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This comprehensive study guide provides Food Production Technician Level 4 students in Kenya with detailed notes covering all CDACC curriculum requirements for culinary arts training. These educational materials are specifically designed to help you master professional cooking techniques, food safety protocols, and kitchen management skills essential for success in Kenya’s hospitality industry.
BASIC UNITS OF COMPETENCY
- Demonstrate Communication Skills
- Demonstrate Numeracy Skills
- Demonstrate Digital Literacy
- Demonstrate Entrepreneurial Skills
- Demonstrate Employability Skills
- Demonstrate Environmental Literacy
- Demonstrate Occupational Safety and Health Practices
CORE UNITS OF COMPETENCY
- Prepare Stocks and Soups
- Prepare Eggs
- Prepare Food Accompaniment
- Prepare Cuts of Meats
- Cook Red, White Meats and Offal
- Prepare Salads and Salad Dressings
- Prepare Yeast Products
- Prepare Cakes
- Prepare Desserts
- Prepare Sandwiches
- Prepare Beverages
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Please send me introduction to digital literacy notes via email,