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PrueLeith
New African Cuisine: An Introduction
Summary
Student Guide Year 3
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KM12.4 - Global Cuisines
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Advanced Culinary Arts
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Advanced Bread Dough and Batter Products
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Hot Cold & Frozen Desserts
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Advanced Pastries and Tarts
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Chocolate & Confections
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Advanced Cakes
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KM14 Food Production Supervision
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KM04 Safety Supervision
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KM16 Staff Management
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Km29 Intro to Marketing
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Introduction to Management
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KM28 Entrepreneurship
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km19.3 Operational Cost Control
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