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This comprehensive Level 5 Food and Beverage Production course page provides Kenyan culinary students with essential study materials covering advanced cooking techniques and kitchen management skills. The resources here will help you master professional culinary arts standards required by CDACC certification programs.
BASIC UNITS OF COMPETENCY
- Demonstrate Communication Skills
- Demonstrate Digital Literacy
- Demonstrate Employability Skills
- Demonstrate Entrepreneurial Skills
- Demonstrate Environmental Literacy
- Demonstrate Numeracy Skills
- Demonstrate Occupational Safety and Health Practices
Units
- Butchery
- Cook Meat and Sauces
- Manage Food and Beverage Operations
- Prepare Beverages
- Prepare Cakes
- Prepare Cold Starters, Fruit Vegetable Salads and Canapes
- Prepare Cuts of Meat
- Prepare Desserts
- Prepare Eggs
- Prepare Food Accompaniments
- Prepare Pastries
- Prepare Salads and Salad Dressings
- Prepare Sandwiches
- Prepare Stocks and Soups
- Prepare Yeast Product
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