English Translation

14-M OF THE PROTECTOR OF THE MARK BLATT No. 9 IN BOHMEN AND MAHREN The Commissioner for Community Food PRAG I, BERGSTEIN 11 Fernruf 329-29, 325-78 Cooking courses for Community food One of the most important conditions for the successful implementation of Community food at the plants is the professional preparation of food. This finding requires a fundamental review of the existing kitchen and preparation system in community catering. My department is therefore concerned not only with the question of the most appropriate training of the chefs eligible for Community catering, but also with the issue of the retraining of the related professions, as has been successfully carried out for a long time in the Old Kingdom. However, the orientation of the new basic profession 'Community chef' is also a matter of company promotion. The enterprises should first of all ensure that the factory kitchens solve their responsible task only with experts. 110 chefs have been trained in the orientation courses so far. It has been shown that the experience they have acquired in these orientation courses has had an impact on the improved feeding of workers in the plants. Food is much more nutritious and the workers are now fully satisfied by the kitchen. I have entrusted the NGdA with the implementation of the orientation and retraining courses. The teacher is responsible for the professional training. Each orientation course lasts 10 days, while the duration of the retraining course has been set at 21 days.