Swinburne University of Technology - Melbourne Australia
Future Students - Courses
Duration
Contact Hours
Campus
Prerequisite
Corequisite
Lilydale, Prahran
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation. Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal. Meats may be fresh, frozen, cryovac or preserved. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal.
