This workshop was developed in accordance with the requirements of the GEF for the profession "Cook, Confectioner." The publication presents 12 practical exercises covering all sections (topics) of two interdisciplinary courses (MDK) of professional modules "Cooking fish dishes," "Cooking meat and poultry dishes," as well as tasks for independent work. The purpose and tasks of each practical lesson are presented, the necessary materials and equipment are determined. The sequence of all necessary labor actions is specified. The requirements necessary for the successful implementation of each of the presented practical works are formulated, questions for self-control are given.