Online cooking assistant course: online cooking assistant course: practical

If you want to be a perfect kitchen assistant and know all the fundamental aspects of this function this is your time, with the online course of kitchen assistant: practical you can acquire the necessary knowledge to do this work in the best possible way. Nowadays the figure of the kitchen assistant is as important as that of the chef or chef, since it is responsible for preparing all the raw material and machinery necessary for the correct food. Therefore, with the realization of this online cooking course: practical you can know the necessary techniques to carry out this work with total independence and a professional result.

- 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.

Hospitality / catering / restaurants / bars.

This online cooking assistant course: Practical prepares to know the fundamental functions of the kitchen assistant work to dedicate himself professionally to this profession, knowing everything that encompasses to cook such as raw material, products, machinery for food etc.

This online cooking course: practical is aimed at 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. It is also interesting for those who wish to specialize in the kitchen assistant function.

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.