Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна (2014) Fundamentals of culinary mastery. Основи кулінарної майстерності [Текст] : метод. вказівки для вивч. курсу для студ. напряму підготовки 6.071711 "Харч. технології та інженерія" ден. та заочної форм навчання / О. О. Сімакова, Н. В. Кравченко ; М-во освіти і науки України, Донец. нац. ун-т. p. 37.
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Abstract
The guidelines for studying the course "Fundamentals of culinary mastery" contain materials that you need to pay attention to while studying the marked topics of the discipline, developed lesson plans, the structure and order of students' independent work, as well as the question and situational tasks for self-control, tests on discipline provided by the main and additional literature
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | culinary skill, vegetables, meat, poultry, fish |
| Subjects: | Educational learning materials > Resource materials |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 14 Dec 2018 12:21 |
| Last Modified: | 14 Dec 2018 12:21 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1214 |
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