Culinary art of the world. Guidelines for the study of the discipline

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна (2017) Culinary art of the world. Guidelines for the study of the discipline. [Teaching Resource]

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The guidelines for the study of the discipline provides General recommendations for the study of the discipline, a description of the discipline, its semantic modules and topics, methods of evaluation, the content of practical training, guidelines for the organization of independent work of students, questions for self-control and tasks for self-testing, the subject of individual tasks. 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
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: 24 Apr 2019 07:05
Last Modified: 24 Apr 2019 07:05

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