LO1. Prepare stocks, glazes and essences required for menu items
1. 1 Ingredients and flavoring agents are used according to standard recipes and enterprise standards
1.2 Variety of stocks, glazes and essences are produced according to enterprise standards
1.3 Clarifying agents are used appropriately
1.4 Convenience products are used appropriately
- Trainer: ARNOLD ANCHETA
- Trainer: Admin User