COOK COURSE OF SMALL GASTRONOMY
Syllabus:
The 100-hour program includes the following issues:
- requirements of the HACCP system in gastronomy
- principles of proper human nutrition,
- rules for the storage and storage of food products,
- operation of machines and devices used in the pre-treatment, heat and cooling of food
- pre-treatment of vegetables, fruits, meat, fish and poultry,
- the technique of preparing basic dishes, main dishes and snacks,
- making cakes, desserts, drinks,
- decorating and displaying the finished products,
Cost of the course:
It depends on the number of participants
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