Course description
Apply the different cooking techniques used to prepare, present and reheat dishes based on fish, crustaceans and molluscs.
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
MODULE 1. BASIC PREPARATIONS
1. USING THE MACHINERY, COOKWARE, UTENSILS AND TOOLS FOR BASIC PREPARATIONS AND SIMPLE DISHES WITH FISH, CRUSTACEANS AND MOLLUSCS
1.1 Identifying the characteristics of the machinery used.
1.2 Handling cookware.
1.3 Using utensils and tools.
2. ORGANISING STOCKS, BASES AND BASIC PREPARATIONS MADE WITH FISH, CRUSTACEANS AND MOLLUSCS
2.1 Composition and preparation of fish stocks. Factors to consider when making them. Use.
2.2 Other basic preparations and their use (coulis, sauces, compound butters, stuffings and others) made for fish, crustaceans and molluscs.
2.3 Preparing industrial stocks and bases made with fish, crustaceans and molluscs.
2.4 Using seaweed.
2.5 Applying the relevant techniques and procedures for preparation and control to obtain stocks, soups, sauces, compound butters and other basic preparations.
MODULE 2. COOKING TECHNIQUES AND SIMPLE DISHES
1. APPLYING COOKING TECHNIQUES TO FISH, CRUSTACEANS AND MOLLUSCS
1.1 Understanding the main cooking techniques.
1.2 Applying the different cooking techniques to each species.
2. PREPARING SIMPLE DISHES BASED ON FISH, CRUSTACEANS AND MOLLUSCS
2.1 Preparing the most popular simple hot and cold dishes.
2.2 Preparing sauces, garnishes and other suitable accompaniments for fish, crustacean and mollusc dishes.
MODULE 3. PLATING AND REHEATING
1. PRESENTING AND DECORATING DISHES BASED ON FISH, CRUSTACEANS AND MOLLUSCS
1.2 Identifying the characteristics of the machinery used.
1.3 Identifying factors to consider when presenting and decorating fish, crustacean and mollusc dishes.
1.4 Arranging dishes on platters, plates and other containers.
1.5 Applying the most representative garnishes and accompaniments used in these dishes.
2. REHEATING PREPARED DISHES MADE WITH FISH, CRUSTACEANS AND MOLLUSCS
2.1 Reheating: definition.
2.2 Identifying types of techniques and processes.
2.3 Identifying associated equipment.
2.4 Identifying process stages, execution risks and control of results.
2.5 Carrying out the operations needed for reheating.
2.6 Understanding the cook-chill system and its basis.
2.7 Definition of prepared dishes. Identifying different types: prepared dishes with fish, crustaceans and molluscs.
1. USING THE MACHINERY, COOKWARE, UTENSILS AND TOOLS FOR BASIC PREPARATIONS AND SIMPLE DISHES WITH FISH, CRUSTACEANS AND MOLLUSCS
1.1 Identifying the characteristics of the machinery used.
1.2 Handling cookware.
1.3 Using utensils and tools.
2. ORGANISING STOCKS, BASES AND BASIC PREPARATIONS MADE WITH FISH, CRUSTACEANS AND MOLLUSCS
2.1 Composition and preparation of fish stocks. Factors to consider when making them. Use.
2.2 Other basic preparations and their use (coulis, sauces, compound butters, stuffings and others) made for fish, crustaceans and molluscs.
2.3 Preparing industrial stocks and bases made with fish, crustaceans and molluscs.
2.4 Using seaweed.
2.5 Applying the relevant techniques and procedures for preparation and control to obtain stocks, soups, sauces, compound butters and other basic preparations.
MODULE 2. COOKING TECHNIQUES AND SIMPLE DISHES
1. APPLYING COOKING TECHNIQUES TO FISH, CRUSTACEANS AND MOLLUSCS
1.1 Understanding the main cooking techniques.
1.2 Applying the different cooking techniques to each species.
2. PREPARING SIMPLE DISHES BASED ON FISH, CRUSTACEANS AND MOLLUSCS
2.1 Preparing the most popular simple hot and cold dishes.
2.2 Preparing sauces, garnishes and other suitable accompaniments for fish, crustacean and mollusc dishes.
MODULE 3. PLATING AND REHEATING
1. PRESENTING AND DECORATING DISHES BASED ON FISH, CRUSTACEANS AND MOLLUSCS
1.2 Identifying the characteristics of the machinery used.
1.3 Identifying factors to consider when presenting and decorating fish, crustacean and mollusc dishes.
1.4 Arranging dishes on platters, plates and other containers.
1.5 Applying the most representative garnishes and accompaniments used in these dishes.
2. REHEATING PREPARED DISHES MADE WITH FISH, CRUSTACEANS AND MOLLUSCS
2.1 Reheating: definition.
2.2 Identifying types of techniques and processes.
2.3 Identifying associated equipment.
2.4 Identifying process stages, execution risks and control of results.
2.5 Carrying out the operations needed for reheating.
2.6 Understanding the cook-chill system and its basis.
2.7 Definition of prepared dishes. Identifying different types: prepared dishes with fish, crustaceans and molluscs.