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KM 24Personal Development as a Chef
Summary
KM22.3– Introduction to Cold Food: Salads and Sandwiches
Summary
KM11.2 Beverages
Summary
KM26 Service
Summary
Introduction to Patisserie
Summary
KM 7 - Environmental Awareness
Summary
KM 9 Introduction to Nutrition
Summary
KM22 - Cooking Methods
Summary
KM11 - Basic Ingredients
Summary
KM 19.1 Recipe Costing
Summary
KM05 Numeracy, Weighing & Scaling
Summary
KM12.2 Scientific Principles of Cooking
Summary
KM 12 Mastering Taste and Flavour
Summary
KM 21 - Intro to the Kitchen: Equipment & Techniques
Summary
KM18 Commodity Resource Management
Summary
KM13 Food Production
Summary
KM1 Personal Safety & Hygiene
Summary
KM3 Workplace Safety
Summary
KM2 Food Safety
Summary
KM12 Intro to Gastronomy
Summary
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