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Catering and Accommodation Management
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Module II
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Desserts
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Ch 1: Prepare cold desserts
Catering and Accommodation Management · Level 6
Desserts
Chapter 1: Prepare cold desserts
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1.1 Kitchen organization
1.2 Occupational safety and health
1.3 Cleaning tools and equipment and materi…
1.4 Kitchen tools and equipment
1.5 Ingredients
1.6 Freshness and quality points for ingred…
1.7 Preparation methods of cold desserts
1.8 Hygiene practices
1.9 Production of cold desserts
1.10 Presentation of cold desserts
1.11 materials
1.12 Cleaning of work surfaces and floors.
1.13 Waste disposal
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Ch 2: Prepare hot desserts →
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