- Analyze the restaurant sector, focused on school canteens. - Analyze and define gastronomic offers such as menus, cards or other significant offers (galas, banquets...). - Define characteristics of food and drinks taking into account specific gastronomic offers and the level of quality of the products. - Analyze, fine-tune and carry out the process of execution and conservation of basic preparations with multiple applications that are suitable for the subsequent preparation of dishes with vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game, basic pastries and desserts. - Analyze, develop and apply the basic techniques of baking and cooking vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game and, where appropriate, conservation, to obtain culinary preparations and basic dishes and desserts. - Analyze, fine-tune and carry out the regeneration process required by culinary preparations based on vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game, as well as basic pastry preparations and basic desserts, for later use or consumption. - Analyze and carry out finishing operations on basic pastry preparations and elementary desserts and culinary preparations of vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game in accordance with their definition, state and type of service, to respond to optimal marketing. - Design and make decorations for all types of culinary preparations, applying the appropriate graphic and decoration techniques.
