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LO-1
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Explain nutrition of first human and the origins of Anatolian cuisine.
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LO-2
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Identify Culinary of Mesopotamia, Ancient Greek, Egypt and Far East.
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LO-3
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Evaluate the characteristics of Medieval European Culinary and French Culinary.
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LO-4
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Explain the effects of the Industrial Revolution on the kitchens and the new trends in gastronomy.
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