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

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Principals of Gastronmy
- 選取活動 Gastronomy Induction
  
  Gastronomy Induction 檔案
- 選取活動 Practical gastonomy
  
  Practical gastonomy 檔案
- 選取活動 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
- 選取活動 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
- 選取活動 Introduction to Gastronomy
  
  Introduction to Gastronomy SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- 選取活動 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
- 選取活動 Centralised and Decentralised Purchasing
  
  Centralised and Decentralised Purchasing SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- 選取活動 Choosing Suppliers
  
  Choosing Suppliers SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- 選取活動 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
- 選取活動 EU Protected Food Name Scheme
  
  EU Protected Food Name Scheme SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- 選取活動 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
- 選取活動 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
- 選取活動 Food Additives
  
  Food Additives SCORM教材包
  
  學生必須
  
  Complete or pass the activity
- 選取活動 Food Miles
  
  Food Miles SCORM教材包
  
  學生必須
  
  Complete or pass the activity