Hospitality & Catering 3 Sections18 LessonsLifetime Access
Curriculum
- 3 Sections
- 18 Lessons
- Lifetime Access
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- Hospitality & Catering16 Items
- 1.1Module 01: Introduction to Culinary Arts
- 1.2Module 02: Knife Skills and Basic Techniques
- 1.3Module 03: Stocks, Sauces, and Soups
- 1.4Module 04: Culinary Foundations: Vegetables and Fruits
- 1.5Module 05: Culinary Foundations: Meat, Poultry, and Seafood
- 1.6Module 06: Culinary Foundations: Grains, Legumes, and Pasta
- 1.7Module 07: Culinary Techniques: Sautéing, Roasting, and Grilling
- 1.8Module 08: Culinary Techniques: Braising, Stewing, and Steaming
- 1.9Module 09: Baking and Pastry Fundamentals
- 1.10Module 10: International Cuisine
- 1.11Module 11: Menu Planning and Recipe Development
- 1.12Module 12: Food Safety and Sanitation
- 1.13Module 13: Catering Management
- 1.14Module 14: Operations Management
- 1.15Module 15: Plating and Presentation Techniques
- 1.16Module 16: Culinary Entrepreneurship and Career Development
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Module 02: Knife Skills and Basic Techniques
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