MSE MASTER IN PLACE IN THE RESTAURANT + UNIVERSITY TITLE

If you work in the restoration environment and want to know the fundamental aspects about the Mise in Place and all that this encompasses this is your time, with the Mise Master in Place in the restaurant you can acquire the appropriate knowledge to function professionally in the sector.

- Develop internal provisioning processes of genres and material and disposition of furniture and equipment, according to service orders or daily work plans related to the food and drinking service in the room. - Describe and organize processes on the tuning of facilities and equipment, as well as table assemblies and support elements, carrying out the other preservation operations in the restaurant. - Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - Analyze the design and implementation process of quality management and assurance systems for adaptation to the organization. - Understand simple oral information in English in the field of restoration activity, in order to address customer requests. - Produce or complete short and simple written documents, necessary for the marketing of the offer and management of restoration activities.

- Develop internal provisioning processes of genres and material and disposition of furniture and equipment, according to service orders or daily work plans related to the food and drinking service in the room. - Describe and organize processes on the tuning of facilities and equipment, as well as table assemblies and support elements, carrying out the other preservation operations in the restaurant. - Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - Analyze the design and implementation process of quality management and assurance systems for adaptation to the organization. - Understand simple oral information in English in the field of restoration activity, in order to address customer requests. - Produce or complete short and simple written documents, necessary for the marketing of the offer and management of restoration activities.

The MSE Master in Place in the restaurant prepares to know in depth the restoration environment in relation to the techniques that are applied in the MSE in Place, in addition to learning the safety and hygiene processes in this sector.

This master of Mise in Place in the restaurant is aimed at people interested in developing professionally in the restoration environment, as well as professionals who want to specialize in the functions related to the mise in Place.

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.