UF0059 Basic Food and Drink Service and Postservice Tasks at the restaurant

As a general competition, within the basic restaurant and bar operations is to attend the service and prepare and present simple drinks and fast foods, executing and applying basic operations, techniques and standards of manipulation, preparation and conservation of food and drinks. Thus, this course provides the necessary knowledge to attend the food and drinks service, analyzing the basic food and drinks service, as well as postservice tasks in the restaurant.

- Perform simple food, drinks and accessories service tasks, using simple techniques depending on the restoration formula and type of service and properly attending to the customer. - Collaborate in the closing process of the areas of food and beverage consumption, applying defined instructions and corresponding safety standards.

He develops his professional activity, as an assistant or assistant, both in large and in medium and small restoration, bars and coffee shops. In small establishments you can develop your activity with some autonomy.

This formation is adjusted to the training itinerary of the UF0059 Formative Unit for Food and Drinks and Poststanding Tasks in the restaurant, certifying having exceeded the different competence units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which it will opt for obtaining the corresponding certificate of professionalism, through the respective Calls that are publishing 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 all those people, professionals in the field of restoration or not, who are interested in acquiring knowledge related to basic restaurant or bar operations, in general, and those aspects related to the basic service of food and drinks, as well as postservice tasks in the restaurant, in a particular way.

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.