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Zubereitung von Obazda nach dem 4-Stufen-Modell. Unterweisung Koch/Köchin
Author:
Anonymous
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Project Report, 2019
Price:
US$ 14.99
Entwurf für den fachpraktischen Unterricht im Fachbereich Einzelhandel/Nahrung
Stundenthema: Welche Mengen an Obst benötigen wir? Unterrichtseinheit: Produkteinführung „Obstsalat“
Author:
Frank Colter (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Lesson Plan, 2013
Price:
US$ 15.99