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Training Profile

Cook (male/female)

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Training profiles - Basic information on individual training occupations. The following are short descriptions of a selection of the hitherto training occupations. This page will be gradually extended.

Please select the initial letter of the profession wanted to receive the corresponding profile.
 

Designation of occupation

Cook (m/f)

Duration of traineeship

3 years.

The venues for training delivery are the training company and the vocational school.

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.

Last modified on: December 12, 2006

Tools:

Publisher: Federal Institute for Vocational Training (BIBB)
The President
Robert-Schuman-Platz 3
53175 Bonn
http://www.bibb.de

Copyright: The published contents are protected by copyright.
Articles associated with the names of certain persons do not necessarily represent the opinion of the publisher.