The book was written in accordance with the work program based on the Federal State Educational Standard for the profession "Cook, Pastry Chef" and the professional standard "Cook" dated 08.09.2015 610n. This publication also takes into account the content of the WorldSkills standard "Young Professionals." The manual offers materials to ensure the necessary integration of these standardized documents and, in the course of the practical part of the program, to conduct training in dual training based on GEF for TOP-50 for the profession "Cook, Confectioner," taking into account the requirements of WorldSkills standards. The manual is intended for teachers of professional educational organizations training in the professions of cook and confectioner. The book can be useful for student internships at the cook and pastry chef's workplace, as well as in preparation for the demonstration exam.