MF1089-1 course and assembly for catering services

The catering service has currently revolutionized the world of gastronomy, since not only seeks to offer food and drink, but the attention, decoration of the place and the design of the dishes becomes relevant when choosing a service. With this course, the student will learn the necessary knowledge to perform basic supply and assembly operations of genders, packaged culinary elaborations and diverse material of catering services and dispose of the load for transport.

- Putting and using facilities, equipment, machines, tools and tools that make up the basic endowment of assembly departments, according to their applications and depending on their optimal performance. - Carry out processes to supply genres, packaging culinary elaborations, materials and equipment that make up catering services loads. - Perform genera assembly processes, packaged culinary elaborations, utensils and diverse material in the containers and equipment established to offer restoration services. - Explain and carry out the load disposition process that makes up a catering service, identifying the areas where it occurs. - Analyze and apply the standards and hygienic-sanitary conditions referred to food and beverage production units, to avoid risks of food toxyinfections and environmental pollution.

It develops its professional activity in both large and medium -sized catering companies, generally private, although they can also be public.

This training adjusts to the training itinerary of the MF1089_1 provisioning and assembly for catering services, certifying having exceeded the different competition units 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 They are publishing 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 who want to guide their future work towards basic catering operations, more specifically to supply, assembly of services, as well as the application of hygienic-sanitary norms and conditions in restoration. As well as any other person who wants to update their professional knowledge within this area.

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.