The ‘Slice, Dice and Chop’ program will involve basic cooking and food handling skills as well as an introduction to kitchen operations including basic knife skills and food presentation. It is intended as an introduction to the food and hospitality industries with a strong hands-on component.
This course includes the following unit of competency
Use Hygienic Practices for Food Safety
Course Code : SITXFSA001
Dates: Monday 26th March – Monday 14thMay
(excluding Monday 02nd April which is Easter Monday)
Times: 9.30am – 2.30pm
Cost: $115 per person