Ingredient Encyclopedia Credential covers the fundamentals in identifying key ingredients in the development of meals. 


Course Award: Micro-Credential
Course Duration: 10 Hours
Course Complexity: Beginner*

In the Ingredient Encyclopedia, the learner has demonstrated understanding in:

  • Identifying and selecting suitable use of poultry, seafood and meat in developing a menu
  • Identifying and selection of suitable use of fruit and vegetables in developing a menu
  • Suitable use of stocks, sauces, soups, dressings, oil and vinegar to compliment meal options
  • Suitable use of Breads, Pasta and Rice to compliment meal options

 

Course curriculum

  • 1

    Introduction

    • Ingredient Encyclopedia

  • 2

    Lesson 1

    • Stocks, Sauces and Soups

  • 3

    Lesson 2

    • Appetisers vs Salads

  • 4

    Lesson 3

    • Sandwiches, Rolls and Wraps

  • 5

    Lesson 4

    • Aussie and Classic Sandwiches
  • 6

    Lesson 5

    • Oils, Vinegar and Dressings

  • 7

    Lesson 6

    • The Five Mother Sauces

  • 8

    Lesson 7

    • Desserts
  • 9

    Lesson 8

    • Dessert Sauces

  • 10

    Lesson 9

    • Meat, Proteins and Substitutes

  • 11

    Lesson 10

    • Fish and seafood

  • 12

    Lesson 11

    • Seasonal Vegetable Guide

  • 13

    Lesson 12

    • Vegetables

  • 14

    Lesson 13

    • Seasonal Fruit Guide

  • 15

    Lesson 14

    • Apples and Pears

  • 16

    Lesson 15

    • Stone Fruit and Drupes

  • 17

    Lesson 16

    • Citrus

  • 18

    Lesson 17

    • Cherries

  • 19

    Lesson 18

    • Lettuce and Salad Greens

  • 20

    Lesson 19

    • Herbs
  • 21

    Lesson 20

    • Cheese Production and Types
  • 22

    Lesson 21

    • Eggs

  • 23

    Lesson 22

    • Breads
  • 24

    Lesson 23

    • Pasta

  • 25

    Lesson 24

    • Rice

  • 26

    Lesson 25

    • Nuts

  • 27

    Test your Knowledge

    • Instructions before taking the test

    • Test your Knowledge

    • Next steps