Grade 10 Hospitality Studies Term 2

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Course Overview
Course Content
53 Modules -
e-Book
1 Modules
  • Grade 10 Hospitality studies Term 2 Ebook
  • Lesson 1-The Magic of Mise-en-place 00:00:00
  • Lesson 2-Secrets of the Perfect Buffet 00:00:00
  • Lesson 3-Storeroom Procedures for Food Service Equipment 00:00:00
  • Lesson 4-Setting the Perfect Buffet 00:00:00
  • Lesson 5-Personal Appearance and Uniform (Waiters) 00:00:00
  • Lesson 6-Buffet Service 00:00:00
  • Lesson 7-Building a Better Breakfast 00:00:00
  • Lesson 8-Batters 00:00:00
  • Lesson 9-Mixing Method 00:00:00
  • Lesson 10-Cooking Methods 00:00:00
  • Lesson 11-Presentation and Serving 00:00:00
  • Lesson 12-The Breakfast Gold Standard 00:00:00
  • Lesson 13-Breakfast Perfection 00:00:00
  • Lesson 14-Unpacking the Egg's Power 00:00:00
  • Lesson 15-The Egg 00:00:00
  • Lesson 16-Characteristics of Fresh Eggs 00:00:00
  • Lesson 17-Sizes 00:00:00
  • Lesson 18-Storage of Eggs 00:00:00
  • Lesson 19-Egg Cooking Methods 00:00:00
  • Lesson 20-Uses of Eggs 00:00:00
  • Lesson 21-Factors Influencing Coagulation of Eggs 00:00:00
  • Lesson 22-Beating of Egg Whites 00:00:00
  • Lesson 23-Cereals(Your Daily Fuel) 00:00:00
  • Lesson 24-Cracking the Cereal Code 00:00:00
  • Lesson 25-Types of Cereals 00:00:00
  • Lesson 26-Hot Porridge 00:00:00
  • Lesson 27-Dry Breakfast Cereals 00:00:00
  • Lesson 28-The Science of Texture 00:00:00
  • Lesson 29-Prevention of Lump and Skin Formation From Cereals 00:00:00
  • Lesson 30-Factors Influencing Gelatinisation 00:00:00
  • Lesson 31-Cereal Portion Size 00:00:00
  • Lesson 32-Accompaniments for Breakfast Cereals and Porridge 00:00:00
  • Lesson 33-Dairy Products 00:00:00
  • Lesson 34-Types and Classification of Diary Products 00:00:00
  • Lesson 35-The Milk 00:00:00
  • Lesson 36-Processed Milk 00:00:00
  • Lesson 37-Cultured Products 00:00:00
  • Lesson 38-Cream 00:00:00
  • Lesson 39-Cheese 00:00:00
  • Lesson 40-Storage of Milk and Dairy Products 00:00:00
  • Lesson 41-Cooking with Dairy 00:00:00
  • Lesson 42-Effect of Heat on Milk & Cream 00:00:00
  • Lesson 43-Effect of Heat on Cheese 00:00:00
  • Lesson 44-Your Guide to the Tea Menu 00:00:00
  • Lesson 45-Cracking the Coffee Code 00:00:00
  • Lesson 46-Preparing and Serving of Tea and Coffee 00:00:00
  • Hospitality Grade ten Workbook Term two
  • Quiz 1
  • Quiz 2
  • Quiz 3
  • Quiz 4
  • Quiz 5
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This course includes:
  • 00:00:00 Hours
  • 53 Modules
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  • Full lifetime access