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Mise-en-place: Assignment
Elaborate the necessary material (mise-en-place) to run the service smoothly.
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Hotel sector: Exercises hotel classification
Fill in the blank and correct / wrong questions about the hotel sector.
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Supervising an internship of a student with dyscalculia
This document focuses on the influence of dyscalculia when performing an internship. The document provides guidance for identifying the specific needs of a student with dyscalculia when performing an internship. You will also receive an overview …
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Self-checking bread and confectionery: Fill in the blank
Self-checking bread and pastry shop. Students read the information about the control guide and then fill in the text.
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Making ice cream: lesson plan
Make lesson plan related to ice cream.
The students demonstrate the learned kitchen techniques here:
- vanner,
- ruban.
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Nutrition: Basic knowledge
Test on basic knowledge of professional terminology for the hotel and kitchen department.
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What is a hotel?: Search
Task with research work based on the workbook: What is a hotel?
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Types of fund: Roadmaps
Roadmap for white fund and poultry fund. At the bottom a small test that you can use to practice the technical terms.
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Inventory management: Practice series
Exercises stock management based on some bakery recipes.
The students use the Word file in combination with the Excel sheet.
The students make a price calculation.
In this way you can evaluate the students individually.
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Champagne: Reading assignment
Information about the Champagne wine region with attached button.
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Alternative kitchen: Vegetarian cooking (lesson 10)
Dishes for the vegetarian kitchen, used by myself and designed for the alternative kitchen module.
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Alternative cuisine: Vegetarian dishes
For the alternative kitchen module (vegetarian dishes), I devised and perfected these dishes as a practical teacher.
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