Professional Chef Course in Communities (Hospitals-Residences-Schools-Community Dining Rooms) + Food Handler (Double Qualification)

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Professional Chef Course in Communities (Hospitals-Residences-Schools-Community Dining Rooms) + Food Handler (Double Qualification)

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$423.00
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Duration

410 hours

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Credits

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Language

Spanish

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No limit

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Agenda

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At the end of the course, you will obtain the accredited qualification

This is not just about learning, but also about accrediting your knowledge with the most important institutions in the sector:

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Double Qualification: -Professional Chef Qualification in Communities (Hospitals-Residences-Schools-Community Dining Rooms) with 400 hours issued by EUROINNOVA INTERNATIONAL ONLINE EDUCATION, member of the AEEN (Spanish Association of Business Schools) and recognized with academic excellence in online education by QS World University Rankings - Food Handler Qualification. High Risk with 10 hours-Official and Approved valid throughout the national territory.

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Learn from the best in your sector

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sandra valdivia cantero

Graduated in Tourism from the University of Granada, currently studying the Master in Digital Marketing and Marketing 2.0 at CAEFO. His profile combines operational experience in the tourism sector with specialized teaching in online training and digital marketing. He has developed his professional career in tourist accommodation, event coordination and reservation management, integrating digital tools and online communication. As a teacher, he provides training in tourism and hospitality in e-learning mode, developing content, video lessons and digital resources adapted to virtual learning environments.

Teaching experience:

Tourism and hospitality teacher in online mode: Teaching live classes; Personalized tutoring; Evaluation of Final Master's Projects; Preparation of video lessons and training content; Support to departments through management and communication tools.

Professional experience:

Receptionist and event coordinator — Student residence: Social media management; Coordination of guided tours and events. Top-notch camping professional: Reservation management and customer service; Interdepartmental communication; Organization of international tourist groups; Resolution of incidents and minimization of unforeseen events. Editor and creator of educational content: Preparation of specialized articles for digital magazines; Creation of audiovisual content and publications for professional networks. Publications: Specialized articles in digital magazines in the tourism sector.

Professional skills:

Management of reservations and tourist operations with Amadeus; Organization of events and protocol; Teaching in tourism and hospitality in online mode; Digital marketing applied to the tourism sector; Creation of training and audiovisual content; Use of CRM and LMS platforms.

Merits:

Professional recognition in organization and management of international tourist groups.

Languages:

Official English certification — Cambridge B2.

Graduated in Tourism from the University of Granada, currently studying the Master in Digital Marketing and Marketing 2.0 at CAEFO. His profile combines operational experience in the tourism sector with specialized teaching in online training and digital marketing. He has developed his professional career in tourist accommodation, event coordination and reservation management, integrating digital tools and online communication. As a teacher, he provides training in tourism and hospitality in e-learning mode, developing content, video lessons and digital resources adapted to virtual learning environments.

Teaching experience:

Tourism and hospitality teacher in online mode: Teaching live classes; Personalized tutoring; Evaluation of Final Master's Projects; Preparation of video lessons and training content; Support to departments through management and communication tools.

Professional experience:

Receptionist and event coordinator — Student residence: Social media management; Coordination of guided tours and events. Top-notch camping professional: Reservation management and customer service; Interdepartmental communication; Organization of international tourist groups; Resolution of incidents and minimization of unforeseen events. Editor and creator of educational content: Preparation of specialized articles for digital magazines; Creation of audiovisual content and publications for professional networks. Publications: Specialized articles in digital magazines in the tourism sector.

Professional skills:

Management of reservations and tourist operations with Amadeus; Organization of events and protocol; Teaching in tourism and hospitality in online mode; Digital marketing applied to the tourism sector; Creation of training and audiovisual content; Use of CRM and LMS platforms.

Merits:

Professional recognition in organization and management of international tourist groups.

Languages:

Official English certification — Cambridge B2.

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Professional Chef Course in Communities (Hospitals-Residences-Schools-Community Dining Rooms) + Food Handler (Double Qualification)

Información adicional del Online COURSE

Professional Chef Course in Communities (Hospitals-Residences-Schools-Community Dining Rooms) + Food Handler (Double Qualification)

6 months de tutorización

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Course information

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Course information

Description
The world of professional chefs is very different from that of home cooking; they study and conceive their careers in the kitchen in a very different way. As in all professions, specialization courses are of utmost importance for professional chefs. The kitchen is not only 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 the "gift" for production is not enough, but also requires knowledge of different techniques and raw materials. This professional chef course offers training in food handling.

Job opportunities

He carries out his professional activity in both large, medium and small companies, mainly in the hospitality sector, although he can also work on his own in establishments in the restaurant subsector.

What does it prepare you for?

The following course prepares you to be a Professional Chef in Communities, learning about the different simple gastronomic offerings and supply systems, the different culinary techniques, the art of decorating and displaying dishes, and the importance of food handler training.

Who is it addressed to?

This course is aimed at all those people who are dedicated to the world of restoration, more specifically to cooking, and who intend to obtain knowledge related to the functions of the professional chef. To anyone interested in acquiring knowledge of this sector. It is also aimed at those people who want to obtain a food handler's license.

Objectives

- Analyze the restaurant sector. - Analyze and define gastronomic offers such as menus, cards or other significant offers (galas, banquets...). - Define characteristics of food and drinks taking into account specific gastronomic offers and the level of quality of the products. - Analyze, fine-tune and carry out the process of execution and conservation of basic preparations with multiple applications that are suitable for the subsequent preparation of dishes with vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game, basic pastries and desserts. - Analyze, develop and apply the basic techniques of baking and cooking vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game and, where appropriate, conservation, to obtain culinary preparations and basic dishes and desserts. - Analyze, fine-tune and carry out the regeneration process required by culinary preparations based on vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game, as well as basic pastry preparations and basic desserts, for later use or consumption. - Analyze and carry out finishing operations on basic pastry preparations and elementary desserts and culinary preparations of vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, poultry and game in accordance with their definition, state and type of service, to respond to optimal marketing. - Design and make decorations for all types of culinary preparations, applying the appropriate graphic and decoration techniques. - Facilitate knowledge and encourage compliance with food hygiene standards in the regular work of (food handlers).

Professional Chef Course in Communities (Hospitals-Residences-Schools-Community Dining Rooms) + Food Handler (Double Qualification)

$423.00