Summary of Make fruit and/or vegetable preserves for use in a hospitality establishment

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Summary of Make fruit and/or vegetable preserves for use in a hospitality establishment | National TVET eLearning Portal

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Make fruit and/or vegetable preserves for use in a hospitality establishment

This unit standard specifies the competency required to prepare and make preserves for use in a hospitality establishment. People credited with this unit standard are able to demonstrate knowledge of preserving; prepare for preserving; make preserves; and prepare preserves for next use.

Trainer: Marlon Ndura
Trainer: Amalia Stephanus