Tutorial consists of two parts. In the first part, mechanical and heat treatment of products, cooking technologies and recipes of traditional dishes (soups, sauces, side dishes, dishes of fish, meat, eggs, vegetables, etc.), Japanese dishes, instant dishes are considered. In the second part, technologies for preparing and formulations of flour and confectionery products are given. Special attention is paid to therapeutic nutrition, as well as information about the nutritional value and quality of products.