Understanding the finer intricacies of cooking and the ingredients you are using is what elevates chefs to the next level of mastery.

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

 In this micro-credential we discuss how to minimise wastage and use offcuts of your ingredients to maximise the utility of your stock.  We also talk about how to creatively garnish meat and maintain control points during the cooking process to ensure the highest calibre of your dishes.

 *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.

Course curriculum

  • 1

    Introduction

    • Intricacies of Meat

  • 2

    Lesson 1

    • Breaking Down Primary Meat Cuts

  • 3

    Lesson 2

    • Butcher Beef & Veal
  • 4

    Lesson 3

    • Butcher Sheepmeat
  • 5

    Lesson 4

    • Butcher Pork
  • 6

    Lesson 5

    • Butcher Goat and Game
  • 7

    Lesson 6

    • Nutritional Facts and Information
  • 8

    Lesson 7

    • Allergies and Intolerances
  • 9

    Lesson 8

    • Cultural Considerations
  • 10

    Lesson 9

    • Hormones, Organics and Welfare
  • 11

    Lesson 10

    • Beef
  • 12

    Lesson 11

    • Lamb and sheepmeat
  • 13

    Lesson 12

    • Australian Meat
  • 14

    Lesson 13

    • Future Market Threats
  • 15

    Test your Knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 16

    The boring stuff

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