UF0067 Basic elaborations and elementary dishes with fish, crustaceans and mollusks

Online Training

UF0067 Basic elaborations and elementary dishes with fish, crustaceans and mollusks

Name: UF0067 Basic elaborations and elementary dishes with fish, crustaceans and mollusks en Perú
Brand: EUROINNOVA INTERNATIONAL ONLINE EDUCATION
SKU: 12708-1301
Availability: InStock

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70 hours

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Spanish

At present, in the world of restoration, it is very important to know how to develop the pre -elaboration, preparation, presentation and conservation processes of all kinds of food and define gastronomic offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in the food manipulation. Therefore, with this course it is about providing the necessary knowledge to prepare basic elaborations and elementary dishes with fish, crustaceans and mollusks.

Instituciones educativas

S/. 708

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Details to take into account

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Multilingual support

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Digital certificate included

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Assistant Phia

Objectives

- 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 fish, crustaceans and mollusks. - Analyze, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption - analyze and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization.

Content

Career opportunities

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

What it prepares you for

This formation is adjusted to the training itinerary of the UF0067 training unit and elementary dishes with fish, crustaceans and mollusks, certifying having overcome the different competition units included in it, and is aimed at the accreditation of professional competences acquired through work experience and non -formal training, via which you will opt for to obtain the corresponding certificate of professionalism, through The respective calls that are 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 all those who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to culinary techniques in line with basic elaboration and elementary dishes with fish, crustaceans and mollusks. Any person interested in acquiring the knowledge of this sector.

Our training is 100% online, which allows students to self -regulate their study and adapt it to their own needs. We bet on personalized and autonomous teaching, with an approach based on critical thinking and constructivism. We have a highly specialized teaching team that will accompany you throughout the entire teaching-learning process. This will allow you to customize your training even more, since we adapt to your rhythm and needs. You will have access to our learning platform, MyLXP, from any device and at any time of the day, which will allow you to decide how and when to study. All this is possible thanks to our EDUCA LXP (Learning Experience Platform) methodology, an environment designed to boost your educational progress, promote innovation and offer a personalized learning experience adapted to each need.