FOR FOREIGN STUDENTS:

Approval of secondary studies carried out
in the country of origin by our Department
of Education.

AIMS

This Diploma Course provides the necessary knowledge and skills for students to develop
the profession of chef in the best possible conditions, carrying out preprocessing, preparation, conservation, finishing/presentation and service tasks for all types of dishes
in the field of cookery production.

THIS PROFESSIONAL
WILL BE CAPABLE OF:

1. Producing culinary dishes.

2. Preprocessing and/or reheating processes applied to the different raw materials.

3. Decorating / finishing dishes.

4. Packaging and/or preservation processes for each type or culinary production.

5. Determining production needs in a kitchen.

6. Receiving, storing and distributing raw materials.

7. Adapting the workplace, preparing spaces, machinery, utensils and tools.

8. Applying work lity protocols throughout the entire production process.

THIS TEACHING INCLUDES THE NECESSARY KNOWLEDGE FOR:

· Carrying out basic level activities to prevent risks in the workplace.

· Students obtain the food handling licence as we are approved to issue it.

AT THE END OF THE COURSE, STUDENTS CAN CHOOSE TO:

1. WORK:

In companies from the hospitality sector and in the catering sub-sector establishments that run preprocessing, production and when appropriate, food service processes; in establishments dedicated to preprocessing and selling raw food; ready meal stores; companies dedicated to storage, packaging and distribution of food products and others.

2. CONTINUE STUDYING:

· Professional specialisation courses.

· Preparation for the exam to move up to degree level (advanced) cycles.

· Another cycle of Vocational Training at diploma level with the chance of ratifying modules according to the rules in force.

· Any line of Baccalaureate.

3. JOB OPPORTUNITIES:

· Chef.

· Head of section.

· Employee at food and drink production and service distributor.