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This comprehensive guide covers the CDACC Level 6 Food Production Technician curriculum designed for Kenyan students pursuing careers in culinary arts. You’ll find detailed information about all required competency units, learning outcomes, and practical skills needed to excel in the 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 Food Accompaniment
- Prepare Stock
- Prepare Soups
- Prepare Sauces
- Prepare Meats
- Prepare Salads
- Prepare Breads
- Prepare Pastries
- Prepare Desserts
- Prepare Beverages
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