Phân tích tư tưởng của nhân dân qua đoạn thơ: Những người vợ nhớ chồng… Những cuộc đời đã hóa sông núi ta trong Đất nước của Nguyễn Khoa Điềm
3373
1
0
9 trang
Vietnamese food preparation: Vietnam tourism occupational skills standards (Entry level) - Part 2
Số trang: 111
Loại file: pdf
Dung lượng: 18.40 MB
Lượt xem: 19
Lượt tải: 0
Thông tin tài liệu:
"Vietnam tourism occupational skills standards in Vietnamese food preparation (Entry level)" have been designed to incorporate current international standards to Vietnamese Food Preparation, adapted to the specific requirements of the hospitality sector in Vietnam. Please refer to part 2 of the document.
Tài liệu được xem nhiều:
Tìm kiếm theo từ khóa liên quan:
Vietnamese food preparation Vietnam tourism occupational skills standards Cooking methods Basic stocks and sauces Breakfast service Related snack dishesGợi ý tài liệu liên quan:
-
Lecture Professional cooking (6/e) - Chapter 23: Hors d'oeuvres
18 trang 28 0 0 -
Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
37 trang 24 0 0 -
Western food preparation: Vietnam tourism occupational skills standards (Entry level) - Part 1
110 trang 24 0 0 -
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
31 trang 24 0 0 -
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30 trang 23 0 0 -
Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
18 trang 19 0 0 -
Lecture Professional cooking (6/e) - Chapter 33: Cookies
14 trang 19 0 0 -
Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
26 trang 18 0 0 -
Lecture Professional cooking (6/e) - Chapter 30: Yeast products
10 trang 18 0 0 -
Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries
24 trang 16 0 0
