Vegetable Carving - Commercial Cookery
The objectives of this unit are that the students should be able to demonstrate the ability to transform fruits and vegetables into attractive garnishes, select and use the correct tools for the correct function and in a safe manner, cut, carve and dye garnishes competently, demonstrate an ability in arranging garnishes and apply the skills effectively and efficiently.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
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