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Professional Cookery: 1st Year

Cookery: Module 08 Cookery theory, Costing, management & French


Description
This module covers Cookery theory " Hot and Cold deserts", Food Costing, Management, and French
Content
  • Cookery Theory
  • Icings, Dessert Sauces, Creams, Custards and Glazes
  • Hot and Cold Desserts
  • Food Costing
  • Lesson 5 Selling Price Formulas
  • Food Costing Exercise 8
  • Food Costing Exercise 9
  • Food Costing Exercise 10
  • Management
  • Study Techniques and Computer Literacy
  • Culinary French
  • Culinary French Section 7
Completion rules
  • All units must be completed
Prerequisites
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