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KM 9 Introduction to Nutrition
Summary
KM 7 - Environmental Awareness
Summary
KM08 Environmental Sustainability
Summary
KM12.3 Gastronomy
Summary
Introduction to menus and dish design
Summary
KM20 Menu Design, Planning and Implementation
Summary
KM04 Safety Supervision
Summary
KM14 Food Production Supervision
Summary
Pastry Showpieces
Summary
High Tea
Summary
Chocolate & Confections
Summary
Plated Desserts
Summary
Advanced Cakes
Summary
Advanced Pastries and Tarts
Summary
Breakfast Pastries
Summary
Introduction to Bread & Advanced Breads
Summary
Foundational Patisserie
Summary
KM22 - Cooking Methods
Summary
KM 12 Mastering Taste and Flavour
Summary
KM12.2 Scientific Principles of Cooking
Summary
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