Advance BOH Core

3min February 4th, 2024
Strengthening a chef's skills and knowledge to perform daily operations.

The Advance BOH Core program provides learnings designed for chefs, covering critical safety practices, practical tips on cooking techniques from roasting to sous vide, and an introduction to kitchen finance, systems, menu building and leadership.

Follow this link to fill out the form in Op Central

Advance Self Paced Learning Sign Up

See below for a list of modules and units contained within this program:

Kitchen Welcome

What’s on Offer

  • Training and Development in AVC
  • Who are the Training Team?
  • Programs
  • Culture and Support

Learner Resource

  • What Can I Study?
  • Why Learn?
  • What’s in it For Me?
  • Advance
  • Academy
  • Responsibilities of Learning
  • Commitment and Communication
  • Support During Study
  • What Happens When I Qualify?
  • FAQ’s

Kitchen Safety

Workplace Health and Safety

  • Accidents and Other Emergencies

Cooking Techniques


  • Roasting meats
  • Sunday Roast Intro
  • Trussing Meats
  • Roast Chicken
  • Beef (Reverse Sear)
  • Roast Pork – Porchetta
  • Vegan Roast – Cauliflower


  • Grilling Meats

Sous Vide

  • Sous Vide meat

Stocks, Sauces and Soups


  • Steak Sauces and Condiments Intro
  • Jus
  • Peppercorn sauce
  • House Made Gravy and Thickening Agents
  • Compound Butter
  • Bearnaise
  • Common Thickening Agents Used to Make Sauces
  • Reconstituting Methods



  • Breaking Down a Chicken – Basic Cuts


  • Meat Marinades and Accompaniments
  • Technique Analysis
  • Steak Cuts and Portioning Intro
  • Portioning Rump
  • Portioning Porterhouse
  • Portioning Scotch
  • Portioning Eye Fillet
  • Cooking and Resting a Steak
  • Cooking Degrees of Steaks
  • Game and Specialty Meats
  • Offal
  • By-Products and Off-Cuts
  • Steak Tartare
  • Portion Control
  • Sauce and Garnish
  • Visual Evaluation


  • Portion a Side of Fish

Kitchen Finance

Menu Costings

  • Customer Profile
  • Generating a Range of Ideas
  • Menu Balance
  • Dish Selection
  • Food Costs
  • GST

Kitchen Systems

AVC Live

  • Recipe Costings – Yield Recipes
  • Recipe Costings – Batch Recipes
  • Placing an Order – By Supplier
  • Placing an Order – By Template
  • Goods Receiving – Recording Wastage

Kitchen Menu

Kitchen Dietary

  • Health, Legal and Reputation
  • Food Allergy Management Plan
  • Confirming Dietary Requirements
  • Food Allergies
  • Characteristics of Food Allergies
  • Food Intolerance
  • How Food Intolerance Differs from Food Allergy
  • Religious Dietary Sanctions
  • Nutrition: Principles, Practices and Impacts
  • Food Labelling and Interpretation
  • Food Additives and Preservatives
  • Mise En Place for Special Diet Foods
  • Ingredient Substitutions for Dietary Resrictions
  • Team Communication

Kitchen Leadership

Coordinate Teams and Individuals

  • Communicate Responsibilities
  • Task Allocation
  • Diversity
  • Practice Inclusive Behaviour

Kitchen - People Focus

Communication Strategies

  • Respectful Communication
  • Effective Listening Techniques

Pasta and Grains


  • Prepare fresh pasta

In the spirit of reconciliation, Australian Venue Co. acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

Australian Venue Co. is a place free from discrimination, where everyone belongs. We respect and celebrate the diversity of our communities, including people of all cultural and faith backgrounds, classes, gender and sexual identities, ages and abilities and we are committed to creating a safe and welcoming space for all.