International Hospitality Training

in association with William Angliss institute

Fruit and Vegetable Preparation

COURSE OVERVIEW: This course will provide participants with an understanding of some of the different types of fruits and vegetables and their preparation in the kitchen. It will also allow the participant to test their knowledge of what they have learnt and understood from the presentation by participating in the online competency based examination.

COURSE LENGTH: 30 minutes.

COURSE APPROVAL NUMBERS: Nil.

COURSE CODE: FSMSFVP

COURSE PREREQUISITES: Nil.

COURSE TUTOR: Self taught - assessments marked online.

COURSE PRICE: $50.00 AUD GST may be applicable.

COURSE RECOGNITION: Certificate of attainment.

Topics covered in this course include:

Fruit and Vegetable washing
Artichoke
Preparing a Carrot
Chippanade
Garlic
Ginger
Lemon Slices
Lemon Wedges
Mirepoix
Orange
Chopped Parsely
Paysonne
Preparing a Pear
Shelling Peas
Preparing and Peeling Potatoes
Peelings and Trimmings
Onion Preparation
Pumpkin
Snow Peas
Peeling a Tomato
Tomato Concasse
Tomato Leaves and Fine Dice
Zesting

Please be advised that as a World Certified Training Organisation (WRTO) with RABQSA International Inc we are required to maintain a data base on Recognised Current Competency (RCC)

Getting Started

Register and Pay for this Course.
ACI Global supports the following payment options.

Please be advised Candidates may experience a slight delay for access into their nominated course depending on International Time Zones and clearance of Funds.

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