Postgraduate in conservation and basic elaborations with fish, crustaceans and mollusks

This postgraduate in conservation and basic elaborations with fish, crustaceans and mollusks offers specialized training in the matter. We must know that for the hospitality and tourism area it is very important to deepen and acquire knowledge of conservation and basic elaborations with fish, crustaceans and mollusks

-Use equipment, machines, tools and tools that make up the provision of the kitchen departments according to their application in the pre -elaboration of fish, crustaceans and mollusks and depending on their optimal performance. - Analyze fish, crustaceans and mollusks for use in the kitchen, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the process of elaboration or conservation. -Describe the pre -elaboration operations of different fish, crustaceans and mollusks and perform them, so that they are suitable for use in the subsequent elaboration of dishes or for marketing. -Apply methods and correctly operate equipment for the conservation and packaging of fish, crustaceans and raw mollusks, semi -finished and finished culinary elaborations, ensuring its subsequent use or consumption in optimal conditions. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with fish, crustaceans and mollusks. - Analyze, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption - analyze and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization.

-Use equipment, machines, tools and tools that make up the provision of the kitchen departments according to their application in the pre -elaboration of fish, crustaceans and mollusks and depending on their optimal performance. - Analyze fish, crustaceans and mollusks for use in the kitchen, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the process of elaboration or conservation. -Describe the pre -elaboration operations of different fish, crustaceans and mollusks and perform them, so that they are suitable for use in the subsequent elaboration of dishes or for marketing. -Apply methods and correctly operate equipment for the conservation and packaging of fish, crustaceans and raw mollusks, semi -finished and finished culinary elaborations, ensuring its subsequent use or consumption in optimal conditions. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with fish, crustaceans and mollusks. - Analyze, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption - analyze and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization.

This postgraduate degree in conservation and basic elaborations with fish, crustaceans and mollusks prepares to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in conservation and basic elaborations with fish, crustaceans and mollusks

This postgraduate in conservation and basic elaborations with fish, crustaceans and mollusks is aimed at the professionals of the world. It is aimed at all those interested in the field of hospitality and tourism and want to specialize in conservation and basic elaborations with fish, crustaceans and mollusks

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.