UF1359 Course of basic and complex culinary elaborations
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Temario
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Summary
In the field of hospitality and tourism, it is necessary to know the different fields in the direction and production in cuisine, within the professional restoration area. Thus, this course is intended to provide the necessary knowledge for the control of basic and complex culinary elaborations.
Goals
Professional exits
To prepare you
This training adjusts to the training itinerary of the UF1359 training unit control of basic and complex culinary elaborations certifying having overcome 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 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).
Who is it addressed
This course is aimed at professionals in the world of hospitality and tourism specifically in the direction and production in pastry within the professional restoration area and to all those interested in acquiring related knowledge for the control of basic and complex culinary elaborations.
Official character
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.
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Certificación
Degree of having exceeded the non -formal training that accredits the competence units collected in the Formative Unit UF1359 Control of basic and complex culinary elaborations of the MF1059_3 training module, culinary elaboration, regulated in Royal Decree 1526/2011, of October 31, which establishes the Hotr0110 Professional Certificate Hotr0110 Direction and production in cooking. According to the instruction of March 22, 2022, which determines the criteria for the admission of the training provided by the requesting persons for participation in the procedure for evaluating and accreditation of professional competences acquired through the work experience or non -formal routes of training. EUROINNOVA FACION S.L. It is a participating entity of the Sepe entities file, Ministry of Labor and Social Economy.
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Alumni Scholarship: For former students of Eduahub.
-20%
Unemployment scholarship: if you prove to be unemployed.
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Numerous family scholarship: for families with 3 or more children.
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Disability scholarship: For people with disabilities ≥33%.
-15%
Emprende Scholarship: For self -employed that accredit your activity.
-15%
Scholarship recommends: If you come recommended by an alumnus.
-15%
Group scholarship: For joint inscriptions of 3 or more people.
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