International Hospitality Training

in association with William Angliss institute

Herbs and Spices

COURSE OVERVIEW: This course will provide participants with an understanding of some of the different types of herbs and spices which are used 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: FSMSHS.

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:

• Allspice
• Bay Leaves
• Basil
• Carraway
• Cardamon
• Chives
• Cinnamon
• Cloves
• Common Mint
• Corriander
• Curry Leaves
• Curry Powder
• Dill
• Fennel
• Fenugreek
• Five Spice Powder
• Galangol
• garlic
• Ginger
• Kappir Lime Leaves
• Lemon Balm
• Lemon Grass
• Lemon Mytrle
• Lemmon Verbena
• Mandarin Peel
• Mountain Pepper
• Native Mint
• Nutmeg
• Oregano
• Papika
• Pepper
• Rosemary
• Saffron
• Sage
• Salt
• Shiso
• Sorrel
• Star Anise
• Torragon
• Thyme
• Tumernio
• Vietnamese Mint
• wattleseed
• Storing Herbs

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

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