MF1331_1: MF1331_1 Domestic Kitchen Course

It is known as domestic employment that is a salary remuneration derived from domestic works. At present, the demand for domestic employment has increased, due to the social changes that have been produced, above all, with respect to the working situation of women, who, as the story indicates, have been responsible for carrying out this work until recently. The housewife figure has given way to a woman who works outside the home, made by which it is necessary for a person outside the family to take care of these functions. Thus, this course aims to carry out the food processing process in its phases of purchase, organization, manipulation, cooked and conservation, at private home.

- Apply purchase procedures according to the needs of a home and an established budget. - Apply food storage, belongings and other home use products guaranteeing their preservation and conservation in hygiene conditions. - Apply domestic kitchen techniques for the elaboration of menus according to the characteristics and needs of the guests, respecting the preparation times and conservation standards. - Apply cleaning and subsequent reorganization of spaces, useful and materials used in the cooking process.

He develops his professional activity, both on his own and foreign, in the public and private sphere. Likewise, the professional person is trained to clean and prepare private homes.

This course will provide students with the knowledge necessary to carry out the food processing process in their purchase, organization, manipulation, cooked and conservation phases, at particular home. The present training conforms to the training itinerary of the MF1331_1_1 domestic employment training module. Domestic kitchen, 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 of Labor (Royal Decree 659 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).

This course is aimed at people interested in acquiring knowledge regarding everything related to domestic cuisine. To professionals who develop their work activity (or the activity of the home) around domestic cuisine and are interested in the acquisition of skills that help the process of purchase, storage and cleaning of culinary spaces, as well as the knowledge of new techniques for cooking.

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.