Advance BOH Intermediate

3min February 5th, 2024
Structured to deepen a cook's knowledge

The Advanced BOH Intermediate program is structured to deepen a cook’s knowledge of various culinary techniques and kitchen operations, including health and safety, cooking methods and techniques and an introduction to basic kitchen systems.

See below for a list of the 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

Kitchen Leadership

Health and Wellbeing

  • Factors Affecting Wellbeing

Kitchen Systems

AVC Live

  • Placing an Order – By Template

Kitchen MEP

Salad Dressings

  • Prepare Appetisers and Salads

Cooking Techniques

Braising

  • Braising

Shallow-Frying

  • Pan fried fish
  • Rocking the wok

Brining

  • Brining

Roasting

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

Steaming

  • Steaming Dumplings

Stocks sauces soups

Sauces

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

Meat

Meat

  • Meat Classifications
  • Australian Beef
  • Popular Beef Cuts and Their Uses
  • Introduction to Steak Cuts and Portioning
  • Cooking and Resting a Steak
  • Cooking Degrees of Steaks
  • Australian Lamb
  • Australian Pork
  • Thaw Frozen Meat

Poultry

  • Use Poultry Preparation Techniques
  • Classic French Techniques
  • Thawing Frozen Poultry
  • Breaking Down a Chicken – Basic Cuts
  • Utilising Poultry By-Products and Off-Cuts

Seafood

  • Selecting Seafood Products
  • Seafood Culinary Terms
  • Use Seafood Preparation Techniques
  • Assessing the Freshness of Whole Fish
  • Process for Humanely Slaughtering Shellfish or Live Fish
  • Shucking an Oyster

Fruit and Vegetables

Vegetables

  • Perfect potatoes – Chips or Crisps
  • Perfect potatoes – Mashed Potatoes
  • Perfect potatoes – Roast Potatoes

Yeast

  • Pizza Dough and Fermentation

Asian Cuisine

Asian

  • Food Production Requirements
  • Comon Ingredients: Aromatics
  • Common Ingredients: Herbs and Spices
  • Common Ingredients: Fruit
  • Common Ingredients: Vegetables
  • Common Ingredients: Pastes
  • Common Ingredients: Sauces

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.