Desserts Preparation and Presentation - Patisserie

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Description

This manual contains preparation and presentation of a variety of hot and cold desserts. Learning outcomes cover: • Classification of hot and cold desserts • Sponge making • Sweet sauces • Meringues, pavlovas – vacherins • Bavarians, mousses and jellies • Ices and frozen desserts • Flans and pies • Preservation of fruit • Decorations and accompaniments for desserts

Classifications

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

Competency Field
Hospitality

National Code - Training.gov.au
SITHPAT006A: Present desserts, SITHPAT009A: Prepare desserts to meet special dietary requirements

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-668

TAFE SA

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