Kitchen

This professional Kitchen course enables students to acquire the necessary skills to work in professional kitchens. At the end ofthe course, the student will know the criteria for the selection of rawmaterials, their transformation, and accurate storage and will be able to takecare of the presentation of individual dishes and menus. Among other things,students will be able to cook traditional dishes in different areas of Albania. Students will be able to know safety at work and to apply the rules oftechnical security, strictly follow the rules of personal hygiene, food, toolsand work environment, and prepare assortments of menus for ordinary and festive banquets.

The student will gain general knowledge about the field of hotel and tourism in Albania, and also to know the Albanian and foreigntraditions of hotel and tourism.

General Objectives and Outcomes of the Culinary Course

At the end of the course, the trainee will be able to:

• know the field of hotel and tourism

• know the services of hotel and tourism in Albania

• know the Albanian tradition of hotel and tourism

• know the foreign tradition of hotel and tourism

• know the typologies of Albanian and foreign clients

• know the structure of the bar and restaurant

• know the way the bar and restaurant work

• Understand and interpret correctly the message given by the waiter or customer at the bar

• have basic knowledge of the profession of chef, for the art and magic of cooking, the history and developments of this art today in the world, but also for the Albanian tradition related to cooking

• have the basic concepts of beautiful taste to prepare and serve orders, for their appearance or ten of the work environment

• Be able to read, use and design different menus used in kitchens and restaurants

• know but also to know how to preserve the nutritional values during the cooking process as well as to know how to distinguish damaged and expired foods and assortments

• know how to prepare with quality and taste the order made by the client

• know how to beautifully serve the order as a basic rule that directly affects customer satisfaction

• know how to select correctly the raw materials that will be used in any type of cooking

• know how to prepare all kinds of salads with fresh, canned, boiled or even grilled vegetables (first course)

• know how to prepare meat broths as well as all types of soups

• know how to cook dough

• know how to cook the variants of meat used in restaurants and especially traditional cooking

• know how to clean and cook chicken

• know how to cook fish and seafood variants used in restaurants and especially traditional cooking

• know how to cook different sweets

• prepare assortments of menus for ordinary and festive banquets

• know and know how to manage the types and features of special services in restaurants

• decorate food in the kitchen according to the rules and aesthetic tastes

• Respect the standards of the profession

• use professional literature independently

• know safety at work and to apply the rules of technical security

• Strictly follow the rules of personal hygiene, food, tools and work environment

• perform simple economic calculations in the kitchen activity

• have basic knowledge on labor legislation, on which this activity will be established and function

Course Plan