Prepare and produce complex hot and cold desserts in a commercial kitchen
|Level |4 |
|Credits |8 |
Purpose This unit standard is for people who are experienced in the hospitality industry. They will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This unit standard is for preparation and production of desserts from fresh ingredients.
People credited with this unit standard are able to prepare to cook, and produce and present complex hot and cold desserts in a commercial kitchen.
|Subfield |Hospitality |
|Domain |Cookery |
|Status |Registered |
|Status date |12 December 2008 |
|Date version published |12 December 2008 |
|Planned review date |31 December 2013 |
|Entry information |Prerequisite: Unit 167, Practise food safety methods in a food business, or demonstrate |...