Postgraduate for elaboration and exposure of food and drinks in the bar-cafeteria

If you work in the world of restoration and hospitality and want to know the fundamental aspects about the service and elaboration of beverages, as well as the elaboration and exposure of meals this is its time, with the postgraduate degree of elaboration and exposure of meals and drinks in the bar-cafeteria you can acquire the appropriate techniques to develop professionally in this sector.

- Characterize food raw materials of common use in the simple culinary elaborations of Bar-Cafeteria, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the process of elaboration or conservation. Prepare and present simple culinary elaborations typical of the bar-cafeteria offer in accordance with the definition of the product, applying the respective elaboration standards. - Apply methods of regeneration, conservation and packaging of food. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations of the bar-cafeteria offer, according to their applications and depending on optimal performance. - Analyze and develop the setting process of exhibitors and tasting bars in the bar-cafeteria, applying decorative techniques to achieve sets of attractive, balanced and harmonic elements Design decorations with genres and gastronomic products, applying graphic and decoration techniques. - Analyze and define gastronomic offers characteristic of bar-cafeteria, estimating their differences. - Develop the service process of all types of beverage in bar and table. - Define characteristics of the necessary genres for the preparation, presentation and service of drinks other than wines. - Use equipment, machines, tools and tools necessary for the preparation and conservation of drinks other than wines. - Characterize more significant alcoholic and non -alcoholic beverages, other than wines.

- Characterize food raw materials of common use in the simple culinary elaborations of Bar-Cafeteria, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the process of elaboration or conservation. Prepare and present simple culinary elaborations typical of the bar-cafeteria offer in accordance with the definition of the product, applying the respective elaboration standards. - Apply methods of regeneration, conservation and packaging of food. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations of the bar-cafeteria offer, according to their applications and depending on optimal performance. - Analyze and develop the setting process of exhibitors and tasting bars in the bar-cafeteria, applying decorative techniques to achieve sets of attractive, balanced and harmonic elements Design decorations with genres and gastronomic products, applying graphic and decoration techniques. - Analyze and define gastronomic offers characteristic of bar-cafeteria, estimating their differences. - Develop the service process of all types of beverage in bar and table. - Define characteristics of the necessary genres for the preparation, presentation and service of drinks other than wines. - Use equipment, machines, tools and tools necessary for the preparation and conservation of drinks other than wines. - Characterize more significant alcoholic and non -alcoholic beverages, other than wines.

The postgraduate and exposure of food and drinks in the bar-cafeteria prepares to have a wide vision of the world of restoration since you can learn the techniques and knowledge about the service and elaboration of drinks and meals.

The postgraduate and exposure of food and drinks in the bar-cafeteria is aimed at restoration professionals who want to expand their knowledge as well as people interested in this work environment.

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.