About the course


Australian Young Chef

$35+ GST


$49.50+ GST


$99+ GST

Safe food handling practices and equipment usage is crucial not just for Vegetable, fruit, eggs and farinaceous dishes, but for all areas of the culinary arts.


In this micro-credential, we look at the basics of kitchen hygiene, safe food and equipment handling, knife sharpening and precision cuts - all fundamental components of the budding chef at home and in the workplace. We also explore the specific of how to select fresh, high-quality Vegetable, fruit, eggs and farinaceous produce, and how to effectively store and prepare it to ensure maximum freshness and taste.


Course Series: 2 of 3

Course Award: Micro-Credential

Course Duration: 3Hours

Course Complexity: Foundation*


It comprises 3 lessons of learning, followed by a completion quiz to test your knowledge and understanding.   By the end of this course, you will be able to:


  • Successfully identify and select fresh, high-quality Vegetable, fruit, eggs and farinaceous produce
  • Correctly prepare and store Vegetable, fruit, eggs and farinaceous produce to maintain freshness
  • Ensure safe and hygienic work practices within the kitchen
  • Correctly use equipment, sharpen knives, and perform precision cuts on ingredients 

Upon completing this micro-credential, you will receive a digital badge!


Beginner – Introduces a concept and explores the concept and how it is applied

*Intermediate – Explores a concept and builds from an entry-level understanding, through to an advanced level or mastery.

Advanced – Focuses on complexities of subject matter, participants are recommended to have an understanding of subject matter prior to enrolling in course. Typically designed for managers or people with experience in the subject matter.