UF0057 COURSE Preparation of combined dishes and snacks

Within the world of hospitality and tourism it is necessary to know the different fields of basic kitchen operations, within the professional restoration area. Thus, this course is intended to provide the necessary knowledge for the elaboration of combined and snack dishes.

- Perform internal gender supply operations, interpreting technical tabs or alternative procedures and formalizing the planned vouchers or documents. - To correctly identify and dispose of the genres, tools and tools necessary for the realization of combined dishes and simple snacks - Apply simple techniques of regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with the food handling standards. - Identify conservation methods and storage places appropriate for elaborations and apply them, attending to their destination or assigned consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process.

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 is adjusted to the training itinerary of the UF0057 training unit elaboration of combined dishes and snacks certifying having overcome 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 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 in the world of hospitality and tourism, specifically in basic cooking operations, within the professional restoration area, and to all those interested in acquiring knowledge related to the elaboration of combined and snack dishes.

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.