Method. OP.02 recommendation for 01/19/17 Cook, Pastry

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Uploaded: 04.02.2016
Content: MR_4.doc (911,5 kB)
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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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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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