Organization of the process of preparation and preparation of complex bakery, flour confectionery
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Designed for the training of specialists in the field of catering and confectionery. Dessert characteristics, organization of production and implementing enterprises are considered in detail.
corresponds to the Federal State Educational Standard of the latter generation.
It is recommended for the development of professions from the list of the TOP-50 most popular in the labor market, new and promising professions.
For students of secondary vocational education studying in the specialty "Technology of catering products"
corresponds to the Federal State Educational Standard of the latter generation.
It is recommended for the development of professions from the list of the TOP-50 most popular in the labor market, new and promising professions.
For students of secondary vocational education studying in the specialty "Technology of catering products"
Author:
Author:Vasyukova Anna Timofeevna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-406-0830-2
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