Chef Essentials 2
To enable students to plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques
| Information | |
|---|---|
| Course Code | CKCH502 |
| Level | 5 |
| Credits | 25 |
Description
Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
Manage standard operating procedures.