1 Section
5 Lessons
10 Weeks
Expand all sections
Collapse all sections
Modul 04: Spickzettel Grundlagen Küche
6
1.1
WARENKUNDE – LEBENSMITTEL RICHTIG CHECKEN (Copy)
1.2
KÜCHENORGANISATION – TEAM, ARBEITSPLATZ & ABLAUF (Copy)
1.3
HYGIENE & HACCP – SAUBER ARBEITEN, RISIKEN VERMEIDEN (Copy)
1.4
GARVERFAHREN & ZUBEREITUNG (Copy)
1.5
ERNÄHRUNG & ALLERGENE – WAS STECKT IM ESSEN? (Copy)
1.6
Quiz Grundlagen Küche (Copy)
50 Questions
Fachkraft Küche
Curriculum
This content is protected, please
login
and enroll in the course to view this content!
Home
Kurse
Search
Search
Account
Login with your site account
Lost your password?
Remember Me
Modal title
Main Content