29/05/2026
This week, our SIT30821 Certificate III in Commercial Cookery students focused on - SITHCCC035 Prepare poultry dishes πππ¨βπ³π©βπ³
Throughout the class, students explored a range of poultry preparation and cooking techniques using chicken, duck, quail and chicken liver while reinforcing important food safety practices and cooking temperatures.
The session included the preparation of several dishes such as Chicken Katsu, Coq au Vin, bacon wrapped chicken breast with risotto, duck pasta and homemade chicken liver pΓ’tΓ© served with fresh baguette and onion jam.
A fantastic practical class showcasing creativity, teamwork and hands-on industry skills in the kitchen!
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AILFE - RTO 41041 | CRICOS 03402B