Field of Activity
Cooks prepare meals, plan menus and present products.
Occupational Skills
Cooks:
- master work processes and culinary techniques and apply hygiene regulations;
- consider nutritional, economic and ecological requirements;
- make soups and sauces;
- prepare fish and crustaceans;
- prepare meat and offal, game and poultry;
- prepare vegetables and side dishes;
- prepare desserts, egg dishes and dishes made from dairy products;
- prepare hors d’oeuvres and cold and hot dishes;
- master basic costing principles;
- prepare menu proposals and advise guests.
