European Cuisine

The course aims to help cooks achieve the knowledge, skills, and attitude for preparation, cooking methods and techniques, and culinary terminologies related to preparation, cooking, and cuisine. 

The course covers competencies in implementing food safety and sanitation following HACCP standards when preparing, cooking, and baking based on diverse Eastern European, Central European, and Balkan countries.

Training Outcome/s:

After the training, participants must be able to:

• Discover European cuisine evolution
• Identify Central European region cuisines
• Identify Eastern European region cuisines
• Identify Southern European or the Balkan region cuisines
• Demonstrate practical cooking of European cuisine dishes
• Practice food safety, sanitation and hygiene