·       the role, nutritional value and digestibility of pre-cooked;

·       the place and role of pre-cooked and its relation with nutritional factors;

·        estimation of the nutritional value and digestibility of pre-cooked(depending on raw ingredients and technological process);

·       identification and dosage of the raw ingredients in accordance with recipes;

·        initial and thermic processing of pre-cooked.

·       establish the place and role of pre-cooked in the food production by working on worksheets, scientific books, individual portfolios;

·       choose and to dose the raw ingredients according to the recipe;

·        perform the initial and thermal processing by using specific kitchen utensils;

·       perform the simple physical examination to determine the dosage of each ingredient;

·       carry out the organoleptic test of pre-cooked to determine their quality

·        achieve take-outs;

·       prepare precooked food.

·   prepares and presents pre-cooked by :

– presenting the role of nutritional value and digestibility of take outs;

– communicating with customers in order to meet their requests;

– working in a team;

– choosing and measuring the raw and additional ingredients for the take-outs;

– respecting the hygiene and safety standards;

-scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Argues the importance of pre-cooked in food production:

·         Chooses and doses raw ingredients according to the recipe of pre-cooked.

·         Performs pre-cooking operations and thermal adaptation using adequate equipment.

·         Uses pre-cooked in the food production.

·         Checks the pre-cooked quality.

·      the role, place on the menu, nutritional value and digestibility of appetizers and snacks;

·      the place and role of appetizers and snacks and its relation with nutritional factors;

·       estimation of the nutritional value and digestibility of appetizers and snacks (depending on raw ingredients and technological process);

·      identification and dosage of the raw ingredients in accordance with recipes;

·       initial and thermic processing in order to prepare appetizers and snacks;

·       arrangement of  the processed inventory items suitable for serving;

·      the simple physical examination to determine the dosage of each ingredient;

·       the organoleptic test to determine the eligibility conditions.

·         establish the place and role of appetizers and snacks in the food production by working on worksheets, scientific books and  individual portfolios;

·          choose and to dose the raw ingredients according to the recipe;

·         perform the initial and thermal processing by using specific kitchen utensils;

·         arrange the inventory ingredients

·          perform simple physical examination to determine the dosage of each ingredient;

·         carry out organoleptic test to determine the eligibility conditions;

·          make preparations;

·         prepare precooked food.

·       prepares and presents appetizers and snacks by:

-recognizing the customers’ rights while ordering food;

– answering without discrimination the customers’ requests /needs;

– offering quality services  to customers — presenting the socio-economic consequences of bad quality services;

-presenting and evaluating  preparations served as appetizers and snacks.

·      Chooses and doses  raw ingredients according to the recipes of appetizers and snacks;

·      Performs  pre-cooking operations and thermal adaptation using adequate equipment;

·      Performs the culinary products served as appetizers and snacks;

·      Checks the quality of appetizers and snacks.

·         Confectioned appetizers and snacks: bacon and cheese appetizers, pork jelly, hot appetizers based on bread mushrooms and other vegetables, “brouschetta” (Italian dish) etc

.

·      the role, place on the menu, nutritional value and digestibility of liquid dishes;

·       identification and dosage of the raw ingredients in accordance with the recipe of liquid dishes;

·       initial and thermic processing in order to prepare liquid dishes;

·      usage of the inventory items suitable for serving liquid dishes;

·      the component parts of the liquid dishes by performing the simple physical examination;

·       the organoleptic test to determine the quality conditions of liquid dishes.

·       present the place and role of liquid dishes available in food production by working on worksheets, scientific books and  individual portfolios;

·       choose and dose the raw ingredients according to the recipe of liquid dishes;

·       perform the initial and thermal operations, using specific kitchen utensils;

·       use adequate  inventory items for serving the  liquid dishes;

·       perform simple physical examination to determine the dosage of the ingredients;

·       carry out organoleptic test to determine the eligibility; conditions for serving the liquid dishes;

·       prepare liquid dishes

·       prepares liquid dishes by:

-presenting and evaluating the liquid dishes;

– communicating with the customers in order to meet their requests;

-working in a team;

– choosing and measuring the raw and additional  ingredients for the liquid dishes;

-respecting the hygiene and safety standards;

-scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

Î6

·       Chooses and doses  raw ingredients according to the recipes;

·       Performs  pre-cooking operations and thermal adaptation using adequate equipment;

·       Prepares of the liquid dishes;

·       Checks the quality conditions.

·       the role, place on the menu, nutritional value and digestibility of salads;

·       the place and role of salads and its relation with the nutritional factors;

·       evaluation of the nutritional value and digestibility of salads (depending on ingredients and technological process).

·       identification and dosage of the raw ingredients in accordance with the recipe of salads;

·       initial and thermal processing in order to prepare the salads;

·       usage of the inventory items to serve the salads;

·       the physical examination to determine the basic ingredients for the salads;

·        the organoleptic test to determine the eligibility conditions of the salads.

·       present the place and role of salads by working on worksheets, scientific books and  individual portfolios;

·       choose and dose the raw ingredients according to the recipe of salads;

·       perform simple physical examination to determine the dosage of the ingredients of the salads;

·        perform the initial and thermal operations, using specific kitchen utensils for salads;

·        serve salads  according to adequate  inventory items;

·        carry out organoleptic test to determine the eligibility conditions;

·       prepare the salads.

·       prepares the salads by:

-presenting salads considering their nutritional importance starting from the ingredients;

– communicating with customers in order to meet their requests;

-working in a team to prepare salads;

– choosing and measuring the raw and additional  ingredients for salads;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Chooses and doses  raw ingredients according to the recipes;

·         Performs  cooking operations and thermal adaptation using adequate equipment for the salads;

·         Prepares of salads;

·         Checks the quality conditions of salads.

·      the role, place on the menu, nutritional value and digestibility of garnishes;

·      the place and role of  garnishes and its relation with the nutritional factors;

·      evaluation of the nutritional value and digestibility of garnishes (depending on ingredients and technological process).

·       identification and dosage of the raw ingredients in accordance with the recipe of garnishes;

·       initial and thermal processing in order to prepare the garnishes;

·      usage of the inventory items to serve garnishes;

·      the physical examination to determine the basic ingredients for the garnishes;

·       the eorganoleptic  test to determine the eligibility conditions of the garnishes.

·       present the place and role of garnishes by working on worksheets, scientific books and  individual portfolios;

·       choose and dose the raw ingredients according to the recipe of, garnishes;

·        perform simple physical examination to determine the dosage of the ingredients of the garnishes;

·        perform the initial and thermal operations, using specific kitchen utensils for garnishes;

·        serve, garnishes according to adequate  inventory items;

·        carry out organoleptic test to determine the eligibility conditions;

·       prepare the garnishes

·       prepares the garnishes  by:

-presenting garnishes  considering their nutritional importance starting from the ingredients;

– communicating with customers in order to meet their requests;

-working in a team to prepare garnishes;

– choosing and measuring the raw and additional  ingredients for, garnishes;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Chooses and doses  raw ingredients according to the recipes;

·         Performs  cooking operations and thermal adaptation using adequate equipment for the garnishes ;

·         Performs   the garnishes ;

·         Checks the quality conditions  of  garnishes .

·         Confectioned mushrooms with cream sauce, vegetable stew, steamed cabbage, seasoned potatoes, sautéed summer squash, roasted eggplant, green beans with garlic, creamed spinach, potato stew, mushroom stew

·       the role, place on the menu, nutritional value and digestibility of meat, poultry and game dishes;

·       the place and role of meat, poultry and game dishes and its relation with the nutritional factors;

·       evaluation of the nutritional value and digestibility of meat, poultry and game dishes (depending on ingredients and technological process).

·       identification and dosage of the raw ingredients in accordance with the recipe of meat, poultry and game dishes;

·        initial and thermal processing in order to prepare the meat, poultry and game dishes;

·       usage of the inventory items to serve the meat, poultry and game dishes;

·       the physical examination to determine the basic ingredients for the meat, poultry and game dishes;

·        the organoleptic test to determine the eligibility conditions of the meat, poultry and game dishes.

·       present the place and role of meat, poultry and game dishes by working on worksheets, scientific books and  individual portfolios;

·       choose and dose the raw ingredients according to the recipe of meat, poultry and game dishes;

·        perform simple physical examination to determine the dosage of the ingredients of the meat, poultry and game dishes;

·       perform the initial and thermal operations, using specific kitchen utensils for meat, poultry and game dishes;

·       serve meat, poultry and game dishes  according to adequate  inventory items;

·       carry out organoleptic test to determine the eligibility conditions;

·       prepare the meat, poultry and game dishes.

·       prepares the meat, poultry and game dishes by:

-presenting meat, poultry and game dishes considering their nutritional importance starting from the ingredients;

– communicating with customers in order to meet their requests;

-working in a team to prepare meat, poultry and game dishes;

– choosing and measuring the raw and additional  ingredients for meat, poultry and game dishes;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·       Chooses and doses  raw ingredients according to the recipes;

·       Performs  cooking operations and thermal adaptation using adequate equipment for the meat, poultry and game dishes;

·       Prepares the meat, poultry and game dishes;

·       Checks the quality conditions of meat, poultry and game dishes.

·       Confectioned beef: stuffed beef fillet steak, beef with mushrooms, beef with beans, beef steak with wine sauce, beef chop suey, beef with quinces, beef tongue with dill sauce, beef tongue with olives, breaded beef tongue, pea stew, with beef, beef sirloin with mushrooms, beef sirloin in a blanket, plums with beef, beef with cabbage, peasant stew, beef knuckle

·       Confectioned venison: deer tender loin with sour cream sauce, rabbit terrine, wild boar stew, wild boar schnitzel, venison in  cabbage, jellied wild boar leg, rabbit with olives, oven-roasted pheasant, deer scaloppini with mushrooms, à la Grecque rabbit with lemon sauce.

·       the role, place on the menu, nutritional value and digestibility of fish and sea food dishes;

·       the place and role of fish and sea food dishes and its relation with the nutritional factors;

·       evaluation of the nutritional value and digestibility of fish and sea food dishes (depending on ingredients and technological process).

·        identification and dosage of the raw ingredients in accordance with the recipe of fish and sea food dishes;

·        initial and thermal processing in order to prepare the fish and sea food dishes;

·       usage of the inventory items to serve the fish and sea food dishes;

·       the physical examination to determine the basic ingredients for the fish and sea food dishes;

·       the organoleptic test to determine the eligibility conditions of the fish and sea food dishes.

·       present the place and role of fish and sea food dishes by working on worksheets, scientific books and  individual portfolios;

·       -choose and dose the raw ingredients according to the recipe of fish and sea food dishes;

·        perform simple physical examination to determine the dosage of the ingredients of the fish and sea food dishes;

·       perform the initial and thermal operations, using specific kitchen utensils for fish and sea food dishes;

·        serve fish and sea food dishes  according to adequate  inventory items;

·       carry out organoleptic test to determine the eligibility conditions;

·       prepare the fish and sea food dishes.

·       prepares the fish and sea food dishes by:

-presenting fish and sea food dishes considering their nutritional importance starting from the ingredients;

– communicating with customers in order to meet their requests;

-working in a team to prepare fish and sea food dishes;

– choosing and measuring the raw and additional  ingredients for fish and sea food dishes;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Chooses and doses  raw ingredients according to the recipes;

·         Performs  cooking operations and thermal adaptation using adequate equipment for the fish and sea food dishes;

·         Performs  the fish and sea food dishes;

·         Checks the quality conditions of fish and sea food dishes.

·      the role, place on the menu, nutritional value and digestibility of kitchen candies, mousses and desserts;

·      the place and role of sweets and its relation with the nutritional factors;

·      assessment of the nutritional value and digestibility of sweets (depending on ingredients and technological process).

·      identification and dosage of the raw ingredients in accordance with the recipe of mousses and desserts;

·      -preparation of sweets according to the inventory items so as to be served;

·      initial and thermal processing in order to prepare sweets;

·      the physical examination to determine the basic ingredients for mousses and deserts;

·       usage of the inventory items to serve mousses and desserts;

·      the physical examination to determine the basic ingredients for sweets;

·      the organoleptic test to determine the eligibility conditions of sweets

·       present the place and role of sweets in food production;

·       choose and dose the raw ingredients according to the recipe of mousses and desserts;

·       perform the initial and thermal operations, using specific kitchen utensils for mousses and  desserts;

·       arrange  mousses and  desserts on adequate inventory items;

·       -perform simple physical examination to determine the dosage of the ingredients of the mousses and deserts;

·        carry out organoleptic examination to determine the eligibility conditions of mousses and  desserts;

·        prepare mousses and  desserts.

·       prepares mousses and  desserts by:
-presenting and describing mousses and  desserts considering their nutritional importance starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare sweets;

– choosing and measuring the raw and additional  ingredients for sweets;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Chooses and doses  raw ingredients according to the recipes;

·         Performs  cooking operations and thermal adaptation using adequate equipment for mousses and desserts;

·         Prepares mousses and sweets;

·         Checks the quality conditions.

·      digestive diseases, such as: ulcer, hyperacidity and gastritis hypoacidity, enter colitis, acid fermentation colitis;

·      characteristics of diets: allowed foods, forbidden foods, adequate thermal treatments;

·       present the place and role of processed food in diets  production by working on worksheets, scientific books and  individual portfolios;

·        choose and  dose the raw ingredients according to the recipes;

·       perform the initial and thermal operations, using specific kitchen utensils;

·       perform simple physical examination to determine the dosage of the ingredients;

·       carry out organoleptic examination to determine the eligibility conditions of dishes allowed in diets;

·       prepare the diet dishes;

·       prepare precooked food.

·       prepares dishes for digestive diets by:

-presenting and describing dishes for digestive diets  considering their nutritional importance starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes for digestive diets;

– choosing and measuring the raw and additional  ingredients for digestive diets;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Prepares dishes for digestive disease diets applying the adequate thermal treatment

·       cardiovascular diseases: heart attack, blood pressure, and atherosclerosis.

·       characteristics of diets: allowed foods,  forbidden foods, adequate thermal treatments.

·       present the place and role of processed food in the cardiovascular diets ;

·       choose and to dose the raw ingredients according to the recipes for cardiovascular diseases;

·       perform the initial and thermal operations, using specific kitchen utensils;

·       serve the dishes;

·       perform physical examination to determine the dosage of the ingredients;

·       carry out organoleptic examination to determine the eligibility conditions;

·        achieve preparations;

·       prepare precooked food.

The learner

·         prepares dishes for cardio diets by:

-presenting and describing dishes for cardio diets  considering their nutritional importance starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes for cardio diets;

– choosing and measuring the raw and additional   ingredients for cardio diets;

– respecting the hygiene and safety standards;

– scheduling and respecting the program of the services;

-acting in accordance with preventing measurements against pollution.

·         Prepares food for diets in cardiovascular diseases applying the adequate thermal treatment

·      hepatic-biliary diseases: hepatitis, chronic cholecystitis.

·      characteristics of  diets: allowed food, forbidden foods, adequate thermal treatments.

·       present the place and role of processed food in diets  production by working on worksheets, scientific books and  individual portfolios;

·       choose and to dose the raw ingredients according to the recipe;

·       perform the initial and thermal operations, using specific kitchen utensils;

·        perform simple physical examination to determine the dosage of the ingredients;

·       carry out organoleptic examination to determine the eligibility conditions;

·       make preparations;

·       prepare precooked food.

·        prepares food dishes by:

-drawing diet menus:
-making preparations for hepatic-biliary diseases diets;

-presenting and describing dishes for hepatic-biliary diets  considering their nutritional importance starting from the  component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes for hepatic-biliary diets;

– choosing and measuring the raw and additional   ingredients for  hepatic-biliary diets;

– respecting the hygiene and safety standards.

·         Prepares food for diets in hepatic-biliary disease applying the adequate thermal treatment

·       description of kidney diseases: glucomerulonefrite, renal failure, renal gravel;

·       characteristics of diets for kidney diseases: allowed food, forbidden foods, adequate thermic treatments.

·       present the place and role of processed food in kidney diets;

·       to choose and to dose the raw ingredients according to the recipes;

·        perform the initial and thermal operations, using specific kitchen utensils;

·       make preparations on adequate inventory items

·        perform simple physical examination to determine the dosage of the ingredients for kidney diets

·       carry out organoleptic examination to determine the eligibility conditions of dishes for kidney diets

·       prepare dishes for kidney diets

·       prepare precooked food.

·           prepares various diets for kidney diseases by:
-drawing diet menus for kidney  diets;

-presenting and describing dishes for kidney diets  considering their nutritional importance starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes for kidney diets;

– choosing and measuring the raw and additional   ingredients for kidney diets;

– respecting the hygiene and safety standards;

-scheduling and respecting the program of the services.

·         Preparesdishes for diets in  kidney  diseases applying the adequate thermal treatments

·       description of metabolic diseases: diabetes, obesity.

·       characteristics of metabolic diseases diets: allowed foods, forbidden foods, adequate thermic treatments.

·         present the place and role of processed food in diets by working on worksheets, scientific books and  individual portfolios,

·         choose and to dose the raw ingredients according to the recipe,

·          perform the initial and thermal operations, using specific kitchen utensils,

·         make preparations on adequate inventory items,

·         perform simple physical examination to determine the dosage of the ingredients for metabolic diets,

·         carry out organoleptic examination to determine the eligibility conditions of dishes for metabolic diseases,

·          prepare dishes for metabolic diseases

·         prepare precooked foods.

·         prepares dishes for metabolic diseases diets by:

-presenting and describing dishes for metabolic diseases  diets  considering their nutritional importance starting from the component ingredients;
– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes for metabolic diseases diets;

– choosing and measuring the raw and additional   ingredients for metabolic diseases diets;

-respecting the hygiene and safety standards;

-scheduling and respecting the program of the services.

·         Prepares the dishes for metabolic diseases diets applying adequate thermal treatments.

·      the role, place on the menu, nutritional value and digestibility of fast food dishes;

·       the place and role of fast food dishes and its relation with the nutritional factors;

·      assessment of the nutritional value and digestibility of fast food dishes (depending on ingredients and technological process);

·      identification and dosage of raw ingredients in accordance with recipes;

·      the initial and thermic treatments in order to obtain fast food dishes;

·      simple physical examination to determine the component parts of the dishes;

·      organoleptic examination to determine the eligibility conditions of fast food dishes.

·      present  the place and role of fast food products available in the food production;

·      choose and dose the raw ingredients according to the recipes.

·       perform the initial and thermal treatments, using specific kitchen utensils

·       perform simple physical examination to determine the dosage of the ingredients for fast food

·      carry out organoleptic examination for determining the eligibility conditions of fast foods.

·      achieve preparations

·      prepare precooked fast food

·         prepares fast food dishes by:

-presenting and describing fast food dishes considering their nutritional importance starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare fast food dishes;

– choosing and measuring the raw and additional   ingredients for fast food dishes;

-respecting the hygiene and safety standards;

-scheduling and respecting the program of the services

·         Prepares“fast-food” dishes

·         Applies “fast-food” dishes serving techniques.

·       the raw ingredients required to make the decorations:

·       the type of decorations: meat, vegetable and mixed ingredients.

·        the characteristics of raw ingredients for decorations: eatable and uneatable.

·       the balance of decorations: size, colour, shape, texture, taste, flavour.

·      choose the raw ingredients and the mixtures necessary for the decorations,

·      balance the decoration according to components of dishes,

·      use specific tools to make the decorations,

·      make decorations by using various operations,

·      choose decorations/ ornaments items for the dishes on the menu,

·      decorate dishes

·         prepares aesthetic dishes by:

-selecting the type of decoration in accordance with each specific dish;

-ensuring hygienic and sanitary conditions;

-supplying the raw and additional ingredients to the workplace;

– presenting their own characteristics involved in achieving professional performance.

·         Performs  balanced decorations using dish ingredients

·       selection of utensils used to prepare decorations: shape cutters, knives, piping nozzles;

·       raw materials selection: fresh and canned vegetables, fresh and canned fruit, dairy products, eggs, mixtures;

·       specific operations to achieve decorations: cutting, assembling the food items, mounting and final touch.

·      choose the raw materials necessary for their dishes and decorations;

·      balance the decoration according to dish components;

·      use specific tools to make decorations;

·      make decorations in various ways;

·      choose decoration/ornament items from the menu;

·      decorate the dishes.

·       prepares aesthetic dishes by:
-making decoration components;

-ensuring hygienic and sanitary conditions;

-supplying raw and additional ingredients to the workplace;

– describing the wide variety of professions;

– demonstrating effective learning habits.

·         Performs  various decorations

·       the decorations for the dishes on menus ;

·        the raw materials for decorations;

·        arrangement of decorations.

·      choose the raw materials necessary for their compositions and decorations,

·      balance the decoration according to the dish components,

·      use specific tools to achieve decorations,

·      achieve decorations in various ways,

·      choose decoration items from the menu,

·      decorate the dishes

·           makes aesthetic dishes by:
-decorating dishes from the menu;

-performing the initial and thermic treatments, using specific kitchen utensils;

-ensuring hygienic and sanitary conditions;

– supplying the raw and additional ingredients at the workplace;

– expressing options for the personal education and training path.

·         Decorates the dishes

·         Confectioned ornaments: vanilla sauces, caramel, chocolate, wine, mayonnaise, fruit syrups, white cream sauce

·      presentation of specific liquid dishes in the area such as: traditions, influences, work equipment for liquid preparations.

·      preparation of liquid dishes specific to the area: raw materials, specific recipes and preparation technologies of the region.

·      preparation of liquid dishes specific to the area, for presentation and serving: inventory items and decorations serving the region.

·        present the place and role of processed food in diets by working on worksheets, scientific books and  individual portfolios,

·        choose and dose the raw materials according to the recipe,

·         perform the initial and thermal treatments, using specific kitchen utensils,

·        decorate dishes using the inventory items ,

·        perform simple physical examination to determine the dosage of the ingredients ,

·        carry out organoleptic examination to determine the eligibility conditions,

·        make the dishes,

·        prepare precooked dishes.

·           makes the dishes by:
-preparing liquid dishes specific to the area;

-presenting and describing dishes specific to the area

(providing their nutritional value) starting from the component ingredients;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes specific to the area;

– choosing and dosing the raw and additional ingredients in accordance with the recipes specific to the area;

-respecting the hygiene and safety standards;

-scheduling and respecting the program of the services.

·         Prepares the liquid dishes specific to the area

·          Decorates the liquid dishes specific to the area

·      the main dishes specific to the area according to traditions, influences, work equipment;

·      preparation of main dishes specific to the area: raw materials, specific recipes and preparation technologies of the region;

·      decoration of the main dishes specific to the area so as to be presented and served according to the inventory items and decorations specific to that area.

·       present the place and role of processed food in diets by working on worksheets, scientific books and  individual portfolios

·       choose and dose the raw materials according to the recipe.

·       perform the initial and thermal treatments, using specific kitchen utensils

·       decorate dishes with ingredients from the inventory items

·        perform simple physical examination to determine the dosage of the ingredients

·       carry out organoleptic examination to determine the eligibility conditions.

·       make the dishes

·       prepare precooked food

·       prepares the main dishes specific to the area by:

-training to improve their performance;

-fitting in the job requirements;

-taking responsibility for the task received;

– communicating with the customers in order to meet their requests;

-working in a team to prepare dishes specific to the area;

-choosing and dosing the raw and additional ingredients in accordance with the recipes specific to the area;

-respecting the hygiene and safety standards.

·         Prepares main dishes specific to the area.

·         Decorates main dishes specific to the area.

·         Confectioned area specific desserts: Easter cheese bread, pancakes, langoshi, pumpkin pie, apple pie, cabbage pie, alivenci (Moldavian traditional cheese pies).