Cook

Qualification granting programmes

Qualification granting institutions

Description

Object of activities: preparation and presentation of dishes.
Typical work tools: mechanical and automatic kitchen appliances and equipment, technology cards, cooking tools, cleaning products.
Typical working conditions: working indoors, near high temperature equipment, with electrical appliances; possible work in shifts.
Additional information: in his activities, the cook follows the requirements of occupational safety and health, ergonomics, occupational hygiene, fire safety and environmental protection, healthy nutrition. Qualified individuals will be able to work as a cook in companies providing various types of catering services.
Competences of qualification:
1. Prepare and tidy the workplace.
2. Select kitchen equipment, inventory and tools for work and maintain them.
3. Select food products and raw materials, perform their primary processing.
4. Calculate the required amount of food and raw materials.
5. Prepare semi-finished products for soups, hot dishes and sauces.
6. Make soups, hot dishes and sauces.
7. Evaluate the quality of soups, hot dishes and semi-finished sauces and dishes and design them.
8. Prepare semi-finished sweet dishes.
9. Prepare sweet dishes.
10. Evaluate the quality of sweet and semi-prepared meals and dishes and design them.
11. Prepare semi-finished products for salads, snacks, garnishes and cold dishes.
12. Make salads, snacks, garnishes and cold dishes.
13. Evaluate the quality of salads, snacks, side dishes and cold dishes semi-finished products and dishes.
14. Select raw materials and products for the production and processing of party dishes.
15. Prepare salads, snacks and cold dishes for parties.
16. Make soups and hot dishes for parties.
17. Prepare sweet dishes for parties.
18. Evaluate the quality of dishes and serve dishes for parties.
19. Fill in hygiene logs.
20. Label semi-finished products and dishes, recording the time of production.