COOKING AND GASTRONOMY

This is an intermediate vocational training course from the Hotel and Catering professional family.

The general skills learned on this course consist in activities such as the food pre-processing, preparation, preservation, presentation and serving of all types of dishes in the kitchen production area, following quality and hygiene standards, hazard prevention measures and environmental protection.

You will be able to work in small, medium and large companies, mainly in the catering sector, although you can also work as a freelancer in small catering businesses. You will work in productive sectors and subsectors. This job is meant for productive and service delivery sectors and subsectors where food pre-processing and preparing is required, as well as food and drink serving. This would basically be the catering sector. Also in businesses where raw food is both prepared and sold, pre-cooked food stores and in businesses that store, package and distribute food and others.

COURSE MODULES AND HOURS.

1. FIRST YEAR.

  • Gastronomic products. 99 hours.
  • Pre-processed foods and conservation. 297 hours.
  • Culinary techniques. 330 hours.
  • Basic confectionery and dessert-making techniques. 165 hours.
  • Health and safety in food handling. 66 hours.
  • Technical English. 33 hours.

 

2. SECOND YEAR.

  • Desserts in the catering business. 168 hours.
  • Culinary products. 294 hours.
  • Training and career guidance. 105 hours.
  • Business and entrepreneurship. 63 hours.
  • Training in work centres.