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03 Professional Cookery: 3rd Year

Cookery: Module 25 COOKERY THEORY Aspic Pickles, FOOD COSTING Budgets FOOD AND BEVERAGE SERVICE


Description
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

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Content
  • Cookery Theory
  • Aspic and Gelatine
  • Jams, Pickles and Preserves
  • Food Costing
  • Lesson 10 Budgets
  • Food and Beverage Service
  • Customer Service
Completion rules
  • All units must be completed
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