A study on the Construction of Professional Competency Indicators of the Chinese cooking curriculum by Vocational Food & Beverage Subject High-School Students
碩士 === 朝陽科技大學 === 休閒事業管理系碩士班 === 98 === The main purpose of this study is to construct professional competency indicator of the Chinese cooking curriculum by Vocational High-School student of Food & Beverage management. The methodologies used in the study were literature review and Delphi techni...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/53489115002597344065 |