UF0687 Gastronomic Management Course in accommodations located in rural and/or natural environments

Within the world of hospitality and tourism, it is necessary to know the different fields of rural accommodation, within the professional area of agrotourism. Thus, with this course, it is intended to provide the necessary knowledge for gastronomic management in accommodations located in rural environments.

- Define simple gastronomic offers of accommodation located in rural and/or natural environments. - Characterize food raw materials of common use, describing varieties, qualities and peculiarities and identifying the culinary factors that must be taken into account in the process of elaboration or conservation. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations, according to their applications and depending on optimal performance. - Prepare and present breakfasts, simple culinary elaborations and significant dishes in the area in accordance with the definition of the product and applying the respective elaboration standards. - Apply methods of regeneration, conservation and packaging of food. - Design and make simple decorations with genres and gastronomic products, applying simple graphic and decoration techniques.

It develops its activity in tourist accommodations located in rural environments, such as houses or apartments, shelters and rural hotels, or other establishments of such a nature, as the owner that manages, provides the service or ensures its benefit, or as a qualified employee who performs its functions under the dependence of the corresponding owner or superior.

This formation adjusts to the training itinerary of the UF0687 Gastronomic Management in accommodations located in rural and/or natural environments, certifying having overcome the different competence units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through 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 professionals in the world of hospitality and tourism, specifically in rural accommodation, within the professional area of agrotourism, and to all those interested in acquiring knowledge related to gastronomic management in accommodations located in rural and/or natural environments.

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.