Food Production Technician -Culinary Arts Level 3

BASIC UNITS OF COMPETENCY

  1. Demonstrate Communication Skills
  2. Demonstrate Numeracy Skills
  3. Demonstrate Digital Literacy
  4. Demonstrate Entrepreneural Skills
  5. Demonstrate Employability Skills
  6. Demonstrate Environmental Literacy
  7. Demonstrate Occupational Safety and Health Practices

CORE UNITS OF COMPETENCY

  1. Prepare Stocks
  2. Prepare Vegetable, Starches and Soups
  3. Prepare Salads and Salad Dressing
  4. Prepare Hot and Cold Beverages
  5. Butchery
  6. Prepare Meat, Sea Foods, Poultry and Sauces
  7. Prepare Pastry and Bread
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