•         Specifics of kitchen areas;

•         Hygiene and sanitation;

•         Rules of storage of raw materials.

·         Arrange kitchen areas for work according to hygiene rules.

·         Prepares and keeps the workplace by respecting HACCP.

·         Applying hygiene requirements.

·         Requirements and rules for the workplace.

·         Hygiene and sanitation.

·         Technology and usage of appliances, equipment and tools.

·         Apply the requirements for the workplace.

·         Work under the hygiene requirements.

·         Choose and safely use appliances, equipment and tools.

·         Prepares the workplace by:

respecting  the hygiene rules and choosing  the correct appliances, equipment and tools.

·         Applying hygiene requirements.

·         Applying appliances, equipment and tools correctly and safely.

•              Prepared workplace according to the requiremets and hygiene rules.

·         Peculiarities and nutritional value of food products and raw materials.

·         Estimate the quality of food products and raw materials;

·         Store food products and raw materials .

·         Choses and prepares food products and raw materials by respecting technological requirements.

·         The principles of technological datasheets.

·         Apply the technological datasheets to prepare pre-prepared products and dishes.

·         Estimates food products and raw materials by using technological datasheets.

·         Choosen quality food products and raw materials for preparation of dishes.

·         Various thermal preparation methods;

·         HACCP

·         Prepare products and raw materials for preparation of pre-prepared products for snacks;

·         Choose and safely use appliances, equipment and tools;

·         Apply right conditions of storage and realization terms for pre-prepared products of snacks.

·         Produces pre-prepared products for snacks by respecting HACCP;

·         Assortment of snacks;

·         Technology and usage of appliances, equipment, tools.

·         Conditions of storage and realization terms of ready made snacks.

·         Plan work for preparation of snacks.

·         Estimate food products and raw materials for preparation of snacks.

·         Work under the hygiene requirements.

·         Choose and safely use appliances, equipment and tools.

·         Prepares various snacks by respecting HACCP.

·         Using right sequence of technological processes while producing snacks.

·         Applying hygiene requirements.

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Storage conditions and realization terms of pre-prepared products and ready made snacks.

·         Mark pre-prepared products and ready made  snacks;

·         Decorate ready made snacks.

·         Presents on the plate  ready made snacks by respecting HACCP.

·         Prepared  snacks dishes respecting technological datasheet and HACCP.

·          Served quality ready made  snacks.

·         Various thermal preparation methods;

·         HACCP

·         Prepare products and raw materials for preparation of pre-prepared products for salad;

·         Choose and safely use appliances, equipment and tools;

·         Apply right conditions of storage and realization terms for pre-prepared products of salad.

·         Produces pre-prepared products for salad by respecting HACCP

·         Assortment of salad;

·         Technology and usage of appliances, equipment, tools.

·         Conditions of storage and realization terms of ready made salad.

·         Plan work for preparation of salad;

·         Estimate food products and raw materials for preparation of salad;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools.

·         Prepares various salad by respecting HACCP.

·         Using right sequence of technological processes while producing salad.

·         Applying hygiene requirements.

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Storage conditions and realization terms of pre-prepared products and ready made salad.

·         Mark pre-prepared products and ready made salad;

·         Decorate ready made salad.

•                     Presents on the plate  ready made salad,by respecting HACCP.

• Prepared salad, respecting technological datasheet and HACCP.

• Served quality ready made salad.

·         Various thermal preparation methods;

·         HACCP

·         Prepare products and raw materials for preparation of pre-prepared products for cold dishes;

·         Choose and safely use appliances, equipment and tools;

·         Apply right conditions of storage and realization terms for pre-prepared products of cold dishes.

·         Produces pre-prepared products for cold dishes by respecting HACCP;

·         Produces pre-prepared products for fish, meat and poultry cold dishes by respecting HACCP.

·         Assortment of cold dishes;

·         Technology and usage of appliances, equipment, tools.

·         Conditions of storage and realization terms of ready made cold dishes.

·         Plan work for preparation of cold dishes.

·         Estimate food products and raw materials for preparation of cold dishes.

·         Work under the hygiene requirements.

·         Choose and safely use appliances, equipment and tools.

•                     Prepares cold dishes by respecting HACCP.

·         Using right sequence of technological processes while producing cold dishes.

·         Applying hygiene requirements.

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Storage conditions and realization terms of pre-prepared products and ready made cold dishes.

·         Mark pre-prepared products and ready made cold dishes ;

·         Decorate ready made cold dishes.

•                     Presents on the plate ready made cold dishes by respecting HACCP.

•                     Prepared cold dishes respecting technological datasheet and HACCP.

•                     Served quality ready made cold dishes.

·         Structure and main principles of technical forms.

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of soups.

·         Elaborates the technical form of soups.

·         Elaborating the technical form of soups respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace.

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of soups and sauces;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of stocks, soups and sauces.

·         Choose methods of food quality evaluation;

·         Choose food products according to assortment of stocks, soups and sauces.

·         Chooses quality food products for the preparation of stocks, soups and sauces.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of pre-preparing of food products and raw materials; (cutting, chopping, slicing etc.);

·         Ways of thermal preparation (frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP

·         Use correct pre-preparation ways for the preparation of food products and raw materials for stocks, soups and sauces;

·         Use right ways of thermal pre-preparation of food products and raw materials;

·         Use technology of equipment/ kitchen utensils safely and corectly;

·         Work according HACCP.

·         Prepares food products and raw materials for stocks, soups and sauces according to the technology.

·         Respecting the food quality, hygiene and safety standards.

·         Preparing food products and raw materials for stocks, soups and sauces according to the technology.

·          Assortment and pecularities of preparation of stocks, soups and sauces;

·          Application of stocks for preparation of

soups and sauces;

·          HACCP.

·          Apply technological processes in the preparation of stocks, soups and sauces.

·          Work according HACCP.

·         Prepares stocks, soups and sauces according to the technology.

·         Preparing stocks, soups and sauces according to the technologies (correct sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·          Quality evaluation criteria of stocks, soups and sauces;

·          Quality evaluation methods of stocks, soups and sauces;

·         Evaluate quality of stocks, soups and sauces according to right evaluation criteria and methods.

·         Evaluates quality of stocks, soups and sauces applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of stocks, soups and sauces.

·         Methods of serving stocks and soups;

·          Selection of serving dishes (crockery);

·          Temperature of various stocks and soups;

·         Decoration of stocks and soups;

·         Side dishes served with stocks and soups (bread, potatoes etc.)

·         Pairing of sauces and dishes;

·          Temperature of sauces while serving;

·         Methods of serving sauces;

·          Choose the methods of serving stocks and soups;

·          Choose serving dishes (crockery);

·          Serve stocks and soups at the right temperature;

·          Decorate stocks and soups;

·          Choose side dishes with stocks and soups;

·          Pair sauces and dishes;

·          Serve sauces at the right temperature;

·          Choose methods of serving sauces.

·         Serves quality stocks and sauces;

·         Pairs sauces with dishes and serves them correctly.

·         Serving soups according to technologies and creatively decorated;

·         Paired sauces with various dishes and served correctly.

·         Elaborated technical forms and accordingly chosen raw materials for stocks, soups and sauces;

·         Prepared stocks, soups and sauces according to the technology and HACCP;

·         Evaluated quality of stocks, soups and sauces applying the right evaluation criteria and methods;

·         Correctly paired sauces with dishes;

·         Served stocks, soups and sauces creatively decorated.

·         Structure and main principles of technical forms;

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of egg dishes.

•  Elaborates the technical form of egg dishes.

·         Elaborating the technical form of egg dishes respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace;

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools.

·         Various thermal preparation methods.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of eggs;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according to assortment of egg dishes.

·         Choose methods of food quality evaluation;

·         Choose food products according to assortment of egg dishes.

·         Chooses quality food products for the preparation of egg dishes.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of pre-preparing of food products and raw materials;

·         Ways of thermal preparation ( frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP

·         Use correct pre-preparation ways for the preparation of food products and raw materials for egg dishes;

·         Use right ways of thermal pre-preparation of food products and raw materials;

·         Use technology of equipment/ kitchen utensils safely and corectly;

·         Work according HACCP.

·         Prepares food products and raw materials for egg dishes and garnishes according to the technology.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for egg dishes according to the technology.

·         Assortment and pecularities of preparation of egg dishes;

·         Ways of thermal preparation of egg dishes;

·         Technologies (sequence of operations) of egg dishes;

·         HACCP.

·         Apply ways of thermal preparation of egg dishes according to the assortment;

·         Prepare egg dishes respecting technologies (sequence of operations);

·         Work respecting HACCP.

·          Prepares egg dishes according to the technologies.

·         Preparing egg dishes according to the technologies (correctt sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·         Quality evaluation criteria of egg dishes;

·         Quality evaluation methods of egg dishes;

·         Evaluate quality of egg dishes according to right evaluation criteria and methods.

·         Evaluates quality of egg dishes applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of egg dishes.

·         Methods of serving egg dishes;

·         Selection of serving dishes (crockery);

·         Temperature of various egg dishes;

·         Decoration of egg dishes;

·         Choose the methods of serving egg dishes;

·         Choose serving dishes (crockery);

·         Serve egg dishes;

·         Serves quality egg dishes;

• Chosen quality food products and right preparation methods for egg dishes;

• Prepared and served quality egg dishes according to technologies and respecting hygiene and safety rules.

·         Structure and main principles of technical forms;

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of hot flour dishes.

•  Elaborates the technical form of hot flour dishes.

·         Elaborating the technical form of hot flour dishes respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace;

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of hot flour dishes;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of hot flour dishes.

·         Choose methods of food quality evaluation;

·         Choose food products according to assortment of hot flour dishes.

·         Chooses quality food products for the preparation of hot flour dishes.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of pre-preparing of food products and raw materials;

·         Ways of thermal preparation ( frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP.

·         Use correct pre-preparation ways for the preparation of food products and raw materials for hot flour dishes;

·         Use right ways of thermal pre-preparation of food products and raw materials;

·         Use technology of equipment/ kitchen utensils safely and corectly;

·         Work according HACCP.

·         Prepares food products and raw materials for hot flour dishes according to the technology.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for hot flour dishes according to the technology.

·         Assortment and pecularities of preparation of hot flour dishes;

·         Ways of thermal preparation of hot flour dishes;

·         Technologies (sequence of operations) of hot flour dishes;

·         HACCP.

·         Apply ways of thermal preparation of hot flour dishes according to the assortment;

·         Prepare hot flour dishes respecting technologies (sequence of operations);

·         Work respecting HACCP.

·         Prepares hot flour dishes according to the technologies.

·         Preparing hot flour dishes according to the technologies (correctt sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·         Quality evaluation criteria of hot flour dishes;

·         Quality evaluation methods of hot flour dishes;

·         Evaluate quality of hot flour dishes according to right evaluation criteria and methods.

·         Evaluates quality of hot flour dishes applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of hot flour dishes.

·         Methods of serving hot flour dishes;

·         Selection of serving dishes (crockery);

·         Temperature of various hot flour dishes;

·         Decoration of hot flour dishes.

·         Choose the methods of serving hot flour dishes;

·         Choose serving dishes (crockery);

·         Serve hot flour dishes at the right temperature.

·         Serves quality hot flour dishes;

·         Serves  hot flour dishes correctly.

• Chosen quality food products and right preparation methods for hot flour dishes;

• Prepared, decorated and served quality hot flour dishes according to technologies and respecting hygiene and safety rules.

·         Structure and main principles of technical forms.

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Elaborates the technical form of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Elaborating the technical form of vegetable, legume, grain, nudle, curd hot dishes and garnishes respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace;

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of vegetable, legume,  grain, nudle, curd hot dishes and garnishes.

·         Choose methods of food quality evaluation;

·         Choose food products according assortment of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Chooses quality food products for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of pre-preparing of food products and raw materials; (cutting, chopping, slicing etc.);

·         Ways of thermal preparation ( frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP.

·         Use correct pre-preparation ways for the preparation of food products and raw materials for vegetable, legume,  grain, nudle, curd hot dishes and garnishes;

·         Use right ways of thermal prie-preparation of food products and raw materials;

·         Use technology of equipment/ kitchen utensils safely and corectly;

·         Work according HACCP.

·         Prepares food products and raw materials for vegetable, legume,  grain, nudle, curd hot dishes and garnishes according to the technology.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for vegetable, legume,  grain, nudle, curd hot dishes and garnishes according to the technology.

·         Assortment and pecularities of preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes;

·         Ways of thermal preparation of vegetable and legume hot dishes and garnishes;

·         Technologies (sequence of operations) of vegetable, legume,  grain, nudle, curd hot dishes and garnishes;

·         HACCP.

·         Apply ways of thermal preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the assortment;

·         Prepare vegetable, legume, grain, nudle, curd, and garnishes respecting technologies (sequence of operations);

·         Work respecting HACCP.

·         Prepares vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technologies.

·         Preparing vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technologies (correct sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·         Quality evaluation criteria of vegetable, legume, grain, nudle, curd hot dishes and garnishes;

·         Quality evaluation methods of vegetable and legume hot dishes and garnishes.

·         Evaluate quality of vegetable, legume, grain, nudle, curd hot dishes and garnishes according to right evaluation criteria and methods.

·         Evaluates quality of vegetable, legume,  grain, nudle, curd hot dishes and garnishes applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Methods of serving vegetable, legume,  grain, nudle,  curd hot dishes and garnishes;

·         Selection of serving dishes (crockery);

·         Temperature of various vegetable, legume, grain, nudle, curd hot dishes and garnishes;

·         Decorat,ion of vegetable, legume, grain, nudle, curd hot dishes and garnishes.

·         Choose the methods of serving vegetable,  legume, grain, nudle, curd hot dishes and garnishes;

·         Choose serving dishes (crockery);

·         Serve vegetable,  legume,  grain, nudle, curd hot dishes and garnishes  at the right temperature.

·         Serves quality vegetable, legume, grain, nudle, curd hot dishes and garnishes;

·         Serves  vegetable, legume, grain, nudle, curd hot dishes and garnishes correctly.

• Chosen quality food products and right preparation methods for vegetable,  legume,  grain, nudle, curd hot dishes and garnishes;

• Prepared, decorated and served quality vegetable, legume, grain, nudle, curd hot dishes and garnishes according to technologies and respecting hygiene and safety rules.

·         Structure and main principles of technical forms;

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of meat and poultry hot dishes and snacks.

·         Elaborates the technical form of meat and poultry hot dishes and snacks.

·         Elaborating the technical form of meat and poultry hot dishes and snacks respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace;

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of meat and poultry hot dishes and snacks;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of meat and poultry hot dishes and snacks.

·         Choose methods of food quality evaluation;

·         Choose food products according assortment of meat and poultry hot dishes and snacks.

·  Chooses quality food products for the preparation of meat and poultry hot dishes and snacks.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of prie-preparing of food products and raw materials; (cutting, chopping, slicing etc.);

·         Ways of thermal preparation ( frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP.

·   Use correct prie-preparation ways for the preparation of food products and raw materials for meat and poultry hot dishes and snacks;

·   Use right ways of thermal prie-preparation of food products and raw materials;

·   Use technology of equipment/ kitchen utensils safely and corectly;

·   Work according HACCP.

·   Prepares food products and raw materials for  meat and poultry hot dishes and snacks according to the technology.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for meat and poultry hot dishes and snacks according to the technology.

·         Assortment and pecularities of preparation of meat and poultry hot dishes and snacks;

·         Ways of thermal preparation of meat and poultry hot dishes and snacks;

·         Technologies (sequence of operations) of meat and poultry hot dishes and snacks ;

·         HACCP.

·         Apply ways of thermal preparation of meat and poultry hot dishes and snacks according to the assortment;

·         Prepare  meat and poultry hot dishes and snacks respecting technologies (sequence of operations);

·         Work respecting HACCP.

·  Prepares  meat and poultry hot dishes and snacks according to the technologies.

·         Preparing meat and poultry hot dishes and snacks according to the technologies (correctt sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·         Quality evaluation criteria of meat and poultry hot dishes and snacks;

·         Quality evaluation methods of  meat and poultry hot dishes and snacks.

·   Evaluate quality of  meat and poultry hot dishes and snacks according to right evaluation criteria and methods.

·   Evaluates quality of meat and poultry hot dishes and snacks applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of meat and poultry hot dishes and snacks.

·   Methods of serving  meat and poultry hot dishes and snacks;

·   Selection of serving dishes (crockery);

·   Temperature of various meat and poultry hot dishes and snacks;

·   Decoration of meat and poultry hot dishes and snacks;

·   Pairing of sauces and meat and poultry hot dishes and snacks dishes.

·  Choose the methods of serving  meat and poultry hot dishes and snacks;

·  Choose serving dishes (crockery);

·  Serve  meat and poultry hot dishes and snacks at the right temperature;

·  Decorate meat and poultry hot dishes and snacks;

·  Pair sauces and meat and poultry hot dishes and snacks dishes;

·  Serve sauces at the right temperature;

·  Choose methods of serving sauces.

·  Serves quality meat and poultry hot dishes and snacks;

·  Pairs sauces with  meat and poultry hot dishes and snacks dishes and serves them correctly.

·         Pairing sauces with various meat and poultry hot dishes and snacks and served correctly.

·         Elaborated the technical form and chosen quality raw materials and food products for meat and poultry dishes and snacks;

·         Prepared and served according to technologies hot meat and poultry dishes and snacks.

·         Structure and main principles of technical forms;

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of fish and sea food hot dishes and snacks.

·         Elaborates the technical form of fish and sea food hot dishes and snacks.

·         Elaborating the technical form of fish and sea food hot dishes and snacks respecting the quantity of raw materials applying ICT.

·         Requirements and rules for the workplace.

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms.

·         Prepares workplace according to the requiremets and hygiene rules for the preparation of fish and sea food hot dishes and snacks;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of fish and sea food hot dishes and snacks.

·         Choose methods of food quality evaluation;

·         Choose food products according assortment of fish and sea food hot dishes and snacks.

·   Chooses quality food products for the preparation of fish and sea food hot dishes and snacks.

·         Respecting principles of healthy diet;

·         Respecting the food quality, hygiene and safety standards.

·         Ways of prie-preparing of food products and raw materials; (cutting, chopping, slicing etc.);

·         Ways of thermal preparation ( frying, cooking etc.);

·         Technology of equipment/ kitchen utensils;

·         HACCP.

·         Use correct prie-preparation ways for the preparation of food products and raw materials for fish and sea food hot dishes and snacks;

·         Use right ways of thermal prie-preparation of food products and raw materials;

·         Use technology of equipment/ kitchen utensils safely and corectly;

·         Work according HACCP.

·         Prepares food products and raw materials for  fish and sea food hot dishes and snacks according to the technology.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for fish and sea food hot dishes and snacks according to the technology.

·         Assortment and pecularities of preparation of fish and sea food hot dishes and snacks;

·         Ways of thermal preparation of fish and sea food hot dishes and snacks;

·         Technologies (sequence of operations) of fish and sea food hot dishes and snacks ;

·         HACCP.

·         Apply ways of thermal preparation of fish and sea food hot dishes and snacks according to the assortment;

·         Prepare  fish and sea food hot dishes and snacks respecting technologies (sequence of operations);

·         Work respecting HACCP.

·         Prepares  fish and sea food hot dishes and snacks according to the technologies.

·         Preparing fish and sea food hot dishes and snacks according to the technologies (correctt sequence of operations);

·         Respecting the food quality, hygiene and safety standards.

·         Quality evaluation criteria of fish and sea food hot dishes and snacks;

·         Quality evaluation methods of  fish and sea food hot dishes and snacks.

·   Evaluate quality of  fish and sea food hot dishes and snacks according to right evaluation criteria and methods.

·   Evaluates quality of fish and sea food hot dishes and snacks applying the right evaluation criteria and methods.

·         Explaining the criteria of quality evaluation of fish and sea food hot dishes and snacks.

·   Methods of serving  fish and sea food hot dishes and snacks;

·   Selection of serving dishes (crockery);

·   Temperature of various fish and sea food hot dishes and snacks;

·   Decoration fish and sea food hot dishes and snacks;

·   Pairing of sauces and fish and sea food hot dishes and snacks dishes.

·   Choose the methods of serving  fish and sea food hot dishes and snacks;

·   Choose serving dishes (crockery);

·   Serve  fish and sea food hot dishes and snacks at the right temperature;

·   Decorate fish and sea food hot dishes and snacks;

·   Pair sauces and fish and sea food hot dishes and snacks dishes;

·   Serve sauces at the right temperature;

·   Choose methods of serving sauces.

·   Serves quality fish and sea food hot dishes and snacks;

·   Pairs sauces with  fish and sea food hot dishes and snacks dishes and serves them correctly.

·         Pairing sauces with various fish and sea food hot dishes and snacks and served correctly.

• Elaborated the technical form and chosen quality raw materials and food products;
• Prepared and served quality fish and sea food hot dishes and snacks;
• Paired sauces with  fish and sea food hot dishes and snacks dishes and served them correctly.

·         The ways of dough preparation;

·         Estimation of raw materials needed according to technical forms.

·         Estimate quantinties of raw materials according to technical forms for the preparation of dough;

·         Mix and kneed dough.

·         Mixes and kneed dough respecting food safety and hygiene.

·         Respecting the technical sheets.

·         Requirements and rules for the workplace.

·         Hygiene and sanitation;

·         Technology and usage of appliances, equipment, tools;

·         Various thermal preparation methods

·         assortment of non yeast and yeast dough products.

·         Apply the requirements for working place;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools;

·         Apply various thermal preparation methods according to technical forms;

·         Produce non yeast and yeast dough products.

·         Prepares yeast and non yeast dough products according to the requiremets and hygiene rules;

·         Chooses and applies correctly and safely appliances, equipment and tools.

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of patisserie.

·         Choose methods of food quality evaluation;

·         Choose food products according assortment of patisserie;

·         Estimate food products and raw materials for preparation of patisserie.

·         Chooses quality food products and produces pre-prepared patisserie products.

·         Respecting the food quality, hygiene and safety standards.

·         Methods of food quality evaluation;

·         Pecularities of food products selection according assortment of pastry dishses.

·         Choose methods of food quality evaluation;

·         Choose food products according assortment of pastry dishes;

·         Estimate food products and raw materials for preparation of pastry dishes.

·         Chooses quality food products and produces pastry dishes.

·         Respecting the food quality, hygiene and safety standards;

·         Preparing food products and raw materials for pastry dishes according to the technology.

• Choosen quality food products and right preparation methods for pastry dishes and patisserie;

• Prepared, decorated and served quality pastry dishes and patisserie according to technologies and respecting hygiene and safety rules.

·         Assortment and preparation methods of sweet dishes;

·         HACCP.

·         Prepare products and raw materials for preparation of sweet products;

·         Choose and safely use appliances, equipment and tools.

·         Prepares semi-finished products for sweet dishes by respecting HACCP and quality standards.

·        Respecting HACCP and work safety.

·         Assortment of sweet dishes;

·         Sequence of technological processes;

·         Storage conditions and realization terms.

·         Choose and estimate quality raw materials and food products;

·         Work under the hygiene requirements;

·         Choose and safely use appliances, equipment and tools.

·         Produces sweet dishes by respecting HACCP and safety standards.

·         Using datasheet of sweet dishes;

·         Applying hygiene requirements;

·         Applying appliances, equipment and tools correctly and safely.

·         Methods and indicators of sweet dishes quality evaluation;

·         Storage conditions and realization terms of sweet dishes.

·         Mark pre-prepared products of sweet dishes;

·         Decorate sweet dishes and present on the plate.

·         Presents on the plate sweet dishes by respecting HACCP.

·         Prepared sweet dishes respecting technological datasheet and HACCP;

·         Served quality ready made sweet dishes .

·         Assortment of food products and raw materials for banquet salads, cold snacks and cold dishes.

·         Apply technical datasheets for the preparation of banquet salads, cold snacks and cold dishes.

·         Choses quality food products and raw materials for the preparation of banquet salads, cold snacks and cold dishes.

·         Assortment of salad, cold snacks and cold dishes for banquets;

·         Hygiene and sanitation.

·         Use technology and appliances, equipment, tools;

·         Produce semi finished products for salad, cold snacks and cold dishes;

·         Prepare salad, cold snacks and cold dishes for banquet delivery.

·         Produces salad, cold snacks and cold dishes for banquets by respecting HACCP.

·         Respecting right sequence of technological process.

·         Methods of salad, cold snacks and cold dishes quality evaluation;

·         Storage conditions and realization terms of ready made banquet salad, cold snacks and cold dishes.

·         Evaluate banquet salad, cold snacks and cold dishes according to quality indicators;

·         Decorate ready made banquet salad, cold snacks and cold dishes.

·         Presents and serves  ready made banquet salad, cold snacks and cold dishes by respecting HACCP.

·         Produced and served banquet salad, cold snacks and cold dishes respecting sequence of technological process.

·         Assortment of food products and raw materials for banquet soups and hot dishes.

·         Apply technical datasheets for the preparation of banquet soups and hot dishes.

·         Choses quality food products and raw materials for the preparation of banquet soups and hot dishes..

·         Assortment of soups and hot dishes for banquets;

·         Hygiene and sanitation.

·         Use technology and appliances, equipment, tools;

·         Prepare soups and hot dishes for banquet delivery.

·         Produces soups and hot dishes for banquets by respecting HACCP.

·         Respecting right sequence of technological process.

·         Methods of food quality evaluation;

·         Storage conditions and realization terms of ready made banquet soups and hot dishes.

·         Evaluate banquet soups and hot dishes according to quality indicators;

·         Decorate ready made banquet soups and hot dishes.

·         Presents and servs ready made banquet soups and hot dishes by respecting HACCP.

·         Produced and served banquet soups and hot dishes respecting sequence of technological process.

·         Assortment of food products and raw materials for banquet sweet dishes.

·         Apply technical datasheets for the preparation of banquet sweet dishes.

·         Chooses quality food products and raw materials for preparation of banquet sweet dishes.

·         Assortment of sweet dishes for banquets.

·         Hygiene and sanitation.

·         Use technology and appliances, equipment, tools.

·         Prepare sweet dishes for banquet delivery.

·         Produce sweet dishes for banquets by respecting HACCP.

·         Respecting right sequence of technological process.

·         Methods of food quality evaluation;

·         Storage conditions and realization terms of ready made banquet sweet dishes.

·         Evaluate banquet sweet dishes according to quality indicators;

·         Decorate ready made banquet sweet dishes.

·         Presents and serves ready made banquet sweet dishes by respecting HACCP.

• Produced and served banquet sweet dishes respecting sequence of technological process.

·         HACCP

·         Apply HACCP

·         Fills in hygiene journals by respecting HACCP

·         Conditions of food products and raw material storage and realization terms.

·         Calculate the energy value of the dishes;

·         Label the food products and dishes.

·         Labels semi-prepared food products and ready made dishes by respecting HACCP.

·         Respecting requirements for labeling of food products, semi-finished products and dishes.

·         Realization terms;

·         The procedures for accepting, issuing and accounting of food and raw materials.

·         Calculate the need of food products for the production of dishes.

·         Manages food and raw material accounting by respecting HACCP, requirements for realization terms.

·         Respecting requirements for realization.

·         Accounted food products and raw materials respecting labeling prosedures and realization terms.