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1.1 The Industry.pdf1.2 Types of Service.pdf1.3 Employment and Training.pdf1.4 Health and Safety & Hygiene.pdf1.5 Legislation.pdf1.6 Food Preparation.pdf1.7 Methods of Cooking.pdf1.8 Culinary Terms.pdf1.9 Nutrition.pdf1.10 Menu Planning.pdf1.11 Costing and Portion Control.pdf1.12 Specialist Equipment.pdf1.13 Communication and Record Keeping.pdf1.14 Environmental Considerations.pdf1.15 Food Packaging.pdfGCSE-Catering-Revision-booklet.pdfPage updated
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