• Subject Code :Sithccc010a
• University     :
• Subject Name:

This unit explains how to choose, produce, cook, display, and preserve chicken in a professional cookery or catering business and the work performance, abilities, and necessary knowledge. Traditional and modern poultry recipes come from a wide range of ethnicities and backgrounds. At the time of endorsement, this unit complies with no licensing, legal, administrative, or licensing criteria. Chefs in the food and hospitality industries are eligibl…