About the course


Australian Young Chef

$35+ GST
Member $49.50 + GST
$99+ GST


Safe food handling practices and equipment usage is crucial not just for seafood, 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 seafood, and how to effectively store and prepare it to ensure maximum freshness and taste. 

Course Series: 2 of 4 

Course Award: Micro-Credential 

Course Duration: 4 Hours 

Course Complexity: Foundation* 

It comprises 4 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 seafood  produce
  • Correctly prepare and store seafood 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!