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Hospitality and Catering Unit two:  Catering food and the customer: 

The candidate should have knowledge of :-The selection, storage, preparation and serving of fish.
 
Once again this term Waitrose specialist staff in meat and fish worked with the Year 10 Hospitality and Catering students.
The students increased their knowledge of:
types of fish, classification, value in the diet including oily fish and omega 3,points to look for when buying fresh fish and sustainability in addition to health and safety.
 
The students received tutoring in small groups led by Julie, Neil and Josh. Enormous thanks for their expertise friendship and support with this unique continuing partnership.
 
Enormous thanks to Stroud Waitrose.
Paula Colley
 
Marling
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