Technology in Public Catering: Textbook

The textbook is designed for students of secondary vocational education institutions studying the working profession 43.01.09 Chef, Confectioner TOP-50 and specialties 19.02.10 Technology of Public Catering Products, 43.02.15 Culinary and Confectionery Business. The new name of the specialty 43.02.15 Culinary and Confectionery Business, 43.02.04 Technology in Public Catering, the new code for the profession 43.01.09 Chef, Confectioner - 43.01.02 in accordance with the Draft List of Professions and Specialties of Secondary Vocational Education prepared by FIRO RANEPA as part of the state assignment of the Ministry of Education and Science of Russia No. 27.12594.2018/12.1. The textbook contains material on professional modules: PM.01 Preparation and preparation for the sale of semi-finished products for dishes, culinary products of various assortments, PM.02 Preparation, decoration and preparation for the sale of hot dishes, culinary products, snacks of various assortments, PM.03 Preparation, decoration and preparation for the sale of cold dishes, culinary products, snacks of various assortments, PM.04 Preparation, decoration and preparation for the sale of cold and hot sweet dishes, desserts, drinks of various assortments, PM.05 Preparation, decoration and preparation for the sale of bakery, flour confectionery products of various assortments.