Summary:

In this professional course, students are introduced to the organization and operations in the kitchens of a restaurant. They understand the vocabulary used on a daily basis.

Goal of the course:

  -  Acquiring the basics of the professional environment in the kitchens;

  - Mastering vocabulary used in the kitchens;

  - Understanding how the kitchens function.

Skills to be acquired:

  - ​ Understanding the organization of the kitchens.