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LO-1
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Introduction to the cold kitchen and basic tools and equipment |
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LO-2
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Explains the preparation techniques for salads, appetizers, hors d'oeuvres, and sandwiches. |
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LO-3
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Explains garnishing, plating, and presentation techniques in the cold kitchen. |
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LO-4
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Explains hygiene, food safety, preservation technologies, and digital applications in the cold kitchen. |