MF1058_3 course of culinary genres

In the field of hospitality and tourism, it is necessary to know the different fields of direction and production in cuisine, within the professional restoration area. Thus, this course is intended to provide the necessary knowledge for the treatment of culinary genres.

- Supervise the realization of the pre -elaboration operations of the culinary genres, depending on the established work plan, of the culinary elaborations that are going to be carried out or the marketing needs. - Supervise the processes of manipulation of raw, semi -finished genres and finished culinary elaborations, controlling the intermediate and final results derived from them. - Control the methods for the conservation and packaging of raw, semi -finished genres and finished culinary elaborations, ensuring their subsequent use or consumption in optimal conditions. - Develop procedures for supervision of the processes, conservation and packaging of raw, semi -finished genres and finished culinary elaborations, controlling the intermediate and final results derived from them. - Explain and apply methods for the regeneration of raw, semi -finished genres and finished culinary elaborations, ensuring its subsequent use or consumption in optimal conditions. - Develop supervision procedures for the regeneration processes of raw, semi -finished genres and finished culinary elaborations, controlling the intermediate and final results derived from them.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector and, specifically, the restoration subsector, being able to act in small establishments, in many occasions, as owner and head of cooking simultaneously. Although its professional activity usually develops in private establishments, it can also develop it in public establishments, mainly when it is located in the educational, health or social services sector. When it does not act on your own, it performs its functions under the dependence of the director of the establishment, whether a hotel or other accommodation, or a restoration establishment.

This formation adjusts to the training itinerary of the MF1058_3 Treatment of culinary genres, certifying having overcome the different competition 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).

This course is aimed at the professionals of the world of hostel and tourism, specifically in the direction and production in cuisine, within the professional area of restoration, and to all those interested in acquiring knowledge related to the treatment of culinary genres.

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.