| Course | |
|---|---|
 | 03 Professional Cookery: 3rd Year These are the online notes for Module 23, a 3rd year module. COOKERY THEORY
Fungi
Cheese
MANAGEMENT
Environmental Awareness and Sustainability
ACTIVITY WORKBOOK
3rd Year Theory Activity Record Pack
3rd Year Workook Unit... |
 | 03 Professional Cookery: 3rd Year These are the online notes for Module 24, a 3rd year module. COOKERY THEORY
Charcuterie and Garde Manger
Dietetics
MANAGEMENT
Employability
Please view all parts of this module, and then, if you want to download anything, you can do so... |
 | 03 Professional Cookery: 3rd Year These are the online notes for Module 25, a 3rd year module. COOKERY THEORY
Aspic and Gelatine
Jams, Pickles and Preserves
FOOD COSTING
Lesson 10 Budgets
FOOD AND BEVERAGE SERVICE
Customer Service
Please view all parts of this module,... |
 | 03 Professional Cookery: 3rd Year Frozen Desserts & Souffles
Organic Free Range & Genetically Modified Produce
HEALTH & SAFETY
Care Clean and Store Crockery & Cutlery
MANAGEMENT
Event Management |
 | 03 Professional Cookery: 3rd Year Biscuits and Cookies
Chocolate
Sugar
FOOD COSTING
Budget Calculations Introduction
Sales Budget Exercise 1
Production Budget Exercise 1
FOOD & BEVERAGE SERVICE
Beverages |
 | 03 Professional Cookery: 3rd Year Cakes and Sponges
Petit Fours and Friandise
MANAGEMENT
Designing a Business Plan |
 | 03 Professional Cookery: 3rd Year Molecular Gastronomy
Plating and Presentation
MANAGEMENT
Training
FOOD & BEVERAGE SERVICE
Drink Service
HEALTH AND SAFETY
Principles of Food Area Management |
 | 03 Professional Cookery: 3rd Year |
 | 03 Professional Cookery: 3rd Year |
 | 03 Professional Cookery: 3rd Year Dear team,
I hope you are well and find this message in the best of health and spirits.
This the time of the year we ask you to get your 3rd-years Chef apprentices to enter into Chef of the year competition COTY.
The entries are open now... |
