Hotr0408 Cotel Curse (Certificate of Complete Professionality)
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Syllabus
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Summary
At present, in the world of restoration, it is very important to know how to develop the pre -elaboration, preparation, presentation and conservation processes of all kinds of food and define gastronomic offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in the food manipulation. Therefore, with this course it is about providing the necessary knowledge to acquire all the necessary knowledge to carry out the previous practices.
Goals
Professional exits
To prepare you
This course will provide students with the necessary knowledge to develop the processes of pre -elaboration, preparation, presentation and conservation of all kinds of food and defining gastronomic offers, autonomy applying the corresponding techniques, achieving the quality and economic objectives established and respecting the norms and practices of safety and hygiene in the food manipulation. The present training is adjusted to the training itinerary of the formative itinerary of the Hotr0408 cooking. Certifying having overcome the different competence units included, and is aimed at the accreditation of the professional competences acquired through work experience and non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023 It 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).
Who is it addressed
Este curso está dirigido a todas aquellas personas que se dedican al mundo de la restauración, más concretamente, que pretendan obtener conocimientos relacionados con a la cocina. Any person interested in acquiring the knowledge of this sector.
Official character
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.
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Certification
Degree of having exceeded the non -formal training that accredits the competence units collected in the Hotr0448 cuisine certificate, regulated in Royal Decree 1376/2008, of August 1, which takes as reference the professional qualification Hot093_2 cuisine (Royal Decree 295/2004, of February 7 modifications published in the RD 1700/2007, of December 14). According to the instruction of March 22, 2022, which determines the criteria for the admission of the training provided by the requesting persons for participation in the procedure for evaluating and accreditation of professional competences acquired through the work experience or non -formal routes of training. EUROINNOVA FACION S.L. It is a participating entity of the Sepe entities file, Ministry of Labor and Social Economy.
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