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PREPARATORY UNIT Please take note that this course is a prerequisite for enrolling in the following VET@HOME courses: - Course 2 - Salads; - Course 3 - Soups; - Course 4 - Main Courses (dishes) and - Course 5 - Desserts.
This is the first training module in the VET@HOME course for practical training for the profession of "Cook".
The module is designed as an obligatory unit to be completed in order to continue to the next courses: Salads (2), Soups (3), Main Courses (4) and Desserts (5).
The module introduces the learners to the basic concepts, rules and procedures to be followed in a professional kitchen, as well as to important health and safety regulations and standards to be observed by the learners during their training (and work afterwards).
The aim of the module is to ensure that the learners have the basic knowledge, skills and competences to implement the tasks related to the further training in the VET@HOME courses.
The total course duration is 19 study hours (45 min./each), assessment included.
Course Reviews
Course Currilcum
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- 1.1.1. The food industry and cooking as a profession (PPT) 00:45:00
- 1.1.1. The food industry and cooking as a profession (video) 00:30:00
- 1.1.1. The food industry and cooking as a profession (additional reading) 00:45:00
- 1.1.2. Tools and equipment (PPT) 01:30:00
- 1.1.2. Tools and equipment (video) 00:15:00
- 1.1.2. Tools and equipment (exercise) 01:30:00
- 1.1.3 Mise en Place (PPT) 00:45:00
- 1.1.3 Mise en Place (video) 01:00:00
- 1.1.3. Mise en Place (exercise) 00:30:00
- 1.1.3. Mise en Place (assignment) 01:30:00
- 1.1.4. Sanitation and Safety (PPT) 01:30:00
- 1.1.4. Sanitation and Safety (video) 00:45:00
- 1.1.4. Sanitation and Safety (exercise) 00:45:00
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- Assessment of an assignment 00:00:00
- Practical exam 01:30:00
Completion of course
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