Hotr0108 Basic Kitchen Operations (Certificate of Complete Professional)

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, this course is intended to provide the necessary knowledge for the provisioning, pre -elaboration and culinary conservation, and basic culinary elaboration.

- Perform the reception, distribution and storage of the goods, for later use, according to quality criteria and predetermined instructions. - Perform internal supply of genres and culinary utensils, for subsequent use in food pre -elaboration, depending on raw materials and manipulation needs. - Manipulate and pre-delay raw raw materials according to needs, hygienic-sanitary regulations of manipulation and instructions received, for subsequent culinary or marketing use. - Apply simple methods of conservation, packaging and regeneration of genres and culinary elaborations that are suitable for subsequent consumption or distribution, following established instructions or norms. - Perform the different cleaning and tuning operations of equipment and tool in the area of culinary production, respecting the hygienic-sanitary standards and the instructions received. - Prepare and present, according to the definition of the product and simple elaboration techniques, elementary culinary preparations and multiple applications. - Prepare and present combined dishes and simple snacks in accordance with the definition of the product and the basic standards of its elaboration. - Attend in the elaboration of all kinds of culinary products, providing collaboration and complying with the instructions received.

He develops his professional activity as an assistant or assistant, both in large and in medium and small businesses, mainly from the hospitality sector. In small restoration establishments you can develop your activity with some autonomy.

This training is adjusted to the training itinerary of the Hotr0108 Professional Certificate Hotr0108 Basic Cooking Operations Certifying having exceeded the different Units of Competition In it, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are publishing the different communities Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of 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 professionals in the world of hospitality and tourism, within the professional restoration area, and all those interested in acquiring knowledge related to basic kitchen operations.

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.