In this micro-credential, we look at the basics of kitchen hygiene, safe food and equipment handling, knife sharpening and precision cuts - all fundamental components of the budding chef at home and in the workplace. We also explore the specific of how to select fresh, high-quality Vegetables, fruit, eggs and farinaceous produce, and how to effectively store and prepare it to ensure maximum freshness and taste.
Successfully identify and select fresh, high-quality Vegetable, fruit, eggs and farinaceous produce
Correctly prepare and store Vegetable, fruit, eggs and farinaceous produce to maintain freshness