Australian National University
COOKERYCERT 4 — COOKERYCERT 4
14 documents • ranked by quality and engagement.
This course covers fundamental techniques and practices in professional food preparation and culinary arts.
Part B - SITHCCC019
COOKERYCERT 4 · Australian National University
8p
COOKERY CERT4 - 1905374 Section A, B, and C
COOKERYCERT 4 · Australian National University
3p
Vegetable Cutting Methods and Their Uses
COOKERYCERT 4 · Australian National University
8p
Part B - SITHCCC007
COOKERYCERT 4 · Australian National University
3p
Vegetable Cutting Methods and Their Uses
COOKERYCERT 4 · Australian National University
8p
Part A of SITXWHS001
COOKERYCERT 4 · Australian National University
7p
1905374 - Sections A, B, and C
COOKERYCERT 4 · Australian National University
3p
Part B of SITHCCC019
COOKERYCERT 4 · Australian National University
8p
Part A - SITXWHS001
COOKERYCERT 4 · Australian National University
7p
Part A for BSBSUS401
COOKERYCERT 4 · Australian National University
17p
Hazard Reporting and Workplace Safety Procedures
COOKERYCERT 4 · Australian National University
3p
Part A for BSBSUS401
COOKERYCERT 4 · Australian National University
17p
Workplace Safety Procedures and Hazard Reporting
COOKERYCERT 4 · Australian National University
3p
Part B of SITHCCC007
COOKERYCERT 4 · Australian National University
3p