Preparation of soups and sauces (PM.03) Textbook of the Federal State Educational Standard

The materials of the training manual are the educational and methodological complex of the PM.03 module "Preparation of soups and sauces" by profession of secondary vocational education 01/19/17 "cook, confectioner", which is included in the list of 50 most demanded in the labor market, new and promising professions requiring the average professional Education (TOP-50).
The training manual includes theoretical educational and methodological sets on the topics of the work program of the professional module PM.03 "Preparation of soups and sauces", including traditional and innovative educational materials that allow us to master theoretical material, taking into account the current development trends of the power 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