UF0055 COURSE Pre -elaboration and culinary conservation

Within the world of hospitality and tourism it is necessary to know the different fields of basic kitchen operations, within the professional restoration area, having as general competence pre -elaborate food, prepare and present simple culinary elaborations and attend in the preparation of more complex elaborations, executing and applying basic operations, techniques and standards of manipulation, preparation and conservation of food. Thus, with this course it is intended to provide the necessary knowledge for culinary pre -elaboration and conservation.

- Use the equipment, machines, tools and tools that make up the basic endowment of the kitchen departments, according to their applications and depending on their optimal performance. - Characterize cuts and pieces and carry out the pre -elaboration operations of the most common culinary genres, depending on the established work plan, of the culinary elaborations that are going to be carried out or the marketing needs. - Apply simple methods and properly operate equipment for the regeneration, conservation and packaging of raw, semi -elaborated genres and elaborations finished in common use, which adapt to the specific needs of conservation and packaging of said subjects and products.

He develops his professional activity as an assistant or assistant, both in large and in medium and small businesses, mainly from the hospitality sector. In small restoration establishments you can develop your activity with some autonomy.

This formation conforms to the training itinerary of the UF0055 training unit pre -elaboration and conservation culinary, certifying having overcome the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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 professionals in the world of hospitality and tourism, specifically in basic kitchen operations, within the professional restoration area, and to all those interested in acquiring knowledge related to culinary pre -elaboration and conservation.

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.