- Arts & Culture 5937
- Business & Economics 689
- Computers 310
- Dictionaries & Encyclopedias 81
- Education & Science 74679
- Abstracts 251
- Astrology 4
- Astronomy 1
- Biology 8
- Chemistry 2221
- Coursework 15546
- Culture 9
- Diplomas 411
- Drawings 574
- Ecology 5
- Economy 83
- English 75
- Ethics, Aesthetics 3
- For Education Students 17226
- Foreign Languages 11
- Geography 2
- Geology 1
- History 89
- Maps & Atlases 5
- Mathematics 13855
- Musical Literature 2
- Pedagogics 19
- Philosophy 23
- Physics 14834
- Political Science 5
- Practical Work 101
- Psychology 60
- Religion 4
- Russian and culture of speech 8
- School Textbooks 7
- Sexology 42
- Sociology 9
- Summaries, Cribs 87
- Test Answers 150
- Tests 8455
- Textbooks for Colleges and Universities 32
- Theses 24
- To Help Graduate Students 14
- To Help the Entrant 37
- Vetting 363
- Works 13
- Информатика 10
- Engineering 3058
- Fiction 696
- House, Family & Entertainment 107
- Law 132
- Website Promotion 71
Method. OP.02 recommendation for 01/19/17 Cook, Pastry
Uploaded: 04.02.2016
Content: MR_4.doc 911,5 kB
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
Additional information
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
Feedback
0Period | |||
1 month | 3 months | 12 months | |
0 | 0 | 0 | |
0 | 0 | 0 |