Features of professional training future cooks in VEТ-schools

- Дрозіч, Ірина (orcid.org/0000-0002-8881-9314) (2024) Features of professional training future cooks in VEТ-schools In: Готельно-ресторанний сервіс та регіональна кухня Поділля: матеріали восьмоï міжвуз. наук.-практ. конференції (м. Хмельницький, 12 квітня 2024 р.) . ВСП «ХТЕФК ДТЕУ», м. Хмельницький, Україна, pp. 99-102. ISBN 978-966-2729-7-6

Text Готельно-ресторанний сервіс та регіональна кухня Поділля матеріали восьмоï міжвуз. наук.-практ. конференції-99-102.pdf Download (465kB)

Abstract

The peculiarities of professional training of future chefs in vocational (vocational and technical) education institutions are revealed.

Item Type:	Book Section
Additional Information:	URL: https://drive.google.com/file/d/1pbo35jAdPJVtW9RmLNvoJOj4mwr7P8dN/view
Keywords:	cook, standard, competences, professional training.
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 Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 6 Applied Sciences. Medicine. Technology > 64 Home economics. Domestic science. Housekeeping
Divisions:	Institute of Vocational Education > Professional training technologies Laboratory
Depositing User:	Тетяна Миколаївна Герлянд
Date Deposited:	11 Jun 2024 09:37
Last Modified:	11 Jun 2024 09:37
URI:	https://lib.iitta.gov.ua/id/eprint/741341

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