MF1053-2 course elaboration and finish of client's views

Training in service techniques in restoration and internal supply systems, we will know how to carry out a good MSE in Place, as well as serve customers properly, taking into account our necessary adaptation to the different psychological profiles of customers who come to our premises. With this course we will learn about the elaboration and finish of dishes in view of the client.

- Develop the internal provisioning process of equipment, genres and other materials necessary for the realization and service of culinary elaborations in view of the client. - Use equipment and tools that make up the basic endowment for the preparation of gastronomic elaborations in view of the client according to their applications and depending on optimal performance. - Identify food raw materials of common use in culinary elaboration in view of the client, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the conservation and preparation processes. - Analyze and develop the process of preparing and finishing culinary elaborations carried out in view of the diner or those that only need the trenches or distribution in the room. - Analyze and provide the different types of information that on the elaboration, presentation and service of dishes in view of the diner demand the different types of clients.

It develops its professional activity in both large and medium -sized restoration companies, bars and coffee shops from the public or private sector, performing its functions under the dependence of the restaurant or room chief, or equivalent hierarchical superior.

This formation is adjusted to the training itinerary of the MF1053_2 training module elaboration and finish They 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 who develop their professional activity both in large and medium -sized and small restoration, bars and coffee shops from the public or private sector, performing their functions under the dependence of the restaurant or room head.

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.