- Education in the fields of biochemistry and the biological sciences.
- The significance of cooking, as well as the influence that heat has on food.
- Uses of flesh, vegetable & dairy product with their composition with nutritive value.
- A wide variety of cooking techniques, thickening agents, and binding components.
- Methods of cooking such as boiling, steaming, roasting, baking, and grilling, as well as a combination of these, along with the underlying principles and practices of each process.
- Education in the fields of biochemistry and the biological sciences.
- Milk and goods made from milk, using a variety of distinct types of milk.
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