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Head Chef

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About this course

This ONLINE COURSE is aimed at all those people interested in the field of Hospitality and Tourism and want to specialize in Head Chef acquiring an accredited university degree. This course is aimed at all those people who, either for profession...

University degree

200 h

Online

8 ECTS (Créditos)

Qualification of Head Chef

University Degree in Chef with 8 ECTS University Credits. Continuous training that can be included in job vacancies and competitive examinations of the Public Administration.

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Objectives

To know the current situation of the hospitality industry, as well as the most relevant trends.

Acquire knowledge related to the different types of service that can be presented in a catering establishment.

To identify the different gastronomic cultures, both nationally and internationally.

To inquire about the fundamental characteristics of dietetics and nutrition, as well as to proceed to the identification of the most used raw materials in the kitchen department.

To provide the necessary knowledge to correctly plan and organize the work in the kitchen department.

Content

UNIDAD DIDÁCTICA 1. HOSPITALITY IN THE PRESENT

Tourism and its influence on hospitality
- Tourism products
- Accommodation
Mass catering today
- Types of mass catering
- The gastronomic offer
Types of catering establishments and formulas

UNIT DIDACTIC 2. SERVICE IN RESTORATION

Menu service
Buffet service
Cocktail service
Catering service
Beverage service

TEACHING UNIT 3. GASTRONOMIC CULTURE

European Cuisine
American Cuisine
Oriental Cuisines
African Cuisine
Modern Cuisine

UNIT DIDACTIC 4. DIETETICS AND NUTRITION

Classification of food
- According to its composition
- According to its function
- Classification of nutrients
- Nutrient Requirements: Nutritional Pyramid
Calories
- Energy Needs. Calculation
- Basal Metabolism
Energy value of food
Classification of food
- Food of animal origin
- Food of vegetable origin
- Other food

UNIT 5. MACHINERY, TOOLS AND TOOLS USED IN KITCHEN

Machinery used in the kitchen
- Heat generators
- Cold generators
- Auxiliary machinery
Cookware
Tooling and tools

UNIT 6. RAW MATERIALS IN RESTORATION

Fish
- Characteristics of fish
- Classification of fish
Crustaceans
- Elongated body crustaceans
- Short-bodied crustaceans
Meat, poultry and game
- Meat
- Poultry
- Meats with Specific Designation, Geographical Indication or other designation
- Game
- Vegetables and greens
- Bulbs
- Leaf and flower
- Fruits
- Stem
- Roots and tubers
Mushrooms
- Main species of mushrooms
- Most gastronomically appreciated species
Legumes, pastas and rice
- Legumes
- Pastas
- Rice
Eggs

UNIT DIDACTIC 7. CULINARY TECHNIQUES.

Baking, grilling or broiling and en papillote
Frying in oil
Sautéing in oil and butter
Boiling and steaming
Cooking in short broth or court bouillon
Braising

TEACHING UNIT 8. PLANNING AND ORGANIZATION OF WORK IN THE KITCHEN DEPARTMENT

Definition and organization models
Structures of premises and culinary production areas
Specificities in collective catering
The kitchen department staff and their professional categories
Basic competences of the professionals involved in the department

UNIT DIDACTIC 9. SAFETY AND HYGIENE IN RESTORATION

Safety: most common risk factors and situations in relation to professional practices in kitchen
- Most common risk factors and situations in catering
- Prevention and protection measures. Facilities
Food hygiene and food handling
- General hygiene regulations applicable to the activity
Food spoilage and contamination: concepts, causes and factors
- Cross contamination
- Factors contributing to food spoilage
Sources of food contamination
Cleaning and disinfection
Hygienic-sanitary quality
- Self-control: Hazard Analysis and Critical Control Point (HACCP) systems
Handling personnel actions. Basic hygienic guidelines

UNIT 10. ENVIRONMENTAL MANAGEMENT

Agents and factors of environmental impact
- Waste treatment: handling of waste and residues. Types of waste generated, solid waste and packaging, atmospheric emissions and liquid discharges
Applicable regulations related to environmental protection
Water and energy management in establishments
Energy consumption: energy savings and alternatives and good environmental practices
Good environmental practices in the production processes of hotel and catering establishments

Methodology

Entre el material entregado en este curso se adjunta un documento llamado Guía del Alumno dónde aparece un horario de tutorías telefónicas y una dirección de e-mail dónde podrá enviar sus consultas, dudas y ejercicios. Además recibirá los materiales didácticos que incluye el curso para poder consultarlos en cualquier momento y conservarlos una vez finalizado el mismo.La metodología a seguir es ir avanzando a lo largo del itinerario de aprendizaje online, que cuenta con una serie de temas y ejercicios. Para su evaluación, el alumno/a deberá completar todos los ejercicios propuestos en el curso. La titulación será remitida al alumno/a por correo una vez se haya comprobado que ha completado el itinerario de aprendizaje satisfactoriamente.

What does it prepare you for?

This ONLINE COURSE of Head of Kitchen prepares you to acquire specific knowledge within the area developing in the student some skills to develop professionally in the sector, and more specifically in Head of Kitchen being a UNIVERSITY COURSE so it is APPROVED for OPPOSITIONS. The present course will provide the necessary knowledge to the students to develop correctly the functions of Chef, such as the adequate control of the personnel or the planning of the menus, taking into account in any case the importance of the dietetic balance and to proceed to the accomplishment of all the own tasks of this professional with hygiene, security and quality.