Hospitality & Commercial Cookery Portfolio

$7.45 for orders of 1 – 9 books (ex GST)
$5.60 for orders of 10 – 199 books (ex GST)
$5.35 for orders of 200+ books (ex GST)

This Portfolio guides Certificate I & II Hospitality & Commercial Cookery students through a step by step process of planning, costing and recording their meal preparations. It is an excellent assessment tool and source of evidence to verify the elements and performance criteria within numerous units of competencies. It contains:

  • Diagrams of classic beef, lamb, pork and veal cuts (in full colour)
  • A fully worked example of how to complete a recipe template & work plan for a complete dish
  • 15 blank recipe planning and recording templates
  • Hospitality & Commercial Cookery marking rubrics
  • A Service period Logbook for the unit of competency SITHCC011: Use cookery Skills Effectively
  • Photographs of standard kitchen equipment and utensils
  • Photographs of common knife types
  • A description of the methods of cooking
  • Glossary of culinary terms
  • Fruit & vegetable availability charts
  • SI units of measurement and common conversions

Which students can use this Portfolio?

  • All VET and TAFE Certificate I and II students completing the following units of competencies:
    • SITHCCC002 Prepare and Present Simple Dishes
    • SITHCCC001 Use Food Preparation and Equipment
    • TLIE1005 Carry Out Workplace Calculations
    • SITHCCC005 Prepare Dishes Using Basic Methods of Cookery
  • The Portfolio also contains an individual trainee log/third party report that can provide further evidence of an individual’s ability to meet the requirements of the SIT20416 Certificate II in Kitchen Operations unit competency:
    • SITHCCC011 Use Cookery Skills Effectively
Weight .172 kg
Dimensions 29.7 × 21.0 × .04 cm
Author

Dean Parkes and Paula Moeller

Format

Soft cover

Pages

Colour cover
52 black and white internal pages

Publisher

Bindaree Publishing

Publication date

2013