UF0054 Course Provision of Cooking Raw Materials

In the field of hospitality and tourism, it is necessary to know the basic kitchen operations, within the professional area of the restoration. Thus, this course is intended to provide the necessary knowledge to pre -delay food, prepare and present simple culinary elaborations and attend the preparation of more complex elaborations, executing and applying basic operations, techniques and standards of manipulation, preparation and conservation of food.

- Make the reception of food and drinks for later storage and distribution. - Act with the responsibility and honesty required by participation in the processes of reception, storage and distribution of goods. - Differentiate food raw materials in common use in the kitchen, describing the main varieties and qualities.

He develops his professional activity as an assistant or assistant, both in large and in medium and small businesses, mainly from the hospitality sector. In small restoration establishments you can develop your activity with some autonomy.

This training adjusts to the training itinerary of the UF0054 training unit. Provisioning of cooking raw materials certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls The different autonomous communities, 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 from the world of hospitality and tourism, more specifically those linked to basic kitchen operations, within the professional area of the restoration, and to all those interested in acquiring knowledge related to the supply of raw materials in cooking.

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.