Method. OP.02 recommendation for 01/19/17 Cook, Pastry
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Product description
GUIDELINES FOR THE IMPLEMENTATION OF PRACTICAL WORK OP.02 "Physiology of the basics of supply and merchandising of food products" for 01/19/17 Cook, Pastry
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- Content type File
- Content description 911,5 kB
- Updated on the site 04.02.2016
Additional description
Compiled on the basis of the Methodological recommendations on organization and conducting laboratory and practical work with the students in secondary vocational education in the implementation of the GEF-hand "Soviet Technical College", a work program OP.02 "Physiology of the basics of supply and merchandising of food products" 01/19/17 Cook, confectioner
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