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Professional Cookery: 1st Year

Cookery: Module 06 Meat and Poultry


Description
Meat
Poultry
Sauces
MANAGEMENT
Time Management
CULINARY FRENCH
Culinary French Section 5
Content
  • Cookery Theory
  • Meat
  • Poultry
  • Sauces
  • Management
  • Time Management
  • Culinary French
  • Culinary French Section 5
Completion rules
  • All units must be completed
Prerequisites
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