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Shearwater The Shearwater a sleek, compact sport dive computer built in Canada and depthrated to 120m. Its bright 1.3" AMOLED display and intuitive interface make Air, Nitrox, 3Gas Nitrox, Gauge, and Freedive modes easy to read at a glance, ideal for recreational divers seeking reliable performance...

Petrel3 is a rugged, highperformance dive computer built in Canada for serious divers from recreational to technical and rebreather use. It features a large, bright 2.6 AMOLED display protected by toughened glass and a titanium bezel for excellent underwater visibility and durability. With intuitive...

A clear and colourful poster to illustrate the areas of the body on the feet as divided by the horizontal lines. PDF format. Download and print at home for personal practice and educational use. Non-commercial license for non commercial use. Copyright ASoR 2018 This can be printed up to an A2 width...

The harnesses an articulated backplate that pivots at the waist, enhancing freedom of movement and delivering superior comfort both in and out of the water. Its customizable sizing ensures a precise fit that reduces drag and optimizes energy efficiency, allowing divers to perform with greater ease a...

The course describes the different species of finish and shellfish and how they should be prepared and cooked. Also, the course explains the contamination hazards that may occur when purchasing, receiving, serving, preparing and cooking fish.

This course describes the different food items suitable for boiling, poaching and steaming and explains the importance of time and temperature management. Also, the course describes the most suitable cooking liquids, equipment and tools for boiling, poaching and steaming. In addition, the course inc...

This program introduces learners to global sustainability concepts, issues and concerns providing a context for sustainability.

This course provides instruction on planning a menu and how to cost the components required for the menu.

The aim of this course is to provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. It provides learners with a range of food safety skills directly relevant to the catering and hospitality industry.

The course instructs learners on the food items suitable for, and methods used in, braising and cooking. Also, the course explains the importance of time and temperature and the different cooking liquids, equipment and tools used in braising and stewing. In addition, the course shows how to check th...

The course discusses the main commodities, preparation, cooking and serving procedures for pastries (sweet and savoury), cakes, sponges, biscuits, dough products, chemically aerated products and fermented products.

This course teaches learners the mixing methods used for different products, selecting appropriate equipment, ingredients commonly used and the importance of hygienic and safe practices.

The course instructs learners on how to work safely in the workplace as well as instructing them on fire and emergency procedures.

This courses explains the food items suitable for frying, different methods of preparing and frying food and the different types of equipment and tools used. In addition, the course explains the importance of frying at the correct temperature, different types of fat used, how to safety handle equipm...

This course teaches the importance of a balanced diet and the impact of food preparation and cooking on the nutritional content of food items. In addition, the course increases understanding on how to produce healthier food by reducing the loss of nutrients during the storage, preparation, cooking a...

The course explains how to prepare, cook and finish different types of pastry products.

The course instructs learner on how to prepare, cook and finish different types of vegetables, fruit and pulses. Also, the course informs the learner of the different contamination hazards that may occur when storing, preparing and cooking vegetables, fruits and pulse dishes.

This course explains how to prepare, cook and finish different types of meat, poultry and offal. In addition, the course explains the main contamination hazards when storing, preparing and cooking meat.

This course teaches learners the methods used in baking, the importance of hygienic and safe work practices and how to solve common faults that occur when making cakes and sponges.

The junior chef culinary programme will teach a range of skills for the kitchen, you will learn: How to work safely and hygienically in the kitchen How to dress correctly for the kitchen Safe knife use. Flavour profile wheel: Judge the flavour and taste of your dish and get feedback from your peers...

Perfect for all budding Culinary professionals, our brand-new Home School programme gives students an opportunity to nurture their burgeoning cooking talent from their kitchen at home.

Always wanted to work in hospitality and keen to increase your food and beverage skills Our course teaches you valuable skills required to work in hotels, clubs, cafes, restaurants and coffee shops. Improve your communication and skills Have the skills required to walk into a position in front of ho...