Course description
Apply the basic principles of food products and cooking techniques, and carry out simple storeroom operations.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
0.0. Introduction to sustainability and the circular concept:
0.1. Tourism trends in the post-COVID-19 era: sustainable tourism.
0.2. Identifying the characteristics of the circular economy.
0.3. Defining the concept and characteristics of tourism.
Characterisation of the kitchen area.
1.2. Definition, organisation and structure of culinary production areas.
1.3. Core competences of kitchen professionals.
1.4. Identifying production processes, procedures and operations in the kitchen.
Carrying out simple storeroom operations.
2.1. Receiving and storing food and beverages.
2.3. Internal supply: requesting and receiving culinary goods.
Using basic kitchen machinery and equipment.
3.1. Identification and classification by function.
3.2. Use, cleaning and maintenance.
Preparing bases, stocks and sofritos, and the culinary goods commonly used in the kitchen.
4.1. Preparing and cutting vegetables.
4.2. Preparing and cutting fish, crustaceans and shellfish.
4.3. Preparing and cutting meat, poultry and game.
4.4. Carrying out the operations needed to obtain culinary pre-preparations.
Carrying out basic kitchen preparations.
5.1. Preparing stocks, broths and garnishes.
5.2. Preparing appetisers and simple combination plates.
Preserving and reheating kitchen goods and preparations.
6.1. Use of associated basic equipment.
6.2. Applying simple techniques and applications.
0.1. Tourism trends in the post-COVID-19 era: sustainable tourism.
0.2. Identifying the characteristics of the circular economy.
0.3. Defining the concept and characteristics of tourism.
Characterisation of the kitchen area.
1.2. Definition, organisation and structure of culinary production areas.
1.3. Core competences of kitchen professionals.
1.4. Identifying production processes, procedures and operations in the kitchen.
Carrying out simple storeroom operations.
2.1. Receiving and storing food and beverages.
2.3. Internal supply: requesting and receiving culinary goods.
Using basic kitchen machinery and equipment.
3.1. Identification and classification by function.
3.2. Use, cleaning and maintenance.
Preparing bases, stocks and sofritos, and the culinary goods commonly used in the kitchen.
4.1. Preparing and cutting vegetables.
4.2. Preparing and cutting fish, crustaceans and shellfish.
4.3. Preparing and cutting meat, poultry and game.
4.4. Carrying out the operations needed to obtain culinary pre-preparations.
Carrying out basic kitchen preparations.
5.1. Preparing stocks, broths and garnishes.
5.2. Preparing appetisers and simple combination plates.
Preserving and reheating kitchen goods and preparations.
6.1. Use of associated basic equipment.
6.2. Applying simple techniques and applications.