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Knowledge of the hospitality industry: Overview
The commodity knowledge course, which has not yet been put into a nice layout.
This can be shared or parts of it can be processed in other courses.
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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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What is a hotel?: Search
Task with research work based on the workbook: What is a hotel?
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Alternative cuisine: Vegetarian dishes (lesson 8)
As a hotel practical teacher I devised and perfected these vegetarian dishes.
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Fund and sauces: crossword puzzle
Crossword in which you practice the technical terms related to the basis of stock and sauces.
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Eggs: Types and use
Presentation about eggs:
- species,
- use in food.
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Holiday salon: Study trip assignment
This is an assignment that students carry out when they visit the holiday salon (individually).
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Fish filleting
Step-by-step plan for filleting fish with associated lesson objectives and the list of supplies, as well as tips and warnings for students.
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Bouillabaisse: Photo step-by-step plan
Recipe with a clear list of materials and ingredients to make bouillabaisse. Photos have also been added to the method to visualize the preparation.
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Videos about soft skills
Vorm DC made a number of videos specifically for domestic helpers that demonstrate the following soft skills for domestic helpers:
- active listening,
- assertiveness,
- autonomy,
- discretion,
- clear communication,
- flexibility,
- dealing with feedback, …
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Au restaurant: Listening skills
This test is the final part of the preparation for French weeks, where students from the restaurant - kitchen direction are prepared for a room service in French.
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Calculating food costs: Work bundle
Course on calculating food costs and VAT.
This was used as preparation for their final project.
After this task, the students understood that VAT and food costs are important.
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