Online Training
80 hours
Spanish
In the field of hospitality and tourism, it is necessary to know the different fields in kitchen management and production, within the professional area of restoration. Thus, this course aims to provide the necessary knowledge to organize culinary production processes.
Instituciones educativas
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Multilingual support
Digital certificate included
Assistant Phia
- Compare the most characteristic models of organization of culinary production units, justifying the most appropriate ones for certain types and modalities of restaurant establishments. - Analyze and define cooking processes, identifying and characterizing the techniques, operations, phases, operating and control parameters and associated services necessary for culinary preparations, defining the results that must be obtained. - Analyze processes of conservation, packaging, and regeneration of raw materials and finished culinary preparations, defining them for specific cases. - Define work plans for kitchen departments, adapted to different types of restaurant establishments and situations. - Estimate the relationships between culinary preparation processes and service processes, and simulate their coordination.
He carries out his professional activity in both large, medium and small companies, mainly in the hospitality sector and, specifically, in the restaurant subsector, being able to act in small establishments, on many occasions, as owner and head chef simultaneously. Although your professional activity is usually carried out in private establishments, you can also carry it out in public establishments, mainly when you are located in the educational, health or social services sector. When not acting on his own account, he performs his duties under the supervision of the director of the establishment, whether it is a hotel or other type of accommodation, or a restaurant establishment.
This training conforms to the training itinerary of the Training Module MF1065_3 Organization of Kitchen Processes, certifying having passed the different Units of Competence included in it, and is aimed at the accreditation of the professional Competencies acquired through work experience and non-formal training, through which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor itself. (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).
