Produce appetisers and salads

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. This unit applies to hospitality and catering organisations, and to cooks who usually work under the guidance of more senior chefs.

  • William Angliss Institute: Learner Workbook, Trainer Guide (Free)

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