General objectives: Introduce the student to the different areas of the kitchen, as well as the knowledge of the tools, materials and furniture. Initiate the student in the techniques of the kitchen department. Organize, coordinate and control the work team and manage your department internally. Specific objectives: Organize work processes to optimize the management and administration of the establishment. Know the characteristics of the products involved in preparing the dishes. Know the function and maintenance of kitchen utensils and machinery, as well as the rules for their correct installation. Master the basic techniques on handling, preparation and presentation of food. Know the regulations on hygiene and safety required in the kitchen.

Analyze culinary elaborations describing their execution processes. Carry out, fine-tune and preserve culinary elaborations that are generally complex and representative for their typical gastronomic values: territorial, or temporary. 

Know the history, evolution, main forms of production and varieties, as well as taste them, taste them and serve them correctly. Know what to expect from a wine, and when it is not in the most suitable conditions. Understand the phases that make up the wine tasting, and know what senses and organs are involved in it. Apply the sensations experienced to find defects or virtues of the wine. Know the current and classic trends in pairings, and develop culinary offers together with the wines they are paired with. Understand the types of pairings that can be proposed, and develop your own offer.

Develop the internal supply process of equipment, genres and other materials necessary for the realization and service of culinary elaborations in view of the client. Use equipment and tools that make up the basic endowment for the preparation of gastronomic elaborations in view of the client in accordance with their applications and based on optimal performance Identify food raw materials commonly used in culinary preparation in view of the client, describing varieties and qualities and identifying culinary factors or parameters that must be combined in the preservation and preparation processes. Analyze and develop the process of preparation and finishing of culinary elaborations made in view of the diner or those that only need carving or distribution in the room.

Make workers aware of the objectives and benefits of the implementation of a quality system in the hospitality company. Publicize the principles of the iso 9001 standard as well as the different phases of the implementation of the quality system. Explain the differences in quality systems in different areas of economic activity. Provide workers with information on audit methods and tools to measure quality. Analyze the criteria to implement a total quality program in a company whose main activity is the hospitality industry. Offer the worker a practical vision of quality in the hospitality industry.

With the entry into force of Regulation (EU) No. 1169/2011, on food information provided to consumers, food establishments must adapt to the new regulations. One of the new requirements incorporated is the novelty that restaurant menus indicate the allergen content of all their dishes, as well as of other establishments that sell food in bulk (bakeries, supermarkets, …). The objective of the course is to inform the assistant about allergies and food intolerances, what they are and what differentiates them, which are the most common and important that affect today’s society and how to adapt our business to avoid cross-contamination between allergenic and non-allergenic foods by performing a risk prevention study.

Analyze and apply the standards and hygienic-sanitary conditions related to the food and beverage production or service units to avoid risks of food poisoning and environmental contamination.

Know the general concepts of the protocol. Relate the protocol with the hospitality industry. Learn the importance of the different elements that influence an event, as well as the means for effective corporate image management.