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Messer schärfen (Unterweisung Koch/Köchin, 2. Lehrjahr)
Autor:in:
A. Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2023 , Grade: 1,3
Price:
US$ 14.99
Zubereitung von Obazda nach dem 4-Stufen-Modell. Unterweisung Koch/Köchin
Autor:in: Anonymous
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Project Report , 2019 , Grade: 1,0
Price:
US$ 14.99
Einhaltung der Hygiene- und Sicherheitsrichtlinien bei der Verarbeitung von Fleischprodukten (Unterweisung Fleischer/-in)
Autor:in:
David Siepmann (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2011 , Grade: 1,7
Price:
US$ 15.99
Kundenberatung und Verkauf (Unterweisung Konditor / -orin)
Autor:in:
Ina Kemper (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2006 , Grade: 74 Punkte
Price:
US$ 11.99
Zubereitung eines Salates (Unterweisung Koch / Köchin)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2022 , Grade: 2,0
Price:
US$ 14.99
Herstellen und präsentieren von gewürzten Schaschlikspießen (Unterweisung Fleischerhandwerk)
Autor:in:
Christoph Härpfer (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2004 , Grade: 1,5
Price:
US$ 11.99
Herstellen eines Weizenteiges von Hand (Unterweisung Bäcker / -in)
Autor:in:
Christoph Schwarz (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2007 , Grade: 1
Price:
US$ 11.99
Das Herstellen von Filet in Blätterteig, Filet Wellington (Unterweisung Fleischer / -in)
Autor:in:
Markus Schmid (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2001 , Grade: 1,0
Price:
US$ 11.99
Herstellen und Tournieren eines nach deutscher Art von Hand geführten Blätterteiges (Unterweisung Bäcker / -in)
Autor:in:
Johannes Dreyer (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 1999 , Grade: 23 von 25 Punkten
Price:
US$ 11.99
Verkauf von Backware (Unterweisung Bäckerei Fachverkäufer/in)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2020 , Grade: 1,0
Price:
US$ 15.99
Herstellen eines Fleischspiesses (Unterweisung Fachverkäufer / -in im Lebensmittelhandwerk)
Autor:in:
Marco Kühne (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2008 , Grade: 1,5
Price:
US$ 10.99
Panieren und Braten eines Wiener Schnitzels (Unterweisung Koch / Köchin)
Autor:in:
Dominik Bader (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2005 , Grade: Sehr gut
Price:
US$ 11.99
Fachgerechte Herstellung eines Brötchenteiges (Unterweisung Bäcker / -in)
Autor:in:
Gertha Gathen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2004 , Grade: zwei
Price:
US$ 11.99
Ausgleichen chemischer Reaktionsgleichungen (Unterweisung Winzer / Küfer)
Autor:in:
Markus Berres (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2003 , Grade: 1.0
Price:
US$ 12.99
Fachgerechter Umgang mit dem Kochmesser. Schneiden von Gemüse (Ausbildung zum Koch, 2. Lehrjahr)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2021 , Grade: 2,0
Price:
US$ 14.99