Skip to main content
logo
Forgotten your username or password?
PrueLeith
KM 23 Patisserie: Foundational Patisserie
Summary
KM20 Menu Design, Planning and Implementation
Summary
KM12.3 Gastronomy
Summary
Introduction to menus and dish design
Summary
KM23 Fish & Other Seafood
Summary
Advanced Garde Manger
Summary
KM 23– Meat & Poultry
Summary
Pasta, Rice, Grains & Eggs
Summary
Menu Costing
Summary
Stocks, Soups and Sauces
Summary
Vegetables & Pulses
Summary
KM17 Kitchen Systems and Equipment Management
Summary
KM04 Safety Supervision
Summary
KM08 Environmental Sustainability
Summary
KM10: Nutrition and Healthier Food Preparation
Summary
Skip Navigation
Navigation

  • Home

    • ForumSite announcements

    • Courses

      • Templates

      • Summative Assessments

      • Reassessment

      • Under Development

      • Singita SCCS 2022-2023

      • 2023 Jan Dip Patisserie

      • 2023 Jan OCK & OCC

        • Year 1 Semester 1

        • Year 1 Semester 2

          • Intro to Pastry_2_1_3_2_1

          • Menu Planning_5_2_1

          • Gastronomy_4_2

          • Intro to Menus_2

          • Fish & Seafood 1_5_1_1

          • Adv Garde M_1

          • Meat & Poultry1_6_2_1

          • Pasta, Rice & Grains_5_2_2

          • Menu Cost_1

          • Soups, Stocks & Sauces SCCS_1_2

          • Veg & Pulses_5_2_1

        • Year 2 Semester 1

        • Year 3 Semester 1

      • 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)