VET Hospitality: Cookery, Kitchen Operations COURSE RECIPE BOOK

A major factor in any Vocational Education Training (VET) Hospitality course is the practical cooking component and the necessity to match appropriate recipes, skills and techniques to the Units of Competency covered throughout the course.

This is a tried and tested Hospitality cookery recipe book with well over 120 recipes matched to units for the full Hospitality Kitchen Operations training package. Each recipe provides:

• a list of techniques covered
• portions
• clean up checklist
• recommended garnishes
• workflow templates

Recipes are designed for one to two students maximum to ensure each member of the class is attempting each of the skills and techniques required.

The introduction of the recipe book also supplies:

• a recommended way ‘Set Up Your Workstation’ diagram
• information on measuring
• oven temperature conversions
• description on the most effective way to clean and sanitise benchtops
• precision cuts and practice template
• meat doneness
• as well as the contents pages which lists each recipe and the techniques covered

The back of the recipe book provides:

• Hospitality MasterChef Challenge lesson
• MasterChef score sheet
• Practical course feedback survey