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KM10: Nutrition and Healthier Food Preparation
Summary
KM 9 Introduction to Nutrition
Summary
KM18 Ingredient & Stock Control in the Professional Kitchen
Summary
Menu Costing
Summary
KM6 Computer Literacy
Summary
KM 7 - Environmental Awareness
Summary
KM08 Environmental Sustainability
Summary
KM20 Intro to Menus and Dish Design
Summary
KM20 Menu Planning & Implementation
Summary
KM23 Fish & Other Seafood
Summary
Advanced Garde Manger
Summary
KM 23 Patisserie: Foundational Patisserie
Summary
KM 23– Meat & Poultry
Summary
Introduction to Cold Food: Salads and Sandwiches
Summary
Pasta, Rice, Grains & Eggs
Summary
Module 19: Stocks, Soups and Sauces
Summary
Module 18: Vegetables, Pulses and Fruit
Summary
KM12.2 Scientific Principles of Cooking
Summary
KM22 - Cooking Methods
Summary
KM12.1 Mastering Taste and Flavour
Summary
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