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Mod 25 Patisserie Foundation
Summary
Mod 14 Personal Development as a Chef
Summary
Grumeti RPL Student Guide
Summary
Mod 1 - Introduction to the Hospitality Industry
Summary
Mod 2 - History of Food and Cooking
Summary
Mod 5 - Food Safety
Summary
Mod 6 - Workplace Safety
Summary
Mod 4 - Personal Hygiene & Safety
Summary
Mod 17 - Scientific Principles of Cooking
Summary
Mod 16 - Mastering Taste and Flavour
Summary
Mod 18 - Cooking Methods
Summary
Mod 16 - Flavour and Flavourings
Summary
Mod 20 Vegetables, Pulses and Fruit
Summary
Mod 9 – Recipe Costing
Summary
Mod 9 – Numeracy, Weighing & Scaling
Summary
Mod 9 – Menu Costing & Operational Cost Control
Summary
Mod 21 – Stocks, Soups and Sauces
Summary
Mod 22 - Pasta, Rice, Grains and Eggs
Summary
Mod 23 – Meat & Poultry
Summary
Mod 24 – Fish & Other Seafood
Summary
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