COOK COURSE Collectivities: Professional chef in communities (hospitals-residents-collection-collective compines) + Food manipulative (double degree)

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. This professional chef course offers food manipulation training.

- 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).

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector, although it can also work on its own in establishments of the restoration subsector.

The following course prepares him to be a professional chef in collectivities knowing the different simple gastronomic offers and supply systems, the different culinary techniques, the art of decoration and exposure of dishes and the importance of a formation in food manipulative.

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. It is also aimed at those who want to get the food handling card.

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.