Ostgrad in conservation and basic elaborations with meats, birds and hunting

This postgraduate in conservation and basic elaborations with meats, birds and hunting offers specialized training in the field. 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 meats, birds and hunting

- 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 meats, birds and hunting. - Analyze, put up and apply the basic techniques of cooking meats, birds and hunting, 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 meats, birds and hunting, for subsequent use or consumption. - Analyze and perform operations to finish culinary elaborations of meats, birds and hunting, according to their definition, status 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 meats, birds, hunting and spoils and depending on their optimal performance. -Analize meat, birds, hunting and spoils of 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 regeneration and pre -elaboration operations of different meats, birds, hunting and spoils to carry them out, 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 meats, birds, hunting and raw, semi -finished and culinary elaborations finished, 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 meats, birds and hunting. - Analyze, put up and apply the basic techniques of cooking meats, birds and hunting, 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 meats, birds and hunting, for subsequent use or consumption. - Analyze and perform operations to finish culinary elaborations of meats, birds and hunting, according to their definition, status 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 meats, birds, hunting and spoils and depending on their optimal performance. -Analize meat, birds, hunting and spoils of 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 regeneration and pre -elaboration operations of different meats, birds, hunting and spoils to carry them out, 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 meats, birds, hunting and raw, semi -finished and culinary elaborations finished, ensuring its subsequent use or consumption in optimal conditions.

This postgraduate degree in conservation and basic elaborations with meats, birds and hunting prepares you to acquire specific knowledge within the area developing in the student some capacities to develop professionally in the sector, and more specifically in conservation and basic elaborations with meats, birds and hunting

This postgraduate in conservation and basic elaborations with meats, birds and hunting is aimed at all those interested in the scope of hospitality and tourism and want to specialize in basic elaborations with meats, birds and hunting

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.