simple dishes within commercial time constraints and deadlines. Following procedures for portion control and food safety practices when handling, storing, preparing, and serving different food types is essential. You will also learn to respond to at least one special customer request and present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

By the end of this course, you will be equipped with the knowledge and practical skills to prepare and present simple dishes efficiently and effectively, ensuring high standards of quality and safety in a commercial kitchen setting.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC024.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

Section A: Knowledge

·       Characteristics of Baked Items

·       Characteristics of Deep-Fried Items

·       Characteristics of Pasta or Noodles        

·       Characteristics of Poached Eggs

·       Characteristics of Roasted Items

·       Characteristics of Salads

·       Characteristics of Sandwiches

·       Process for Baking

·       Process for Boiling

·       Process for Braising

·       Process for Deep-Frying

·       Process for Grilling

·       Process for Poaching

·       Process for Roasting

·       Process for Shallow Frying

·       Process for Steaming

·       Process for Stewing

·       Handle and prepare pre-prepared items requiring reconstituting, thawing and re-thermalising

·       Prepare, plate and present simple dishes

·       Within Commercial Time Constraints and Deadlines

·       Following Procedures for Portion Control and Food Safety Practices

·       Responding to Special Customer Requests

·       Present simple prepared and pre-prepared food in line with organisational display and food safety requirements

Section B: Performance Tasks

·       Review menu or product list and recipes to determine preparation requirements for simple dishes.

·       Check quantities and quality of food items and restock where necessary.

·       Complete food preparation prior to service.

·       Select and use equipment safely and hygienically according to manufacturer instructions.

·       Use appropriate cookery methods for dishes.

·       Re-heat pre-prepared foods at correct temperature for required length of time.

·       Prepare dishes with appropriate speed and timing.

·       Use portion control to maximise profitability and minimise waste.

·       Present food according to organisational guidelines.

·       Display food in appropriate environmental conditions.

·       Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

·       Prepare different simple dishes selecting one from each of the following categories:

o   baked items

o   deep-fried items

o   pasta or noodles

o   poached eggs

o   roasted items

o   salads

o   sandwiches

·       Use each of the following applications at least once when preparing the above seven dishes (at least once across the preparation of the seven dishes):

o   cleaning, peeling and slicing raw food

o   batters

o   coatings

o   dressings

o   garnishes

o   marinades

·       Use at least six different cookery methods from the following list when preparing the above simple dishes:

o   baking

o   boiling

o   braising

o   deep-frying

o   grilling

o   poaching

o   roasting

o   shallow frying

o   steaming

o   stewing

·       Handle and prepare pre-prepared items requiring:

o   reconstituting

o   thawing

o   re-thermalising

·       Prepare, plate and present each of the above simple dishes:

o   within commercial time constraints and deadlines

o   following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types

o   responding to at least one special customer request

o   present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

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.

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”.