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Fish filleting
Step-by-step plan for filleting fish with associated lesson objectives and the list of supplies, as well as tips and warnings for students.
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Bouillabaisse: Photo step-by-step plan
Recipe with a clear list of materials and ingredients to make bouillabaisse. Photos have also been added to the method to visualize the preparation.
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Au restaurant: Listening skills
This test is the final part of the preparation for French weeks, where students from the restaurant - kitchen direction are prepared for a room service in French.
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Calculating food costs: Work bundle
Course on calculating food costs and VAT.
This was used as preparation for their final project.
After this task, the students understood that VAT and food costs are important.
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Pitches and reflections: Step-by-step plan and test
Step-by-step plan and test about colors, reflections, pitches and necessary materials for lessons regarding hairdressing, basic colors and materials.
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Hair washing and water wave: Checklist
Checklists for the hairdress assignments regarding:
- washing hair;
- water wave.
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Cutting exercise: Practical assignment
Evaluation document of a practical exercise cut.
Students can realize the cutting techniques on one practice head.
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Color theory: test
Color theory test. The following parts are queried:
- pitch,
- reflection,
- main colors,
- secondary colors.
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Mopping: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to be followed to mop correctly. Each step of the execution phase is also represented by an icon. Attention is also paid to ergonomic postures during the …
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Cleaning the refrigerator: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to follow to clean the refrigerator. Each step of the execution phase is also represented by an icon.
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Cleaning the oven: Instruction sheet
This instruction sheet according to the OVUR method provides an overview of the steps to follow to clean the oven. Each step of the execution phase is also represented by an icon.
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HACCP: Example kitchen situations
On the basis of example situations, the students examine whether there is a danger in terms of food safety. Concrete situations are critically examined and the students learn how HACCP can be applied.
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