Self-Study Guide
Self-Study Guide-SITHKOP010 Plan and cost recipes CAQA Resources
Self-Study Guide
Self-Study Guide-SITHKOP012 Develop recipes for special dietary requirements CAQA Resources
Self-Study Guide
Self-Study Guide-SITHKOP013 Plan cooking operations CAQA Resources
Self-Study Guide
Self-Study Guide-SITHKOP015 Design and cost menus CAQA Resources
Self-Study Guide
Self-Study Guide
Self-Study Guide
Self-Study Guide-SITHPAT012 Produce specialised cakes CAQA Resources
Self-Study Guide
Self-Study Guide
Self-Study Guide-SITHPAT015 Produce petits fours CAQA Resources
Self-Study Guide
Self-Study Guide
Self-Study Guide
Self-Study Guide-SITXCCS003 Interact with customers CAQA Resources
Self-Study Guide
Self-Study Guide-SITXCCS008 Develop and manage quality customer service practices CAQA Resources
Self-Study Guide
Self-Study Guide-SITXCCS011 Interact with customers CAQA Resources
Self-Study Guide
Self-Study Guide-SITXCCS016 Develop and manage quality customer service practices CAQA Resources
Self-Study Guide
Self-Study Guide-SITXCCS019 Prepare quotations CAQA Resources
Self-Study Guide
Self-Study Guide
Self-Study Guide
Self-Study Guide
Self-Study Guide-SITXFIN005 Manage physical assests CAQA Resources
Self-Study Guide
Self-Study Guide-SITXFIN011 Manage physical assets CAQA Resources
Self-Study Guide
Self-Study Guide-SITXFSA002 Participate in safe food handling practices CAQA Resources
