Preparation, design and preparation for the implementation of cold and hot desserts. Textbook

The structure of the textbook and the sequence of presentation of the material in it are very logical. The content of the professional module is reflected in six sections: "The basic principles of organizing the production of complex desserts"," technology for preparing complex cold desserts", "technology for making complex hot desserts"," calculation technique "," decorating complex desserts", "quality control and safety of complex cold and hot desserts. " The presence of a small, but sufficient number of tasks and questions for self -control on each topic will effectively use the textbook when studying, consolidating and repeating educational material. The systematic approach, an accessible presentation, the presence of traditional and innovative recipes, calculation methods corresponding to the stated educational material, creates the conditions for the successful independent activity of students and serves as the basis for the formation of relevant professional competencies.
corresponds to the Federal State Educational Standard of the latter generation.
It is recommended for the development of professions from the list of the TOP-50 most popular in the labor market, new and promising professions.
For students of social catering, as well as employees of catering enterprises, entrepreneurs involved in trade and production activities, and a wide range of readers