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Module III
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Speciality Dishes
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Ch 1: Prepare local dishes
Catering and Accommodation Management · Level 6
Speciality Dishes
Chapter 1: Prepare local dishes
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1.1 Kitchen organization
1.2 Kitchen/ workshop Safety
1.3 Hygiene practices
1.4 Kitchen tools and equipment
1.5 Ingredients for local dishes
1.6 Recipes
1.7 Previous preparation tasks
1.8 Types of local dishes
1.9 Types of local themes
1.10 Types of waste
1.11 Methods of waste disposal
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