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Washing and caring for hair: Self-evaluation checklist
The students can evaluate their own work on the basis of a checklist.
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Decolorization: Case
Case that can be used during a lesson on bleaching with l'Oreal studio blond products. The template can be used to set up other cases.
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Kokswereld: Cost price calculation and product calendar
On this site you will find information about which products are available in which season. In addition, there is also a cost calculation of fish, shellfish, vegetables and fruit.
In addition, there are some interesting tools:
- culinary dictionary; …
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Updos and communion styles: Evaluation framework
Evaluation document for the teacher during the lesson updos or communion hairstyles.
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Types of fund: Roadmaps
Roadmap for white fund and poultry fund. At the bottom a small test that you can use to practice the technical terms.
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Washing and caring for hair: Evaluation schedule
With this evaluation form, the fellow students can assess each other whether they are carrying out the washing technique correctly.
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Color theory: Gray coverage
Lesson color theory regarding gray coverage:
- gray cover outgrowth;
- grip cover lengths;
- extra rules.
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Downloadable resource (5)Student (teacher training) -
Oxidation cream: Overview
Course leaf due to oxidation cream for coloring hair.
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Hotel sector: Exercises hotel classification
Fill in the blank and correct / wrong questions about the hotel sector.
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Vegetables: Use in the kitchen
Presentation about the use of vegetables:
- species,
- digestibility,
- nutritional value,
- freshness characteristics,
- spoilage,
- basic preparations.
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Downloadable resource (15)Student (teacher training) -
Order form: Step-by-step plan
Presentation as a guideline for the preparation of the order form in a restaurant:
- layout
- meat / fish baking methods,
- abbreviations.
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Downloadable resource (11)Student (teacher training) -
Eggs: Types and use
Presentation about eggs:
- species,
- use in food.
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