Overview

Hospitality training introduces you to a wide range of practical ‘hands on’ skills as well as the background knowledge required to use these skills in a commercial kitchen environment. If you took a couple of minutes to reflect on the skills and knowledge that you had when you commenced your training and compared that with what you know and can do now, you may surprise yourself.

The bulk of your working within a commercial kitchen is spent preparing food items in readiness for the service period. Executing these tasks effectively goes a long way in ensuring that service runs smoothly and in a timely fashion.

Having said this, it is anticipated that you have now had the opportunity to apply what you have learnt in practical situations and have developed a level of confidence in your ability to organise and prepare for food service.

This unit has been included as part of your training to allow you to demonstrate how you can bring together the skills and knowledge covered in individual units and focus on the way these are applied during the organisation, preparation, cooking and service of a variety of menu items in food service situations.

In this unit you will learn how to:

• Organise and prepare food for food service
• Cook and serve menu items for food service
• Complete end of service requirements.