Skip to main content
logo
Forgotten your username or password?
PrueLeith
KM12.4 - Global Cuisines
Summary
KM04 - Theory of Safety Supervision
Summary
KM 14 Theory of Food Production Supervision & Kitchen Design
Summary
2020 Jan OCC KM17 Theory of Production Facility & Equipment Resource Management
Summary
2020 Jan OCC KM12.6 Food and Media
Summary
2020 Jan OCC KM12 Gastronomy
Summary
2020 Jan OCC KM20.1 Introduction to Menus and Dish Design
Summary
2020 Jan OCC KM 20 Menu Design, Planning and Implementation
Summary
2020 Jan OCC KM 28 Entrepreneurship
Summary
2020 Jan OCC PL KM25.1 Introduction to Management
Summary
2020 Jan OCC KM29 Introduction to Marketing
Summary
KM19.3 - Operational Cost Control
Summary
KM16 Theory of Staff Resource Management
Summary
2020 Jan OCC KM12.3 - Introduction to Gastronomy
Summary
Skip Navigation
Navigation

  • Home

    • ForumSite announcements

    • Courses

      • Templates

        • Year 1

        • Year 2

        • Year 3

        • Short Courses

        • Patisserie

        • Year 1

        • Year 2

        • Year 3

          • Spice Route 1_1_4_2

          • Safety Supervision_2

          • Food Production Supervision_3

          • Production Facility & Equipment Management_6

          • Food & Media_1

          • Gastronomy_1

          • Intro to Menus_1

          • Menu Planning_2

          • Entrepreneurship_1

          • Intro to Management_4

          • Marketing_1

        • PLChefs Menu Plan

        • PL Chefs New African_1

        • Gastronomy Pat_1

        • Guide

        • PT Year 1_1

        • KM23.3 Pastry_1

        • Fish & Seafood 1_2_1

        • Pasta, Rice & Grains_4

        • Meat & Poultry1_5

        • Veg & Pulses_4

        • Soups, Stocks & Sauces1_4

      • Summative Assessments

      • Reassessment

      • Under Development

      • Singita SCCS 2022-2023

      • 2023 Jan Dip Patisserie

      • 2023 Jan OCK & OCC

      • 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

Back

You are not logged in. (Log in)