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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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The orchestra: Digital teaching materials
Are you looking for information about the orchestra and classical music?
The Antwerp Symphony Orchestra put together this digital lesson folder. You will find more information about the orchestra, about sound and acoustics, about musical instruments, …
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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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Supervising an internship of a student with dyscalculia
This document focuses on the influence of dyscalculia when performing an internship. The document provides guidance for identifying the specific needs of a student with dyscalculia when performing an internship. You will also receive an overview …
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Buying a house: Search
Task in which students search online for a possible house to buy and check what the costs are and whether this is feasible for their income.
The task was made for the direction Hotel or Restaurant and Kitchen, but it can also be used for other target …
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Independent learning in music lessons: strategy posters
These posters have been developed according to the OVUR system. In this learning resource five (a sixth can be found in another learning resource) different strategies have been worked out:
- OVUR: study guide with questions per component
- Strategy …
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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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French wine regions: Work Bundle
Pupil bundle (with solutions) about the French wine regions. The students can independently process the subject matter.
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Fresh herbs: Overview
Presentation about fresh herbs and their use in the kitchen.
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