Teamwork within a commercial kitchen is crucial. It is an environment where if you don’t work as a team and work together effectively, then success is impossible to achieve. Completing a Certificate III in Hospitality (Commercial Cookery) with Club Training Australia enables you to know the reasons as to why teamwork within a commercial kitchen […]
Stock is the foundations with which cooking is based. Therefore, being able to store and reconstitute stock is an imperative aspect to becoming a great chef and being able to create a flawless dish. When completing a Certificate III in Hospitality (Commercial Cookery) at Club Training Australia, you will learn the step by step process […]
Storing food appropriately in a commercial kitchen is imperative to reducing the risk of food poisoning. Apprentice chefs will be shown throughout their apprenticeship where to store certain food to ensure its longevity and to minimise risk, this includes soups and sauces.
Hygiene is paramount in all food areas including the premises, equipment, staff and all food prepared and sold by the business. It is management’s responsibility to make sure hygiene standards are met, and it is the responsibility of all staff including Apprentice chefs to meet these standards.
Commercial kitchens are very busy areas, and each area of the kitchen serves a specific purpose. The staff working in the kitchen must be organised and develop routine procedures that will enable them to make the most efficient and effective use of their work time. You will learn about developing efficient workflow in a commercial […]
A team is a collection of people who depend on each other’s efforts to achieve a common goal. Teams are made up of individuals with a wide range of skills, strengths and weaknesses. A team should respect each other’s differences and encourage all members of that team to reach their potential. A Certificate III in […]
Many establishments offer buffet style dining or ‘all you can eat’ type themes; either way, the presentation and display of these food areas is of paramount importance to the ongoing success and appeal of a food service establishment.
When presenting meals, the importance of plate selection should not be underestimated. During your Certificate III in Commercial Cookery you will learn that, to achieve a well presented dish – the plate must be in harmony with the food and the establishment’s style or theme. Plates must also be of an appropriate size for the […]
All establishments will have a standard size for the portioning of meals. You will need to check with your immediate supervisor as to the expectation of your workplace in this regard. A Certificate III in Commercial Cookery will introduce you to portion controls.
During your Certificate III in Commercial Cookery you will learn that part of your mise en place involves making certain that you have sufficient supplies of clean, undamaged crockery, and that they are at temperatures appropriate to food being served.
Our DWS consultants know that the two for one deal is here to stay. It’s everywhere and is now a part of the hospitality mid week entertainment fabric. For many venues it’s great as a short term “shout out” to the market that we’re here and open for business.
Much of our appreciation of food stems from its presentation. Garnishes are primarily an edible decorative item used to enhance the look of a plated meal or dish. A Certificate III in Commercial Cookery will introduce you to contemporary garnishes. Each enterprise will have its own standard of garnish for each dish it supplies. You […]