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Annex A Sample Training Plan: Clean and Maintain Kitchen Premises
Annex A Sample Training Plan: Clean and Maintain Kitchen Premises
Course: COOKERY NC II
Unit of CLEAN AND MAINTAIN KITCHEN PREMISES
Competency:
Module Title:
Modality: Check modality will be applied. Multi-modal is allowed
LO 2: Prepare fresh Kinds of small choux paste CBLM Bread and Pastry
petits fours Types of sweet paste and fillings Production NC II
Different garnishes, glazes and
finishes
Standards and operating
procedures in preparing fresh
petits fours
OHS