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JD - Cookery & Patisserie

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SITHKOP010 - Plan and cost recipes
Participate in safe food handling practices - SITXFSA002 - 2020 - Transnational
Produce Desserts - SITHPAT006 - 2020 - Transnational
SITHCCC041 - Produce cakes, pastries and breads
SITHKOP009 - Clean kitchen premises and equipment - Winstone
Work effectively as a Cook - SITHCCC020 - 2022
SITHCCC044 - Prepare specialised food items - Winstone
SITHCCC042 - Prepare food to meet special dietary requirements - Winstone
SITHCCC036 - Prepare meat dishes - Winstone
Plan and cost basic menus - SITHKOP002 - 2022
SITHCCC037 - Prepare seafood dishes - Winstone
Work effectively with others - BSBWOR203 - 2022
SITHPAT016 - Produce desserts - Winstone
Plan and cost basic menus - SITHKOP002 - 2021 - Transnational
SITHCCC035 - Prepare poultry dishes - Winstone
SITHKOP009 - Clean kitchen premises and equipment
SITHCCC042 - Prepare food to meet special dietary requirements
SITHKOP010 - Plan and cost recipes - Certificate III Patisserie
SITXCOM006 - Source and present information - Certificate III Patisserie
SITHCCC042 - Prepare food to meet special dietary requirements - Certificate III Patisserie
SITHCCC036 - Prepare meat dishes
Plan and cost basic menus - SITHKOP002 - 2020
SITHCCC031 - Prepare vegetarian and vegan dishes - Winstone
SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes - Winstone
SITHCCC035 - Prepare poultry dishes
SITHPAT016 - Produce desserts - Certificate III Patisserie
SITHCCC028 - Prepare appetisers and salads - Winstone
SITHCCC029 - Prepare stocks, sauces and soups - Winstone
SITHPAT015 - Produce petits fours - Certificate III Patisserie
SITHCCC040 - Prepare and serve cheese
Prepare vegetables, fruit, eggs and farinaceous dishes - SITHCCC008 - 2022
SITHCCC027 - Prepare dishes using basic methods of cookery - Winstone
SITHCCC031 - Prepare vegetarian and vegan dishes
SITHCCC023 - Use food preparation equipment - Winstone
SITHCCC034 - Work effectively in a commercial kitchen
SITHPAT011 - Produce cakes - Certificate III Patisserie
SITHCCC034 - Work effectively in a commercial kitchen - Certificate III Patisserie
Prepare seafood dishes - SITHCCC013 - 2022
SITHPAT014 - Produce yeast-based bakery products - Certificate III Patisserie
SITXWHS005 - Participate in safe work practices - Certificate III Patisserie
SITHPAT013 - Produce pastries - Certificate III Patisserie
SITHCCC027 - Prepare dishes using basic methods of cookery - Certificate III Patisserie
SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes
Prepare meat dishes - SITHCCC014 - 2022
Prepare poultry dishes - SITHCCC012 - 2022
Prepare food to meet special dietary requirements(Cookery) - SITHCCC018 - 2022
SITXFSA006 - Participate in safe food handling practices - Certificate III Patisserie
SITHKOP009 - Clean kitchen premises and equipment - Certificate III Patisserie
SITXINV006 - Receive, store and maintain stock - Certificate III Patisserie
SITHCCC029 - Prepare stocks, sauces and soups
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