The textbook was created taking into account the requirements of the Federal State Educational Standard of Secondary Vocational Education by Profession from the list of TOP-50 "Cook, Confectioner." The book can be used in the study of professional modules "Preparation, design and preparation for the sale of hot dishes, culinary products, snacks of a variety of assortment" and "Preparation, design and preparation for the sale of cold dishes, culinary products, snacks of a variety of assortment."