Vegetable, fruit, eggs and farinaceous produce is a huge part of the food industry in Australia - both for consumption and as an export commodity. Knowing the types of Vegetable, fruit, eggs and farinaceous produce and their availability and demand in Australia is key to understanding how to effectively cook with Vegetable, fruit, eggs and farinaceous produce, either at home or in the workplace.

 

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

 

It comprises 13 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:

 

  • Identify the major types of Vegetable, fruit, eggs and farinaceous produce available in the Australian market, and their characteristics
  • Understand the seasonality and availability of the Australian Vegetable, fruit, eggs and farinaceous produce industry.
  • Understand the regulations and sustainability practices surrounding the Australian Vegetable, fruit, eggs and farinaceous produce industry.


*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

    • Introduction to Fruit, Veg, Eggs and Farinaceous Foods
  • 2

    Lesson 1

    • Deliveries and Storage Environments
  • 3

    Lesson 2

    • Vegetables
  • 4

    Lesson 3

    • Herbs
  • 5

    Lesson 4

    • Fruits
  • 6

    Lesson 5

    • Citrus
  • 7

    Lesson 6

    • Stone fruit and drupes
  • 8

    Lesson 7

    • Cherries
  • 9

    Lesson 8

    • Tropical exotic fruits
  • 10

    Lesson 9

    • Eggs
  • 11

    Lesson 10

    • Pasta
  • 12

    Lesson 11

    • Rice
  • 13

    Lesson 12

    • Nuts
  • 14

    Lesson 13

    • Types of equipment

  • 15

    Lesson 14

    • Basic kitchen hygiene and safety
  • 16

    Test your Knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps