| UNIT 2: Organise and prepare food |
| Paprika-dusted pita chips with salsa |
| Bruschetta on Turkish |
| Finger food platter: samosas |
| Finger food platter: spring rolls |
| Finger food platter: pork balls |
| Minestrone |
| Crêpes filled with duxelles and vegetables in creamy cheese sauce |
| Sesame chicken wings with stir-fried vegetables and rice |
| Trim beef roast with rosemary and baked vegetables |
| Chicken Kiev with carrot and bean bundles and gratin potatoes |
| Seafood basket with cocktail sauce |
| Fruit salad with warm star anise custard |
|
| UNIT 3: Prepare appetisers and salads |
| Golden coconut prawns with sweet chilli dipping sauce |
| Herb blinis with smoked salmon and prosciutto |
| Spiced cherry tomato and avocado canapés |
| Antipasto with macadamia pesto dip |
| Bacon and chive tartlets |
| Pappadum bites with chicken and mango |
| Lamb kofta with raita |
| Chicken waldorf sandwiches |
| Garden salad with roasted spice dressing |
| Traditional Greek salad with lamb kebabs |
| Thai beef salad |
| Caesar salad |
| Spicy calamari salad with tropical dressing |
| Mini lemon and lime meringue pies |
|
| UNIT 4: Prepare sandwiches |
| Contemporary smoked salmon sandwich |
| Tea (or pullman) sandwich |
| Bookmaker sandwich |
| Club sandwich |
| Open sandwich |
| Turkey ribbon sandwich |
| Pinwheel sandwich |
| Domino sandwich |
| Marinated eggplant and mozzarella focaccia |
| Mexican wrap |
|
| UNIT 5: Basic methods of cookery |
| Char-grilled vegetable and salami pizza |
| Poached chicken and pawpaw salad |
| Beef pot pie |
| Braised sausages with Italian couscous |
| Pork cutlet with German potato salad |
| Lemon-pecan schnitzel with mash and green beans |
| Sticky date pudding with butterscotch sauce |
| Rhubarb and strawberry trifle |
| Chocolate-filled wontons in vanilla bean syrup |
| Grilled brioche with toasted pistachios and caramelised orange |
|
| UNIT 6: Prepare vegetables, fruit, eggs and farinaceous dishes |
| Eggs Benedict |
| Soft breakfast tortilla with scrambled eggs and sausage |
| Frittata with rocket and walnut salad |
| Mediterranean omelette with crispy bacon and chorizo |
| Chive and egg dip with wafer crackers and grissini |
| Potato, bacon and egg salad |
| Rice paper rolls with Vietnamese dipping sauce |
| North African burghul, sumac and chicken salad |
| Homemade fettuccine with roasted pumpkin, feta and basil |
| Chicken tikka with couscous and raita |
| Chilli con carne wraps with steamed rice and salsa |
| Fig tart with fresh cream and toasted almonds |
| Ginger and polenta drop biscuits |
| Semolina shortbread with caramelised pear and mascarpone |
| Chocolate soufflé |
|
| UNIT 7: Prepare and serve espresso coffee |
| Short black (or espresso) |
| Long black |
| Short macchiato |
| Long macchiato |
| Cappuccino |
| Flat white |
| Caffè latte |
| Mocha |
|
| UNIT 8: Prepare and serve non-alcoholic beverages |
| Iced coffee |
| Filtered coffee |
| Pine, mango and passionfruit frappé |
| Refreshing fruit punch |
| Vanilla malt milkshake |
| Tropical smoothie |
| Hot chocolate |
| Iced chocolate |
| Chilled sparkling strawberry tea |
| Vanilla chai |
| Plunger coffee |
| Greek coffee |
| Chamomile and lemon tea |
| Orange and rosemary tisane |
| Simple syrup lemonade |
| Chocolate-banana energy drink |
| Iced apple and mint tea |
| Jasmine and ginger tea |
| Passionfruit cordial |
| Fruit whip |
| Summer fruit fizz |
| Vegetable juice |
| Foaming lime spider |
| Raspberry soda spider |
|
