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1
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Students understand the visual presentation techniques of meat dishes.
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1
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Students understand the visual presentation techniques of meat dishes.
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2
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Students practically apply the presentation of meat dishes.
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2
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Students practically apply the presentation of meat dishes.
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3
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Students learn the types and nutritional values of legumes.
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3
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Students learn the types and nutritional values of legumes.
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4
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Students practically prepare legume-based dishes.
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4
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Students practically prepare legume-based dishes.
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5
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Students learn the properties and uses of milk and dairy products.
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5
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Students learn the properties and uses of milk and dairy products.
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6
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Students prepare dishes using milk and dairy products.
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6
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Students prepare dishes using milk and dairy products.
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7
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Students understand the types and nutritional values of cereals.
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7
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Students understand the types and nutritional values of cereals.
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8
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Students prepare dishes using cereal products.
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8
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Students prepare dishes using cereal products.
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9
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Students learn the nutritional values and culinary uses of oilseeds.
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9
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Students learn the nutritional values and culinary uses of oilseeds.
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10
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Students prepare dishes using oilseeds.
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10
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Students prepare dishes using oilseeds.
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11
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Students learn the types and nutritional values of vegetables and fruits.
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11
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Students learn the types and nutritional values of vegetables and fruits.
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12
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Students prepare dishes using vegetables and fruits.
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12
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Students prepare dishes using vegetables and fruits.
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13
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Students learn the culinary uses and properties of fats and sugars.
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13
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Students learn the culinary uses and properties of fats and sugars.
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14
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Students prepare dishes using fats and sugars.
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14
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Students prepare dishes using fats and sugars.
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