Cookler courses

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Uniform and Personal Hygiene cover

Uniform and Personal Hygiene

Jeremy Touzelet

Cooking techniques cover

Cooking techniques

Jeremy Touzelet

Mother Sauces cover

Mother Sauces

Jeremy Touzelet

Cooking of Eggs cover

Cooking of Eggs

Jeremy Touzelet

Butchery: Trimming and Deboning Poultry cover

Butchery: Trimming and Deboning Poultry

Jeremy Touzelet

Receiving and Storing Food Procedures cover

Receiving and Storing Food Procedures

Jeremy Touzelet

Food Temperature Control cover

Food Temperature Control

Jeremy Touzelet

Basic of HACCP Method cover

Basic of HACCP Method

Jeremy Touzelet

Basics Safety Rules in the Kitchen cover

Basics Safety Rules in the Kitchen

Jeremy Touzelet

Introduction to Cooking Tools cover

Introduction to Cooking Tools

Jeremy Touzelet

Essential of Washing & Peeling Vegetables and waste management cover

Essential of Washing & Peeling Vegetables and waste management

Jeremy Touzelet

Cutting Vegetables and the reuse of trimming cover

Cutting Vegetables and the reuse of trimming

Jeremy Touzelet

Essential of Soup and Broth cover

Essential of Soup and Broth

Jeremy Touzelet

Cooking Stocks cover

Cooking Stocks

Jeremy Touzelet

Basics of Cream cover

Basics of Cream

Jeremy Touzelet

Basics of Dough cover

Basics of Dough

Jeremy Touzelet