study at the Cooking Department of

study at the Cooking Department of the Moscow College of Technologies and Design, so I will be a cooking and catering professional: a cook or technologist.
Every school year we do practice work for 2–3 months. This year our groups have done their practice at the Golden Palace restaurant. This is a large restaurant, which is open 24 hours a day since it is the restaurant by the with the same name.
There are three departments within the main shop there – a cold shop, a hot shop and a pastry-cook’s shop. Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are made in the cold shop. Soups, hot meat and fish dishes and sauses are prepared in the hot shop. In the pastry-cook’s shop they make tarts, patties, fancy cakes, etc.
The kitchen staff begin their work at 7 o'clock. We, student cooks had to come to the restaurant at 10 o'clock. Each of us was told to go to one of the shops.There we got a programme for the working day. Usually we prepared sandwiches, fruit salads and canapes for breakfast. We cut dbread, ham, sausage and vegetables to put on canapes. We also decorated them with herbs and little figures made of carrots, cucumbers, tomatoes, ets. Breakfast was served from 8 till 12. At 11 c'clock we began to help the cooks by preparing dishes for lunch. Student cooks were usually trusted to cut vegetables and make sauces for desserts: strudels, ise cream, tarts and puddings.

Результаты (английский) 1:

study at the Cooking Department of the Moscow College of Technologies and Design, so I will be a cooking and catering professional: a cook or technologist.Every school year we do practice work for 2-3 months. This year our groups have done their practice at the Golden Palace restaurant. This is a large restaurant, which is open 24 hours a day since it is by the the restaurant with the same name.There are three departments within the main shop there is a cold shop, a hot shop and a pastry-cook's shop. Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are made in the cold shop. Soups, hot meat and fish dishes and sauses are prepared in the hot shop. In the pastry-cook's shop they make tarts, patties, fancy cakes, etc.The kitchen staff begin their work at 7 o'clock. We, the student cooks had to come to the restaurant at 10 o'clock. Each of us was told to go to one of the shops. There we got a programme for the working day. Usually we prepared sandwiches, fruit salads and canapes for breakfast. We cut dbread, ham, sausage and vegetables to put on canapes. We also decorated them with herbs and little figures made of carrots, cucumbers, tomatoes, ets. Breakfast was served from 8 till 12. At 11 c'clock we began to help the cooks by preparing dishes for lunch. Student cooks were usually trusted to cut vegetables and make sauces for desserts: strudels, ise cream, tarts and puddings.

Результаты (английский) 2:

study at the Cooking Department of the Moscow College of Technologies and Design, so I will be a cooking and catering professional: a cook or technologist.
Every school year we do practice work for 2-3 months. This year our groups have done their practice at the Golden Palace restaurant. This is a large restaurant, which is open 24 hours a day since it is the restaurant by the with the same name.
There are three departments within the main shop there - a cold shop, a hot shop and a pastry-cook's shop. Salads, snacks, sandwiches, cuts of cold meat and fish and desserts are made in the cold shop. Soups, hot meat and fish dishes and sauses are prepared in the hot shop. In the pastry-cook's shop they make tarts, patties, fancy cakes, etc.
The kitchen staff begin their work at 7 o'clock. We, student cooks had to come to the restaurant at 10 o'clock. Each of us was told to go to one of the shops.There we got a programme for the working day. Usually we prepared sandwiches, fruit salads and canapes for breakfast. We cut dbread, ham, sausage and vegetables to put on canapes. We also decorated them with herbs and little figures made of carrots, cucumbers, tomatoes, ets. Breakfast was served from 8 till 12. At 11 c'clock we began to help the cooks by preparing dishes for lunch. Student cooks were usually trusted to cut vegetables and make sauces for desserts: strudels, ise cream, tarts and puddings. sausage and vegetables to put on canapes. We also decorated them with herbs and little figures made of carrots, cucumbers, tomatoes, ets. Breakfast was served from 8 till 12. At 11 c'clock we began to help the cooks by preparing dishes for lunch. Student cooks were usually trusted to cut vegetables and make sauces for desserts: strudels, ise cream, tarts and puddings. sausage and vegetables to put on canapes. We also decorated them with herbs and little figures made of carrots, cucumbers, tomatoes, ets. Breakfast was served from 8 till 12. At 11 c'clock we began to help the cooks by preparing dishes for lunch. Student cooks were usually trusted to cut vegetables and make sauces for desserts: strudels, ise cream, tarts and puddings.