Safe food handling practices and equipment usage is crucial not just for Vegetable, fruit, eggs and farinaceous dishes, but for all areas of the culinary arts.

 

In this micro-credential, we look at the basics of kitchen hygiene, safe food and equipment handling, knife sharpening and precision cuts - all fundamental components of the budding chef at home and in the workplace. We also explore the specific of how to select fresh, high-quality Vegetable, fruit, eggs and farinaceous produce, and how to effectively store and prepare it to ensure maximum freshness and taste.

 

 

Course Series: 2 of 3

Course Award: Micro-Credential

Course Duration: 3Hours

Course Complexity: Foundation*

 

It comprises 3 lessons of learning, followed by a completion quiz to test your knowledge and understanding.   By the end of this course, you will be able to:

 

  • Successfully identify and select fresh, high-quality Vegetable, fruit, eggs and farinaceous produce
  • Correctly prepare and store Vegetable, fruit, eggs and farinaceous produce to maintain freshness
  • Ensure safe and hygienic work practices within the kitchen
  • Correctly use equipment, sharpen knives, and perform precision cuts on ingredients

Course curriculum

  • 1

    Introduction

    • Fruit, veg, eggs and farinaceous food mise en place
  • 2

    Lesson 1

    • Standard recipes and calculations
  • 3

    Lesson 2

    • Garnish preparation
  • 4

    Lesson 3

    • Minimise waste
  • 5

    Test your Knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 6

    The boring stuff

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