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(Results for »
ausbildungssituation
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Modellieren von Marzipan (Unterweisung Konditor/-in)
Author:
Franziska Weiler (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2021
Price:
US$ 6.99
Fachgerechtes Brechen der Serviettenform „Artischocke“ (Unterweisung Hotelfachmann/-frau)
Nach AEVO Richtlinien
Author:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2011
Price:
US$ 6.99
Reservierungsannahme per Telefon durchführen (Unterweisung Restaurantfachmann /-frau)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 15.99
Zubereitung eines Tomatenpesto (Unterweisung Koch/Köchin)
Author:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung einer Gemüseplatte (Unterweisung Hauswirtschafter/-in)
Author:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Filetieren von Zitrusfrüchten am Beispiel von Orangen (Unterweisung Koch/Köchin)
Author:
Thomas Hochgesang (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2020
Price:
US$ 6.99
Herstellen eines panierten Schweinerückenschnitzels (Unterweisung Koch / Köchin)
Author:
Tomasz Scholz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2008
Price:
US$ 14.99