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  1. FBO301
  2. Core Modules
  3. Specific Modules

Specific Modules

Specific Modules

Completion requirements
    • FBOCD301 - KITCHEN AND RESTAURANT CLOSING DUTIES (NEW).pdf FBOCD301 - KITCHEN AND RESTAURANT CLOSING DUTIES (NEW).pdf
    • FBOFB3-SERVING FOOD AND BEVERAGE.pdf FBOFB3-SERVING FOOD AND BEVERAGE.pdf
    • FBOFN301 - MAINTAINING FOOD NUTRIENTS IN COOKING.pdf FBOFN301 - MAINTAINING FOOD NUTRIENTS IN COOKING.pdf
    • FBOHS301 - FOOD AND BEVERAGE HYGIENE AND SAFETY.pdf FBOHS301 - FOOD AND BEVERAGE HYGIENE AND SAFETY.pdf
    • FBOHT301 - INTRODUCTION TO HOSPITALITY AND TOURISM.pdf FBOHT301 - INTRODUCTION TO HOSPITALITY AND TOURISM.pdf
    • FBOIA302- INDUSTRIAL ATTACHMENT PROGRAM (IAP).pdf FBOIA302- INDUSTRIAL ATTACHMENT PROGRAM (IAP).pdf
    • FBOMP301 - KITCHEN MISE EN PLACE (NEW).pdf FBOMP301 - KITCHEN MISE EN PLACE (NEW).pdf
    • FBOMP301 - MEAT, POULTRY AND EGG DISHES (1).pdf FBOMP301 - MEAT, POULTRY AND EGG DISHES (1).pdf
    • FBORO301- PERFORMING RESTAURANT OPENING DUTIES.pdf FBORO301- PERFORMING RESTAURANT OPENING DUTIES.pdf
    • FBOSB301- Simple Bakery Products.docx.pdf FBOSB301- Simple Bakery Products.docx.pdf
    • FBOSF301 - SALADS AND FRUITS PREPARATION.pdf FBOSF301 - SALADS AND FRUITS PREPARATION.pdf
    • FBOSS301 - STOCKS, SAUCES AND SOUPS.pdf FBOSS301 - STOCKS, SAUCES AND SOUPS.pdf
    • FBOVS301 - VEGETABLE AND STARCH DISHES.pdf FBOVS301 - VEGETABLE AND STARCH DISHES.pdf
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