Стойчик, Т.І. and Афанасьєва, К.К. (2015) Cookbook . Журфонд, м. Дніпропетровськ, Україна.

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ДОВІДНИК КУЛІНАРА с англ словами (1).pdf - Published Version

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The terminological reference book contains 514 general and special terms and concepts in a structured form, the composition of which corresponds to the state standard of vocational education in the profession "Cook" (qualification -3, 4 categories). Not only the main most commonly used culinary terms are considered in detail, but also those that have entered the terminology, in accordance with changes in food technology. The directory is designed for students, teachers and masters of industrial training of vocational and technical educational institutions of culinary profile. It can be useful to a wide range of readers who are interested in cooking.

Item Type: Book
Keywords: market relations, nutrition, competence development, skilled worker
Subjects: Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 377 Specialized instruction. Vocational, technical, professional training. Vocational colleges, institutes. Polytechnics
Divisions: State institution of higher education «University of educational management» > Центральний інститут післядипломної освіти > Department of Professional and Higher Education and Law
Depositing User: к.п.н. Т.І. Стойчик
Date Deposited: 11 Dec 2020 02:46
Last Modified: 11 Dec 2020 02:46


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