Curriculum for Cookery VG3 / in-service training at a training establishment (KOK3-01)

Basic skills are integrated into the competence aims for this course in areas where they contribute to the development of and are a part of the basic subject competence. In Cookery, basic skills are understood as follows:

Being able to express oneself orally or in writing in Cookery involves keeping working plans, writing recipes, using professional terminology, communicating with colleagues in one's own and in other departments, presenting menus for guest and giving an account of and substantiating own choices.

Being able to read in Cookery involves utilising professional literature and information, understanding manuals and work plans and descriptions, and knowing recipes and taking and understanding orders.

Numeracy in Cookery involves modifying recipes, estimating quantities, counting energy and nutritional value, using measurements and weights in practice, doing simple price estimates and calculations when using basic preferred numbers, and evaluating profitability.

Digital literacy in Cookery involves using information, documenting own work and using digital equipment in the kitchen.