Preparation and Decoration of Cold Dishes and Appetizers. Study Guide

The study guide is developed based on the Federal State Educational Standard for secondary vocational education for the profession 19.01.17 "Cook, Confectioner" (basic training), which is included in the list of 50 most in-demand professions on the labor market, new and promising professions requiring secondary vocational education (TOP-50).
The guide offers a course of lectures, methodological recommendations for conducting laboratory work, completing independent work, and control and assessment tools for mastering PM.06 "Preparation and Decoration of Cold Dishes and Appetizers".
The electronic application to the study guide includes an English-Russian dictionary, which is an integral part of mastering the type of professional activity and the corresponding professional competencies (PC).
The dictionary includes terminology focused on the preparation of culinary dishes and recipes of Russian and international cuisine. This dictionary can be used during the preparation of competitors for the international professional championship WorldSkills Russia in the competency "Culinary Arts".
The study guide is intended for students of secondary vocational education in full-time and part-time forms of study.