Introduce the students to the diverse areas of the kitchen, without knowing the instruments, materials and mobilities. Introduce the students to the technical aspects of the kitchen division. Organize, coordinate and control the labor team and internally manage your distribution. Organize and process labor to optimize management and administration of the stability. Know the characteristics of the products coinvolti in the preparation of the piatti. - Analyze, get to the point and follow the process of execution and conservation of preparations based on molteplici applications adatte all the successive preparations of pietanze with vegetables, dried legumes, pasta, riso, uova, fish, crostacei, molluschi, meat, pollome and jungle, pasticceria and dolci elementsari. - Analyze, refine and apply the pastry base technique and vegetable cottura, dried legumes, pasta, riso, uova, fish, crostacei, molluschi, carne, pollome and jungle and, ove opportuno, conservazione, per ottenere preparations culinarie ed elementalari piatti e dessert. - Analyze, measure and evaluate the process of regeneration richest in culinary preparations based on vegetables, dried legumes, pasta, riso, grapes, fish, crostacei, molluschi, meat, chicken and jungle, nonché pasticceria preparations based on elements, for successive use or consumption. - Analyze the operations of the finitura of preparations of pasticceria of base and dessert elements and culinary preparations of vegetables, dried legumes, pasta, riso, uova, fish, crostacei, molluschi, carne, pollome and selvaggina secondo the loro definition, status and type of service, to respond to optimal marketing. - Praticare possible variations in the culinary preparations, testing modifications in terms of technology, form and taglio of the genres, alternative ingredients, combinations of flavors and presentation and decoration. - Valutare le informazioni generated in terms of taste, expectations or essence of a potential domanda, deducing and changing necessaries in the process of culinary production to support the opportunia dattamenti. - Analyze the culinary preparations described and execution processes. - Realize, perfect and preserve culinary preparations generally complex and representative for the typical gastronomic values: territoriali or temporanei. - Design and carry out decorations for all the culinary preparations, applying the appropriate graphic and decoration techniques. - Analyze the settore of the ristorazione. - Analyze and define gastronomic offers such as menu, letters or other significant offers (galà, banchetti...).. - Define the characteristics of food and beverages, taking into account the determined gastronomic offers and the quality of the products. - Calculate the fabulous external and internal approvvigionamento of generi associated with a determined gastronomic offer, redeeming the order of wealth. - Sviluppare the internal approvvigionamento process of generi and elaborazioni of base of molteplici applications in accordance with the gastronomic offerte or determinati piani di lavoro, referiti to ortaggi, legumi dried, pasta, riso and uova. - Apply the food and drink for subsequent conservation and distribution. - Analyze the food storage systems and understand the operations inerenti to the selected systems. - Calculate the costs of the prime materials to estimate and possible prices of the gastronomic associate offers. - Riconoscere ed applicare le norm e le misure vigenti e necessarie ad assicurare la qualità igienico-sanitaria dell'attività ricettiva. - Valutare i environmental problems originati dall'attività ricettiva e il controllo dei rifiuti prodotti. - Ensure safety and control of the safety in all the situation of the ricettive activities. - Value the importance of the fonts and energy sources and identify the measurements for their use. efficient in the activities of hospitals.
