Catering and Tourism Technician in Cooking

MIDDLE GRADE

PROFESSIONAL QUALIFICATIONS
GENERAL SKILLS These Technicians are qualified to perform all of the operations of handling, preparation, preservation and presentation of all kinds of food, design culinary offers and support the work of the service, achieving the established level of quality and economic objectives and applying safety and hygiene standards and practices at all times. SKILLS UNITS To design culinary offers, perform provisioning work and control consumption. Handle raw food and preserve all kinds of foodstuff. To prepare and present basic products and dishes. To prepare and present patisserie and confectionary products. To organise buffet, self-service or similar services, to prepare food and drink in front of the customer and support service work. To prepare and present different dishes of regional, national, international and creative cuisine. To administrate, manage and promote a small business. PROFESSIONAL MODULES/LENGTH first year Culinary offers and provisioning systems. Preparation and preservation of food. Culinary techniques. Foreign language. Work training and guidance. SECOND YEAR Confectionary. Basic techniques of service and preparation of food and drink before the customer. Culinary preparations and products. Administration, management and promotion of a small business. In situ work practice. hours 96 352 352 96 64

176 132 264 88 380

FUNCTIONAL, TECHNOLOGICAL ENVIRONMENT These professionals are basically employed in functions/sub-functions of purchasing/hiring, preparation and/or service of food and drink, and consumption control. The technological techniques and knowledge they command are: Definition of culinary offers. Provisioning and consumption control. Handling and transformation of food and drink using restaurant and bar equipment. Knowledge of raw materials, equipment and machinery. Customer attention.

PROFESSIONAL ENVIRONMENT These Technicians can mainly work in the field of food and drink preparation in the Catering sector, although they may also work in the food industry and commercial food and drink establishments. The main sectors which they can work in are: Commercial restaurants: Traditional: include those restaurants which maintain traditional table service and which use fresh products which have normally not been altered prior to receipt; for example, luxury restaurants, high-street restaurants, traditional cuisine restaurants, international cuisine restaurants, etc. Fast-food restaurants: characterised by quick service, the use of semi-prepared or intermediate products and new technologies; include snack bars, pizza palaces, burger bars, prepared food establishments, etc. Bars and cafes. Group catering, basically centring on food and drink services to companies, schools, hospitals and transport Catering. Patisseries. Butchers, delicatessens, fishmongers, seafood shops, greengrocers. Shops specialising in prepared foods. Companies which store, pack and distribute foodstuffs. Food industry. MOST RELEVANT JOBS: Cook in any type of establishment or residence. Section manager. Employee in food and drink store in a hotel, restaurant, hospital, catering company, etc.