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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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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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French wine regions: Work Bundle
Pupil bundle (with solutions) about the French wine regions. The students can independently process the subject matter.
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Plastic chocolate: Recipe
The recipe and method for making plastic chocolate.
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Nutrition: Basic knowledge
Test on basic knowledge of professional terminology for the hotel and kitchen department.
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Kitchen terms: Crossword
Crossword with regard to kitchen terms for the Hotel (kitchen department) and butcher-caterer training.
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Food and hospitality: Background information and educational support
This website of Catholic Education Flanders contains information about the third degree study area of food and catering. You will find information about:
- current affairs,
- lines of force,
- curricula,
- supporting material,
- pedagogical-didactic …
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Fresh herbs: Overview
Presentation about fresh herbs and their use in the kitchen.
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Champagne: Reading assignment
Information about the Champagne wine region with attached button.
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Alternative cuisine: Vegetarian dishes (lesson 9)
Vegetarian dishes to be used in the aternative kitchen class, invented and tried by myself.
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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 (lesson 8)
As a hotel practical teacher I devised and perfected these vegetarian dishes.
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