Postgraduate in creative kitchen and elementary dishes with vegetables, dry legumes, pasta, rice and eggs

This postgraduate degree in creative cuisine and elementary dishes with vegetables, dry legumes, pasta, rice and eggs offers you a specialized training in the subject of basic elaborations and elementary dishes with vegetables, dry legumes, pasta, rice and eggs respecting the norms and practices of safety and hygiene in food handling are the general competences to be developed by professionals in this area. Thus, with this course you can acquire the necessary knowledge to act under norms of safety, hygiene and environmental protection in hospitality.

- Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. - Analyze, put up and carry out the process of execution and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with vegetables, dry legumes, pasta, rice and eggs. - Analyze, put up and apply the basic techniques of cooking vegetables, dry legumes, pasta, rice and eggs and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process that require culinary elaborations based on vegetables, dry legumes, pasta, rice and eggs for subsequent use or consumption. - Analyze and carry out operations to finish culinary elaborations of vegetables, dry legumes, pasta, rice and eggs according to their definition, state and type of service, to respond to optimal commercialization.

- Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. - Analyze, put up and carry out the process of execution and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with vegetables, dry legumes, pasta, rice and eggs. - Analyze, put up and apply the basic techniques of cooking vegetables, dry legumes, pasta, rice and eggs and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process that require culinary elaborations based on vegetables, dry legumes, pasta, rice and eggs for subsequent use or consumption. - Analyze and carry out operations to finish culinary elaborations of vegetables, dry legumes, pasta, rice and eggs according to their definition, state and type of service, to respond to optimal commercialization.

This postgraduate postgraduate and elementary dishes with vegetables, dry legumes, pasta, rice and eggs prepares you to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in basic elaborations and elementary plates with vegetables

This postgraduate degree in creative cuisine and elementary dishes with vegetables, dry legumes, pasta, rice and eggs is aimed at world professionals who, due to their professional functions, or not, wish to acquire knowledge related to pastry, generally and, more specifically, that related to safety, hygiene and environmental protection in hospitality.

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.