Postgraduate in safety and hygiene in the pre -elaboration and conservation of vegetables and mushrooms

Pre -elaborate, prepare, present and conserve all kinds of plant 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 food manipulation are the general competences to be developed by professionals in this area. Thus, with this course you can acquire the necessary knowledge to act under norms of safety, hygiene and environmental protection in the hospitality sector, specifically in the safety and hygiene in the pre -elaboration and conservation of vegetables and mushrooms.

- Use equipment, machines, tools and tools that make up the provision of kitchen departments according to their application in the pre -elaboration of vegetables and mushrooms and depending on their optimal performance. - Analyze vegetables and edible mushrooms of 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. - Describe the regeneration and pre -elaboration operations of different vegetables and mushrooms, and perform 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, semi -finished vegetables and finished culinary elaborations, ensuring subsequent use or consumption in optimal conditions. - 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.

- Use equipment, machines, tools and tools that make up the provision of kitchen departments according to their application in the pre -elaboration of vegetables and mushrooms and depending on their optimal performance. - Analyze vegetables and edible mushrooms of 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. - Describe the regeneration and pre -elaboration operations of different vegetables and mushrooms, and perform 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, semi -finished vegetables and finished culinary elaborations, ensuring subsequent use or consumption in optimal conditions. - 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.

This postgraduate degree in safety and hygiene in the pre -elaboration and conservation of vegetables and mushrooms, prepares the students to perform the pre -elaboration and conservation operations of vegetables and mushrooms

This course is aimed at all those who, due to their professional functions, or not, wish to acquire knowledge related to the pre -elaboration and conservation of vegetables and mushrooms in a general way and, more specifically, that related to safety, hygiene and environmental protection in hospitality.

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.