This unit specifies the competencies required to plan ,prepare ,and present cold starters. It requires the ability to prepare savoury  cold starters, sweet cold starters, canapes and fruit vegetable salads.

THIS UNIT SPECIFIES THE COMPETENCIES REQUIRED TO PLAN,PREPARE AND PRESENT SOUPS. IT INVOLVES PREPARING VARIOUS SOUPS : CREAMS,PUREE,CLEAR,COLD,NATIONAL AND BISQUES.