During the cooking class students took part in the preparation and tasting of dishes – fruit and vegetable smoothies, Tartar sauce, fruit mousse, salad Paris.

Souse-vide – it is an innovative method of low-temperature cooking vacuum products. M’meat cooked the way souse-vide is particularly m’quality, juiciness and seems to be faster marinated, and the taste becomes more saturated and bright.

the Students got an opportunity to improve their professional competence during participation in the cooking class.

Teachers: associate Professor Vasiliev, A. A., Fedorov, D. C.