Vegetable Carving - Commercial Cookery

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Description

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.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1378

TAFE SA

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