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Cover of Chef - Facilitator Guide

Chef - Facilitator Guide

Hybrid Learning Solutions · e-book

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Printed copy: R1250 incl. VAT.

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About this book

The facilitator guide for the QCTO Occupational Certificate: Chef (NQF Level 5, SAQA ID 101697). Session plans, facilitation notes and assessment guidance for all twenty-three chapters of the Knowledge Module, with the answer key and marking guidance for every one of the 1 403 review questions the learner book leaves open, and the curriculum findings recorded against each module.

What is inside

  1. About This Facilitator Guide
  2. Chapter 01: The Kitchen, the Industry and the Chef
  3. Chapter 02: Personal Hygiene, Conduct and Safety
  4. Chapter 03: Food Safety and Quality Assurance
  5. Chapter 04: Workplace Safety and Safety Supervision
  6. Chapter 05: Numeracy, Measurement, Computers and Research
  7. Chapter 06: Environmental Awareness and Sustainability
  8. Chapter 07: Introduction to Nutrition and Diets
  9. Chapter 08: Nutrition and Healthier Food Preparation and Cooking
  10. Chapter 09: Basic Ingredients
  11. Chapter 10: Food Preparation Methods and Techniques
  12. Chapter 11: Food Cooking Methods and Techniques
  13. Chapter 12: Gastronomy, Scientific Principles and Flavour
  14. Chapter 13: Global Cuisines and International Culinary Styles
  15. Chapter 14: Cold Presentation, Fruit, Vegetables and Starches
  16. Chapter 15: Meat, Poultry, Game, Offal, Fish and Eggs
  17. Chapter 16: Stocks, Sauces, Soups, Pastry, Bakery and Desserts
  18. Chapter 17: The Theory of Food Production
  19. Chapter 18: The Theory of Food Production Supervision
  20. Chapter 19: The Theory of Staff Resource Management
  21. Chapter 20: Facility, Equipment and Commodity Resource Management
  22. Chapter 21: Operational Cost Control — Financial Concepts and Profitability
  23. Chapter 22: Operational Cost Control — Stock and Asset Control
  24. Chapter 23: Menu Planning and Recipe Costing

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