电脑桌面
添加小米粒文库到电脑桌面
安装后可以在桌面快捷访问

中等职业学校烹饪教学指导方案VIP免费

中等职业学校烹饪教学指导方案_第1页
1/48
中等职业学校烹饪教学指导方案_第2页
2/48
中等职业学校烹饪教学指导方案_第3页
3/48
烹 饪 专 业 ( 0 5 0 1—4 中 式 烹 调 方 向 ) 教 学 计 划 与教 学 大纲 目 录 烹饪专业教学计划 · · · · · · · · · · · · · · · · · · · · · 3 一、招生对象与学制 ······················································································· 3 二、培养目标 ································································································ 3 三、知识结构、能力结构及要求 ········································································ 3 四、课程设置及教学要求 ················································································· 4 五、教学活动时间分配 ···················································································· 6 六、课程教学时间安排 ···················································································· 7 烹饪专业主干专业课程教学大纲 · · · · · · · · · · · · · · · 9 中式烹调技艺教学大纲 ···················································································· 9 烹饪原料知识教学大纲 ··················································································· 14 中式热菜制作教学大纲 ·························································...

1、当您付费下载文档后,您只拥有了使用权限,并不意味着购买了版权,文档只能用于自身使用,不得用于其他商业用途(如 [转卖]进行直接盈利或[编辑后售卖]进行间接盈利)。
2、本站所有内容均由合作方或网友上传,本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺!文档内容仅供研究参考,付费前请自行鉴别。
3、如文档内容存在违规,或者侵犯商业秘密、侵犯著作权等,请点击“违规举报”。

碎片内容

中等职业学校烹饪教学指导方案

确认删除?
VIP
微信客服
  • 扫码咨询
会员Q群
  • 会员专属群点击这里加入QQ群
客服邮箱
回到顶部