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Cookery
Level 4
13329
Unit
Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen
3 Credits
Version 6
View Education Organisations with Consent to Assess
This unit standard is for people who have an advanced understanding of preparation practices and larder work. People credited with this unit standard are able to prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Ringa Hora Services Workforce Development Council
Data as at 2024-05-16 23:01:10.487
