Course 2 – Preparation of Salads

This is the second training module in the VET@HOME course for practical training for the profession of "Cook". The module introduces the learners to the basic types, products/ingredients, cooking techniques and plating concepts in salads preparation. 

The aim of the module is to ensure that the learners have the basic knowledge, skills and competences to prepare various types of salads, following a given recipe and key cooking principles and techniques.

Learning objectives of the course (tasks)

The course covers the following goals / tasks:

- to provide key knowledge to the learners how to understand the vegetables (as key component in salads preparation) and to teach the basic cutting techniques for them

- to introduce the learners to the basic features and importance of salads in human nutrition 

- to provide knowledge of the main ingredients used in salads preparation and their proper usage

- to explain the types of salads according to their purpose, ingredients used and different cooking techniques

- to explain and demonstrate the preparation of different sauces and dressings for seasoning salads

- to introduce basic concepts in salads seasoning, plating and decoration

- to demonstrate preparing of basic types of salads according to given recipes

The total course duration is 33 study hours (45 min./each), assessment included.