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            | Topic: | History | 
        
            | Number of pages / Number of words: | 2 / 391 | 
                
    
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SCOPE:
The course provides information on Danish cooking, the basic methods in preparation of Danish cuisine, its people, culture and tradition. Likewise, it discusses personal hygiene, galley hygiene, safety and sanitation under the Food Hygiene Legislation , USPH and Australiaâs Food Safety and General Standards...
        
        
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SCOPE:
The course provides information on Danish cooking, the basic methods in preparation of Danish cuisine, its people, culture and tradition. Likewise, it discusses personal hygiene, galley hygiene, safety and sanitation under the Food Hygiene Legislation , USPH and Australiaâs Food Safety and General Standards...
        
        
            Essay fragment
        
    
                
            General points of the essay
            
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