Pastry Production 2 - Apprentices and Trainees
This resource enables students to extend their skills and knowledge in the preparation and finishing of a variety of sweet, savoury, choux and pastry products. Learning outcomes include produce a variety of pastries in commercial quantities, prepare a variety of pastry fillings in commercial quantities and assemble and finish a variety of pastries in a commercial manner.
AQF - Australian Quality Framework
National Code - Training.gov.au
FDFRB3007A: Bake pastry products
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