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

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