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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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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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Cleaning the oven: Step-by-step plan
Step-by-step plan built up according to OVUR for cleaning an oven.
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Kitchen Theory: Overview
Here you can find the kitchen theory course.
It is free to use, but not yet brought together in a nice layout. You may use parts of it to process in your own teaching material.
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Knowledge of the hospitality industry: Overview
The commodity knowledge course, which has not yet been put into a nice layout.
This can be shared or parts of it can be processed in other courses.
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Brunoise: Practice cutting techniques
Worksheet that you can use in home schooling to let the students practice their cutting techniques at home.
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Teamwork: Course
This Teamwork course consists of eight themes:
- Part 1: the team
- Part 2: communication
- Part 3: active listening
- Part 4: dealing with feedback
- Part 5: assertiveness
- Part 6: transfer and consultation moments
- Part 7: management
- Part 8: conflict …
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Mise-en-place: Assignment
Elaborate the necessary material (mise-en-place) to run the service smoothly.
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