Kerneels Myburgh Hotel and Lodge Management
Tuesday, March 23, 2010
Cooking Methods
Braising
Stewing
Steaming
Grilling
Baking
Roasting
Saute
Blanch
Frying
Shallow frying
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Welcoming in the Guest House
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The Assessment
On The Menu
Cooking Assesment at Tambuki
Moselesele Housekeeping
Cooking Methods
Basic Knife Skills
Cleaning The Training
Begining of HTL Management
End of the Gap Year
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Sondela Sports Day
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Hotel and Lodge Management
I'm a motivated and creative person. I love cooking, and the out doors.
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