MF0262-2 COURSE COURSE

At present, in the world of restoration, it is very important to know how to develop the pre -elaboration, preparation, presentation and conservation processes of all kinds of food and define gastronomic offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in the food manipulation. Therefore, with this course it is about providing the necessary knowledge to prepare and present the most significant dishes of the regional kitchens of Spain and international cuisine.

- Practice possible variations in culinary elaborations, rehearsing modifications as the techniques, form 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. - Analyze culinary elaborations describing your execution processes. - Carry out, put up and conserve culinary elaborations that are generally complex and representative for their gastronomic values type: territorial, or temporary. - Design and make decorations for all types of culinary elaborations, applying appropriate graphic and decoration techniques.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector, although it can also work on your own in small establishments of the restoration subsector.

This course will provide students with the knowledge necessary to prepare and present the most significant dishes of the regional kitchens of Spain and international cuisine. The present training is adjusted to the training itinerary of the MF0262_2 culinary products, certifying having overcome the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and of the work experience. The one that will choose to obtain the corresponding certificate of professionalism, through the respective calls that are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the ordering of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at all those who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to culinary products. Any person interested in acquiring the knowledge of this sector.

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.