Welcome to Cookery methods for poultry, a cookery micro-credential.

Poultry is a huge food industry across the globe, including for production, consumption and export. If you work in an organisation that produces, cooks, consumes or sells poultry ingredients, this micro-credential contains essential career/employment knowledge. Importantly, it is an essential course for anyone who works in hospitality and food preparation and catering organisations.  

This micro-credential contains six lessons followed by a completion quiz to test your knowledge and understanding. By the end of this course, you will be able to: 

  •      identify basic and large equipment used in the preparation, cooking and storing of poultry
  •      understand different types of knives used in the preparation of poultry
  •      sharpen knives to achieve the best result in preparing poultry for cooking
  •      understand the different precision knife cuts  
  •      understand the importance of cutting and serving board hygiene
  •      dissect poultry into specific poultry cuts
  •      weigh and portion poultry
  •      understand a broad range of cookery methods
  •      make decisions about the best cookery method for your chosen poultry cut
  •      understand the importance of time and temperature for food safety when cooking poultry.

Note: The content in this micro-credential has application globally. While some examples provided may be from an Australian context, these are relevant to student understanding. Students should use these as a basis for researching examples that may apply specifically in the country where they work.

Course Series: 1 of 1

Course Award: Micro-Credential

Course Duration: 3 Hours

Course Complexity: Foundation*

Beginner– Introduces a concept and explores the concept and how it is applied

Intermediate – Explores a concept and builds from an entry-level understanding, through to an advanced level or mastery.

Advanced – Focuses on complexities of subject matter, participants are recommended to have an understanding of subject matter prior to enrolling in the course. Typically designed for managers or people with experience in the subject matter.

Course curriculum

  • 1


    • Cookery methods for poultry

  • 2

    Lesson 1

    • Types of equipment

  • 3

    Lesson 2

    • Knives

  • 4

    Lesson 3

    • Breaking down the bird

  • 5

    Lesson 4

    • Cookery methods

  • 6

    Lesson 5

    • Time vs temperature

  • 7


    • Congratulations

  • 8

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps

  • 9

    The boring stuff

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