Postgraduate in creative cuisine and elementary dishes with fish, crustaceans and mollusks

This postgraduate postgraduate and elementary dishes with fish, crustaceans and mollusks offers specialized training in the field to pre -elabo, prepare, present and conserve all kinds of pastry products and define their 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 manipulation of food are the general competences to be developed by the scope Thus, with this course you can acquire the necessary knowledge to act under norms of safety, hygiene and environmental protection in hospitality.

- Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. -Analize, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with fish, crustaceans and molluscs. -Alize, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. -Analize, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption. -Analize and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization.

- Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. -Analize, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with fish, crustaceans and molluscs. -Alize, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. -Analize, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption. -Analize and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization.

This postgraduate degree in creative cuisine and elementary dishes with fish, crustaceans and mollusks prepares to acquire specific knowledge within the area developing in the student some capacities to develop professionally in the sector, and more specifically in basic elaborations and elementary dishes with fish, crustaceans and mollusks

This postgraduate degree in creative cuisine and elementary dishes with fish, crustaceans and mollusks is aimed at the professionals of the world interested in the scope of hospitality and tourism and want to specialize in basic elaborations and elementary dishes with fish, crustaceans and mollusks

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.