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.