TRADE AGENTS

POST AND TELECOMMUNICATIONS

TRANSPORT

BANKING SYSTEM

BUSINESS PERFORMANCE

MARKETING COMMUNICATION AND INFORMATION SYSTEMS

CONSUMER PROTECTION

INSURANCE

INTRENATIONAL TRADE

INTRODUCTION TO COMMERCE

Nature and Scope of Economics

PRODUCTION

THE DISTRIBUTION OF GOODS AND SERVICES

BUSINESS UNITS

POPULATION

THE PRICE THEORY

MARKET STRUCTURES

MONEY AND BANKING

PUBLIC FINANCE

INTERNATINAL TRADE

NATIONAL INCOME

ECNOMIC DEVELOPMENT AND GROWTH

AGRICULTURE AND INDUSTRALISATION

STATE INTERVENTION

ECONOMIC FLUCTUATIONS

FULL UNEMPLYOMENT AND UNEMPLOYMENT

GRAMMAR

VOCABULARY

READING AND LISTENING COMPREHENSION

DIRECTING WRITING

MEDIA, COMMUNICATION, SCIENCE AND TECHNOLOGY

Digestion and Absorption of food

Hygiene for food safety

Raising Agents and Gases

Cake Making

Pastry/Pasty Making

Study of Foods

Production and processing of food

Food Science (Preparation and cooking of foods)

Entertaining

Food Choices (Planning and construction of meals and diets)

Food preparation and presentation

Food Spoilage

Food Poisoning

Leftover food (Rechauffer cooking)