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RE: SEC-S19 / W1 | Buenas practicas de manipulación de alimentos y tipos de cuchillos usados en cocina.
Welcome to our gastronomic learning challenge.
Points to consider in the course:
1.- Management of the topic: You took time to manage a good lesson from your search and learning over the course of week 1.
2.- Compliance with assigned tasks: you tried to compiled your task completely in a very good way.
3.- Extra information provided to the course: you tried to gived your personal experience regarding cleaning and hygine.
Observations and suggestions:
A very good explanation of cource week#1. Overall you did great wok ,best of luck
| Plagiarism free | ✅ |
|---|---|
| AI Free | ✅ |
| No robots | ✅ |
| #steemexclusive | ✅ |
| club | Club5050 |
| Score | 9.5/10 |
Muchas gracias amiga, por la valoración, lo aprecio mucho... Bendiciones a todo el equipo de gastronomía... 🙏🏻 Me encantó participar!!!