Vocational training in the profession "Cook". In 4 parts. Part 4. Egg and cottage cheese dishes, sweet dishes and hot dishes
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The textbook is part of the educational and methodological kit by the profession Cook, Confectioner.
Recommended developing technological processes of processing products in the form of instruction cards, instructions for labor protection, technological operations, production tasks, and technological operations.
A training manual can be used in the development of interdisciplinary courses included in the professional cycle of profession 260807.01 Cook, Confectioner in accordance with GEF NGOs.
For students of institutions of primary vocational education
Recommended developing technological processes of processing products in the form of instruction cards, instructions for labor protection, technological operations, production tasks, and technological operations.
A training manual can be used in the development of interdisciplinary courses included in the professional cycle of profession 260807.01 Cook, Confectioner in accordance with GEF NGOs.
For students of institutions of primary vocational education
Author:
Author:Androsov VP
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
- Category:Education & Teaching
Series:
Series: Professional Education
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