The cook works in cooking tasks in kitchens based on different business ideas. The cook designs, prepares, cooks and plates tasty, attractive and healthy sets of meals for customers. In cooking tasks, the cook knows how use and adjust recipes. The cook operates in a customer service-oriented, responsible, profitable, productive and sustainable manner.
In portions and menus, the cook must consider not only taste but also aesthetics and nutritional aspects, as well as special diets and gastronomy. In the preparation of dishes, the cook takes into account hygiene, environmental aspects and self-monitoring.
The competition tasks of the skill category are based on the satisfactory level requirements of the Vocational Qualification in Restaurant and Catering Services, competence area of food services (cook). The competition tasks are prepared together with representatives of working life.
The TaitajaPLUS competition is intended for vocational students who need special support.
The competition is a paired skill category with no age limit.