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May Reassess 2022 KM24 Personal Development as a Chef
Summary
May Reassess 2022 KM23 - Meat & Poultry
Summary
May Reassess 2022 KM23 - Fish & Other Seafood
Summary
May Reassess 2022 KM23 Pasta, Rice & Grains
Summary
May Reassess 2022 KM23 - Vegetables & Pulses
Summary
May Reassess 2022 KM23 - Soups, Stocks & Sauces
Summary
May Reassess 2022 KM22.1 - Food Cooking Methods & Techniques
Summary
May Reassess 2022 KM22.2 - Cold Food Preparation
Summary
May Reassess 2022 KM22.1 - Food Cooking Methods & Techniques
Summary
May Reassess 2022 KM21 - Food Preparation Methods and Techniques
Summary
May Reassess 2022 KM02 - Food Safety & Quality Assurance
Summary
2022 April Reassess KM12.1 Taste and Flavour
Summary
2022 April Reassess KM22.1 - Food Cooking Methods & Techniques
Summary
2022 April Reassess KM22.2 - Cold Food Preparation
Summary
2022 April Reassess KM18 - Theory of Commodity Resource Management
Summary
2022 April Reassess KM13 - Theory of Food Production
Summary
2022 April Reassess KM21 - Food Preparation Methods and Techniques
Summary
2022 March Reassess KM12.3 - Introduction to Gastronomy
Summary
2022 March Reassess KM11 - Basic Ingredients
Summary
2022 March Reassess KM16 Theory of Staff Resource Management
Summary
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