Preparation of fish dishes. PM.04. Tutorial

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 training manual includes theoretical educational and methodological sets on the topics of the work program for the Professional Module PM.04 "Preparation of fish", including traditional and innovative educational materials that allow us to master theoretical material, taking into account modern development trends in the food industry in this areas. The manual includes methodological materials for students to perform laboratory work, independent work, as well as methodological material for preparing for the exam (qualification).
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 in the course of preparing the contestants for the international professional championship WorldSkills Russia according to the competence of the Cooking Affairs.
A textbook is intended for students of secondary vocational education of full -time and correspondence forms of learning