Course Curriculum
| Module 01: Introduction to Sous Chef | |||
| 00:00 | |||
| Module 02: The Kitchen | |||
| 00:00 | |||
| Module 03: Kitchen Hygiene | |||
| 00:00 | |||
| Module 04: Kitchen Equipment: Large Equipment | |||
| 00:00 | |||
| Module 05: Kitchen Equipment: Mechanical and Small Equipment | |||
| 00:00 | |||
| Module 06: Origins of Cooking | |||
| 00:00 | |||
| Module 07: Herbs Used in Cooking | |||
| 00:00 | |||
| Module 08: Spices Used in Cooking | |||
| 00:00 | |||
| Module 09: Salts and Sugars | |||
| 00:00 | |||
| Module 10: Salads | |||
| 00:00 | |||
| Module 11: Types of Salads | |||
| 00:00 | |||
| Module 12: Traditional Cooking | |||
| 00:00 | |||
| Module 13: Traditional British Recipes | |||
| 00:00 | |||
| Module 14: Traditional French Recipes | |||
| 00:00 | |||
| Module 15: Traditional Indian Recipes | |||
| 00:00 | |||
| Module 16: Food Safety | |||
| 00:00 | |||
| Order Your Certificate | |||
| Order Your Certificate | 00:00:00 | ||



All Courses for £49


