MF0260_2 Pre -elaboration and food conservation

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 pre -delay and conserve all kinds of food.

- Use equipment, machines, tools and tools that make up the provision of kitchen departments according to their application in the pre -elaboration of vegetables, mushrooms, fish, crustaceans, mollusks, meats, birds and hunting, and depending on their optimal performance. - Analyze vegetables, mushrooms, fish, crustaceans, molluscs, meats, birds and hunting 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 vegetables, mushrooms, fish, crustaceans, mollusks, meats, birds and hunting, and performing 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 vegetables, fish, crustaceans and raw mollusks, semi -finished and finished culinary elaborations.

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

This formation adjusts to the training itinerary of the MF0260_2 formative module Pre -elaboration and food conservation. 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).

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 food pre -elaboration and conservation. 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.