Assistant cooking course in collectivities (hospitals-residents-collection-collective compiles) + Food handling (double degree)

The Cooking Assistant Course in collectivities aims to train professionals, capable of working efficiently as a team, with initiative and always observing the principles of safety and hygiene.

- Use equipment, machines, tools and tools that make up the provision of the kitchen departments according to their application in the pre -elaboration and depending on their optimal performance. - Analyze food for use in the kitchen, describing varieties and qualities and identifying the culinary factors or parameters that must be combined in the process of elaboration or conservation. - Describe the regeneration and pre -elaboration operations of different foods, 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 food, semi -finished and finished culinary elaborations, ensuring its subsequent use or consumption in optimal conditions. - Facilitate knowledge and encourage compliance with food hygiene standards in the usual work (food manipulators).

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

The following course prepares him to train as a kitchen assistant working efficiently as a team, with initiative and always observing the principles of safety and hygiene.

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 the functions of the kitchen assistant. Any person interested in acquiring the knowledge of this sector.

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.