Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare sweetmeats.
- Prepare desserts and sweets in correct shapes and with correct fillings, according to recipe.
- Follow safe procedures for reheated or refried items.
- Maintain quality control through correct use of milk products and setting and thickening agents.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present and store sweetmeats.