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Faculty University College Study Notes (Université, école..) (
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Culinary-Art-Food-Science
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Cookery-for-the-Hospitality-Industry
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Ch01 Cookery for the Hospitality Industry Introduction.docx
21.13 KB
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Ch02 Kitchen Organisation.docx
19.41 KB
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Ch03 Catering Hygiene and HACCP Principles.docx
26.5 KB
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Ch04 Occupational Health and Safety.docx
23.9 KB
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Ch05 Menu Planning.docx
23.63 KB
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Ch06 Nutrition.docx
20.32 KB
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Ch07 Cost Control in the Commercial Kitchen.docx
19.78 KB
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Ch08 Food Service Operations.docx
22.81 KB
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Ch09 Food Preparation and Mise en Place.docx
22.4 KB
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Ch10 Methods of Cookery.docx
26.83 KB
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Ch11 Appetisers and Finger Food.docx
18.97 KB
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Ch12 Salads and Sandwiches.docx
22.26 KB
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Ch13 Soups.docx
18.21 KB
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Ch14 Sauces.docx
22.14 KB
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Ch15 Eggs.docx
21.43 KB
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Ch16 Rice Pasta Gnocchi and Noodles.docx
19.14 KB
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Ch17 Seafood.docx
31.58 KB
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Ch18 Poultry.docx
25.14 KB
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Ch19 Meat.docx
24.04 KB
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Ch20 Game Pate and Terrines.docx
23.2 KB
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Ch21 Vegetables and Fruit.docx
25.13 KB
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Ch22 Buffet.docx
21.08 KB
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Ch23 Pastries Cakes and Yeast Goods.docx
21.96 KB
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Ch24 Hot and Cold Desserts.docx
22.25 KB
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Ch25 Cheese.docx
22.75 KB
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Ch26 Food Preservation.docx
22.1 KB
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