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Leid
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Herstellen eines Nudelteigs (Unterweisung Koch / Köchin)
Autor:in:
Daniel Albers (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: 1.0
Price:
US$ 10.99
Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Gemüsewürfel) (Unterweisung Koch / Köchin)
Autor:in:
Marcel Knäbe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: Note 2
Price:
US$ 14.99
Motorradhelmabnahme (Unterweisung Lehrrettungsassistent / -in)
Autor:in:
Markus Neuberger (Author)
Subject:
Instructor Plans: Health / Medicine / Sports / Social Topics
Category:
Instruction , 2006 , Grade: 1,0
Price:
US$ 10.99
Blutdruckmessen nach RR auskultatorisch (Unterweisung Rettungsassistent / -in)
Autor:in:
Markus Neuberger (Author)
Subject:
Instructor Plans: Health / Medicine / Sports / Social Topics
Category:
Instruction , 2006 , Grade: 1,0
Price:
US$ 10.99
Telefonische Reservierungsannahme (Unterweisung Hotelfachfrau / -mann)
Autor:in:
Sarra Khamassi (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 82 Punkte
Price:
US$ 11.99
Bedürfnisse und Anforderungen eines Kunden für seine Veranstaltung erfolgreich telefonisch ermitteln (Unterweisung Veranstaltungskaufmann / -frau)
Autor:in:
Vanessa Steuck (Author)
Subject:
Instructor Plans: Commercial Professions / Administration
Category:
Instruction , 2006 , Grade: 1,7
Price:
US$ 10.99
Gewindelehre: Ermitteln von Außen- und Innengewinden (Unterweisung Zerspanungsmechaniker / -in)
Autor:in:
Patrick Harris (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Metal and Plastic Processing, Mechanic
Category:
Instruction , 2003 , Grade: 86 Punkte
Price:
US$ 8.99