Curriculum for Cookery VG3 / in-service training at a training establishment (KOK3-01)
Utgått
Denne læreplanen har utgått.
Assessment
Vg3 Cookery
Provisions for final assessment:
Main subject areas | Provision |
Raw materials and production Menu Hygiene and quality management Trade, company and environment | All pupils shall sit for a Trade Examination, which is normally carried out over a period of two working days. |
The provisions for assessment are stipulated in the regulations of the Norwegian Education Act.
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