This course is based on Module 1 from the model syllabus developed within the VET@HOME project. The course is designed to serve as distance-mode delivered training. However, it is also suitable for blended learning.


Learning objectives of the course (tasks)

The course covers   the following goals / tasks:

- accepting the basic features and importance of salads in human nutrition (cooking)

- listing the ingredients for preparing salads

- stating the division of salads according to the types of foodstuffs from which they are   prepared

- listing the thermal procedures for preparing salads

- following the principles of HACCP

- distinguishing   the division of salads according to the types of sauces with which they are   seasoned

- demonstrating   cutting vegetables

- choosing the right heat treatment technique according to the type of salad

- applying the food cooling procedure

- preparing the appropriate sauce for seasoning the salad

- choosing the right spices and condiments and season the salad

- using the right dishes to serve the salad

- preparing the salad according to the given recipe

- making   decorations and decorate a salad

- applying the necessary knowledge and skills, aesthetics, beauty, and sense of decorating and arranging salads

Course Reviews


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  1. Angel StojanovskiOctober 30, 2023 at 5:25 pm




Course Currilcum

    • Basic ways of cutting vegetables 00:30:00
    • Practice at the home 01:00:00
    • Salads types 00:30:00
    • Additional readings 04:00:00
    • Exercise 02:00:00
    • Dressings and seasoning of salads 00:30:00
    • Plating salads 00:30:00
    • Practice 1 week, 3 days
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