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          • TRAINER-MANUAL

          • TRAINEE-MANUAL

            • General

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            • Building Construction - L3

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            • Food and Beverage Operations L4

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            • FRONT OFFICE AND HOUSEKEEPING OPERATIONS L4

            • FOOD AND BEVERAGE OPERATIONS L 3

            • TOURISM L3

            • L5-Food and Beverage Operations

            • L5-Tourism

            • L5-Front Office and Housekeeping Operations

            • Trainee manuals for Fish farming

            • Front office and housekeeping operations

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            • Topic 23

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  1. TRAINEE-MANUAL
  2. FOOD AND BEVERAGE OPERATIONS L 3

FOOD AND BEVERAGE OPERATIONS L 3

Section outline

    • Students must
      Mark as done
      • TRAINEE MANUALS TRAINEE MANUALS
        • CCMBC302-COMMUNICATION SKILLS.pdf CCMBC302-COMMUNICATION SKILLS.pdf
        • CCMBC302-CREATE BUSINESS.pdf CCMBC302-CREATE BUSINESS.pdf
        • CCMCL302-Computer literacy.pdf CCMCL302-Computer literacy.pdf
        • CCMEN 302 ENGLISH AT WORKPLACE.pdf CCMEN 302 ENGLISH AT WORKPLACE.pdf
        • CCMFT302_PRATIQUER_L_ACTIVITE_DE_COMMUNICATION_EN_FRA_DS_LE_METIER.pdf CCMFT302_PRATIQUER_L_ACTIVITE_DE_COMMUNICATION_EN_FRA_DS_LE_METIER.pdf
        • CCMHE302-SHE AT WORKPLACE.pdf CCMHE302-SHE AT WORKPLACE.pdf
        • CCMKN302-IKINYARWANDA KIBONEYE.pdf CCMKN302-IKINYARWANDA KIBONEYE.pdf
        • CCMOL302-OCCUPATION AND LEARNING PROCESS.pdf CCMOL302-OCCUPATION AND LEARNING PROCESS.pdf
        • FBOEF301- Applied English for Food and Beverage.pdf FBOEF301- Applied English for Food and Beverage.pdf
        • FBOFC301- FRANCAIS PROFESSIONNEL POUR CUISINE.pdf FBOFC301- FRANCAIS PROFESSIONNEL POUR CUISINE.pdf
        • FBOFN301- MAINTAIN FOOD NUTRIENTS IN COOKING.pdf FBOFN301- MAINTAIN FOOD NUTRIENTS IN COOKING.pdf
        • FBOHS301-FOOD AND BEVERAGE OPERATIONS HYGIENE AND SAFETY.pdf FBOHS301-FOOD AND BEVERAGE OPERATIONS HYGIENE AND SAFETY.pdf
        • FBOMS301- Kitchen Mise en Place.pdf FBOMS301- Kitchen Mise en Place.pdf
        • FBORO301-RESTAURANT OPENING DUTIES.pdf FBORO301-RESTAURANT OPENING DUTIES.pdf
        • FBOSB301- SIMPLE BAKERY PRODUCTS.pdf FBOSB301- SIMPLE BAKERY PRODUCTS.pdf
        • FBOSF301-Salad and Fruit.pdf FBOSF301-Salad and Fruit.pdf
        • FBOSS301- Stocks Soups and Sauces.pdf FBOSS301- Stocks Soups and Sauces.pdf
        • FBOVS301-Vegetable and Starch dishes preparation.pdf FBOVS301-Vegetable and Starch dishes preparation.pdf
        • FBOVS303-Meat, Poultry and Egg dishes.pdf FBOVS303-Meat, Poultry and Egg dishes.pdf
        • GENCC302- CUSTOMER CARE.pdf GENCC302- CUSTOMER CARE.pdf
        • TORTS301- KITCHEN AND RESTAURANT CLOSING DUTIES.pdf TORTS301- KITCHEN AND RESTAURANT CLOSING DUTIES.pdf
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