Professional chef course in collectivities (hospitals-residents-collection-collective compaires) + food and nutritional security (double degree with 8 ECTS credits)

The world of professional chefs is very different from that of homemade cuisine, they study and conceive their careers between stoves in a very different way. As in all professions, specialization courses are of the utmost importance for professional chefs. The kitchen is not just a place to make dishes that can satisfy the most exquisite palates. It is also a place of research and creation, in which intuition or "gift" is not enough for elaboration, but also needs the knowledge of the different techniques and raw materials. In addition to this training, the student will reach a global and complete vision composed of the compendium of functions and concepts that besieged the field of food security.

- Analyze the restoration sector. - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets ...) .. - Define features of food and drinks taking into account certain gastronomic offers and the level of quality of products. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting, of pastries and elementary desserts. - Analyze, put up and apply the basic pastry and cooked techniques of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes and desserts. - Analyze, put up and carry out the regeneration process required by the culinary elaborations based on vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting, as well as basic preparations of pastry and elementary desserts, for its use or subsequent consumption. - Analyze and perform operations to finish basic pastry preparations and elementary desserts and culinary elaborations of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting according to their definition, state and type of service, to respond to optimal commercialization. - Design and make decorations for all types of culinary elaborations, applying appropriate graphic and decoration techniques. - Facilitate knowledge and encourage compliance with food hygiene standards in the usual work (food manipulators). - Get good habits in food security. - Know the APPCC system and its phases. - Acquire knowledge about cleaning and disinfection properly. - Identify critical dangers and control points. - Acquire technical and theoretical knowledge

- Analyze the restoration sector. - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets ...) .. - Define features of food and drinks taking into account certain gastronomic offers and the level of quality of products. - Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting, of pastries and elementary desserts. - Analyze, put up and apply the basic pastry and cooked techniques of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes and desserts. - Analyze, put up and carry out the regeneration process required by the culinary elaborations based on vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting, as well as basic preparations of pastry and elementary desserts, for its use or subsequent consumption. - Analyze and perform operations to finish basic pastry preparations and elementary desserts and culinary elaborations of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting according to their definition, state and type of service, to respond to optimal commercialization. - Design and make decorations for all types of culinary elaborations, applying appropriate graphic and decoration techniques. - Facilitate knowledge and encourage compliance with food hygiene standards in the usual work (food manipulators). - Get good habits in food security. - Know the APPCC system and its phases. - Acquire knowledge about cleaning and disinfection properly. - Identify critical dangers and control points. - Acquire technical and theoretical knowledge

The world of professional chefs is very different from that of homemade cuisine, they study and conceive their careers between stoves in a very different way. As in all professions, specialization courses are of the utmost importance for professional chefs. The kitchen is not just a place to make dishes that can satisfy the most exquisite palates. It is also a place of research and creation, in which intuition or "gift" is not enough for elaboration, but also needs the knowledge of the different techniques and raw materials. In addition to this training, the student will reach a global and complete vision composed of the compendium of functions and concepts that besieged the field of food security.

This course is aimed at all those who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to the functions of the professional chef. Any person interested in acquiring the knowledge of this sector.

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.