Organization of the process of preparing complex cold culinary products. Educational guide
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The textbook is designed to assist students studying in the field of "Technology of Public Catering Production" in mastering the main type of activity - organizing the process of preparing complex cold culinary products. It includes lecture materials to help acquire theoretical knowledge, as well as practical and assessment tasks to facilitate gaining practical experience and developing professional and general competencies in accordance with the Federal State Educational Standards for this module. It complies with the requirements of the latest generation of Federal State Educational Standards for secondary vocational education. It is intended for students of secondary vocational education studying in the field of 19.02.10 "Technology of Public Catering Production."
Author:
Author:Eyduk Irina Vilenovna
Cover:
Cover:hardcover
Category:
- Category:Business & Money
- Category:Education & Teaching
Dimensions:
Dimensions:21.5x14.5x2 cm
Series:
Series:Vocational education
ISBN:
ISBN:978-5-16-017757-1
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