Patrice Severin

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Les �quipements en h�tellerie et restauration: Sciences appliqu�es
S�verin, Patrice

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� 5.24

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Sciences appliqu�es 1re et 2e ann�es CAP Cuisine, CSHCR et M�tiers de l’alimentation (2021) - Pochette �l�ve
Armagnac, Catherine; Costes, Val�rie; Coustau, Christine; Pebe, Isabelle; Severin, Patrice

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� 6.73

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Sciences appliqu�es 2e 1E Tle Bac pro cuisine - El�ve (Bac pro h�tellerie restauratio)
Armagnac, Catherine; Costes, Val�rie; Coustau, Christine; Pebe, Isabelle; Severin, Patrice

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� 9.09

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Sciences appliqu�es 1re et 2e ann�es CAP Cuisine, CSHCR et M�tiers de l’alimentation (2024) - Pochette �l�ve
Armagnac, Catherine; Costes, Val�rie; Coustau, Christine; Pebe, Isabelle; Severin, Patrice

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� 12.35

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Mon m�tier, mes comp�tences - Sciences appliqu�es 2de, 1re, Tle Bac Pro Cuisine, CSR et M�tiers de l'alimentation (2022) - Pochette �l�ve
Armagnac, Catherine; Costes, Val�rie; Coustau, Christine; Pebe, Isabelle; Severin, Patrice

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� 21.75

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Sciences appliqu�es aux �quipements en h�tellerie et restauration: BTS-MAN, BTH, Bac professionnel, BEP, formation continue
S�verin, Patrice

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� 77.91

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