The course is designed to assess the students on the level of development of professional attitude and skills as well as the understanding of all food commodities in terms of cost, quality and use. Students will learn the method of cooking and ability to provide variety of dishes and drinks for various types of occasions, establishments and individuals.
The course will provide the students with the understanding of dietary adequacies and procedure for producing dishes as well as the application of hygienic practices in handling food.
Students will learn the necessary skills required for the production of pastry and confectionery products as well as the application of the methods of choosing caring for and storing kitchen equipment.
The course will provide the students with the knowledge of safety precautions in catering and enterprise skills in menu cooking and planning.