UF0056 course realization of basic and elementary kitchen elaborations and attend in culinary elaboration

Within the world of hospitality and tourism it is necessary to know the different fields of basic kitchen operations, within the professional restoration area, having as general competence pre -elaborate food, prepare and present simple culinary elaborations and attend in the preparation of more complex elaborations, executing and applying basic operations, techniques and standards of manipulation, preparation and conservation of food. Thus, this course is intended to provide the necessary knowledge for the realization of basic and elementary kitchen elaborations and attend in culinary elaboration.

- Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Perform the necessary operations for the provision of assistance in preparation and presentation processes of all kinds of culinary elaborations, showing receptivity and spirit of cooperation.

He develops his professional activity as an assistant or assistant, both in large and in medium and small businesses, mainly from the hospitality sector. In small restoration establishments you can develop your activity with some autonomy.

This formation is adjusted to the training itinerary of the UF0056 training unit realization of basic and elementary kitchen elaborations and attend in culinary elaboration certifying having exceeded the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which it will opt for obtaining 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 management 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 professionals in the world of hospitality and tourism, specifically in basic kitchen operations, within the professional restoration area, and to all those interested in acquiring knowledge related to the realization of basic and elementary elaborations of cooking and attending in culinary elaboration.

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.