food production

1. International Cuisine

2. Bakery & Confectionery

    I. Icing and toppings

    II. Frozen desserts

    III. Meringues

    IV. Bread Making

    V. Chocolate


3. Production Management

4. French


The notes provided for on this website represent the views of the individual authors of different books and notes and not ours. The material is intended for educational and personal purposes only. In no way we assume the authorship of the materials provided on this website. We do not assume any responsibility for the content of the posted material. Use this material at your own discretion.


Show your Ads here!

Since 2016 - Proudly created with