Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Пусикова, Алена Fнатольевна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна (2021) Fundamentals of confectionery and baking art. [Teaching Resource]
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Simakova О.,_Pusikova O.,_ Bodnaruk O._Fundamentals_of_confectionery_and_baking_art_Method. _rec .pdf Download (278kB) | Preview |
Abstract
The guidelines are designed for students of all forms of higher education and are designed to help students organize the study of the discipline "Fundamentals of Confectionery and Bakery" through information on the content of modules and topics, seminars and laboratory plans, tasks for self-study and distribution of points by type of work. performed by students during the study of the discipline. Methodical recommendations contain a list of questions to prepare for the current and final forms of control, a list of recommended reading.
| Item Type: | Teaching Resource |
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| Uncontrolled Keywords: | confectionery, baking, dough, creams, finishing semi-finished products |
| 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: | 22 Nov 2021 14:39 |
| Last Modified: | 22 Nov 2021 14:39 |
| URI: | https://elibrary.donnuet.edu.ua/id/eprint/2398 |
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