Culinary art of the world. Methodical recommendations for the organization of independent work of students

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Klimenko, Alla and Клименко, Алла Вікторівна and Клименко, Алла Викторовна (2017) Culinary art of the world. Methodical recommendations for the organization of independent work of students. [Teaching Resource]

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Abstract

For self-study course "culinary art of the world" developed program questions and individual tasks according to the program. Questions of individual tasks cover the material that characterizes the national characteristics of the cuisine of different countries of the world, the most characteristic raw materials, range and technology of dishes, products, beverages, a list of spices and seasonings, design and serving dishes. The paper presents test and control tasks for knowledge self-test. To study the course and perform individual tasks, recommended literature. For students of specialty 241 "Hotel and restaurant business" of Donetsk national University of Economics and trade named after Mikhail Tugan-Baranovsky

Item Type: Teaching Resource
Uncontrolled Keywords: the art of cooking, national dishes, foreign tourists, dishes, condiments, spices
Subjects: Educational learning materials > Resource materials
Research materials > Journal articles > Hotel and Catering Business
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technologies in Catering Business and Hospitality Industry
Depositing User: Адміністратор репозиторію
Date Deposited: 23 Apr 2019 12:58
Last Modified: 24 Apr 2019 06:54
URI: http://elibrary.donnuet.edu.ua/id/eprint/1333

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