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PrueLeith
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WM: Prue Leith Restaurant
Summary
OCK Learner Guide
Summary
KM26 Service
Summary
KM11.2 Basic Ingredients: Beverages
Summary
KM24 Personal Development as a Chef
Summary
KM12.3 - Introduction to Gastronomy
Summary
KM11 - Basic Ingredients
Summary
Staff KM22.1 - Food Cooking Methods & Techniques copy 1
Summary
KM12.2 Scientific Principles of Cooking
Summary
KM21 - Food Preparation Methods and Techniques
Summary
KM19.1 - Recipe Costing
Summary
KM18 - Theory of Commodity Resource Management
Summary
KM12.1 Taste and Flavour
Summary
PLKM25.2 - History of Food and Cooking
Summary
KM07 - Environmental Awareness
Summary
KM13 - Theory of Food Production
Summary
KM06 - Computer Literacy
Summary
KM05 - Numeracy & Weighing and Scaling
Summary
KM15 - Introduction to the Hospitality Industry
Summary
KM02 - Food Safety & Quality Assurance
Summary
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      • Templates

        • Year 1

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          • Career Development

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        • Pasta, Rice & Grains_4

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        • Veg & Pulses_4

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      • Under Development

      • Singita SCCS 2022-2023

      • 2023 Jan Dip Patisserie

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      • 2023 Foundation of Cooking (FOC)

      • Grumeti RPL C&G Diploma in Professional Cooker...

      • New African Cuisine

      • Singita SCCS 2025

      • 2024 January Diploma in Patisserie

      • 2024 Jan OCC & OCK

      • Feb 2024 MYK

      • 2024 PT Pat

      • 2024 July MYK

      • 2025 January OCK & OCC

      • 2025 January Prof Pat

      • 2025 January FOC

      • Continued Professional Development PLCI Lecturers

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