This module d describes the performance outcomes, skills and knowledge required to application of cutting and preparation techniques for the particular style and dish, selecting, using and maintaining specialised equipment and tableware for preparing and serving Vegetable & fruits food items, evaluating quality of dishes and food items, including blending and balancing flavour and aromatics, correct flavour structure, correct acid balance, correct colour and plate presentation.
Course Curriculum
Vegetable and Fruits
Learning units describe the essential outcomes of a competence. Performance criteria describe the required performance needed to demonstrate achievement of the learning unit.
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- 1 Lectures
- 0 Quizzes
- Duration 50 hours
- Skill level All levels
- English Language
- 13 Students