Store desserts in accordance with the required temperature and costumers specifications. Package desserts in accordance with established standard and procedure.
Click this link for your reference: Present Dessert
- Teacher: meriam canja
Bread and Pastry Production NC II
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Store desserts in accordance with the required temperature and costumers specifications. Package desserts in accordance with established standard and procedure.
Click this link for your reference: Present Dessert
This course covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks ( pâtissiers ) in commercial food production environments and hospitality establishments.