Syllabus
- Organization of work in a kitchen and related workplaces
- Techniques and technology of food storage, its preparation and processing technology
- Division into sections for food preparation in relation to dietary systems
- Time plan of food preparation and expedition
- Basic hygiene requirements for food storage, its preparation and processing technology
- Usage of protective aids and means
- Control over compliance with hygienic norms
- Dietary systems, individual diets, food supplements
- Principles of planning food regimens, norms
- Ordering individual diets, updating
- Control over nutrition norms and quality of diets
Annotation
Expert practical training will make students aware of issues related to food preparation in a hospital setting and related workplaces.