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LO-1
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Be able to define the concept of quality and the basic rules of nutrition, and nutritional elements |
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LO-2
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Be able to make a plan for the best suitable menus to buy and store foods |
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LO-3
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Be able to utilize from different principles to prepare and cook food |
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LO-4
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Be able to explain different methods for food presentation and hygiene rules for preparing and cooking foods |