Desserts Preparation and Presentation - Patisserie
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
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
SITHPAT006A: Present desserts, SITHPAT009A: Prepare desserts to meet special dietary requirements
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