Preparation and design of cold dishes and snacks of the Federal State Educational Standard

The textbook was developed on the basis of the Federal State Educational Standard of Secondary Professional Education by profession 01/19/17 "Cook, Confectioner" (basic training), which is included in the list of 50 most popular and promising professions that require secondary vocational education (TOP-50 ).
The manual offers a course of lectures, methodological recommendations for laboratory work, performing independent work, control and evaluation tools for the development of PM.06 "Preparation and design of cold dishes and snacks".
The Anglo-Russian dictionary, which is an integral part when mastering the type of professional activity and relevant professional competencies (PC), is included in the electronic application to the textbook.
The dictionary includes a professional orientation terminology dedicated to the preparation of culinary dishes and recipes of Russian and international cuisine. This dictionary can be used during the preparation of the contestants in the world"s professional professional championship WorldSkills Russia on the competence of the cook "business.
A textbook is intended for students of secondary vocational education of full -time and correspondence forms of learning