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This course outlines the performance expectations, skills, and knowledge needed to prepare and cook a variety of meat dishes using conventional recipes. It necessitates the ability to select, prepare, and portion meat, as well as the use of appropriate equipment, cooking methods, and food storage techniques.
Cooks in the hospitality and catering industries are covered under this section. Restaurants, educational institutions, health care facilities, the military, cafeterias, kiosks, cafes, residential caterers, in-flight and other transportation caterers, and event and function caterers are all examples of this.
It refers to people who work under the supervision of more senior chefs. They use their judgement and autonomy to execute routine tasks and take on limited responsibility in known and stable environments within defined limitations.
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