Hotr0308 Basic Catering Operations (Certificate of Complete Professional)

Over time, catering has gone from being a simple food and drink service to include other elements such as decoration, atmosphere, hiring, and even animation. All this is because customer expectations go beyond a complete menu. That is, it is no longer just a matter of a good meal, but also acquires the same importance details such as glassware, cutlery, tablecloths, etc. Therefore, qualified professionals are needed to be responsible for correctly performing these tasks. With this course, the student will learn the necessary knowledge to execute the supply and assembly operations of gender, culinary elaborations packaged and diverse material of catering services. Thus, as the knowledge to carry out the operations of reception and washing of goods from them.

- Execute basic provisioning and assembly operations of genders, packaged culinary elaborations and diverse material of catering services and dispose of the load for transport. - Perform the operations of reception and washing of goods from catering services.

It develops its professional activity in both large and medium -sized catering companies, generally private, although they can also be public.

This course will provide the student with the necessary knowledge to execute the provisioning and assembly operations of genera, packaged culinary elaborations and diverse material of catering services. Thus, as the knowledge to carry out the operations of receipt and washing of goods from them. The present training conforms to the training itinerary of the Hotr0308 Certificate Hotr0308 Basic Catering Operations, certifying having overcome the different units of competition included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which it will opt for the corresponding Certificate of professionalism, through the respective calls that are publishing the different autonomous communities, as well as the Ministry of Labor (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

Over time, catering has gone from being a simple food and drink service to include other elements such as decoration, atmosphere, hiring, and even animation. All this is because customer expectations go beyond a complete menu. That is, it is no longer just a matter of a good meal, but also acquires the same importance details such as glassware, cutlery, tablecloths, etc. Therefore, qualified professionals are needed to be responsible for correctly performing these tasks. With this course, the student will learn the necessary knowledge to execute the supply and assembly operations of gender, culinary elaborations packaged and diverse material of catering services. Thus, as the knowledge to carry out the operations of reception and washing of goods from them.

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.