Master in basic catering operations + university degree

The catering service has currently revolutionized the world of gastronomy, since not only seeks to offer food and drink, but the attention, decoration of the place and the design of the dishes becomes relevant when choosing a service. With this Master in basic catering operations, the student will learn the necessary knowledge to carry out the operations of reception and washing of goods from catering services.

- Carry out processes to supply genres, packaging culinary elaborations, materials and equipment that make up catering services loads. - Perform genera assembly processes, packaged culinary elaborations, utensils and diverse material in the containers and equipment established to offer restoration services. - Explain and carry out the load disposition process that makes up a catering service, identifying the areas where it occurs. - Describe the regeneration and pre -elaboration operations of different vegetables and mushrooms, and perform them, so that they are suitable for use in the subsequent elaboration of dishes or for marketing. - Apply methods and correctly operate equipment for the conservation and packaging of raw, semi -finished vegetables and finished culinary elaborations, ensuring subsequent use or consumption in optimal conditions. - Analyze the data obtained during the quality and environmental management processes, and propose actions for the continuous improvement of the company and/or entity. - Act within the respect and compliance with the planned plans, regulations and measures, to guarantee professional practices in the security, hygiene and health environment. - Act responsible in the job to comply with current environmental protection regulations. - Analyze the processes of information, advice and sale, and apply in them the procedures and techniques of customer service and communication, as a basic element for the achievement of business objectives. - Develop promotional actions applicable to restoration establishments, applying marketing techniques. - Identify the elements that make up the machinery and equipment of the Washing Department such as the washing and pressure washing train.

- Carry out processes to supply genres, packaging culinary elaborations, materials and equipment that make up catering services loads. - Perform genera assembly processes, packaged culinary elaborations, utensils and diverse material in the containers and equipment established to offer restoration services. - Explain and carry out the load disposition process that makes up a catering service, identifying the areas where it occurs. - Describe the regeneration and pre -elaboration operations of different vegetables and mushrooms, and perform them, so that they are suitable for use in the subsequent elaboration of dishes or for marketing. - Apply methods and correctly operate equipment for the conservation and packaging of raw, semi -finished vegetables and finished culinary elaborations, ensuring subsequent use or consumption in optimal conditions. - Analyze the data obtained during the quality and environmental management processes, and propose actions for the continuous improvement of the company and/or entity. - Act within the respect and compliance with the planned plans, regulations and measures, to guarantee professional practices in the security, hygiene and health environment. - Act responsible in the job to comply with current environmental protection regulations. - Analyze the processes of information, advice and sale, and apply in them the procedures and techniques of customer service and communication, as a basic element for the achievement of business objectives. - Develop promotional actions applicable to restoration establishments, applying marketing techniques. - Identify the elements that make up the machinery and equipment of the Washing Department such as the washing and pressure washing train.

This master in basic catering operations prepares to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in basic catering operations.

This Master in Basic Catering Operations is aimed at all those who want to guide their future work towards basic catering operations, more specifically to the operations of reception and washing of goods from catering services. As well as any other person who wants to update their professional knowledge within this area.

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.