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This course explains the performance goals, abilities, and information needed to make hot, cold, and frozen desserts using normal and special dietary recipes. It necessitates the ability to select, prepare, and portion ingredients, as well as the skill to prepare and showcase desserts using a variety of equipment and cooking methods.
It refers to patissiers who, in most cases, work under the supervision of more senior chefs.
At the time of writing, there are no occupational licensure, certification, or particular legislation requirements that relate to this unit.
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