- COOKING METHODS :
- COOKING METHODS 2:
- FATS & OILS:
- FIRE PRECAUTIONS:
- HERBS & SPICES 1:
- HERBS & SPICES 2:
- EGG COOKERY:
- SALADS:
- SAUCE:
- SAUCE:
- SAUCE:
- SOUPS:
- STOCK:
- INTRODUCTION TO COOKERY:
- A. LEVELS & SKILLS: ,
- B. PERSONAL HYGIENE AND PROTECTIVE UNIFORM:
- C. SAFETY PROCEDURE IN HANDLING EQUIPMENT:
- ORIENTAL CUISINE:
- HISTORY/ORIGIN OF CUISINE:
- RAISING OR LEAVENING AGENTS:
- VEGETABLES & VEGETABLE CUTTINGS:
