The textbook was developed on the basis of the Federal State Educational Standard of Secondary Vocational Education by Profession 19.01.17 "Cook, Pastry Chef" (basic training), which is included in the list of 50 most demanded in the labor market, new and promising professions requiring secondary vocational education (TOP-50). The manual offers a course of lectures, guidelines for laboratory work, independent work, control and assessment tools for mastering the PM.06 "Preparation and design of cold dishes and snacks."