Uploads_downloads_Commis II, OSS, L-2

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JOB SPECIFICATION AND

SKILL TEST

JOB TITLE : COMMIS (II), L - 2

SECTOR : HOSPITALITY INDUSTRY

SUB-SECTOR : FOOD PRODUCTION AND SERVICES

COUNCIL FOR TECHNICAL EDUCATION AND VOCATIONAL TRAINING NATIONAL SKILL TESTING BOARD

MADHYAPURTHIMI-17, SANOTHIMI, BHAKTAPUR, NEPAL 1992

Revised on: June, 2006

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The National Skill Standards and Test was developed by:

1. Mr. Yogendra Bahadur Shakya Hotel Kathmandu Guest House, Thamel/Kathmandu Coordinator

2. Mr. Kishore Pandey Bhanchhaghar Putalisadak, Kathmandu Member

3. Mr. Glen A. Hall Hotel Management & Tourism Training Centre. ILO. Food Expert (Working Group Leader) Rabibhavan, Kathmandu Member

4. Mr. Ashok Burathoki Acting General Manager, Hotel Himalaya Patan, near to Pulchowk, Member (Working Group Leader) Campus 5. Mr. Dorje Sherpa Chief Room Management Division, Hotel Soaltee Oberai (Working Group Leader) Tahachal, Kathmandu Member

6. Mrs. Bharati Joshi Chief, House Keepers Division, Hotel Himalaya, Patan, near to Member (Working Group Leader) Pulchowk Campus 7. Mr. Anand Tuladhar Hotel Blue-Star Hotel Management Thapathali, Kathmandu Member Hotel Management (Representative) 8. Mr. Tashi Lama Instructor, Hotel Management & Tourism Training Centre Member Kitchen Department

9. Mr. Joity Bista Instructor, Sano Thimi Techinical School, Food Management Member

10. Miss. Elsa Andreassen VSO, Danida, Sano Thimi Techinical School, Food Management Member

11. Mr. Lekh Ratna Shakya Techinical Officer, CTEVT, Skill Testing Division, Minbhawan, Member/ Kathmandu

Approved by the Tripartite National Skill Testing Board 1992

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The National Skill Standards and Test was 1st revised by: 1. Mr. Narendra Bajracharya Coordinator Chairperson, Hotel Association Nepal, Gairidhara, Kathmandu

2. Mr. Govinda Narsingh K.C. Member Executive Chef, LSG, Sky Chef, Gaushala, Kathmandu

3. Mr. Ram Kailash Bichha Member Chief Instructor, NATHM, Ravi Bhawan, Kathmandu

4. Mr. Puspa Thapa Member Chief Adviser, Chef Association Nepal, Paknajol, Kathmandu

5. Mr. Santosh Shah Member Representative, Hotel Association Nepal, Gairidhara, Kathmandu

6. Ms. Samjhana Basnyat. Member Representative, Hotel Association Nepal, Gairidhara, Kathmandu

7. Ms. Shivani Rana (Dixit) Member Instructor, ISTHM, Dillibazar, Kathmandu

8. Mr. Chandra Bhakta Nakarmi Member Director, National Skill Testing Board, CTEVT

9. Mr. Chhabi Bahadur Gurung Member Deputy Director, National Skill Testing Board, CTEVT

10. Mr. Ishwar Chandra Ghimire Member Skill Testing Assistant, National Skill Testing Board, CTEVT

11. Mr. Dip Narayan Chaudhary Member -Secretary Skill Testing Officer, National Skill Testing Board, CTEVT

Approved by the tripartite National Skill Testing Board

June, 2006

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JOB SPECIFICATION

1 JOB TITLE: Commis (II)

LEVEL: 2

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JOB DESCRIPTION: Commis (II), L-2 is expected to identify and prepares for further processing certain foodstuffs, prepares mis-en-place, and cooks menu items.

3 LIST OF TASK:

1. Grooming related to personal hygiene & work area. 2. Cleaning procedure of kitchen area, mechanical equipment, food handling and food preparation utensils. 3. Preparing fruits and vegetables for further processing. 4. Preparing meat and poultry for further processing. 5. Preparing fish and shellfish for further processing. 6. Preparing basic stocks, soups and sauces. 7. Preparing appetizer, salad, sandwich and burgers. 8. Preparing common breakfast dishes 9. Preparing meat and fish with accompaniments. 10. Preparing common dessert items.

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QUALIFYING NOTES (Entry Requirements, etc.)

Normal and sound health as demanded by this job.

Education requirements: a) Able to understand required specifications.

b) As per eligibility criteria of National Skill Testing Board.

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TASK SPECIFICATION

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TASK TITLE: GROOMING RELATED TO PERSONAL HYGIENE AND WORK AREA. JOB TITLE: Commis (II), L-2

TASK NO: 1

6 TASK ELEMENTS 1.1 Receives verbal instructions. 1.2 Selects required materials, tools and equipment. 1.3 Wears appropriate clean protective clothing. 1.4 Washes hands properly. 1.5 Selects appropriate cleaning and disinfecting agents. 1.6 Organizes work area hygienically. 1.7 Disposes of garbage in appropriate and hygienic manner.

TASK SPECIFICATION

7 TASK PERFORMANCE REQUIREMENTS

Receive verbal instruction Clean protective clothing Clean hand towel Cleaning agents: disinfectants, bleaches, detergents and other chemical agents including hot water.

8 TASK PERFORMANCE STANDARDS

Materials, tools and equipment collected. Clean protective clothing and footwear worn. Hands washed in clean hot water and dried correctly. Cuts and abrasions well covered. Appropriate cleaning agents selected and work area prepared so as to keep safe and free from contamination. All waste products or garbage disposed in correct and hygienic manner.

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TASK TRAINING DATA TASK No. 1

T.E. No.

TECHNICAL KNOWLEDGE APPLIED CALCULATION

GRAPHIC INLFORMATION

SAFETY AND HYGIENE

1 1.1

1.2

1.3

Knowledge of hygiene and sanitation.

Knowledge of food contamination and poisoning.

Knowledge of kitchen/mechanical equipment and food preparation utensils.

Importance of proper grooming to stop spread of bacteria. Methods of safe dealing with kerosene and solid fuel, gas and electrical equipment.

TASK PERFORMANCE TEST (SKILL ASSESSMENT)

11 TASK TITLE: GROOMING RELATED TO PERSONAL HYGIENE AND WORK AREA

TASK NO: 1

LOCATION OF TEST: CANDIDATE'S NAME: EVALUATOR'S NAME:

12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET (COMMENT) DID THE CANDIDATE?

1.1 Wear correct, clean protective clothing and appropriate footwear. 1.2 Display following appearance:

(i) Use minimum make-up and jewelrie. (ii) Maintain hair in a hygienic and manageable style. (iii)Trim beard and moustache (iv) Trim fingernails.

1.3 Wash hands and dry correctly. 1.4 Select appropriate cleaning agents and prepare work area hygienically to

prevent contamination. 1.5 Dispose all contaminated food, waste products in correct & hygienic

manner. 1.6 Follow related general rules of safe hygienic practices during the test.

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TASK SPECIFICATION

5 TASK NO: 2 JOB TITLE: Commis (II), L-2 CLEANING PROCEDURE OF KITCHEN AREA, MECHANICAL EQUIPMENT, FOOD HANDLING AND FOOD PREPARATION UTENSILS.

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TASK ELEMENTS 2.1 Selects appropriate cleaning and disinfecting agents. 2.2 Cleans specified kitchen equipment and utensils as instructed. 2.3 Stores utensils in proper manner.

TASK SPECIFICATION

7 TASK PERFORMANCE REQUIREMENTS Cleaning materials:

o Water (hot / cold) o Detergents o Disinfectants and sanitizers o Abrasives o Bleaches o Solvents o Polishes o Scouring powder o Iodine, Potassium, Chlorine

Cleaning equipment: Clean protective clothing (including gloves and goggles) Clean hand towel Brushes Brooms Buckets Basins

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TASK PERFORMANCE STANDARDS 1 Cleaning agents selected as specified. 2 Specified kitchen, mechanical equipment and food handling utensils cleaned as instructed and stored properly.

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9 10 TASK TRAINING DATA

TASK No.

T.E. No.



SAFETY AND HYGIENE

2 2.1

2.2

Knowledge and use of cleaning materials such as detergents, disinfectants, sanitizers, abrasives, bleaches, solvents, polishes, clothes, brushes, brooms, buckets, and mops. Knowledge and identification of equipment and surfaces, which requires cleaning. (a) Importance of daily/regular cleaning. (b) Use of appropriate cleaning processes. (c) Identification of large and small kitchen equipment and other specific

required items.


11 TASK TITLE: SUPERVISION OF CLEANING PROCEDURE OF KITCHEN AREA, MECHANICAL EQUIPMENT, FOOD HANDLING AND FOOD PREPARATION UTENSILS. TASK NO: 2


12 TEST FACTORS AND ITEMS STANDARD MET STANDARD NOT MET (COMMENT)

DID THE CANDIDATE?

2.1 Identify, collect required cleaning agents to clean the following kitchen equipment:

a. Large equipment such as: Ranges, Oven, Boiling pans, Deep fat fryers, Sinks and tables b. Mechanical equipment such as: Peelers, Mincers, Mixers, blenders, meat slicers, Refrigerators c. Utensils and small equipment such as: Pots, Pans, Whisks, Bowls, Spoons, Knife, Fork

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TASK SPECIFICATION

5 TASK NO: 3 PREPARING FRUITS AND VEGETABLES FOR FURTHER PROCESSING. JOB TITLE: Commis (II) L-2

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TASK ELEMENTS 3.1 Inspects and selects fruits and vegetables suitable for consumption. 3.2 Prepares fruits and vegetables into required cuts. 3.3 Prepares appropriate fruits and vegetables for recipe preparation.

TASK SPECIFICATION

7 TASK PERFORMANCE REQUIREMENTS Different types of fruits and vegetables: Fresh, Canned, Frozen, Dried/Dehydrated.

8 TASK PERFORMANCE STANDARDS Fresh Fruits and Vegetables prepared and identified for consumption as per given specification

Fresh, firm, crisp and not shriveled or limp Uniform in size and shape Free from dirt and impurities Free from parasites and insects Must not be damaged or bruised Skin should be smooth and spotless

Canned fruits and vegetables Expiry date Not bulging and dented Rust free Clear labeling

Frozen fruits and vegetables Non perforated vacuum packed Date marking Clear labeling

Dried/Dehydrated fruits and vegetables Free from parasites and insects Free from moulds Clear labeling Date marking

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TASK No.

T.E. No.



SAFETY AND HYGIENE

3 3.1

3.2

3.3

3.4

3.5

Knowledge of the types of fruits and vegetables as follows: Fresh Canned Frozen Dried/Dehydrated

Knowledge of identification of the quality points of selected fruits and vegetables and their condition:

Appearance Colour Skin Texture Packaging and labelling condition

Knowledge of identification of the quality points of selected fruits and vegetables in frozen condition: Smell, Properly frozen, Texture. Knowledge of identification of the quality points of selected fruits and

vegetables in dried / dehydrated condition: Appearance Colour Texture Packaging and labelling condition

Knowledge of identification of different cuts such as: Julienne - Macedoine Dice - Slice Cube Batton Paysanne

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TASK PERFORMANCE TEST (SKILL ASSESSMENT) 11 TASK TITLE: PREPARING FRUITS AND VEGETABLES FOR

FURTHER PROCESSING. TASK NO: 3

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

3.1 Identify the quality points of:

Fresh fruits and vegetables.

Canned fruits and vegetables

Frozen fruits and vegetables.

Dried/Dehydrated fruits and vegetables. 3.2 Handle fruits and vegetables in a hygienic manner. 3.3 Prepare different cuts such as:

Julienne Dice Cube Batton Paysanne Macedoine Slice

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TASK SPECIFICATION 5 TASK TI TLE: PREPARING MEAT & POULTRY FOR FURTHER PROCESSING. JOB TITLE: Commis (II), L- 2

TASK NO: 4 6 TASK ELEMENTS:

4.1 Prepares the different types of meat and poultry for further processing. 4.2 Handles meat and poultry in hygienic manner. 4.3 Prepares appropriate meat and poultry for recipe preparation.

TASK SPECIFICATION 7 TASK PERFORMANCE REQUIREMENTS

Different kinds of meat and poultry such as: Buff Mutton or lamb Pork Chicken Duck and other poultry.

Different kinds of processing equipments and utensils such as: Knife Chopping board Meat Hammer Carving fork Meat slicer

8 TASK PERFORMANCE STANDARDS All types of quality meat identified according to the specifications. Specifications for selecting meat and poultry:-

Meat and poultry should be firm, of pleasing colour and fine texture. Fat should be firm, creamy white in colour and odourless Pork should be pale pink and of firm texture. Bones should be appropriate as per cuts of meat and poultry.

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TASK TRAINING DATA TASK NO

T.E


GRAPHIC INFORMATION

SAFETY & HYGIENE

4 4.1

4.2

4.3

Knowledge of identification of the types of meats such as buff, lamb, mutton, pork and poultry. Knowledge of the appearance, smell and texture of good or bad meat and poultry. Knowledge of identification of different cuts such as:

Primary cuts Secondary cuts

Proper handling of meat and poultry in an hygienic manner.

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TASK PERFORMANCE TEST (Skill Assessment) TASK TITLE: PREPARING MEAT & POULTRY FOR FURTHER PROCESSING

TASK NO: 4

Location of test: Candidates name: Evaluator s names:

12 TEST FACTORS AND ITEMS STANDARD MET

STANDARD NOT MET (Comments)

DID THE CANDIDATE?

4.1 Select appropriate tools.

4.2 Handle meat and poultry in an hygienic manner.

4.3 Identify the quality points of meat and poultry.

4.4 Prepare primary and secondary cuts as per requirement.

4.5 Set aside any meat and poultry not suitable for further processing.

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TASK SPECIFICATION

5 TASK TI TLE: PREPARING FISH & SHELLFISH FOR FURTHER PROCESSING. JOB TITLE: Commis (II), L-2

TASK NO: 5

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TASK ELEMENTS

5.1 Inspects and decides the suitability for consumption. 5.2 Prepares locally available and imported fish and shell fish. 5.3 Prepares appropriate fish and shellfish for recipe preparation.

TASK SPECIFICATION

7 TASK PERFORMANCE REQUIREMENTS Different types of fish

Locally available such as Buhari, Rohu, Prawns, Trout. Imported such as Salmon, Tuna, Bekti, Lobster, Pomfret.

8 TASK PERFORMANCE STANDARDS Fish and shellfish prepared and identified for consumption as per given standards and specifications.

No bad smell. Gills should be bright red in colour. Eyes should not be sunken. Firm Scales. Fish skin should be shiny.

Frozen fish: No freezer burn and no sign of leakage/damage to the vapour proof wrapper (Incorrectly stored frozen food looses its natural colour and appears to be white)

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TASK TRAINING DATA TASK NO

T.E


GRAPHIC INFORMATION

SAFETY & HYGIENE

5 5.1

5.2

5.3

5.4

Knowledge of types of :-

Locally available fish and shellfish such as: Buhari, Rohu, Prawns, Trout.

Imported fish and shellfish such as: Salmon, Tuna, Bekti, Lobster, pomfret.

Knowledge of identification of the quality points of selected fresh fish and shellfish and their condition:

Smell Gills Eyes Firm scales

Knowledge of identification of the quality points of selected fish and shellfish in frozen condition:

Smell Properly frozen. No freezer burn

Knowledge of identification of different cuts such as: Filet Steak

Handling of fish in a hygienic manner.

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TASK PERFORMANCE TEST (Skill Assessment)

TASK TITLE: PREPARING FISH & SHELLFISH FOR FURTHER PROCESSING.

TASK NO: 5

Location of test: Candidates name: Evaluator s names:

12 TEST FACTORS AND ITEMS

STANDARD MET

STANDARD NOT MET (Comments)

DID THE CANDIDATE?

5.1. Identify the quality point of locally available and imported fresh fish and shellfish.

5.2. Identify the fresh fish and shellfish according to:

Smell

Gills

Eyes

Firm scales

5.3.Identify the frozen fish and shellfish according to:

Frozen conditions

Smell

No freezer burn 5.4 Prepare different cuts such as:

Filet Steak

5.5 Handle the fish and shellfish in an hygienic manner.

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TASK SPECIFICATION

5 TASK TITLE: PREPARING BASIC STOCKS, SOUPS AND SAUCES. JOB TITLE: COMMIS (II), L - 2 TASK NO: 6

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TASK ELEMENTS 6.1 Collects required tools/ equipment and ingredients. 6.2 Prepares mis-en- place for stock, soups and sauces. 6.3 Adds specified ingredients as required. 6.4 Brings to the boil and skim. 6.5 Simmers for required time. 6.6 Maintains and stores in proper temperature.

TASK SPECIFICATION


Pots and Pans Required ingredients Strainer Ladle and spoons Spices Knife Cleaver Chopping Board


Appropriate size of pots and pans collected for the required stocks, soups and sauces to be made. All the ingredients to be used selected properly. Excessive fat and impurities removed in safe and hygienic manner. Other specified ingredients prepared in appropriate ratio. Stocks, soups and sauces brought slowly to boil and removed scum. Stocks, soups and sauces gently simmered for the required time.

SPECIFICATIONS: Chicken stock- 2 hours. Buff stock- 4-5 hours. Fish stock- 20-25 minutes.

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TASK No.

T.E. No.



SAFETY AND HYGIENE

6 6.1 6.2

6.3

6.4

Knowledge of stocks, soups and sauces. Knowledge of ingredients to be used for preparing stocks, soups and sauces. Knowledge of guidelines for preparing stocks, soups and sauces. Knowledge of application of basic methods of cookery.

Hazards involved in using sharp tools and preparation of ingredients in a safe & hygienic manner.

TASK PERFORMANCE TEST (SKILL ASSESSMENT) 11 TASK TITLE: PREPARING BASIC STOCKS, SOUPS AND SAUCES.

TASK NO: 6



DID THE CANDIDATE? 6.1 Collect the appropriate size of pots and pans for the required stocks, soups

and sauces to be made.

6.2 Identify and select all the ingredients to be used.

6.3 Prepare and add all the specified ingredients in appropriate ratio.

6.4 Bring stocks, soups and sauces slowly to boil and remove scum.

6.5 Simmer the stocks, soups and sauces gently for the required time.

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TASK SPECIFICATION

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TASK TITLE: PREPARING APPETIZER, SALAD, SANDWICH AND BURGERS. JOB TITLE: COMMIS (II), L 2

TASK NO: 7 6

TASK ELEMENTS

7.1 Selects proper ingredient and utensils according to given menu.

7.2 Prepares mis-en-place for the required dishes.

7.3 Prepares dishes according to standards and specifications.

7.4 Arranges and portion the dishes in an attractive manner.

TASK SPECIFICATION


Kitchen utensils (such as pots, pans, whisk, ladle). Kitchen equipment (such as chopping board, knife, food processor). Material- dry and wet provisions (as per the menu requirement). Perishable and non-perishable materials (as per the menu requirement).


Appetizer, salad, sandwich and burger prepared for consumption as per the given standards and specifications.

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TASK No.

T.E. No.



SAFETY AND HYGIENE

7 7.1

7.2

7.3 7.4

Knowledge of different types of Appetizer (hot and cold) Salad (simple and compound) Sandwich (open and closed) Burger

Knowledge of preparing techniques for appetizer, salad, sandwich and burger. Knowledge of application of basic methods of cookery. Knowledge of portioning, presenting and garnishing.

Correct handling of equipment in an hygienic manner. Understand need for hygiene and safety. Correct storage & handling of garnish to eliminate cross-contamination.


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TASK TITLE: PREPARING APPETIZER, SALAD, SANDWICH AND BURGERS.

TASK NO: 7

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:

12 TEST FACTORS AND ITEMS STANDARD MET

STANDARD NOT MET (COMMENT)

DID THE CANDIDATE?

7.1 Select proper ingredient and utensils according to given menu. 7.2 Prepare mis-en-place for the required dishes. 7.3 Prepare dishes according to standards and specifications. 7.4 Handle the equipment and utensils in an appropriate manner. 7.5 Arrange and portion the dishes in an attractive manner.

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TASK SPECIFICATION

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TASK TITLE: PREPARING COMMON BREAKFAST DISHES JOB TITLE: COMMIS (II), L 2

TASK NO: 8 6

TASK ELEMENTS 8.1 Prepares mis-en-place for given breakfast item.

8.2 Prepares given breakfast item.

8.3 Arranges and portions the breakfast dishes in an attractive manner.

TASK SPECIFICATION

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TASK PERFORMANCE REQUIREMENTS

Kitchen utensils (such as pots, pans, whisk, laddle). Kitchen equipment (such as chopping board, knife, food processor). Material- dry and wet provisions (as per the menu requirement). Perishable and non-perishable materials (as per the menu requirement).

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TASK PERFORMANCE STANDARDS

Breakfast dishes prepared for consumption as per the given standards and specifications.

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TASK No.

T.E. No.



SAFETY AND HYGIENE

8 8.1

8.2

8.3

8.4

Knowledge of different types of breakfast: American Continental English Indian

Knowledge of preparing techniques for simple breakfast dishes.

Knowledge of application of basic methods of cookery.

Knowledge of portioning, presenting and garnishing.

Interpret possible outcome of cross contaminations.


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TASK TITLE: PREPARING COMMON BREAKFAST DISHES

TASK NO: 8

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE?

8.1 Prepare the breakfast item to the required standards and specifications.

8.2 Arrange breakfast dishes in an attractive manner.

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TASK SPECIFICATION

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TASK TITLE: PREPARING MEAT AND FISH WITH ACCOMPANIMENTS. JOB TITLE: COMMIS (II), L 2

TASK NO: 9

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TASK ELEMENTS


9.2 Prepares mis-en-place for the required dishes.

9.3 Prepares dishes according to standards and specifications.

9.4 Prepares appropriate accompaniment for the given menu.

9.5 Arranges and portions the dishes in an attractive manner.

TASK SPECIFICATION

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TASK PERFORMANCE REQUIREMENTS Kitchen utensils (such as pots, pans, whisk, ladle). Kitchen equipments (such as chopping board, knife, food processor). Material- dry and wet provisions (as per the menu requirement). Perishable and non-perishable materials (as per the menu requirement).

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Meat and fish with appropriate accompaniment, prepared for consumption as per the given standards and specifications.

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TASK No.

T.E. No.



SAFETY AND HYGIENE

9 9.1

9.2 9.3

9.4

9.5

Knowledge of different types of: Meat and its preparation Fish and its preparation Appropriate accompaniment

Knowledge about primary and secondary cuts. Knowledge of preparating techniques for meat, fish and accompaniment. Knowledge about correct application of basic methods of cookery. Knowledge of portioning, presenting and garnishing.

Calculate the weighing scales and measuring standards.


11 TASK TITLE: PREPARING MEAT AND FISH WITH ACCOMPANIMENTS.

TASK NO: 9



DID THE CANDIDATE? 9.1 Select proper ingredient and utensils according to given menu.

9.2 Prepare mis-en-place for the required dishes.

9.3 Prepare dishes according to standards and specifications.

9.4 Prepare appropriate accompaniment for the given menu.

9.5 Arrange and portion the dishes in an attractive manner.

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TASK SPECIFICATION

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TASK TITLE: PREPARING COMMON DESSERT ITEMS JOB TITLE: COMMIS (II), L 2

TASK NO: 10 6

TASK ELEMENTS


10.2 Prepares mis-en-place for the required dessert.

10.3 Prepares dessert according to standards and specifications.

10.4 Arranges and portions the dessert in an attractive manner.

TASK SPECIFICATION

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TASK PERFORMANCE REQUIREMENTS

Kitchen utensils (such as pots, pans, mixing bowl, whisk, spatula). Kitchen equipments (such as chopping board, knife, food processor, oven, freezer). Material- dry and wet provisions (as per the menu requirement). Perishable and non-perishable materials (as per the menu requirement).

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Hot and cold dessert prepared for consumption as per the given standards and specifications.

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TASK No.

T.E. No.



SAFETY AND HYGIENE

10 10.1

10.2

10.3

10.4

Knowledge of different types of Hot dessert Cold dessert Sauce and accompaniments

Knowledge of preparing techniques for hot and cold dessert.

Knowledge of application of basic methods of cookery.

Knowledge of portioning, presenting and garnishing.


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TASK TITLE: PREPARING COMMON DESSERT ITEMS.

TASK NO: 10

LOCATION OF TEST:

CANDIDATE'S NAME:

EVALUATOR'S NAME:


DID THE CANDIDATE? 10.1. Select proper ingredient and utensils according to given menu. 10.2 Prepare mis-en-place for the required dessert. 10.3 Prepare dessert according to standards and specifications. 10.4 Handle the equipment and utensils in an appropriate manner. 10.5 Arrange and portion the dessert in an attractive manner.

Uploads_downloads_Commis II, OSS, L-2

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