MF1066-3 COURSE ADMINISTRATION IN KITCHEN

In the field of hospitality and tourism, it is necessary to know the different fields in the direction and production in cuisine, within the professional restoration area. Thus, this course is intended to provide the necessary knowledge to administer culinary production units.

- Analyze the function and business planning process and define plans that are appropriate for culinary production units. - Identify the function of budgetary management and control of culinary production units, calculate costs and develop economic budgets that allow establishing action programs. - Analyze organizational and functional structures typical of different types of establishments, areas or departments of restoration, and its internal and external relations environment, justifying organizational structures and type of relationships appropriate to each type of company or departmental unit. - Apply methods for the definition of jobs and selection of appropriate personnel for culinary production units, critically comparing them. - Recognize the importance of the integration and adaptation of personnel to the organization and the actions and instruments that facilitate them. - Apply appropriate personnel management techniques for departments or culinary production units. - Apply techniques and communication skills and customer service that are used in gastronomic advice and resolution of requests and complaints. - Analyze the different modes of implementation and management of quality systems in culinary production units, justifying their applications.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector and, specifically, the restoration subsector, being able to act in small establishments, in many occasions, as owner and head of cooking simultaneously. Although its professional activity usually develops in private establishments, it can also develop it in public establishments, mainly when it is located in the educational, health or social services sector. When it does not act on your own, it performs its functions under the dependence of the director of the establishment, whether a hotel or other accommodation, or a restoration establishment.

This training is adjusted to the training itinerary of the MF1066_3 Administration in Cooking Certifying the Different Competition Units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are published by the different communities. Autonomous, 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 the direction and production in pastry within the professional restoration area and to all those interested in acquiring related knowledge to administer culinary production units.

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.