Search Results for: Frozen nile perch fish meat
training provider, assessed through a q&a with an external assessor. in addition the culinary challenge may be replaced by evidence from apprentice, training provider, witness statement and q&a. overview of the role running a specific section of a professional kitchen, for example, sauces, pastries or fish
dishes. preparation, cooking and finishing methods to include (as appropriate to each food group) construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product. meat...
https://www.instituteforapprenticeships.org/apprenticeship-standards/chef-de-partie/