MF1049-2 course elaboration and exposure of meals in the bar-cafeteria

For the team of professionals in the field of restoration, more specifically bar and cafeteria service, it is very important administratively small establishments of this nature. Thus, with this course the necessary knowledge will be provided to prepare and expose simple elaborations of the bar-cafeteria offer.

- Characterize food raw materials of common use in the simple culinary elaborations of Bar-Cafeteria. - Prepare and present simple culinary elaborations of the bar-cafeteria offer according to the definition of the product. - Apply methods of regeneration, conservation and packaging of food. - Use equipment, machines and tools that make up the basic endowment for the preparation of simple culinary elaborations of the bar-cafeteria offer. - Analyze and develop the setting process of exhibitors and tasting bars in the bar-cafeteria. - Design decorations with genres and gastronomic products. - Analyze and define gastronomic offers characteristic of bar-cafeteria.

It develops its activity in small-sized bars -feteries, frequently of a family type, being able to be a self-employed or on behalf of others. It also develops its professional activity in large and in medium restoration companies, bars and coffee shops of the public or private sector. In this case, it performs its functions under the dependence of the chief or second head of restaurant or room, or equivalent hierarchical.

This formation is adjusted to the training itinerary of the MF1049_2 training and exposure of foods in the bar-cafeteria, certifying having overcome the different units of competition included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non-formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that they publish the different autonomous communities, 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 all those interested in acquiring knowledge regarding bar and cafeteria services in a general way and, more specifically, regarding the elaboration and exposure of foods in the bar-cafeteria.

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.