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集团膳食管理,Spring Term,2021-2022,32.0,2.0
食品雕刻工艺,Autumn Term,2021-2022,64.0,2.0
食品雕刻工艺,Autumn Term,2021-2022,64.0,2.0
风味冷菜制作,Autumn Term,2021-2022,64.0,2.0
风味冷菜制作,Autumn Term,2021-2022,64.0,2.0
风味冷菜制作,Autumn Term,2021-2022,64.0,2.0
风味冷菜制作,Autumn Term,2021-2022,64.0,2.0
烹调工艺学(2),Spring Term,2020-2021,64.0,2.0
烹调工艺基础(2),Spring Term,2020-2021,64.0,2.0
烹调工艺学(2),Spring Term,2020-2021,64.0,2.0
烹调工艺基础(2),Spring Term,2020-2021,64.0,2.0
烹调工艺基础(2),Spring Term,2020-2021,64.0,2.0
total50 3/5
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