CATERING SERVICES

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

The general skills learned on this course are the presentation, preparation and serving of food and beverages, as well as customer care in the catering industry, following the 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.

MODULES AND STUDY HOURS.

1. FIRST COURSE.

Control over supplies of raw materials, 99 hours
Bar-cafeteria service procedures, 198 hours
Restaurant service procedures, 264 hours
Quality management and food safety and hygiene, 66 hours
Business management and sales in catering, 99 hours
English, 165 hours
Training and career guidance, 99 hours

2. SECOND COURSE.

Sommeliers, 100 hours
Planning and management of catering services and events, 180 hours
Gastronomy and nutrition, 60 hours
Human resources and catering team management, 80 hours
Second foreign language (French), 120 hours
Kitchen management project, 50 hours
Business and entrepreneurial initiatives, 60 hours
Training in work centres, 340 hours

CATERING SERVICES

COOKING AND GASTRONOMY

BAKING AND CONFECTIONERY

KITCHEN MANAGEMENT

SERVICE MANAGEMENT IN THE CATERING BUSINESS