Safe food handling practices and equipment usage is crucial not just for Poultry, but for all areas of the culinary arts.

 

Course Award: Micro-Credential
Course Duration: 3 Hours
Course Complexity: Beginner*

 

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.

 

*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

    • 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