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Professional Chef (Australian Secondary Version) : Australian Secondary Version
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Table of Contents

1. Introduction to the Catering and Hospitality Industry 2. Hygiene & Safety in the Kitchen 3. Basic Cookery 4. Working with Others 5. Vegetables, Eggs, Fruit and Farinaceous Dishes 6. Poultry 7. Fish and Shellfish 8. Meat, Game and Offal 9. Bakery, Pastry and Desserts 10. Dietary and Cultural Needs 11. Kitchen Management

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