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Teamwork in a Commercial Kitchen

Teamwork within a commercial kitchen is crucial. It is an environment where if you don’t work as a team and…

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Storing and Reconstituting Stock

Stock is the foundations with which cooking is based. Therefore, being able to store and reconstitute stock is an imperative…

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Storing Soups and Sauces In A Commercial Kitchen

Storing food appropriately in a commercial kitchen is imperative to reducing the risk of food poisoning. Apprentice chefs will be…

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Personal Hygiene for Apprentice Chefs

Hygiene is paramount in all food areas including the premises, equipment, staff and all food prepared and sold by the…

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Efficient Workflow in a Commercial Kitchen

Commercial kitchens are very busy areas, and each area of the kitchen serves a specific purpose. The staff working in…

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Effective Teamwork in a Commercial Kitchen

A team is a collection of people who depend on each other’s efforts to achieve a common goal.  Teams are…

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Buffets and Food Displays

Many establishments offer buffet style dining or ‘all you can eat’ type themes; either way, the presentation and display of…

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Quality Checks for Plated Meals

When presenting meals, the importance of plate selection should not be underestimated. During your Certificate III in Commercial Cookery you…

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Portioning Out Meals

All establishments will have a standard size for the portioning of meals. You will need to check with your immediate…

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Plating up meals

During your Certificate III in Commercial Cookery you will learn that part of your mise en place involves making certain…

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Is your “2 for 1” generating a 400% increase in covers?

Our DWS consultants know that the two for one deal is here to stay. It’s everywhere and is now a…

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Introduction to Garnishes

Much of our appreciation of food stems from its presentation. Garnishes are primarily an edible decorative item used to enhance…

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