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Gr10-eHosp
Term 2
Cereals
Cereals
Cereals
Completion requirements
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Tea and Coffe...
Dairy produce...
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G10T1W1 Offline Content
G10T1W1
G10T1W1
Week 1 Glossary
Find the words
The Cultural Diversity of South Africa’s Food and Beverage Industry
G10T1W2
G10T1W2
Indigenous Food
Appliances, Equipment and Utensils
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G10T1W3
Kitchen Hygiene
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G10T1W4
Recipes and Cooking Techniques
Recipes and Cooking Techniques
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G10T1W5
Mise-en-place in the kitchen
Mise-en-place
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G10T1W6
The South African food pyramid
SA Food Pyramid
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G10T1W7
Cooking Methods
Glossary
G10T1W8
G10T1W8
Sones and Muffins
Scones and muffins
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G10T1W9
Fruits
Fruits
G10T1W10
G10T1W10
Mise - en - Place for Buffets
Mise - en- Place for Buffets
G10T2W1
G10T2W1
Table - Setting for Buffet - Style Breakfast and Brunches
G10T2W2
G10T2W2
Pancakes, Waffles and Crumpets
G10T2W3
G10T2W3
Eggs
Eggs
G10T2W4
G10T2W4
Cereals
Cereals
G10T2W5
G10T2W4
Diary
Dairy
G10T2W6
G10T2W5
Tea and Coffee
G10T2W7
G10T2W7
Term 1 Gallery
Mise-en-Place in the Restaurant for Plated Service
Mise-en-Place in the Restaurant for Plated Service
G10T3W1
G10T3W1
Nutritional Value of Meals
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G10T3W2
The Principles of Meal Planning
The Principles of Meal Planning
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G10T3W3
The Principles of Menu Planning for Breakfast and Brunches
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G10T3W4
Table Setting for Light Meals
Table Setting for Light Meals
G10T3W5
G10T3W5
Minced Meat and Sausages
G10T3W6
G10T3W6
Pasta and Classic Pasta Sauce
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G10T3W7
Salads and Dressing
Salads and Dressings
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G10T3W8
Customer Relations
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G10T3W9
Paying the Bill
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G10T3W10
Paying the Bill
G10T1W1 Offline Content ►
