Cook

Knowledge, skills and competences from CCC

 Knowledge

• Describe the structure of business in the kitchen
• List the basic rules of organization of work
• Differentiate foods and other materials needed for cooking
• Specify equipment and work apparatus
• Explain the importance of kitchen hygiene
• Provide proper methods of storing foodstuffs
• Describe parameters for determining food quality
• Differentiate the nutritional and energy values ​​of different foods
• Describe ways to properly combine foods
• Classify dishes according to different criteria
• Describe the structure of different menus
• Differentiate techniques and cleaning products
• Specify measuring instruments and measuring units
• Explain ways to properly store different foods
• Distinguish the techniques of primary thermal processing of foodstuffs
• Explain the rules and techniques of decorative food processing
• Describe appetizers, soups, and raspberries
• List foodstuffs suitable for preparing appetizers, soups and nuts
• Explain ways of combining foodstuffs in the preparation of appetizers, soups and snacks
• Specify cooling and thermal processing of foodstuffs
• Apply tools for decorative food processing
• Explain the rules and techniques for decorating appetizers, soups and snacks
• Classify the main dish
• Arrange foodstuffs suitable for the preparation of main dishes
• Explain ways of combining foodstuffs in the preparation of main dishes
• Explain how to combine foods in salads
• Explain the composition of different salad bowls
• Explain how to store and maintain the freshness of the salad
• Prepare groceries for preparing delicacies
• Explain how to combine food when preparing a treat
• Specify cooling and thermal processing of foodstuffs
• Provide techniques for preparing different doughs and creams
• Provide ways to preserve and maintain freshness of delicacies
• Explain the rules and techniques of decorating a treat
• Describe the regulations for the preparation of the portions
• List the rules for serving, stacking, and combining certain dishes on a plate
• Explain the rules and techniques for decorating meals
• Explain the importance of the hygiene of work surfaces and equipment in the kitchen
• Understand the importance of hygiene protection measures
• Specify records types
• Describe the procedure for recording prepared and issued dishes
• Describe the way and the procedure for receiving and handing over shifts
• List the basic principles of business communication
• Recognize how to solve a problem in the collective
• Point to the importance of teamwork
• Briefly describe ways of responding to complaints and complaints of the guest
• List of quality assurance standards (HACCP, etc.)
• Describe food quality parameters
• Explain the importance of rational use of time and energy
• Recognize the importance of control and assessment of its own work
• Specify sanitary-hygiene regulations
• Indicate protective measures at work
• Explain the impact of disinfection and maintenance of environmental hygiene
• Explain the basics of environmental protection
• Briefly describe the method of proper sorting of waste during the process

Skills

• Predict the time needed for certain tasks
• Provide efficient division of work tasks to assistive staff
• Assess the needs of food and other kitchen materials
• Apply handling, equipment, inventory, and inventory rules
• Apply food storage rules properly
• Prepare your workplace in accordance with the requirements of the work process
• Apply the principles of proper combination of foods and dishes in the menu
• Make menus for special nutrition regimens
• Analyze and update the menu timely
• Apply proper food preparation techniques
• Use measuring instruments
• Apply rules for proper sorting and preservation of foodstuffs
• Apply decorative food processing techniques
• Apply cooling and thermal processing of foodstuffs
• Combine food for preparing appetizers, soups and snacks
• Prepare cold and warm appetizers
• Prepare the juices and the juices
• Apply the rules for preserving appetizers, soups and juices to use
• Apply cooling and thermal processing of foodstuffs
• Combine food for the preparation of main dishes
• Apply custom prepared meals
• Apply preparation techniques for ready meals
• Apply Grill Meat Preparation Techniques
• Apply the apple, apple and vegetable preparation techniques
• Apply food preservation rules to use
• Use rationally unwashed foods and meals
• Apply cooling and thermal processing of foodstuffs
• Combine food for salad preparation
• Prepare the appropriate salad bowl
• Make different foods in stand alone or combined deserts of the appropriate energy value
• Apply techniques for preparing different doughs and creams
• Apply techniques for preparing delicious treats
• Apply the techniques of preparing cold / ice treats
• Apply the rules and techniques of decorating treats
• Apply norms for forming meal portions
• Apply rules and techniques for serving meals
• Apply rules and techniques for decorating meals
• Eat a meal based on the order
• Select appropriate cleaning agents
• Provides measures for proper cleaning and maintenance of the work surface, tools and devices
• Apply hygiene protection measures
• Apply rules for keeping track of records
• Identify appropriate and accurate data from the work process
• Enter the data into the prescribed forms
• Provide the procedure for receiving / submitting the shifts
• Use professional terminology
• Establish correct relations in communication with associates and guests
• Select a way to overcome misunderstandings in communication
• Apply ways of responding properly to complaints and complaints of the guest
• Assess the quality of food
• Apply Quality Standards (HACCP, etc.)
• Apply the rules of inventory, material, time, and energy usage
• Apply prescribed procedures for evaluating, controlling, and evaluating your own work
• Apply new trends in the culinary arts
• Apply sanitary-hygiene regulations for space and inventory maintenance
• Apply protective measures at work
• Apply instructions on the use of equipment and devices
• Provide measures of personal hygiene and cleanliness of work space
• Apply waste disposal rules
• Apply rules and instructions for the use of disinfectants and maintenance of hygiene

Competences

• Rationally uses resources
• Take responsibility for your work
• Show willingness to acquire new knowledge and experience
• Inspire creativity in work
• Exhibit adaptability to different working conditions
• Have readiness for team work
• Inspire communication
• Have awareness of the importance of safety measures at work and the importance of preserving and protecting the environment
• Inspire the readiness to follow new trends in culinary arts
• Inspire by a positive attitude towards professional-ethical norms and values
• Perform hygiene measures (personal and workplace)