Postgraduate of creative cuisine in cold line

This postgraduate postgraduate cooking in cold line offers specialized training in the field. We must know that for the hospitality and tourism area it is very important to deepen and acquire the knowledge of creative cooking in cold line.

- Show in an integral way everything that entails the implementation and management of a complete cold line in an institution that serves collectivities (hospitals, schools, residences ...), focusing on the aspects closest to the daily work of the kitchen staff. - Contextualize cooking in a cold line, within the restoration to communities, and publicize its differential qualities, and the modifications to the daily work they carry. - Apply the necessary knowledge for the work in LFC, affecting those that differentiate it from any other production system. - Know, respect and apply current regulations, in terms of food safety and hygiene, and participate in the implementation of a system of hazard analysis and critical control points, which certifies the quality of work done and the materials and processes used. - Practice possible variations in culinary elaborations, rehearsing modifications as the techniques, form and cutting of the genres, alternative of ingredients, combination of flavors and form of presentation and decoration. - 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.

- Show in an integral way everything that entails the implementation and management of a complete cold line in an institution that serves collectivities (hospitals, schools, residences ...), focusing on the aspects closest to the daily work of the kitchen staff. - Contextualize cooking in a cold line, within the restoration to communities, and publicize its differential qualities, and the modifications to the daily work they carry. - Apply the necessary knowledge for the work in LFC, affecting those that differentiate it from any other production system. - Know, respect and apply current regulations, in terms of food safety and hygiene, and participate in the implementation of a system of hazard analysis and critical control points, which certifies the quality of work done and the materials and processes used. - Practice possible variations in culinary elaborations, rehearsing modifications as the techniques, form and cutting of the genres, alternative of ingredients, combination of flavors and form of presentation and decoration. - 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.

This postgraduate of creative cuisine in cold line prepares you to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in creative cuisine in the cold line.

This postgraduate of creative cuisine in cold line is aimed at all those interested in the scope of hospitality and tourism and want to specialize in creative cuisine in a cold line.

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.