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1st Semester
Food Production

BHM 111

Introduction to Cookery

Introduction to Cookery

Culinary History

Culinary History

Hierarchy Area of Department & Kitchen

Hierarchy Area of Department & Kitchen

Culinary Terms

Culinary Terms

Aims & Objectives of Cooking Food

Aims & Objectives of Cooking Food

Vegetable and Fruit Cookery

Vegetable and Fruit Cookery

Stocks

Stocks

Sauces

Sauces

Methods of Cooking Food

Methods of Cooking Food

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