Course curriculum

  • 1

    Introduction

    • Preparing & Cooking Poultry

  • 2

    Lesson 1

    • Cookery methods

  • 3

    Lesson 2

    • Time vs Temperature
  • 4

    Lesson 3

    • Whole roast chicken
  • 5

    Lesson 4

    • Recipe 1 – Slow Braised Whole Duck
  • 6

    Lesson 5

    • Recipe 2 – Crumbed Chicken Thigh Panko Crumbs with Home-made Garlic Aioli
  • 7

    Lesson 6

    • Recipe 3 – Char-grilled oven finished peri-peri spatchcock
  • 8

    Lesson 7

    • Recipe 4 - Five spice and dark soy poached chicken breast served with quinoa and steamed bok choy

  • 9

    Lesson 8

    • Recipe 5 - Sautéed quail breast with crunchy garlic potatoes & hazelnut oil

  • 10

    Lesson 9

    • Recipe 34 – Rolled turkey breast with sage, anchovies and stewed fig
  • 11

    Lesson 10

    • Minimise waste

  • 12

    Lesson 11

    • Quality control

  • 13

    Lesson 12

    • Garnish preparation
  • 14

    Test your Knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 15

    The boring stuff

    • Learning Vault Copyright Notice

Understanding different cooking methods and choosing them for the right type of ingredient is the deciding factor in cooking great, delicious dishes.

 

In this micro-credential, we show you how to correctly break down and prepare Poultry, as well as take a comprehensive look at all major cookery methods, what ingredients are best suited to each, and why. We have also included 6 exciting and contemporary Poultry recipes for you to add to your cooking arsenal, whether at home or in the workplace!

 

This micro-credential leads on to other short courses within the subject area of Cookery.

 

Course Series: 3 of 4

Course Award: Micro-Credential

Course Duration: 10 Hours Course

Complexity: Foundation

This micro-credential covers the basic methods of cookery and provides 6 exciting recipes for you to try.

 

It comprises of 6 lessons of learning and 6 recipes, followed by a completion quiz to test your knowledge and understanding.   By the end of this course, you will be able to:

  • Correctly break down and portion all types of Poultry
  • Understand and employ all basic methods of cookery, and how to use them to get your best dish outcome
  • Cook 6 new and exciting Poultry dishes