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Kitchen Theory: Overview
Here you can find the kitchen theory course.
It is free to use, but not yet brought together in a nice layout. You may use parts of it to process in your own teaching material.
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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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Get creative with pumpkins
Make a pumpkin creation and pumpkin soup with your class.
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Preparation techniques: Memory
Memory game to repeat or learn the preparation techniques in a fun way.
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Chocolate: Cooking Sheet
This document contains three different methods to make chocolate mousse. Explained by three well-known Flemish Sofie Dumont, Piet Huysentruyt and Jeroen Meus.
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Kitchen equipment: Concepts Lang
Work form with which students practice the correct names of the kitchen equipment. Moreover, they also learn the applications of the material in this way.
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Content Size: Calculations
This resource offers a variety of exercises to read, among other measures of capacity to implement and wholesale and units.
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Household Bread and milk: Tasks
These tools Occupational technology, discuss the types of bread and how one can get. Feed to milk The documents are seen as filling exercise for the students.
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Puffs Hardware: Being
This appendix contains a lesson plan with the set objectives, which must be addressed for this lesson topic.
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Nutrients: Being
This contribution includes a lesson with the set objectives, which must be addressed. This lesonderwerp
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Food pyramid: Lesson plan
This contribution is a lesson, with the stated objectives to be addressed for this lesson topic.
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Nutrition: Being
In this appendix you can find a lesson plan with objectives and teaching methods for the course in dietetics department bread and confectionery.
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