This course discusses and studies material concepts regarding knowledge of the basic principles of cosmetic preparations, problems with cosmetic preparations, safety of cosmetics, factors related
Conduct studies and provide an understanding of the role of statistics through learning that is adapted to the curriculum structure in the field of culinary
Conduct studies and provide an understanding of the role of statistics through learning that is adapted to the curriculum structure in the field of culinary
This course discusses and studies material concepts regarding knowledge of the basic principles of cosmetic preparations, problems with cosmetic preparations, safety of cosmetics, factors related
This course discusses and studies material concepts regarding knowledge of the basic principles of cosmetic preparations, problems with cosmetic preparations, safety of cosmetics, factors related
Conduct studies and provide an understanding of the mastery of basic trimming concepts and skills, the subject matter includes: anatomical design perfective, artistic influence in