Maintain strategies for safe food storage
This unit deals with skills and knowledge required by cooks and chefs to monitor and maintain safe food strategies in commercial food production environments. These procedures relate to a food safety program based on the Hazard Analysis and Critical Control Points method (HACCP) but can also be customized to other food systems
Identify and prepare various meats
This unit deals with skills and knowledge required by cooks and chefs to identify, prepare, cook, present and store a variety of meats in commercial food production environment
Establish and maintain quality control in food production
This unit deals with skills and knowledge required by cooks and chefs in a supervisor position to establish and maintain quality control of food production in commercial food environments
Design meals to meet specific market requirements
This unit deals with skills and knowledge required by cooks and chefs to design meals to meet specific market requirements in commercial food production environments
