Course 4 – Preparation of Main Course (dishes)

This is the fourth and larger 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 main course dishes preparation. 

The aim of the module is to ensure that the learners have the basic knowledge, skills and competences to prepare various types of dishes from the Main Course category, following a given recipe and key cooking principles and techniques, including working with different types of products, prepare garnishes to the main course dishes and serve as to the plating concepts.

Learning objectives of the course (tasks)

The course has the following aims/tasks:

- to introduce the learners to the main categories of products used for cooking main course dishes, and the animal proteins in particular by explaining the characteristics of different types of meat to work with (chicken and poultry, game meat, pork and beef meat, fish, sea food, etc.)

- to provide key knowledge regarding the understanding the specifics of the products and skills for applying the basic principles in handling different meats

- to provide key knowledge and skills to the learners in using different cooking methods and techniques (e.g. boiling, baking, roasting, braising, steaming, frying, etc.)

- to equip the learners with the competences to choose the proper cooking methods and techniques for each of the different types of meat

- to teach the learners how to prepare different dishes, following a recipe and key cooking principles and rules, including from the international cuisine

- to provide insights in proper foods/products combining

- to teach the learners to use rationally means of work, materials and time

- to demonstrate different plating and arrangement techniques and to explain the basic principles, rules and logic behind them

The total course duration is 49 study hours (45 min./each), assessment included.