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CDP Hot, Cold and Frozen Desserts

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CDP Hot, Cold and Frozen Desserts

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To equip the learners to be able to demonstrate required knowledge of the Hot, Cold and Frozen Desserts component of the Introduction to Chef de Partie standard to include: Evaluate how industry and food trends etc. influence the development of dishes and menus. How technology supports the development and production of menu items. Principles of dessert preparation and cooking; traditional and modern; taste; allergens; diet and nutrition to produce complex desserts that meet business and customer requirements. How to maximise yield and quality, and minimise wastage.

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