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Hospitality and instructional management

COLD,STARTERS,SALAD AND CANAPES

This unit specifies the competencies required to plan ,prepare ,and present cold starters. It requires the ability to prepare savoury  cold starters, sweet cold starters, canapes and fruit vegetable salads.

PREPARE SOUPS

THIS UNIT SPECIFIES THE COMPETENCIES REQUIRED TO PLAN,PREPARE AND PRESENT SOUPS. IT INVOLVES PREPARING VARIOUS SOUPS : CREAMS,PUREE,CLEAR,COLD,NATIONAL AND BISQUES.