- DocumentoBSBSUS201 - v 11.19 Written Assesment - done[4]caricato daJuan Diego Pulgarín Henao
- DocumentoPrepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoPlan and cost basic menus SITHKOP002 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoPrepare appetisers and salads SITHCCC006 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoWork effectively as a cook SITHCCC020 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoPrepare stocks, sauces and soups SITHCCC007 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoPrepare dishes using basic methods of cookery SITHCCC005 - Powerpoint (1)caricato daJuan Diego Pulgarín Henao
- DocumentoClean kitchen premises and equipment SITHKOP001 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoUse food preparation equipment SITHCCC001 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoParticipate in safe food handling practices SITXFSA002 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoUse hygienic practices for food safety SITXFSA001- Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoParticipate in safe work practices SITXWHS001- Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoWork effectively with others BSBWOR203 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoSource and use information on the hospitality industry SITHIND002 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoShow social and cultural sensitivity - SITXCOM002 - Powerpointcaricato daJuan Diego Pulgarín Henao
- DocumentoParticipate in environmentally sustainable work practices BSBSUS201 - Powerpointcaricato daJuan Diego Pulgarín Henao