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Cover of Chef - Knowledge Module, Volume 3

Chef - Knowledge Module, Volume 3

Hybrid Learning Solutions · e-book

R600 incl. VAT

Printed copy: R1200 incl. VAT.

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About this book

Volume 3 of the theory textbook for the QCTO Occupational Certificate: Chef (NQF Level 5, SAQA ID 101697) — production, resources and cost. Chapters 17 to 23 carry 46 of the knowledge component's 148 credits and take the learner from cooking to running a kitchen: the theory of food production; the theory of food production supervision; the theory of staff resource management; facility, equipment and commodity resource management; operational cost control across financial concepts, profitability, stock and asset control; and menu planning and recipe costing. Every chapter carries worked examples, Check Your Understanding boxes and end-of-chapter review questions.

What is inside

  1. Chapter 17: The Theory of Food Production
  2. Chapter 18: The Theory of Food Production Supervision
  3. Chapter 19: The Theory of Staff Resource Management
  4. Chapter 20: Facility, Equipment and Commodity Resource Management
  5. Chapter 21: Operational Cost Control — Financial Concepts and Profitability
  6. Chapter 22: Operational Cost Control — Stock and Asset Control
  7. Chapter 23: Menu Planning and Recipe Costing

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