Master in basic cooking processes + university degree

Within the world of hospitality and tourism it is necessary to know the different fields of basic kitchen operations, within the professional restoration area. Thus, with this master in basic cuisine processes it is intended to provide the necessary knowledge for the elaboration of combined and snacks.

- Apply simple techniques for regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with food handling standards. - Identify conservation methods and storage places appropriate for elaborations and apply them, attending to their destination or assigned consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process. - Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Perform the necessary operations for the provision of assistance in preparation and presentation processes of all kinds of culinary elaborations, showing receptivity and spirit of cooperation. - Apply simple techniques for regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with food handling standards. - Identify conservation methods and adequate storage places for elaborations and apply them, attending to their assigned destination or consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process. - Make the reception of food and drinks for later storage and distribution. - Act with the responsibility and honesty required by participation in the processes of reception, storage and distribution of goods. - Differentiate food raw materials for common use in the kitchen, describing the main varieties and qualities - classify and explain the most common food risks and toxyinfections, identifying their possible causes - meet the hygienic -sanitary standards and correctly apply the cleaning and order methods when operating with equipment, machines, supplies and genres and when cleaning the facilities. -Characterize cuts and pieces and carry out the pre -elaboration operations of the most common culinary genres, depending on the established work plan, of the culinary elaborations that are going to be carried out or of the marketing needs. -Applicate simple methods and correctly operate equipment for the regeneration, conservation and packaging of raw, semi -elaborated genres and elaborations finished in common use, which adapt to the specific needs of conservation and packaging of said materials and products.

- Apply simple techniques for regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with food handling standards. - Identify conservation methods and storage places appropriate for elaborations and apply them, attending to their destination or assigned consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process. - Make basic elaborations of multiple applications and prepare and present simple culinary elaborations, applying simple, previously defined techniques. - Perform the necessary operations for the provision of assistance in preparation and presentation processes of all kinds of culinary elaborations, showing receptivity and spirit of cooperation. - Apply simple techniques for regeneration, elaboration and presentation of combined dishes and simple snacks, based on the information provided, following the appropriate procedures and complying with food handling standards. - Identify conservation methods and adequate storage places for elaborations and apply them, attending to their assigned destination or consumption, the nature of their components and manipulation standards. - Participate in quality improvement throughout the process. - Make the reception of food and drinks for later storage and distribution. - Act with the responsibility and honesty required by participation in the processes of reception, storage and distribution of goods. - Differentiate food raw materials for common use in the kitchen, describing the main varieties and qualities - classify and explain the most common food risks and toxyinfections, identifying their possible causes - meet the hygienic -sanitary standards and correctly apply the cleaning and order methods when operating with equipment, machines, supplies and genres and when cleaning the facilities. -Characterize cuts and pieces and carry out the pre -elaboration operations of the most common culinary genres, depending on the established work plan, of the culinary elaborations that are going to be carried out or of the marketing needs. -Applicate simple methods and correctly operate equipment for the regeneration, conservation and packaging of raw, semi -elaborated genres and elaborations finished in common use, which adapt to the specific needs of conservation and packaging of said materials and products.

This master's degree in basic cooking processes prepares to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in basic cooking processes.

This master in basic cooking processes is aimed at all those interested in the scope of hospitality who want to specialize in basic cooking processes.

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.