Learning Vault

Welcome to Introduction to 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 and employment knowledge. Importantly, it is an essential course for anyone who works in hospitality, food preparation and catering organisations.  

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

•      identify the different types of poultry
•      identify poultry cuts
•      identify standard sizing of birds
•      understand how to source and select quality poultry
•      understand the importance of cultural considerations in selecting poultry products
•      understand how to tell if poultry meat is fresh and suitable for preparation and cooking
•      understand basic kitchen hygiene and safety 
•      understand food safety requirements in handling poultry, including catering to food allergies and intolerances.

Note: The content in this micro-credential has application globally. Case studies and examples regarding poultry production and food standards are Australian. Students should use these as a basis for researching examples that apply in the country where they work.

Course Series: 1 of 1

Course Award: Micro-Credential

Course Duration: 1 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.