Online expert in creative or author cuisine

If you are interested in the hospitality sector and want to turn on to cook in a creative way and to make author cuisine this is your time, with the online course of creative or author expert will acquire the essential knowledge to perform this work professionalism. Currently, the world of the kitchen has been placed at the age of day, with the amount of variants that we can include in our dishes or menus it is important to know all the techniques and methods when cooking in order to leave our customers or guests satisfied. Carrying out this online course of creative or author cuisine will know the fundamental aspects of kitchen, from buying the products to the evaluation of the results obtained.

- Practice possible variations in culinary elaborations, rehearsing modifications as the techniques, shape and cutting of the genres, alternative of ingredients, combination of flavors and form of presentation and decoration. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - Perform purchase procedures according to an established budget. - Apply food storage procedures guaranteeing their preservation and conservation in hygiene conditions.

Restaurants / bars / domestic kitchen / hospitality.

This online course of expert in creative or author cooking prepares to independently cook quality dishes in addition to knowing how to manage the food we use when cooking in addition to worrying about its subsequent conservation. This course also enables you to execute an evaluation of the kitchen outcome that we have done to control the work we have done.

The online course of creative or author cuisine is aimed at all those who are dedicated to the world of restoration and who intend to obtain knowledge related to culinary products, creative or author cuisine. As well as those interested in the acquisition of knowledge related to everything related to cooking such as the purchase of foods and food conservation.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.