节: Topic 2 | VRQ L3 Professional cookery, pat/conf/hospitality

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章节大纲

Principals of Gastronmy
- 选择活动Gastronomy Induction
  
  Gastronomy Induction 文件
- 选择活动Practical gastonomy
  
  Practical gastonomy 文件
- 选择活动Effects of Cultural Values on Eating and Drinking
  
  Effects of Cultural Values on Eating and Drinking SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Attitudes and Behaviours Around Eating and Drinking Sustainably
  
  Attitudes and Behaviours Around Eating and Drinking Sustainably SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Introduction to Gastronomy
  
  Introduction to Gastronomy SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Scheme of work gastronomy and product development
  
  Scheme of work gastronomy and product development 文件
  
  学生必须
  
  标记完成
- 选择活动Centralised and Decentralised Purchasing
  
  Centralised and Decentralised Purchasing SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Choosing Suppliers
  
  Choosing Suppliers SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Effects of Cultural Values on Eating and Drinking
  
  Effects of Cultural Values on Eating and Drinking SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动EU Protected Food Name Scheme
  
  EU Protected Food Name Scheme SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Factors Affecting How and What We Eat
  
  Factors Affecting How and What We Eat SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Factors That Affect a Dining Experience
  
  Factors That Affect a Dining Experience SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Food Additives
  
  Food Additives SCORM 课件
  
  学生必须
  
  完成或通过活动
- 选择活动Food Miles
  
  Food Miles SCORM 课件
  
  学生必须
  
  完成或通过活动