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Duke College

COOKERY

COOKERY 0930332M

COOKERY 0930332M * We aren't endorsed by this school

COOKERY 0930332M Commercial Cookery

School:

Duke College (Duke )
*
Professor:

Firoza Jeevaji, {[ professorsList ]}

Firoza Jeevaji, Leon Cyril Carson, Guri, Suresh

* We aren't endorsed by this school

Commercial Cookery Questions & Answers

Commercial Cookery Documents

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7 pages
- Participate in environmentally sustainable work practices.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Participate in environmentally sustainable work practices.docx
3 pages
- Assignment 3.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Assignment 3.docx
24 pages
- SITXMGT002 Establish and conduct business relationships.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITXMGT002 Establish and conduct business relationships.pdf
4 pages
- perishable 1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
perishable 1.docx
4 pages
- SITHIND004 Assessment 2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Fall 2017
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SITHIND004 Assessment 2.docx
3 pages
- SITXINV002 WRITTEN.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Winter 2019
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SITXINV002 WRITTEN.docx
13 pages
- Participate in safe food handling practices.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Participate in safe food handling practices.docx
9 pages
- Maintain the quality of perishable items.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Maintain the quality of perishable items.docx
6 pages
- Assesment 2.v1.0.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Assesment 2.v1.0.docx
4 pages
- BSBITU202
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
BSBITU202
42 pages
- SITHCCC012 Prepare poultry dishes.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITHCCC012 Prepare poultry dishes.pdf
6 pages
- SITXINV002-Maintain the quality of perishable items A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITXINV002-Maintain the quality of perishable items A1.docx
6 pages
- SITHCCC007 WRITTEN 4.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Winter 2019
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SITHCCC007 WRITTEN 4.docx
7 pages
- lead and manage people ff.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Summer 2019
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lead and manage people ff.docx
33 pages
- BSBSUS401 Implement and monitor environmentally sustainable work practices.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
BSBSUS401 Implement and monitor environmentally sustainable work practices.pdf
15 pages
- SITXHRM003-Lead and manage people A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITXHRM003-Lead and manage people A1.docx
4 pages
- SITXHRM001-Coach others in job skills A3.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITXHRM001-Coach others in job skills A3.docx
5 pages
- SITHCCC001-Use food preparation equipment A2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITHCCC001-Use food preparation equipment A2.docx
5 pages
- SITHCCC005-Prepare dishes using basic methods of cookery A2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITHCCC005-Prepare dishes using basic methods of cookery A2.docx
3 pages
- SITXHRM001-Coach others in job skills A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITXHRM001-Coach others in job skills A1.docx
6 pages
- SITXCCS007-Enhance customer service experiences A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITXCCS007-Enhance customer service experiences A1.docx
64 pages
- implement and monitor WHS practice.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
implement and monitor WHS practice.pdf
5 pages
- BSBITU202- Create and use spreadsheet.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
BSBITU202- Create and use spreadsheet.docx
4 pages
- SITXHRM001-Coach others in job skills A2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITXHRM001-Coach others in job skills A2.docx
2 pages
- SITHKOP004-Develop menus for special dietary requirements A2(2).docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITHKOP004-Develop menus for special dietary requirements A2(2).docx
7 pages
- SITXFIN003-Manage finances within a budget A2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITXFIN003-Manage finances within a budget A2.docx
9 pages
- SITHKOP002-Plan and cost basic menus A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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SITHKOP002-Plan and cost basic menus A1.docx
3 pages
- BSBDIV501-Manage diversity in the workplace A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
BSBDIV501-Manage diversity in the workplace A1.docx
9 pages
- SITHKOP002-Plan and cost basic menus A2.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITHKOP002-Plan and cost basic menus A2.docx
9 pages
- SITXFSA004-Develop and implement a food safety program A1.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
- Register Now
SITXFSA004-Develop and implement a food safety program A1.docx

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Recent Documents

70 pages
- Recovery & Reconstruction.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Spring 2019
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Recovery & Reconstruction.pdf
10 pages
- Assessment moniter work operation Jitendra Maharjan (DC5260).pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Summer 2019
- Register Now
Assessment moniter work operation Jitendra Maharjan (DC5260).pdf
9 pages
- SITXINV002 Maintain the quality of perishable goods written test DC 5320 Niraj karki.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Summer 2019
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SITXINV002 Maintain the quality of perishable goods written test DC 5320 Niraj karki.docx
5 pages
- assessment 2 moniter work operation.docx
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Summer 2019
- Register Now
assessment 2 moniter work operation.docx
23 pages
- assessment(develop and implement a food safety program)SITXFA004.pdf
- Duke College
- Commercial Cookery
- COOKERY 0930332M - Summer 2019
- Register Now
assessment(develop and implement a food safety program)SITXFA004.pdf

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