European Cuisine

The course aims to help cooks acquire the knowledge, skills, and attitude necessary for preparing, cooking, and applying methods and techniques, as well as understanding culinary terminologies related to these areas. 

The course covers competencies in implementing food safety and sanitation practices under HACCP standards when preparing, cooking, and baking, drawing on diverse culinary traditions from Eastern European, Central European, and Balkan countries.

Training Outcome/s:

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