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Professional Chefs Course - Academic Subjects
The subjects have a total 450 hrs.

»  Hygiene

»  Safety and First Aid

»  Food Knowledge

»  Kitchen Knowledge

»  Purchasing and Control

»  Computer Studies

»  Nutrition

»  Kitchen Maintenance

»  Food Legislation

»  Kitchen Administration

»  Kitchen Cost Control

»  Menu Planning

»  Menu Costing and Pricing

»  Special Culinary Project