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Accreditation Adult Career Development Agriculture BIS BMITE CareerTech Foundation Counseling and Career Development FCS Gold Star School Application Health Careers Human Resources Miscellaneous Okla. Dept. of Commerce Professional Development Resource Center Safety Otha Grimes/Francis Tuttle Scholarships Skills Centers STEM T&I Technology Center Lottery Grants Technology Center Programs Universe
Getting Started Collapse Expand
User and Course Developer Agreements Course Site Request Form Header Image Gallery Moodle Training Activities
Contact Info FAQs
Course Activities
Resources
  1. Culinary Advanced Skills
  2. Chapter 6: Vegetables (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy)

Chapter 6: Vegetables (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy)

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Click on Chapter 6: Vegetables (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) to open the resource.
◄ Chapter 3: Eggs and Dairy Products (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy)
Chapter 7: Potatoes, Grains and Pasta (Foundations of Restaurant Management & Culinary Arts (Level 2) Curriculum Resources) (copy) ►
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