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Lecture Notes
UNIT 1:
Introduction to Larder Department
UNIT 2:
Italian cuisine
UNIT 3:
CHARCUTIERIE
UNIT 4:
Importance of Garnishes Guidelines
UNIT 5:
Layout.Basic Principles 2.Three major area 3. Kitchen plan
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01
Feb
Introduction to Larder Department
01
Feb
Italian cuisine
01
Feb
Importance of Garnishes Guidelines
01
Feb
CHARCUTIERIE
01
Feb
Layout.Basic Principles 2.Three major area 3. Kitchen plan
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