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Suscooks E-Learning Platform - UK version

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Suscooks course
Summary
Guest accessSelf enrolment
The role of the cook in driving positive change
Summary
Social, economic and environmental impacts of food
Summary
What we mean by sustainability and sustainable food?
Summary
Module 2: Planning
Summary
Understanding your customer
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Balancing health, sustainability and cost
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Menu planning for step by step change
Summary
Module 3: Procurement
Summary
Identifying sustainable food
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Sourcing sustainable food
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Keeping your costs down
Summary
Module 4 - Preparation
Summary
Making meals with healthy and sustainable ingredients
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Sustainable kitchen management
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Minimising packaging and waste
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Module 5: Promotion
Summary
Presentation, setting and customer relationship
Summary
Developing a culture of sustainability and excellence
Summary
Marketing and communications
Summary
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