Ingredient Encyclopedia Credential covers the fundamentals in identifying key ingredients in the development of meals. 


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

In the Ingredient Encyclopedia, the learner has demonstrated understanding in:

  • Identifying and selecting suitable use of poultry, seafood and meat in developing a menu
  • Identifying and selection of suitable use of fruit and vegetables in developing a menu
  • Suitable use of stocks, sauces, soups, dressings, oil and vinegar to compliment meal options
  • Suitable use of Breads, Pasta and Rice to compliment meal options

 

*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 course. Typically designed for managers or people with experience in the subject matter.



On successful completion of this micro-credential you will receive this Digital Badge:







Course curriculum

  • 1

    Introduction

    • Ingredient Encyclopedia

  • 2

    Lesson 1

    • Stocks, Sauces and Soups

  • 3

    Lesson 2

    • Appetisers vs Salads

  • 4

    Lesson 3

    • Sandwiches, Rolls and Wraps

  • 5

    Lesson 4

    • Aussie and Classic Sandwiches
  • 6

    Lesson 5

    • Oils, Vinegar and Dressings

  • 7

    Lesson 6

    • The Five Mother Sauces

  • 8

    Lesson 7

    • Desserts
  • 9

    Lesson 8

    • Dessert Sauces

  • 10

    Lesson 9

    • Meat, Proteins and Substitutes

  • 11

    Lesson 10

    • Fish and seafood

  • 12

    Lesson 11

    • Seasonal Vegetable Guide

  • 13

    Lesson 12

    • Vegetables

  • 14

    Lesson 13

    • Seasonal Fruit Guide

  • 15

    Lesson 14

    • Apples and Pears

  • 16

    Lesson 15

    • Stone Fruit and Drupes

  • 17

    Lesson 16

    • Citrus

  • 18

    Lesson 17

    • Cherries

  • 19

    Lesson 18

    • Lettuce and Salad Greens

  • 20

    Lesson 19

    • Herbs
  • 21

    Lesson 20

    • Cheese Production and Types
  • 22

    Lesson 21

    • Eggs

  • 23

    Lesson 22

    • Breads
  • 24

    Lesson 23

    • Pasta

  • 25

    Lesson 24

    • Rice

  • 26

    Lesson 25

    • Nuts

  • 27

    Test your Knowledge

    • Instructions before taking the test

    • Next steps