Course 3 – Preparation of Soups

This is the third 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 soups preparation. 

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

Learning objectives of the course (tasks):

The course has the following aims/tasks:

- to explain the types of soups according to their categorization, ingredients used and different cooking techniques

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

- to explain and demonstrate the preparation of different soups

- to teach the learners how to prepare regional and international soups following a recipe/s

- to provide examples of serving and decorating soups

The total course duration is 24 study hours (45 min./each), assessment included.