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KM17 Kitchen Systems and Equipment Management
Summary
KM20 Menu Design, Planning and Implementation
Summary
Introduction to menus and dish design
Summary
KM12.3 Gastronomy
Summary
KM23 Fish & Other Seafood
Summary
Advanced Garde Manger
Summary
Pasta, Rice, Grains & Eggs
Summary
KM 23– Meat & Poultry
Summary
Stocks, Soups and Sauces
Summary
Vegetables, Pulses & Fruit
Summary
KM04 Safety Supervision
Summary
KM10: Nutrition and Healthier Food Preparation
Summary
Menu Costing
Summary
KM 23 Patisserie: Foundational Patisserie
Summary
Student Guide Year 1 Semester 2
Summary
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