Description
The second volume of a modern five-part textbook series on hospitality and gastronomy is intended for students training as cooks and waiters, as well as for hotel schools. It fully complies with the current Framework Educational Programme for the vocational subject of food preparation technology. The book is divided into ten thematic sections, covering everything from occupational safety and proper food storage to basic kitchen techniques such as boiling, stewing, baking and frying, as well as the importance and critical assessment of convenience foods. It focuses on new trends in catering, alternative approaches to nutrition and the reflection of a healthy lifestyle in gastronomy.
Information
Language: Czech
Publication date: August 1, 2025
Manufacturer: TAKTIK Vydavatelství s.r.o.
Genres: Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 180
ISBN/EAN: 9788077031929