Hard Skills
IntermediatePastry and Dessert PreparationThe ability to mix, bake, and finish various sweets and desserts following standardized recipes and ratios.
FoundationalFood Safety and SanitationKnowledge of proper food handling, temperature control, and kitchen hygiene to prevent cross-contamination and foodborne illness.
IntermediateDecorative PlatingThe skill of arranging desserts, sauces, and garnishes aesthetically to enhance visual appeal and perceived value.
FoundationalInventory and Portion ControlMeasuring and tracking ingredient usage to minimize waste and maintain established food cost percentages.