Practical Professional Cooking

Leading Workplace Message and Engagement, Leading Small and Effective Teams, Development and Practice in Cooperation Skills, Solve Problems Related to Involving Work, Uses of Formal Mathematical Concepts and\r\nTechniques Work, Use Relevant Technology to Support Learning, Development of Roster Staff: Control and Order Stock, Create and Maintain a Business Relationship, Planning for Food for Ala Carte, Buffets, and Display, Food Items and Specialty Cuisines, Menu Planning in Bulk Cooking Operations, Quality Control and Monitor Catering Revenue and\r\nCosts in Cooking, Processing, Storage and Quality of Cook-Chill, Cooking Procedures for Estimating Nutrient Values\r\nfor Food Composition,