• Subject Code :Sithccc009a
• University     :
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This unit applies to all restaurants, hotels, clubs, cafeterias, and other catering establishments where food is produced and served. It refers to cooks who, in most cases, operate as part of a team and are supervised. This unit defines the performance objectives, skills, and knowledge necessary to cook diverse vegetables, fruit, eggs, and farinaceous foods in a commercial kitchen or catering business. On the other hand, scholars find it difficul…