21 Jun 2018
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» » »   PROGRAMME : International Cuisine « « «
 


Fundamental Subjects :
1 . Fundamentals of Hotel Industry Detail >>
2 . English For Hotel Business Detail >>
3 . Psychology in Hotel Business Detail >>
4 . Detail >>
5 . Hygiene, Sanitation And Nutrition Detail >>
  

Specific Subjects :
1 . Basic Preparation Detail >>
2 . Soup and Vegetables Detail >>
3 . Hot and Cold Sauces Detail >>
4 . General, Knowledge Of Cold Kitchen and Hors-D’ Oeuvre Detail >>
5 . Meat, Fish and Seafood Dishes Detail >>
6 . Basic Preparation Of Pastry Detail >>
7 . General Knowledge Detail >>
8 . A la carte Preparation and Service Detail >>
 
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