Elements and Performance Criteria
- Present and serve plated desserts.
- Portion desserts according to enterprise standards.
- Present desserts attractively, with artistic flair, appropriate for the occasion and the item.
- Consider practicality of service and customer consumption when plating and decorating desserts.
- Use appropriate equipment to present and serve plated desserts.
- Control service temperature of desserts and serviceware when serving hot, cold or frozen desserts.
- Plan, prepare and conduct a dessert trolley presentation.
- Store and package desserts.