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This comprehensive guide covers the Food Production Technician Culinary Arts Level 3 certification program designed for Kenyan students pursuing professional culinary careers. You’ll find detailed information about all competency units required for CDACC certification, including practical cooking techniques, food safety protocols, and essential workplace skills needed 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
- Prepare Vegetables, Starches, and Soups
- Prepare Salads and Salad Dressings
- Prepare Hot and Cold Beverages
- Butchery
- Prepare Meat, Seafoods, Poultry, and Sauces
- Prepare Pastry and Bread
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