Content
- Lectures: 3 hours
- Clinical exercises: 240 hours
- Independent work: 117 hours
Subject carrier
Description
1. PRACTICAL TRAINING IN WORKING ENVIRONMENT
1.1. Food establishments in the public sector
organizations
2. ORGANIZATION WITH THE BASICS OF ECONOMICS
2.1. Acquaintance with the organization of institutions (institute, company), business economics and financing methods, work planning and costing.
2.2. Acquaintance with the applicable legislation in certain areas of practical training
3. WORK PROCESSES IN WORKING ENVIRONMENTS
3.1. Introduction to the basic processes of work in large kitchens
4. EQUIPMENT
4.1. Acquaintance with equipment in large kitchens
5. QUALITY AND SAFETY
5.1. Acquaintance with the systems of quality and / or safety at work, HACCP and other
6. DEVELOPING PROFESSIONAL SKILLS
7. COMPLETION OF CONTENTS OF THE PRACTICAL TRAINING
