Cooking Assistant Master + University Degree

The kitchen assistant, also known as cooking click, carries out a series of special relevance functions since it is responsible for performing routine and simple tasks to expedite the work of the head of cooking, which in this way can focus on the most complex elaborations and that requires more knowledge and experience. Despite its simplicity, the functions of the kitchen assistant are equally important, since they are previous steps that must be given so that the chief chef can complete the elaboration of the dishes. Through the present course of kitchen assistant, students are offered the appropriate training to specialize in these types of activities, ranging from the culinary pre -elaboration and conservation to the realization of basic and elementary kitchen elaborations, through the elaboration of combined and snack dishes.

- Know when the hospitality is today. -. Study how the kitchen department works from which the Pinche will be part. - Know the main machinery and raw materials that will be used in the different elaborations. - Learn the different cutting and cooked techniques of the different types of food. - Know how to prepare the most basic funds, bases and preparations. - Apply knowledge about dishes preparation and finished elaborations. - Use the equipment, machines, tools and tools that make up the basic endowment of the kitchen departments, according to their applications and depending on their optimal performance. - Characterize cuts and pieces and carry out the pre -elaboration operations of the most common culinary genres, depending on the established work plan, of the culinary elaborations that are going to be carried out or the marketing needs. - Apply simple methods and properly operate equipment for the regeneration, conservation and packaging of raw, semi -elaborated genres and elaborations finished in common use, which adapt to the specific needs of conservation and packaging of said subjects and products. - Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Perform the necessary operations for the provision of assistance in preparation and presentation processes of all kinds of culinary elaborations, showing receptivity and spirit of cooperation. - Perform internal gender supply operations, interpreting technical tabs or alternative procedures and formalizing the planned vouchers or documents. - To correctly identify and dispose of the genres, tools and tools necessary for the realization of combined dishes and simple snacks - Apply simple techniques of regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with the food handling standards. - Identify conservation methods and storage places appropriate for elaborations and apply them, attending to their destination or assigned consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process. - Know the characteristics of food. - Define the types of alterations in food. - Describe hygienic practices in food to food. - Define food security principles and measures. - Identification of the importance of implementing an appcC system.

He develops his professional activity as an assistant or assistant, both in large and in medium and small businesses, mainly from the hospitality sector. In small restoration establishments you can develop your activity with some autonomy. Food companies, hospitality, kitchen, restaurants, waiters, supermarkets, small food shops.

Thanks to the cooking assistant course you will be able to acquire the appropriate knowledge to develop a professional career in the field of hospitality, carrying out support functions to the head of cooking in all types of restoration services. To do this, you will not only learn what is related to the realization of basic and elementary culinary elaborations, but you will also know the pre -elaboration and conservation of food as well as all the current regulations regarding food handling and food allergens.

This cooking assistant course is aimed at professionals in the field of hospitality and restoration who want to train in this area, either to develop or to expand their knowledge, as well as any person who is interested in working as a kitchen assistant or cooking click, and wants to obtain specialized training that enables him for it.

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.