1
27
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
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
csxcsc
a.mcbaejhcbadbcaksdcbkdabcadkcbad;jcnb;jdanc;jasdbc;ojdabc;jasbckjadbc;dbaeofcheadoichaeoc’hadoichna;skcbad;bcao;nch;ascdwdwdwdwdd