International Hospitality Training

in association with William Angliss institute

Meat and Fish Preparation

COURSE OVERVIEW: This course will provide participants with an understanding of some of the different types of meat and fish which are prepared 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: FSMSMFP.

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:

• Trimming a Beef Fillet
• Cutting Fillet Steaks
• Cutting Meat for Stir Fry
• Preparing na Escallope
• Battening Meat
• Trimming a Beef Sirlion
• Three Steaks
• Identification of Poultry
• Poultry Quality Points
• Trussing with String
• Trussing without String
• Preparing a Bird for Grilling
• Trussing a Quail
• jointing a Bird
• Preparing a Ballattine
• Preparing the Breast
• Preparing the Wings
• Cutting the Chicken for Saute

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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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