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KM6 Computer Literacy
Summary
KM15 Introduction to the Hospitality Industry
Summary
KM25.1 The History of Food and Cooking
Summary
Student Guide Year 1
Summary
KM26 Service
Summary
KM11.2 Beverages
Summary
KM22.3– Introduction to Cold Food: Salads and Sandwiches
Summary
Introduction to Patisserie
Summary
KM08 Environmental Sustainability
Summary
KM 7 - Environmental Awareness
Summary
KM 9 Introduction to Nutrition
Summary
KM22 - Cooking Methods
Summary
KM 12 Mastering Taste and Flavour
Summary
KM11 - Basic Ingredients
Summary
KM12.2 Scientific Principles of Cooking
Summary
KM 21 - Introduction to Equipment & Preparation Techniques
Summary
KM18 Ingredient & Stock Control in the Professional Kitchen
Summary
KM13 Planning for Food Production
Summary
KM3 Workplace Safety
Summary
KM2 Food Safety
Summary
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