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Assessment Standards

Cookery
Level 3
13310 Unit Prepare and produce basic hot and cold dessert items in a commercial kitchen
5 Credits
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Version 5
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This entry-level unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. Ingredients used for cooking in this unit standard can be a combination of both pre-prepared or convenience and fresh ingredients. People credited with this unit standard are able to: prepare to cook; and produce and present basic hot and cold dessert items, in a commercial kitchen.
Consent & Moderation Requirements: CMR 112

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Standard-setting body: ServiceIQ

Data as at 24 October 2020