UNIT 01 Introduction to Cookery

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UNIT 02 Culinary History

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UNIT 03 Hierarchy Area of Department and Kitchen

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UNIT 04 Culinary Terms

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UNIT 05 Aims & Objects of Cooking Food

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UNIT 06 Basic Principles of Food Production - I
6.1 Vegetable and Fruit Cookery
6.2 Stocks
6.3 Sauces

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UNIT 07 Methods of Cooking Food

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UNIT 08 Soups

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UNIT 09 Egg Cookery

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UNIT 10 Commodities