The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food presentation and food presentation in a commercial establishment. Topics will include the following: application of basic techniques of commercial cookery; application of standard safety procedures for handling foodstuffs; clean and maintain kitchen equipment and utensils; organize and prepare food products and meals; prepare and store food in a safe and hygienic manner; receive and surely store in-coming goods; establish and maintain quality control in food production; identify, prepare and portion various meats; prepare and store food in safe and hygienic manner; prepare appetizers and salads; prepare soups, stock and sauces; prepare vegetables, eggs and farinaceous dishes; present and display food products.