Learning Outcome



Name of the unit: Prepare stuffing and decoration (cakes and desserts)

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Realize the stuffing, decoration and presentation of patisserie products using appropriate ingredients e semi-finished products and adopting the preparation techniques.



Knowledge

The beneficiary is able to...

- understand    the technique of stuffing and decoration of the patisserie products.  

- understand    the main ingredients and semi-finished products (fondant, toppings, flowers and fruits).  

- recognize    the main preservatives  

- recognize    tools and equipment of modelling, colouring and decoration.  

Skills

The beneficiary is able to...

- use    specific techniques of stuffing, decoration and garnishing.          

Competences

The beneficiary is able to...

- proceed    independently in the choice of the ingredients and semi-finished products, evaluating the quality, according to the necessity of the stuffing or decor          

- apply    with autonomy and creativity recipies to prepare stuffing and decoration according to specific technique.          

- apply    indipendently the procedures necessary to make products suitable for the prepararion of patisserie products, taking in account the required quantities          

- use    properly tools and equipment appropriate for the preparation of stuffing and decoration.