Curriculum

10 Chapters · 11 Lessons

  1. 1
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      Coordinating food production requirements

  2. 2
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      Culinary terms

  3. 3
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      Food production planning

  4. 4
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      Menus, recipes and specialist ingredients

  5. 5
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      Standard recipes and calculations

  6. 6
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      Calculate costs and yields

  7. 7
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      Stock control requirements

  8. 8
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      Deliveries and storage environments

  9. 9
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      Instructions before taking the test

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      Next steps

  10. 10
    1. (Included in full purchase)

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