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

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Section outline

Principals of Gastronmy
- Select activity Gastronomy Induction
  
  Gastronomy Induction 檔案
- Select activity Practical gastonomy
  
  Practical gastonomy 檔案
- Select activity Effects of Cultural Values on Eating and Drinking
  
  Effects of Cultural Values on Eating and Drinking SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Attitudes and Behaviours Around Eating and Drinking Sustainably
  
  Attitudes and Behaviours Around Eating and Drinking Sustainably SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Introduction to Gastronomy
  
  Introduction to Gastronomy SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Scheme of work gastronomy and product development
  
  Scheme of work gastronomy and product development 檔案
  
  學生必須
  
  標記為完成
- Select activity Centralised and Decentralised Purchasing
  
  Centralised and Decentralised Purchasing SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Choosing Suppliers
  
  Choosing Suppliers SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Effects of Cultural Values on Eating and Drinking
  
  Effects of Cultural Values on Eating and Drinking SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity EU Protected Food Name Scheme
  
  EU Protected Food Name Scheme SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Factors Affecting How and What We Eat
  
  Factors Affecting How and What We Eat SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Factors That Affect a Dining Experience
  
  Factors That Affect a Dining Experience SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Food Additives
  
  Food Additives SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- Select activity Food Miles
  
  Food Miles SCORM教材包
  
  學生必須
  
  Complete or pass the activity