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Course Overview
Course Content
22 Modules
-
Videos
15 Modules
- Lesson 1.1-Buffet in the restaurant 00:00:00
- Lesson 1.2-Booking procedure 00:00:00
- Lesson 1.3-Personal appearance and uniform 00:00:00
- Lesson 1.4-Eggs 00:00:00
- Lesson 1.5-Guidelines to shallow frying eggs 00:00:00
- Lesson 1.6-Beating of egg whites 00:00:00
- Lesson 1.7-Cereals 00:00:00
- Lesson 1.8-Corn and maize 00:00:00
- Lesson 1.9-Dry heat method of cooking cereal 00:00:00
- Lesson 1.10-Dairy products 00:00:00
- Lesson 1.11-Cream and its uses 00:00:00
- Lesson 1.12-Types of cheeses. 00:00:00
- Lesson 1.13-Cooking cheese and the effect of heat 00:00:00
- Lesson 1.14-Tea and coffee 00:00:00
- Lesson 1.15-Storing tea 00:00:00
e-Book
1 Modules
- Grade 10 Hospitality studies Term 2 Ebook
Workbook
1 Modules
- Hospitality Grade ten Workbook Term two
Quiz
5 Modules
- Quiz 1
- Quiz 2
- Quiz 3
- Quiz 4
- Quiz 5
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22 Modules
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