- 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 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 preparations of pastry and elementary desserts and culinary elaborations of fish, crustaceans, mollusks, meats, 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. - Analyze, put up and apply the basic pastry and cooking techniques of 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 that require culinary elaborations based on fish, crustaceans, mollusks, meats, birds and hunting, as well as the basic preparations of pastry and elementary desserts, for subsequent use or consumption. - Design and make decorations for all types of culinary elaborations, applying appropriate graphic and decoration techniques.
