Catering Textbooks & DVDs
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Supervision & Leadership In Tourism & Hospitality
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City & Guilds Proactive level 2
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Professional Chef Level 3 S/NVQ
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Theory of Hospitality & Catering Levels 3 & 4
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Sous Vide - The Art of Precision Cooking
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CUT How to Cut Properly by Dick
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Le Repertoire de la Cuisine
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Food Beverage and Service
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Food Safety Handbook
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