Course curriculum

  • 1

    Introduction

    • Poultry Mise en Place

  • 2

    Lesson 1

    • Basic kitchen hygiene and safety
  • 3

    Lesson 2

    • Food Safety in Poultry Handling
  • 4

    Lesson 3

    • Types of equipment

  • 5

    Lesson 4

    • Breaking down the bird
  • 6

    Test your Knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 7

    The boring stuff

    • Learning Vault Copyright Notice

Safe food handling practices and equipment usage is crucial not just for Poultry, 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 Poultry, and how to effectively store and prepare it to ensure maximum freshness and taste.

 

 

Course Series: 2 of 4

Course Award: Micro-Credential

Course Duration: 3Hours

Course Complexity: Foundation*

 

It comprises 4 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 Poultry products
  • Correctly prepare and store Poultry to maintain freshness
  • Ensure safe and hygienic work practices within the kitchen
  • Correctly use equipment, sharpen knives, and perform precision cuts on ingredients