This unit deals with the skills and knowledge required to plan ones activities, execute that plan in terms of good organisational ability and prepare a variety of foods for the kitchen of hospitality or catering operation. It focuses on general food preparation techniques. The term organizing and preparing food is also referred to as mis-en-place and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation.
- Teacher: Luse.Baleisuva Baleisuva