English Translation

14.11A 1. ADMINISTRATIVE GOODS FOR CHILDREN. The orientation courses are intended for professional chefs. It has been shown that the requirements placed on chefs in Community catering are different from those imposed on those in the catering industry. If one looks at the health side of the food administered in the factory kitchen, it must be clear to everyone that the cook carries an increased responsibility in the catering of the plant in carrying out his task. The distinction between food science and food science serves here as the basis for the proper training of the Community coche. This distinction is given the strongest weight, because the maintenance of nutrients, protective substances, vitamins, etc. depends on the correct preparation of all the allocated foods and in every particular type of preparation. The whole curriculum is designed in the orientation courses in such a way that the participants gain a clear overview of the modern cooking science in the factory kitchen. The training work is practical and theoretical. In the morning from 7 to 12 o'clock the daily dishes are prepared. In this practical part, it is essential to ensure that the participants are informed not only of the individual meals to be given on that day, but also of other meals related to the day's meal. In the practical work, in addition to the natural order and cleanliness of the kitchen, care is taken for a correct group classification of the pupils, so that each one comes into contact with the teaching subject and receives the correct information. At the issue of meals, examples are made of various pitching possibilities of the daily meal. In the afternoon hours from 2 to 6 p.m., the theoretical training activity is carried out. It is divided into the following areas: nutrition, nutrition and health, food science, nutrition.