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FBS Lv4 -9 French for Hotel II.doc	Download_&_Read
FBS Lv4 -8 Hotel English II.doc	Download_&_Read
FBS Lv4 -7 Monitoring Catering Revenue.doc	Download_&_Read
FBS Lv4 -6-Planning Menu.doc	Download_&_Read
FBS Lv4 -5 Marketing Strategy.doc	Download_&_Read
FBS Lv4 -4 food and beverage operation.doc	Download_&_Read
FBS Lv4 -3 - Planning Catering for Function.doc	Download_&_Read
FBS Lv4 -2 Planning and Coordinating events.doc	Download_&_Read
FBS Lv4 -1 food safety.doc	Download_&_Read
Culinary art Lv 4 -Module English II.doc	Download_&_Read
Culinary art Lv 4 -10-Preparing and Monitoring budget.doc	Download_&_Read
Culinary art Lv 4 -9-food dietry and nutritional requirements.doc	Download_&_Read
Culinary art Lv 4 -8-Preparing Seafood.docx	Download_&_Read
Culinary art Lv 4 -7-Preparing pates and terrine.docx	Download_&_Read
Culinary art Lv 4 -6-preparing poultry.doc	Download_&_Read
Culinary art Lv 4 -5-operating catering event.docx	Download_&_Read
Culinary art Lv 4 -4-Quality customer service.doc	Download_&_Read
Culinary art Lv 4 -3-Coordinate cooking operations.docx	Download_&_Read
Culinary art Lv 4 -2-determining cost effective menu.docx	Download_&_Read
Culinary art Lv 4 -1-Implement food safety.docx	Download_&_Read
Bakery and Pastry Prod Lv4 9-Managing Bakery and Pastry Personnel.docx	Download_&_Read
Bakery and Pastry Prod Lv4 8-Preparing and Monitor Budgets.docx	Download_&_Read
Bakery and Pastry Prod Lv4 7-Planning Patisserie Operations.docx	Download_&_Read
Bakery and Pastry Prod Lv4 6-Prepare and present cakes.docx	Download_&_Read
Bakery and Pastry Prod Lv4 5-Desserts for Asian Cuisines.docx	Download_&_Read
Bakery and Pastry Prod Lv4 4-pastry for Dietary and Cultural Needs.docx	Download_&_Read
Bakery and Pastry Prod Lv4 3-determining cost effective menu.doc	Download_&_Read
Bakery and Pastry Prod Lv4 2-Food Safety Program.docx	Download_&_Read
Bakery and Pastry Prod Lv4 1-Quality customer service.docx	Download_&_Read
Bakery and Pastry Prod Lv4 Module English II.doc	Download_&_Read