Key Benefits:
Law 56/2003, of 16 December, of Employment, establishes, in Article 3, that it is up to the Government, on a proposal from the current Ministry of Labor and Immigration, and prior to report of this Ministry to the Sectoral Conference of Employment and Labor Affairs, the elaboration and approval of the regulatory provisions in relation to, among others, occupational and continuing vocational training in the State field, as well as the development of such ordination.
Article 26.1 of Law 56/2003 of 16 December 2003, following the amendment carried out by Royal Decree-Law 3/2011 of 18 February 2011, of urgent measures for the improvement of employability and the reform of active employment policies, deals with the occupational training subsystem for employment, in which, since the entry into force of Royal Decree 395/2007 of 23 March, which regulates it, the forms of vocational training in the field of employment-occupational training and continuing training-have been integrated. This subsystem, according to the legal provisions laid down in the Organic Law of the Law of the European Communities, of Qualifications and Vocational Training, will be carried out in the framework of the National System of Qualifications and Vocational Training and the National Employment System.
For its part, the Organic Law of 19 June, the Organic Law of 19, understands the National System of Qualifications and Vocational Training as the set of instruments and actions necessary to promote and develop the integration of the offers of vocational training and the evaluation and accreditation of the professional competences. The main instruments of this System are the National Catalogue of Professional Qualifications and the procedure for recognition, evaluation, accreditation and registration of the same. In Article 8 of the Organic Law of 19 June, the Organic Law of 19 June establishes that certificates of professional competence prove the professional qualifications of those who have obtained them and that they will be issued by the competent administration, with official status and validity throughout the national territory. In addition, Article 10.1 indicates that the General Administration of the State, in accordance with the provisions of Article 149.1.30. and 7. of the Constitution and after consulting the General Council of Vocational Training, shall determine the qualifications and certificates of professionalism, which shall constitute the offers of vocational training referred to in the National Catalogue of Professional Qualifications.
The National Catalogue of Professional Qualifications, according to Article 3.3 of Royal Decree 1128/2003, of 5 September, which regulates the National Catalogue of Professional Qualifications, in the wording given to it by Royal Decree 1416/2005 of 25 November, constitutes the basis for drawing up the training offer leading to the acquisition of professional qualifications and certificates of professionalism and the modular and cumulative training offer associated with a unit of competence, as well as other training offers adapted to collectives with specific needs. In accordance with Article 8.5 of the same royal decree, the training offer of certificates of professionalism shall be in accordance with the minimum quality indicators and requirements which guarantee the fundamental aspects of an integrated training system, which are established by mutual agreement between the educational and labour administrations, after consultation of the General Council of Vocational Training.
Royal Decree 34/2008, of 18 January, governing certificates of professionalism, as amended by Royal Decree 1675/2010 of 10 December 2010, defines the structure and content of certificates of professionalism, from the National Catalogue of Professional Qualifications and the guidelines established by the European Union, and establishes that the Public Service of State Employment, with the collaboration of the Centers of National Reference, will prepare and update the certificates of professionalism, which will be approved by royal decree.
In this regulatory framework it is appropriate for the Government to establish six certificates of professionalism of the professional family Hostelry and tourism in the professional areas of Restoration and Accommodation and which will be incorporated into the National Directory of certificates of professionalism by levels of professional qualification, taking into account the professional competence required by the productive activities, as specified in article 4.4 and in Annex II of Royal Decree 1128/2003, previously mentioned.
On the other hand, according to the provisions of article 7 of royal decree 34/2008, of January 18, the certificate of professionalism established as Annex III in Royal Decree 1376/2008, of 1 August, is updated, establishing ten certificates of professionalism of the professional family Hostelos and tourism which are included in the National Directory of certificates of professionalism and the certificates of professionalism established in Royal Decree 1256/2009, of 24 July, establishing two certificates of professionalism of the Professional family Hostelry and Tourism that are included in the National Directory of certificates of professionalism.
In the process of drawing up this royal decree, the General Council of Vocational Training, the General Council of the National Employment System, and the Sectoral Conference on Employment and Labor Affairs have been informed.
In its virtue, on the proposal of the Minister of Labour and Immigration and after deliberation of the Council of Ministers at its meeting of May 13, 2011,
DISPONGO:
Article 1. Object and scope of application.
This royal decree aims to establish six certificates of professionalism of the professional family Hosteleria and tourism that are included in the National Directory of certificates of professionalism, regulated by Royal Decree 34/2008, of January 18, for which the certificates of professionalism are regulated, modified by Royal Decree 1675/2010, of December 10.
Such certificates of professionalism are official and valid throughout the national territory and do not constitute a regulation of professional practice.
Article 2. Certificates of professionalism that are established.
The certificates of professionalism that are established correspond to the professional family Hosteleria and tourism and are the ones that are listed below, the specifications of which are described in the annexes that are indicated:
Professional family: Hotels and Tourism.
Annex I. Basic pastry operations. Level 1.
Annex II. Refuelling. Level 2.
Annex III. Rural accommodation. Level 2.
Annex IV. Sommeria. Level 3.
Annex V. Service process management in restore. Level 3.
Annex VI. Address in restore. Level 3.
Article 3. Structure and content.
The content of each professionalism certificate responds to the structure set out in the following sections:
(a) In paragraph I: Identification of the certificate of professionalism.
(b) In paragraph II: Professional profile of the certificate of professionalism.
(c) In paragraph III: Training of the certificate of professionalism.
(d) In paragraph IV: Prescriptions of the trainers.
e) In paragraph V: Minimum requirements for spaces, facilities and equipment.
Article 4. Requirements for access to the training of certificates of professionalism.
1. The competent labour administration shall be responsible for verifying that the trainees have the training and professional qualifications to take advantage of the training in accordance with the terms set out in the following paragraphs.
2. In order to qualify for the training of the training modules for certificates of professionalism in vocational qualification levels 2 and 3, students must meet one of the following requirements:
a) Be in possession of the Graduate Degree in Secondary Education Required for Level 2 or Bachelor's degree for Level 3.
b) To be in possession of a certificate of professionalism of the same level of the module or training modules and/or the certificate of professionalism to which you wish to access.
c) Be in possession of a certificate of level 1 professionalism of the same family and professional area for level 2 or of a certificate of professionalism level 2 of the same family and professional area for level 3.
d) Meet the academic requirement of access to mid-grade training cycles for level 2 or higher grade level 3, or have exceeded the corresponding access tests regulated by the educational administrations.
e) Having passed the test of access to the university for over 25 years and/or 45 years.
f) Having sufficient training or professional knowledge to enable training to be used.
Article 5. Trainers.
1. The requirements on training and professional experience for the delivery of certificates of professionalism are those set out in paragraph IV of each certificate of professionalism and must be complied with both in person and at a distance.
2. In accordance with Article 13.3 of Royal Decree 34/2008 of 18 January, they may be recruited as experts for the provision of certain training modules specified in paragraph IV of each of the Annexes to certificates of professionalism, qualified professionals with professional experience in the field of the unit of competence to which the module is associated.
3. In order to prove the required teaching competence, the trainer or expert must be in possession of the certificate of professionalism of occupational trainer or equivalent training in teaching methodology for adult vocational training.
The requirement set out in the preceding paragraph will be exempt:
(a) Those who are in possession of the official university degrees of graduate in Pedagogy, Psychopedagogy or Master in any of their specialties, from a graduate degree in the field of Psychology or Pedagogy, or from an official university degree in the fields mentioned above.
b) Those who hold an official university degree other than those referred to in the previous paragraph and who are also in possession of the Certificate of Pedagogical Aptitude or of the professional titles of Didactic Specialization and the Certificate of Pedagogical Qualification. Also exempt are those who credit the possession of the Enabling Master's Degree for the exercise of the regulated Professions of the Professor of Secondary Education, Professional Training and Official Language Schools.
c) Those who credit a proven teaching experience of at least 600 hours in the last seven years in vocational training for employment or the education system.
4. Trainers who provide distance training must have training and experience in this mode, in the use of information and communication technologies, as well as meeting the specific requirements set out for each certificate of professionalism. To this end, the competent authorities shall develop specific programmes and actions for the training of these trainers.
Article 6. Contracts for training.
1. The theoretical training of contracts for training may be carried out at a distance up to the maximum of hours likely to be developed in this modality, which is established for each training module in the certificate of professionalism.
2. The training of training modules which is not developed at a distance may be carried out in the workplace or in face-to-face training.
Article 7. Distance training.
1. When the training module includes distance learning, it must be carried out with didactic supports authorised by the competent labour administration that allow a systematized learning process for the participant who must meet the accessibility and design requirements for all and will necessarily be complemented with tutorial assistance.
2. The training of the training modules taught through distance learning will be organised in groups of up to 25 participants.
3. The training modules which, in their entirety, are developed at a distance will require at least one final test of an in-person nature.
Article 8. Approved centres for your delivery.
1. Training centres and institutions which provide training leading to a certificate of professionalism must comply with the requirements of the trainers and the minimum requirements for spaces, facilities and equipment laid down in each of the training modules which constitute the certificate of professionalism.
2. Centres providing exclusively the theoretical training of contracts for training shall be exempt from meeting the requirements for spaces, facilities and equipment as set out in the previous paragraph, in any case ensuring that persons with disabilities are provided with the necessary technological support and the elimination of potential physical and communication barriers.
Article 9. Correspondence with vocational training qualifications.
The accreditation of the units of competence obtained through the overcoming of the professional modules of the professional training titles will take the effects of exemption of the module or training modules of the certificates of professionalism associated to those units of competence established in the present royal decree.
Single additional disposition. Level of certificates of professionalism in the European Qualifications Framework.
Once the relationship between the national qualifications framework and the European qualifications framework is established, the corresponding level of certificates of professionalism established in this royal decree will be determined within the European Qualifications Framework.
Final disposition first. Competence title.
This Royal Decree is dictated by the powers attributed to the State in Article 149.1.1., 7. and 30. of the Spanish Constitution, which attributes to the State exclusive competence for the regulation of basic conditions guaranteeing the equality of all Spaniards in the exercise of rights and in the performance of constitutional duties; labor law; and the regulation of conditions for obtaining, issuing and approving academic and professional titles and basic standards for the development of Article 27 of the Treaty. Constitution, in order to ensure compliance with the obligations of the public authorities in this field.
Final disposition second. Update of Annex III Basic operations of flats in accommodation, of Royal Decree 1376/2008, of 1 August, establishing ten certificates of professionalism of the professional family Hostels and tourism which are included in the National Directory of certificates of professionalism.
As set out in Article 7 of Royal Decree 34/2008 of 18 January, the certificate of professionalism established as Annex III to Royal Decree 1376/2008 of 1 August 2008 establishing ten certificates of professionalism of the professional family Hostels and tourism, which are included in the National Directory of Professional Certificates, is hereby updated in the following terms:
The certificate of professionalism established as "Annex III Basic operations of flats in accommodation" is amended, replacing in paragraph III Training of the certificate of professionalism, all the capacities of the "Module 2 washing of clothes in accommodation" for the following: " C1: To interpret correctly oral and written information, be it instructions, indications, technical specifications or labels of chemicals, vouchers or other documents used in the process of washing of clothes. CE1.1 Interpret the labelling of products commonly used in laundry procedures. CE1.2 Interpret the symbols that on conservation and manipulation are used in the labels of the chemicals. CE1.3 Identify and fill in documents of customary use in the laundry activities: control documents for the justification of entrances and exits, casualties caused by various incidents and others of common use in this professional field. CE1.4 In practical scenarios, properly characterized, the counting and updating of the data carried out as a consequence of previous counts, high and low of storage. CE1.5 In practical cases, properly characterised, they must carry out appropriate information derived from their own observation or received about anomalies or dysfunctions detected. CE1.6 In various situations of reception and transfer of oral information: correctly interpret the information received and issue clear and concise messages, making sure that you understand it by the interlocutor. CE1.7 To fill in the documents proving the execution of the processes in the field of quality. C2: Classify and mark clothes for washing. CE2.1 Distinguish different types of clothes and identify them. CE2.2 Identify the characteristics of composition and preservation of the clothes, interpreting their labelling. CE2.3 To describe the techniques of selection, counting and marking of the clothing based on the type of garment, fabric, fibre and finish, and the different working dynamics established according to the type of establishment. CE2.4 Classify the clothes according to their types and requirements for the composition and conservation of the labelling. CE2.5 Identify the different washing, draining and drying processes and their application according to the characteristics of the garments to be treated. CE2.6 From a practical assumption of classification of clothes for washing, duly characterized:-To identify the clothes according to the type of garment, type of dirt, degree of infection and requirements of the washing of the labeling. -Relate the filth and degree of infection to its characteristics and form of elimination. -Review and remove any foreign objects. -Group the clothes according to their characteristics and finish. -To separate garments which, on the basis of labelling, require special treatment which differs from the usual used. -Separate infected clothes for disinfection as instructed. -Separate clothing with a lack of labelling when waiting for instructions. -Place the classified clothing in the corresponding containers. C3: Apply laundry and laundry techniques using, under supervision, the most appropriate procedure for each case. CE3.1 Recognize the name of the chemicals used in the washing, their chemical character (acid, surfactant, among others) and the function they have in the washing. CE3.2 Recognize the different ways in which the concentration of chemicals is expressed. CE3.3 Identify the hardness of water. CE3.4 Develop the process of internal sourcing of products according to certain service orders or daily work plans. CE3.5 Describe the different washing programs and their characteristics. CE3.6 Explain the types, handling, cleaning, maintenance of use and safety standards of machines, tools and tools commonly used in the cleaning of clothes. CE3.7 In practical cases related to the washing, treatment and draining of clothes, duly characterized: -To carry out the washing and to learn the clothes machine, using the products, the dosage and the pre-established program and participating in the control of the process. -Make the clothes drain using the most appropriate program. -Proceed to hand washing of those delicate garments which, in accordance with the instructions received or the technical specifications of the manufacturer, so advise. CE3.8 Take the commitment to maintain and care for facilities and equipment, and make the most of the products used in the process, avoiding unnecessary costs and costs. CE3.9 In practical scenarios, properly characterized, participate in the improvement of quality throughout the process. C4: Apply drying and clothing review techniques using, under supervision, the most appropriate procedure for each case. CE4.1 Describe the different drying programs and their characteristics. CE4.2 Explain the types, handling, cleaning, maintenance of use and safety standards of the machines, useful and tools commonly used in the drying of the clothes. CE4.3 In practical cases related to the drying of clothes, properly characterized: -Perform the drying of machine clothes, selecting the most appropriate program and controlling the process. -Proceed to the drying without mechanical intervention of those delicate garments which do not tolerate machine drying, in accordance with the instructions received or the technical specifications of the manufacturer which so advise. -Check the good condition of cleaning, disinfection and drying of the washed clothes and remove those that present anomalies produced by resistant spots or other reasons. CE4.4 Take the commitment to maintain and care for facilities and equipment, and make the most of the products used in the process, avoiding unnecessary costs and costs. CE4.5 In practical scenarios, duly characterised, to participate in the improvement of quality throughout the process. C5: Apply the techniques for the storage, control and maintenance of the products, utensils and lingerie of the accommodation area. CE5.1 Explain the administrative procedures relating to the reception, storage, internal distribution and dispatch of stocks, specifying the function and the formal requirements of the documents generated. CE5.2 Explain the criteria for classification and location of stocks most used. CE5.3 Describe and characterise the most widely used types of inventories and explain the purpose of each of them. CE5.4 To specify the concepts of optimal and minimum stock, breakage of stocks, identifying the variables involved in their calculation. CE5.5 To interpret and complete the documentation used for the internal procurement of products, utensils and lingerie. CE5.6 In practical cases, properly characterized, the maintenance and replacement of products, utensils and lingerie, complying with the pre-fixed stocks and controlling the expiration of the stocks. CE5.7 In practical cases, where appropriate, the anomalies arising and detected throughout the storage process must be reported and the products concerned must be removed, in accordance with the defined action protocol. CE5.8 In practical scenarios, duly characterized, act with the responsibility and honesty that requires participation in processes of reception, storage and distribution of stocks. C6: Recognize and apply internal safety, hygiene and health rules and measures in the handling and washing of dirty laundry. CE6.1 Identify and interpret the current safety, hygiene and health rules, in particular those affecting the handling and washing of dirty clothes and the premises, facilities and equipment used. CE6.2 Identify and correctly use the necessary protections in the handling of dirty clothes, equipment, machines and utensils (such as goggles, gloves and masks), properly interpreting safety and hygiene regulations on handling of products and machinery. CE6.3 Identify damage and risks arising from incorrect use of machinery, tools and tools. CE6.4 In practical scenarios, duly characterised, the safety and environmental criteria in the handling of chemicals should be applied. "
Final disposition third. Update of the certificates of professionalism established in Royal Decree 1256/2009, of 24 July, establishing two certificates of professionalism of the professional family Hostels and Tourism which are included in the National Directory of certificates of professionalism.
As set out in Article 7 of Royal Decree 34/2008 of 18 January, we proceed to the updating of the certificates of professionalism established in Royal Decree 1256/2009 of 24 July 2009 establishing two certificates of professionalism of the professional family Hostels and Tourism which are included in the National Directory of Professional Certificates, in the following terms:
One. The certificate of professionalism established as "Annex I Bar and cafeteria services" is amended, replacing the required certification of the module "MF1047_2 Beverages", in section IV Prescription of the trainers, by which it appears in Annex V of this royal decree. Included in the modules "MF1046 Food and beverage service techniques in bar and table", "MF1048 Service of wines" and "MF1049 Elaboration and exhibition of meals in the bar-cafeteria". titration of "Bachelor in biology, Degree in biology or other equivalent titles". It is replaced by the required title of the module "MF1051_2 Professional English for Restoration Services", in section IV Prescription of the trainers, by which it appears in Annex V of this royal decree.
Two. The certificate of professionalism established as "Annex II Service in the restaurant" is amended, including the required certification of the modules "MF1052_2 Service in Restaurant", "MF1048_2 Service of Wines" and "MF1054_2: Special Services in Restoration", in section IV Prescription of the trainers, the titration of "Bachelor in biology, Degree in biology or other equivalent titles". It is replaced by the required title of the module "MF1051_2 Professional English for Restoration Services", in section IV Prescription of the trainers, by which it appears in Annex V of this royal decree.
Final disposition fourth. Regulatory development.
The Minister of Labor and Immigration is authorized to dictate how many provisions are necessary for the development of this royal decree.
Final disposition fifth. Entry into force.
This royal decree will enter into force on the day following its publication in the "Official State Gazette".
Given in Madrid, on May 13, 2011.
JOHN CARLOS R.
The Minister of Labor and Immigration,
VALERIAN GOMEZ SANCHEZ
ANNEX I
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Denomination: Basic Pastoral Operations.
Code: HOTR0109
Professional family: Hotels and Tourism.
Professional area: Restoration.
Professional qualification level: 1
Professional reference qualification:
HOT508_1 Basic pastry operations (RD 1179/2008, July 11)
Relationship of competency units that configure the certificate of professionalism:
UC1333_1: Run basic operations of internal provisioning and preservation of preworking and pastry processing.
UC1334_1: Preprepare, elaborate and present simple pastry making and assist in complex elaborations.
General competition:
To prepare, develop and present simple pastry processing and to assist in the preparation of more complex ones, carrying out basic internal procurement operations and applying basic techniques and standards for food handling, preparation and maintenance.
Professional Environment:
Professional scope:
Develops its professional activity, as an assistant, in large as well as in medium and small organizations, both public and private, dedicated to the production and service of pastry products. In small pastry shops you can develop your activity with some autonomy.
Productive Sectors:
It is mainly located in productive sectors and subsectors and the provision of services, such as hotel and catering, in which processes of preworking, processing and preservation of pastry products are developed. Specialised shops in which pastry products are placed on the market.
Occupations or related jobs:
Pastry Assistant.
Pastry store assistant.
A pastry shop employee.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 410 hours.
Relationship of training modules and training units:
MF1333_1: Internal provisioning and preservation in pastry. (120 hours)
• UF0053: (Transversal) Application of hygiene-sanitary standards and conditions in restoration (30 hours).
• UF0817: Internal sourcing in pastry (30 hours)
• UF0818: Conservancy in pastry (60 hours)
MF1334_1: Preworking, processing and presentation in pastry. (240 hours)
• UF0053: (Transversal) Application of hygiene-sanitary standards and conditions in restoration (30 hours).
• UF0819: Preworking of basic pastry products. (90 hours)
• UF0820: Basic processing of pastry products. (90 hours)
• UF0821: Presentation and decoration of pastry and pastry products. (30 hours)
MP0167: Non-work professional practice module for Basic Pastry Operations (80 hours)
II. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
denomination: EXECUTE BASIC OPERATIONS OF INTERNAL SOURCING AND CONSERVATION OF PREWORKING AND PROCESSING OF PASTRY
Level: 1
Code: UC1333_1
Professional realizations and realization criteria
RP1: Perform different operations of cleaning and commissioning of equipment and tools in the area of production in pastry, complying with the sanitary and sanitary standards and the instructions received.
CR1.1 The cleaning of surfaces, equipment and tools of the production area in pastry, is carried out using the appropriate products, using the established work clothes and applying the safety and hygiene standards.
CR1.2 The instructions for safety, use and handling of products used in cleaning and tuning are complied with, taking into account their possible toxicity and environmental contamination.
CR1.3 Instructions on the care of equipment, machines and tools are applied for preservation.
CR1.4 The observed dysfunctions and anomalies are promptly communicated to your superior.
RP2: Perform under supervision the internal supply of genera for later use in the preparation and manufacture of pastry products, according to the instructions received.
CR2.1 Raw materials are received, under supervision, by checking the labels, documentation, and order number, among others.
CR2.2 The internal raw material provisioning is done following the established job plan.
CR2.3 The genera required for performing the pastry operations are distributed to the work sections following prior instructions.
CR2.4 Disfunctions or anomalies detected are promptly reported to their superior, reporting low-state or breakage casualties.
CR2.5 The established minimum stocks of common use materials in the manufacture of pastry products are checked and the quantity is communicated quickly to the top.
CR2.6 Food handling regulations apply throughout the process, avoiding sources of contamination.
RP3: Run, under supervision operations of packaging, storage and regeneration of genera, preworking and processing of pastry that are suitable for their subsequent application, distribution and consumption, following instructions and established rules.
CR3.1 Packaging, storage and regeneration of the genera, preworking and processing of pastry are carried out for their application, distribution and consumption, following the instructions received, presenting the product according to the defined norms and considering:
-The characteristics of the genus or pastry making in question.
-The established procedures.
-The containers, containers, and assigned equipment.
-The right temperatures.
-Rapid temperature and freezing techniques in your case.
-Preestablished traditional packaging techniques or vacuum in their case.
CR3.2 The product presentation is performed based on the specification tab or instructions received.
CR3.4 The temperature required during the process is maintained if necessary by acting on the heat and cold equipment regulators used.
CR3.4 Worktables, utensils, and equipment used in the process are cleaned as often as required, using the appropriate products and established methods.
CR3.5 The energy equipment and media established for the performance of the processes are used rationally, avoiding consumption, costs and unnecessary wear.
CR3.6 Food handling regulations apply throughout the process, avoiding sources of contamination.
Professional Context
Production media
Obrador. Equipment, utensils and tools of the pastry area. Cleaning products. Appropriate uniforms and lingerie. Raw materials. Containers and containers. Energy supply systems.
Products and results
Cleaning and setting up of equipment and pastry tools. Communication of dysfunctions and anomalies regarding equipment and tools. Genera, preworking and processing of pastry packaged, preserved, stored and regenerated for subsequent application or commercial distribution.
Information used or generated
Toilet-sanitary, occupational safety, and food handling standards. Operating manuals for equipment, machinery and installations. Standard documents such as order vouchers, internal orders, work sheets or specifications, among others.
Competition Unit 2
Designation: PREPARE, ELABORATE AND PRESENT SIMPLE PASTRY MAKING AND ASSIST IN COMPLEX ELABORATIONS
Level: 1
Code: UC1334_1
Professional realizations and realization criteria:
RP1: Manipulate raw materials and pre-elaborate simple processing of pastry and multiple applications, according to work order, hygiene-sanitary regulations of food handling and instructions received, for subsequent use or marketing.
CR1.1 Preprocessing is done by following instructions and according to:
-The application of basic techniques for handling and handling raw materials.
-The application of training and cooking techniques to those products that need it.
-The pre-processing techniques.
-The orders received
CR1.2 The rationing, cutting or chopping of raw materials and preprocessing is carried out according to their use or subsequent marketing and their maximum use.
CR1.3 Work tables, utensils and equipment used in the process are cleaned with the required frequency, using the appropriate products and the established methods.
CR1.4 The energy equipment and media established for the performance of the processes are used rationally, avoiding consumption, costs and unnecessary wear.
CR1.5 Food handling regulations apply throughout the process, avoiding sources of contamination.
RP2: Elaborate and present simple pastry and multiapplication elaborations, according to the product definition and basic elaboration techniques.
CR2.1 The simple processing of pastry and multiple applications that are suitable for subsequent use, are carried out under the supervision of the basic techniques of transmission and cooking, such as cooking, frying, scalding and cooling, among others, required by each product.
CR2.2 The finishing and presentation of simple pastry and multi-application elaborations is carried out under supervision after the processing process has been completed, in accordance with the defined standards.
CR2.3 Simple pastry processing and multiple applications are prepared for preservation.
CR2.4 The equipment, utensils and tools used in the process are cleaned with the required frequency, using the products and methods established.
CR2.5 The energy equipment and media established for the performance of the processes are used rationally, avoiding consumption, costs and unnecessary wear.
CR2.6 Food handling standards are met at all times, avoiding sources of contamination.
RP3: Attend your superior in complex pastry making, such as baking, rolling and rolling, among others, carrying out simple operations and complying with the instructions received.
CR3.1 Assistance in the preparation and presentation of all types of complex pastry processing is provided, promptly and diligently, by performing specific operations and following precise instructions.
CR3.2 Worktables, utensils, and equipment used in the process are cleaned with the required frequency, using specific products and established methods.
CR3.4 The energy equipment and media established for the performance of the processes are used rationally, avoiding consumption, costs and unnecessary wear and tear as established.
CR3.4 Food handling standards are met at all times, avoiding sources of contamination.
Professional Context
Production media
Installations. Equipment and machinery. Utensils, tools and pastry tools. Raw materials and genera, for preworking and processing of pastry. Cleaning products. Energy supply systems. Appropriate uniforms and lingerie.
Products and results
Manipulation and preprocessing of raw materials. Elaboration, presentation and conservation of simple pastry and multi-application processing. Cleaning and setting of equipment, utensils and pastry tools. Assistance to their hierarchical superiors in all kinds of work of pastry products.
Information used or generated
Work Orders. Technical processing sheets. Operating manuals for equipment, machinery and installations. Hygiene-sanitary, occupational safety and food handling standards.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
Designation: INTERNAL SOURCING AND PRESERVATION IN PASTRY
Code: MF1333_1
Professional qualification level: 1
Associated with the Competition Unit:
UC7033_1: Run basic operations of internal provisioning and preservation of pre-processing and pastry processing.
Duration: 120 hours
FORMATIVE UNIT 1
Naming: APPLICATION OF HYGIENIC AND SANITARY STANDARDS AND CONDITIONS IN RESTORATION.
Code: UF0053
Duration: 30 hours.
Competition referent: This training unit corresponds to RP1, RP2 and RP3 as regards compliance with hygienic and sanitary standards and conditions.
Assessment Capabilities and Criteria
C1: Identify and comply with the rules on occupational safety, hygiene and handling of food and beverages referred to food production or service units, in order to avoid occupational, environmental and food poisoning risks.
CE1.1 Identify and interpret hygienic and sanitary standards, work safety and food handling, compliance, related to facilities, machinery, tools, tools, tools, and food.
CE1.2 Classify and interpret the labeling of more common cleaning products and useful, according to their applications, describing properties, advantages and modes of use and respect for the environment.
CE1.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the production units or food service.
CE1.4 Classifying and explaining the most common food risks and toxicinfections, identifying their possible causes.
CE1.5 Meet the hygiene-sanitary standards and apply the cleaning and order methods correctly when operating with equipment, machines, tools and genera and when cleaning the facilities.
Contents
1. Application of safety standards and conditions in the areas of production, food and beverage service and equipment of staff.
-Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the food and beverage units of production and service.
-Identification and application of specific security rules.
-Pastry Uniforms: types.
-Protection benefits: types, adequacy and regulations.
-Uniforms of restaurant-bar staff.
2. Compliance with food hygiene and food handling standards
-Concept of food.
-Requirements for food handlers.
-Importance of good practices in food handling.
-Company responsibility in the prevention of food transmission diseases.
-Health risks arising from incorrect food handling.
-Concepts and types of foodborne diseases.
-Alteration and contamination of food: concepts, causes and contributing factors.
-Sources of food contamination: physical, chemical and biological.
-Main factors contributing to bacterial growth.
-Health and personal hygiene: factors, materials and applications.
-Waste and waste management.
-Assumption of attitudes and habits of the food handler.
-Cleaning and disinfection: differentiation of concepts.
-Pest control: purpose of disinfection and deratization.
-Materials in contact with food: types and requirements.
-Food labelling: reading and interpretation of mandatory information labels.
-Health-hygiene quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good Hygiene Practice Guide (GPCH).
3. Cleaning of installations and equipment of the production and service areas of food and beverages
-Common usage cleaning products: types, classification.
-Main features of use.
-Security measures and storage rules.
-Interpretation of the specifications.
-Cleaning systems and methods: applications of basic equipment and materials.
-Common procedures: types and execution.
FORMATIVE UNIT 2
Naming: INTERNAL SOURCING IN PASTRY
Code: UF0817
Duration: 30 hours.
Competition referent: This training unit corresponds to the RP2 in terms of internal provisioning.
Assessment Capabilities and Criteria
C1: To analyze the structure and organization of the pastry companies, relating to the production and marketing of the products they obtain.
CE1.1 Identify the organizational structure of the company and the functions of each area of the company.
CE1.2 Identify the elements that constitute the logistics network of the company: suppliers, customers, production systems, storage and others.
CE1.3 Identify the working procedures in the development of the production process.
CE1.4 Relate market characteristics, type of customers and suppliers and their possible influence on the development of business activity.
C2: To differentiate the food raw materials of common use in pastry, describing the main varieties and qualities.
CE2.1 Identify food raw materials of common use in pastry, describing their physical characteristics, such as shape, color and size, among others, as well as their needs for basic pre-processing and subsequent conservation.
CE2.2 Describe the usual forms of presentation of the raw materials of common use in pastry, indicating characteristics, qualities, conservation and needs of regeneration.
C3: Make the reception of genera of common use in pastry for its subsequent distribution and use in areas of manufacture of pastry products.
CE3.1 Check labels and usual documentation that accompanies the supplied genres.
CE3.2 Manipulate in accordance with hygienic and sanitary regulations, both control equipment and the same genera for immediate consumption.
CE3.3 Run basic genera distribution operations, ordering them according to the qualities of the product, place, dimensions, equipment and system established, and rigorously applying the sanitary regulations.
CE3.4 Detect possible deterioration or loss of genera by performing the withdrawal operations and reporting to its superior.
CE3.5 Perform internal sourcing operations of genera according to the technical tabs or alternative procedures and formalize the intended vouchers or documents.
CE3.6 Argument the importance of acting with responsibility and honesty that requires participation in processes of reception and distribution of goods.
Contents
1. The pastry sector
-Definition of Pastures.
-Types of establishments:
▫ Traditional Pastures
▫ Industrial Pastals
▫ Pastry Distributor
▫ Establishments selling pastry products
▫ Other specialized establishments.
-Products that are sold in a pastry:
▫ Confectionery products
▫ Bolleria products and fried masses
▫ Pastry and pastry products
▫ Helados
▫ Tartas
▫ Configures
▫ Mermeladas
▫ Jaleas
▫ Gelatins
▫ Pastas
▫ Fpaths in Almibar
▫ Trusted paths
▫ Salsas
▫ Fruit cremas
▫ Products
▫ Special Panes
▫ skipped Pastas of different types
▫ Embedded
▫ Chacines and cheeses
▫ Wines and spirits.
-The pastry worker:
▫ Regular structures of local and pastry production areas.
▫ The pastry worker's installations.
▫ A pastry work organization.
▫ Planning and work orders for a worker.
▫ Machinery and basic equipment that compose it:
▫ Most common features, functions, and applications.
▫ Application of techniques, procedures, and modes of operation.
▫ Typical control and maintenance.
2. The raw materials in pastry.
-Identification of raw materials for correct receipt:
▫ Harinas
▫ Grases
▫ Dairy and Derivatives
▫ Ovoproducts
▫ Fruit
▫ Chocolates and coverages
▫ Dry fruits
▫ Sugars and miscellaneous.
-Analysis of the organoleptic characteristics of raw materials and/or products.
-Distribution of raw materials according to their nature (perishable or non-perishable) in warehouses, cold chambers or freezers.
3. Sourcing of pastry raw materials
-Application and genera management procedures: simple methods, documentation (albarans) and applications.
-Quality control (freshness status and organoleptic characteristics).
-Transports used (isotherms, fridges, freezers).
-Product conditioning (compartmentalized boxes, bags and packaging).
-Control the good condition of the packaging at the reception (breakages or breaks).
-Degree of temperature in the transport of the product (cold positive or negative).
-Weight and order control (per request and albaran reflex).
-Basic needs for regeneration and conservation, depending on the nature of the product or raw material.
FORMATIVE UNIT 3
Denomination: PRESERVATION IN PASTRY
Code: UF0818
Duration: 60 hours.
Competition referent: This training unit corresponds to RP1 and RP3 in terms of conservation.
Assessment Capabilities and Criteria
C1: Apply simple methods, basic techniques and operate equipment for the regeneration, packaging, storage and conservation of raw materials, which are adapted to the specific conservation and packaging needs of these materials.
CE1.1 Identify appropriate needs and zones based on different raw genres, for regeneration, packaging, storage, and conservation
CE1.2 Differentiate and describe the methods and equipment of regeneration, packaging and conservation of most common use in pastry, in function of the genus and the subsequent use.
CE1.3 Run the previous auxiliary operations that need the raw products, depending on the chosen method or equipment, received instructions, and assigned target or consumption.
CE1.4 Perform the necessary operations of the crude products, depending on the chosen method or equipment, instructions received and destination or consumption assigned.
CE1.5 Argument the importance of obtaining the maximum performance of the materials and products used in the process, avoiding unnecessary costs and costs.
C2: Apply simple methods, basic techniques and operate equipment for the regeneration, packaging, storage and preservation of pre-processed genera and finished pastry made from common use.
CE2.1 Make the conservation and storage of semi-finished and elaborate, identifying and applying the appropriate conservation methods and storage sites:
-Attend to your assigned target or consumption.
-According to the nature of its components.
-Complying with the manipulation rules.
-Realizing the internal sourcing operations of genres.
By formalizing the intended vouchers or documents.
CE2.2 Run the previous auxiliary operations that need the preworking and the processing of pastry, depending on the chosen method or equipment, instructions received and destination or consumption assigned.
CE2.3 Carry out the necessary operations for the processes of regeneration, conservation and packaging of all types of genera.
Contents
1. Regeneration of commonly used genera and pastry products
-Regeneration: Definition.
-Identification of major regeneration systems:
▫ Unfreezing raw materials or preprocessed products
▫ Baked breads or bolleria
▫ Puestá a point of different products for their concrete use in elaboration or process and recycling of products or elaborations of pastry.
-Classes of techniques and processes.
-Risks in execution.
-Applications.
2. Storage and preservation of pastry genres.
-Conservation systems.
-Classification of the genera in fresh or perishable or non-perishable products.
-Conservation needs of the products or genera based on the above classification.
-Conservation of non-perishable products: conditioning and basic standards for the storage of products.
-Positive or negative cold conservation: applications and basic characteristics.
3. Packaging of pastry genres.
-Packaging: Definition.
-Identification of the main packaging equipment: modified atmosphere, vacuum packaging.
-Product labeling: regulations and execution according to the same.
-Processes. Risks in execution. Applications.
4. Systems for the preservation and commercial presentation of pastry products.
-Conservation: Definition.
-Commercial presentation of the most common genres, products and raw materials.
-Identification of common storage systems and methods:
▫ Positive and/or negative cold storage
▫ Dehydration
▫ Lifting
▫ Trusted
▫ Comps
▫ Sterilization
▫ Pasteurization and packaging to the modified vacuum or atmosphere.
-Association of conservation systems/methods with their suitability for the various products and equipment required.
-Phases of processes and risks in execution.
-Simple operations for the conservation and commercial presentation of genera and culinary products for common use: appropriate techniques and methods.
5. Participation in the improvement of quality.
-Quality concept
-APYPCC (Hazard analysis and critical control points).
-Quality assurance.
-Certification of quality systems.
-Activities for the prevention and control of inputs and processes to try to avoid defective results.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit 1-UF0053. | 30 | 20 |
|
Unit 2-UF0817. | 30 | 20 |
|
Unit 3-UF0818. | 60 | 10 |
Sequence:
To access the formative unit 2 and/or 3 must have been passed the formative unit 1.
FORMATIVE MODULE 2
Designation: PREPARATION, MANUFACTURE AND PRESENTATION IN PASTRY
Code: MF1334_1
Professional qualification level: 1
Associated with the Competition Unit:
UC7034_1: Preprepare, elaborate and present simple pastry making and assist in complex elaborations.
Duration: 240 hours
FORMATIVE UNIT 1
Naming: APPLICATION OF HYGIENIC AND SANITARY STANDARDS AND CONDITIONS IN RESTORATION.
Code: UF0053
Duration: 30 hours.
Competition referent: This training unit corresponds to RP1, RP2 and RP3 as regards compliance with hygienic and sanitary standards and conditions.
Assessment Capabilities and Criteria
C1: Identify and comply with the rules on occupational safety, hygiene and handling of food and beverages referred to food production or service units, in order to avoid occupational, environmental and food poisoning risks.
CE1.1 Identify and interpret hygienic and sanitary standards, work safety and food handling, compliance, related to facilities, machinery, tools, tools, tools, and food.
CE1.2 Classify and interpret the labeling of more common cleaning products and useful, according to their applications, describing properties, advantages and modes of use and respect for the environment.
CE1.3 Identify authorized cleaning products and tools and use the appropriate ones in each case, taking into account the characteristics of the production units or food service.
CE1.4 Classifying and explaining the most common food risks and toxicinfections, identifying their possible causes.
CE1.5 Meet the hygiene-sanitary standards and apply the cleaning and order methods correctly when operating with equipment, machines, tools and genera and when cleaning the facilities.
Contents
1. Application of safety standards and conditions in the areas of production, food and beverage service and equipment of staff.
-Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the food and beverage units of production and service.
-Identification and application of specific security rules.
-Pastry Uniforms: types.
-Protection benefits: types, adequacy and regulations.
-Uniforms of restaurant-bar staff.
2. Compliance with food hygiene and food handling standards
-Concept of food.
-Requirements for food handlers.
-Importance of good practices in food handling.
-Company responsibility in the prevention of food transmission diseases.
-Health risks arising from incorrect food handling.
-Concepts and types of foodborne diseases.
-Alteration and contamination of food: concepts, causes and contributing factors.
-Sources of food contamination: physical, chemical and biological.
-Main factors contributing to bacterial growth.
-Health and personal hygiene: factors, materials and applications.
-Waste and waste management.
-Assumption of attitudes and habits of the food handler.
-Cleaning and disinfection: differentiation of concepts.
-Pest control: purpose of disinfection and deratization.
-Materials in contact with food: types and requirements.
-Food labelling: reading and interpretation of mandatory information labels.
-Health-hygiene quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good Hygiene Practice Guide (GPCH).
3. Cleaning of installations and equipment of the production and service areas of food and beverages
-Common usage cleaning products: types, classification.
-Main features of use.
-Security measures and storage rules.
-Interpretation of the specifications.
-Cleaning systems and methods: applications of basic equipment and materials.
-Common procedures: types and execution.
FORMATIVE UNIT 2
Name: PREPARATION OF BASIC PASTRY PRODUCTS.
Code: UF0819
Duration: 90 hours.
Competition referent: This training unit corresponds to the RP1in terms of preprocessing of basic products.
Assessment Capabilities and Criteria
C1: Use the equipment, machines, utensils, tools and tools that make up the basic endowment of the establishments, according to their applications and according to their optimal performance.
CE1.1 Identify useful tools, tools and elements that make up the equipment and machinery of the pastry shops, describing:
-Functions.
-Usage rules.
-Quantitative and qualitative results obtained.
-Risks associated with their manipulation.
-Cleaning.
-Maintenance of required usage.
CE1.2 Select useful tools, tools, equipment and machinery depending on the type of gender, instructions received, and production volume.
CE1.3 Arguing the importance of maintaining and caring for equipment, and making the most of the means used in the process, avoiding unnecessary costs and costs.
C2: Perform multi-application pastry preelaborations by running pre-defined basic techniques.
CE2.1 Identify and dispose of the genera, tools and tools necessary for the realization of different preworking of multiple applications.
CE2.2 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.
Contents
1. Basic pastry machines and equipment
-Identification and classification: Heat generators, cold generators and auxiliary machinery.
-Identification and characteristics of the machinery and equipment of pastry, such as:
▫ Cold-cold generators or cold generators
▫ Hornos
▫ Amasadora Batims
▫ Laminator
▫ Heladora
▫ Fermenting Armarium
▫ Refiner-refiner
▫ Mass dividers
▫ Inject or metering
▫ Chocolate Temperator
▫ Freidora.
-Furniture for common and specific use in pastry:
▫ Stack
▫ Mesas
▫ Carros
▫ Portalatas
▫ Tolvas or Shelves.
-Battery, tools and tools. Identification and characteristics of tools and tools such as:
▫ Varila
▫ Bar
▫ nozzles
▫ Electrical Cazo
▫ Palette
▫ Pasta Cut Games
▫ Knives
▫ Cucharillas
▫ Chinese
▫ Spatulas
▫ Espopulate
▫ Hilator
▫ Polvera or lustradie
▫ Manga pastry
▫ Capacity measures
▫ Multiple Moldes:
• Bavarois
• Tarta
• Flowers
• Magdalena
• Mold Pan
• Perfect
• Flan
• Plum-cake or savarin
▫ Pasapures
▫ Weight
▫ pie Pies
▫ Tarts and cakes exhibitors
▫ Oven Plates
▫ Rallers
▫ Rollers
▫ Tamiz
▫ Aros
▫ Rubber language
▫ Rebadd
▫ Electrical Quemators
▫ Arabs
▫ Termometers
▫ Scills and grids.
-New technologies for the manufacture of pastry.
-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of characteristic use.
-Most common features, functions, and applications.
-Application of techniques, procedures, and modes of operation.
-Typical control and maintenance.
2. Raw materials of common
in pastry-Harina: Types of common use in pastry: strong flour, loose flour, medium-strength flour, among others. Definition. Description of the organoleptic qualities and applications.
-Grases: Types of common use in pastry: vegetable fats, animals, hydrogenated, among others. Definition. Description of the organoleptic qualities and applications.
-Eggs and ovo products: Types of common use in pastry: liquid, clear liquid, liquid egg, among others. Definition. Description of the organoleptic qualities and applications.
-Sugar: Types of common use in pastry: cane sugar, beet sugar, sweeteners, among others. Definition. Description of the organoleptic qualities and applications.
-Dairy: Types of common use in pastry: cow's milk, goat's milk, cream, milk powder, among others. Definition. Description of the organoleptic qualities and applications.
-Other use products in pastry:
▫ Fresh Fruit
▫ Meat
▫ Fish
▫ Vertough
▫ Dry fruits
▫ Aromas
▫ Species among others.
Types. Definition. Description of the organoleptic qualities and applications.
3. Pre-processing of raw materials
-Pasty terms related to preprocessing.
-Typical raw material treatments.
-More usual preprocessing:
▫ Merengue
▫ Nata and Truffle Mounted
▫ Gelatins and Glasses
▫ Sugar Points
▫ Butter Pomado
▫ Fruit Pures
-Phases of processes and risks in execution.
-Operations required to obtain the most common preprocessing.
-Techniques and methods set.
4. Basic uses of pastry.
-Using and handling the pastry sleeve:
▫ Preparation
▫ nozzles
▫ Loading the sleeve and closed off the sleeve.
-Using and handling the cornet or cartridge:
▫ Making a Cornet
▫ Cutting and writing or decorating techniques with cornet.
-Use, stretch and roll handling.
-Using and handling specific tools and tools:
▫ Spatula
▫ Acanalator
▫ Language
▫ Rebadd
▫ Chocolate Temperator
▫ Electrical Cazo
▫ Termometers and weigh-ins or pump-metering.
FORMATIVE UNIT 3
DENOMINATION: BASIC WORKING OF PASTRY PRODUCTS
Code: UF0820
Duration: 90 hours.
Competition Reference: This training unit corresponds to RP2 and RP3 in terms of basic product development.
Assessment Capabilities and Criteria
C1: Perform simple pastry processing according to the product definition, applying basic processing techniques.
CE1.1 Describe the basic techniques of elaboration of different simple working of pastry.
CE1.2 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.
C2: Perform the necessary operations for the provision of assistance in preparation processes for all types of pastry making, showing receptivity and spirit of cooperation.
CE2.1 Perform internal sourcing operations of genres, interpreting technical tokens or alternative procedures and formalizing the intended vouchers or documents.
CE2.2 Identify and correctly dispose of the genera, tools and tools necessary for the execution of simple operations in processes of preparation of all kinds of pastry making, following precise indications.
CE2.3 Perform concrete and simple operations to assist in the processes of pastry making, in the established time, applying simple and appropriate techniques, complying with the standards and instructions received and maintaining a spirit of collaboration.
Contents
1. Masses and Pastas of Multiple Applications
-Organization and sequencing of phases for obtaining the various masses and pastes.
-Preparation of the necessary material (moulds, cans, utensils and tools).
-Thou-pots. Fundamentals of the tin process. Types of puff. Main elaborations of puff masses.
-whipped or sponged Masses. Manufacturing processes. Major elaborations with beaten masses.
-Scaled Masses. Foundation and process of elaboration of the scaled masses. Major elaborations.
-Sugar handles. General process of working with sugary masses. Main working with sugary masses.
-Refrigeration of pastry products.
-Conservation and storage.
2. Fillers and creams.
-Fill and creams. Form and variations.
-Preparation of fillers and creams, selecting tools and raw materials required:
▫ Egg-based Cremas
▫ Cremas with nata
▫ Cremas with fruit
▫ Candy-based cremas
▫ Truffles and pralines.
-Phases and processes for the preparation of fillers and creams, as well as the possible variations in these.
-Applications and final destinations for fillers and creams.
-Conservation and storage.
3. Syrups, covering baths and jams.
-Preparation of syrups, covering baths and jams, selecting tools and raw materials required.
-Phases and processes of making all kinds of syrups, covering baths and jams.
-Applications and final destinations for syrups, coverage baths and jams.
-Conservation and storage.
4. Pastas, mignardises and petit fours.
-Forms.
-Elaboration of pastes, mignardises and petit fours, selecting the useful materials and raw materials.
-Phases and processes of making pastes, mignardises and petit fours, as well as possible variations in these.
-Applications and final destinations for pastas, mignardises and petit fours.
-Conservation and storage.
5. Sauces and coulis.
-Form and Variations.
-Preparation of sauces and coulis, selecting useful and the necessary raw materials.
-Identification and knowledge of the techniques for making coulis and sauces, as well as the possible variations in them.
-Applications and possibilities for use of coulis and sauces.
-Conservation and storage.
6. Sorbets and ice cream.
-Sorbetes and fruit ice cream and ice cream forms.
-Preparation of sorbets and ice-cream, knowing the different machinery, the useful and the raw materials needed in their preparation.
-Techniques for the production of different types of sorbets and ice-cream, as well as possible variations in these.
-Applications for ice cream and sorbets.
-Conservation and storage.
7. Desserts in restoration.
-Basic postres: dairy-based desserts, based on fruits and fried or frying pan.
-Semifrios: Bavarois and mousses.
-Posthree in restoration: formulation and creation of desserts.
-Preparation of desserts, knowing the different machinery, the useful and the raw materials needed in their preparation.
-Techniques and phases for the elaboration of the various desserts, as well as the possible variations in these.
-Creation and design of desserts, combining the different basic elaborations learned.
-Conservation and storage.
8. Tarts.
-Tarts. Assembly and composition.
-Making classic tarts, such as:
▫ Alsatian Tarta
▫ Fruit Tarts
▫ Tartas with buttercream
▫ Yema Tarts
▫ Nata Tarts
▫ Truffle Tarts
▫ Cheese Tarta
▫ Tarta de Santiago
▫ gypsy Brazos
▫ Tartas with puff base (millets or fruit bands).
-Tartas based on semi-cold or mousses.
-Application of the tarts in the restore services.
9. Salted pastry.
-Classification of different groups:
▫ Of the bread (pizzas, pies, canapés, sandwiches and sandwiches).
▫ Of the broken salt paste (Quiches and tartalets).
▫ From puff (vol-au-vent, saladitos, sacristanes and empanadillas).
-Formulas and processing processes.
-Preparation of fillers, knowing the different machinery, the useful and the raw materials needed in their preparation (vegetables, fish, meats, condiments and spices).
FORMATIVE UNIT 4
Designation: PRESENTATION AND DECORATION OF PASTRY AND PASTRY PRODUCTS
Code: UF0821
Duration: 30 hours.
Competition referent: This training unit corresponds to RP2 and RP3, in terms of presentation and decoration of products.
Assessment Capabilities and Criteria
C1: Present simple working of pastry according to the definition of the product, applying basic techniques of elaboration.
CE1.1 Describe the basic techniques of presentation of different simple pastry making.
CE1.2 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.
C2: Decorate the product by linking the different elaborations and valuing the aesthetic criteria with the characteristics of the final product.
CE2.1 Describe the main elements of decoration in pastry and pastry and its alternatives of use.
CE2.2 Interpret the manufacturing technical tab for the product finish.
CE2.3 Identify the process of using or regenerating products that require it.
CE2.4 Verify the availability of all items required for the completion of the pastry/pastry product.
CE2.5 Choose the basic or personal design.
CE2.6 Perform the various finishing or finishing techniques according to the characteristics of the final product, following the established procedures.
CE2.7 Dispose the different elements of the decoration according to aesthetic and/or preset criteria.
CE2.8 To deduce conservation needs until the time of use or regeneration.
CE2.9 Rate the final results and identify possible corrective measures.
CE2.10 Perform all operations taking into account the hygienic-sanitary, occupational safety and environmental protection regulations.
Contents
1. Finishing and presentation of pastry
-Basic organoleptic rules and combinations: the senses.
-Classification and types of finishes and pastry presentations.
-Schemas, phases, and risks in execution.
-Simple decorations: baths, beetle and bordings, among others.
-Basic finishing techniques and presentation of pastry.
2. Decoration of pastry products.
-Decoration of pastry products. Basic rules and combinations. Control and evaluation of results.
-Identification of basic conservation needs according to the time of use or consumption and nature of the preparation.
-Experimentation and evaluation of possible combinations.
-Trends in the presentation of elaborations.
-Chocolate decorations.
-More important steps to work coverage:
▫ Fundir the coverage
▫ Atempering Coverage
▫ Temperature measurement during tempering
▫ The worker, filler, and mold temperature
▫ Chocolate cooling
▫ Conditioning.
-Possible problems and how to avoid them.
-Basic composition of hedges.
-Some works with chocolate (chocolate pieces, bonkers, decorative motifs).
-Pinted to pistol: painting, types of compressors, pre-conditions to paint, way to prepare painting and painting.
-Conservation and storage.
3. Decorations with caramel and fruit.
-Raw materials for obtaining the caramel:
▫ Sugar
▫ Glucose
▫ Tartaric acid
▫ silica and colorants.
-Sugar: points and applications
-Utensils for making and working the candy.
-Sugar Coction.
-Some jobs (flowers, leaves, ties, or blown pieces).
-Conservation and storage.
-Decorations with fruits.
-Identification and selection of the most appropriate fruits for the decoration of pastry products.
-Utensils for the size and handling of fruit.
-Possible problems and how to avoid them.
-Conservation and storage.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | No. of maximum hours capable of distance | |
|
Unit-UF0053. | 30 | 20 |
|
Unit-UF0819. | 90 | 30 |
|
Unit-UF0820. | 90 | 30 |
|
Unit-UF0821. | 30 | 10 |
Sequence:
To access the formative unit 2.3 and/or 4 must have been passed the formative unit 1.
The 2.3 and 4 training units can be programmed independently.
NON-WORKING PROFESSIONAL PRACTICE MODULE FOR BASIC PASTRY OPERATIONS
Code: MP0167
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Collaborate in the reception of genera of common use in pastry for its subsequent distribution and use in areas of manufacture of pastry products.
CE1.1 Check labels and usual documentation that accompanies the supplied genres.
CE1.2 Manipulate in accordance with hygienic and sanitary regulations, both control equipment and the same genera for immediate consumption.
CE1.3 Run basic genera distribution operations, ordering them according to the qualities of the product, place, dimensions, equipment and system established, and rigorously applying the sanitary regulations.
CE1.4 Detect possible deterioration or loss of genera by performing the withdrawal operations and reporting to its superior.
CE1.5 Perform internal sourcing operations of genera according to the technical or alternative procedures and formalize the intended vouchers or documents.
C2: Apply simple methods, basic techniques and operate equipment for the regeneration, packaging, storage and preservation of raw, pre-processed and finished pastry made from common use, which are adapted to the specific conservation and packaging needs of these materials and products.
CE2.1 Identify appropriate needs and zones based on different raw, pre-prepared or elaborate genres.
CE2.2 Identify and apply appropriate storage and storage methods and places of storage:
C3: Apply hygienic and sanitary standards and conditions for food and beverage units of production or service, in order to avoid risks of food poisoning and environmental contamination.
CE3.1 Meet the hygiene-sanitary standards and correctly apply the cleaning and ordering methods when operating with equipment, machines, tools and genera and when cleaning the facilities.
CE3.2 Use the appropriate cleaning products and useful in each case, taking into account the characteristics of the food and beverage units of production or service.
C4: Perform multi-application pastry preelaborations by running previously defined basic techniques.
CE4.1 Perform the regeneration operations that require the most common use raw materials according to their status for further preparation.
CE4.2 Make necessary pre-processing for a particular work plan, according to the nature of the genera used.
C5: Perform and present simple pastry making according to the product definition, applying basic processing techniques.
CE5.1 Apply basic processing and presentation techniques, based on the information provided and following established procedures.
CE5.2 Comply with the hygiene-sanitary, occupational safety and food handling standards.
C6: Perform necessary operations for the provision of assistance in preparation and presentation processes for all types of complex pastry making, showing receptivity and spirit of cooperation.
CE6.1 Perform concrete and simple operations.
CE6.2 Perform assistance on set time.
CE6.3 Meet hygienic and sanitary standards, work safety and food handling.
CE6.4 Meet the instructions received.
CE6.5 Maintain a spirit of collaboration and predisposition to assistance.
C7: Use the equipment, machines, utensils, tools and tools that make up the basic endowment of the establishments, according to their applications and according to their optimal performance.
CE7.1 Select the appropriate tools, tools, equipment and machinery depending on the type of gender, instructions received, and production volume.
CE7.2 Perform the maintenance of use according to instructions received, verifying your application by simple tests.
CE7.3 Apply rules for the use of equipment, machines and kitchen tools following established procedures to avoid risks and obtain predetermined results.
C8: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE8.1 behave responsibly in both human relationships and in the work to be done.
CE8.2 Respect the procedures and rules of the work center.
CE8.3 To diligently undertake the tasks according to the instructions received, trying to adapt to the work rhythm of the company.
CE8.4 Integrate into the production processes of the job center.
CE8.5 Use the established communication channels.
CE8.6 Respect at all times the measures of risk prevention, occupational health and environmental protection.
Contents
1. Reception and storage of pastry and pastry raw materials
-Assist in the control operations at the reception of goods.
-Manipulation of the genera destined for the warehouse or for immediate consumption.
-Realization of basic food and beverage storage operations.
-Fulfillment documentation for internal provisioning.
2. Packaging, preservation and regeneration of pastry and pastry raw materials
-Running previous auxiliary operations that need the products for preservation.
-Execution of regeneration, conservation and packaging operations of genera and raw materials.
3. Compliance with safety, hygiene and environmental protection standards in restoration
-Compliance with hygiene, safety and food handling regulations.
-Respect for energy saving and environmental conservation measures in the processes of storage and processing of food and pastry.
4. Preparation and manufacture of pastry products and preparation of basic and basic
-Execution of preprocessing required for a given job plan.
-Performing basic and elementary elaborations
-Execution of low-complex finishes for pastry making.
-Elaboration and presentation of pastry products.
5. Assistance in the preparation and presentation of pastry products
-Realization of internal procurement of genera.
-Assistance in culinary processing processes following instructions.
6. Handling of equipment and useful in the process of working, maintenance and order in pastry
-Point-to-point, cleaning, order and maintenance of available equipment and workplace.
-Preparation and use of equipment and instruments in accordance with the instructions received, monitoring their proper functioning.
7. Integration and communication in the workplace
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in the scope of the competency | ||
|---|---|---|---|
| If you have accreditation | If no accreditation is | ||
|
MF7033_1: Internal Sourcing and conservation in pastry | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree degree or other equivalent titles • Technical and Technical Superior of professional families of Hostels and Tourism and Food Industries • Certificates of professionalism level 2 and 3 of the catering and tourism family catering area | 1 year | 3 years |
| MF7034_1: Preprocessing, crafting and presentation in pastry | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree degree or other equivalent degrees • Technical and Senior Technical for professional families of Hostels and Tourism and Food Industries • Level 2 and 3 professional family catering area certificates of professionalism | 1 year | 3 years |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Forming Space | Surface m2 15 pupils | Surface m2 25 pupils |
|---|---|---|
|
-purpose Aula. | 30 | 50 |
|
Pastry Workshop. | 135 | 135 |
|
. | 20 | 20 |
| M1 | M2 | |
|
-purpose Aula. | X | X |
|
Pastry Workshop. | X | X |
| Store. | X | X |
|
-purpose Aula. | -To write with pen -Audio-visual equipment -Rotafolios -Classroom material -Table and chair for trainer -Messes and chairs for students |
|
Pastry workshop. | -Individual semi-industrial cocinas of approx. 400 × 600mm, with a burner and an iron. -Grater. -Combined with 4 tray 400 × 600mm capacity. -Pasteleria/bakery electric-oven. -microwave oven. -Pastry table with 3 hoppers for sugar and flour. -Industrial Turmix. (arm). -Electrical strokes. -4-liter capacity amassers. -Laminator. -Sorbetera or heller. -Portalatas or mobile. -Chocolate temperator. -Freidora. -Fermenting Armarium. -Citrus Exprider. -Fiambres. -Temperature Abatidor. -Machine to make empty. -Industrial dispenser roll paper. -Fridges and/or cold storage to preserve raw materials and processed products. -Conventional and/or cold working tables. -Two-breast parts distributed in the areas of cleaning, preparation, pastry, and other places where they are needed. -Cabinets in the form of a cabinet. -pedal Lavamanos. -Knife sterizer. -Electrical pastry balances. -Botiquin. -Special container for garbage of 56 cm in diameter and 70 cm in height. -Battery. -Protection items. -Arabs. Digital thermometer. -Cold Chamber. -Freezer in the form of a cabinet. -Cold room with air conditioning (19-20 ° C): cold zone for chocolate handling and other working that require it such as finishing and decoration of cakes and tarts. -Tools and tools: rollers, sets of nozzles, sets of cortpastes, injection-dispenser, silicone moulds, flanks, tongues and spatulas, rods, bars, brushes, cacilos, palettes, knives, chinos, funnels, sputwoods, sputwood, grasses, hilator, pulveras, sleeves, measures of capacity, half-point, feet of tart, rallers, pans, sieve, scissors, rings of different heights and diameters, cuerna or slicer. |
|
Store | -Estatos. |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the relevant industrial and sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
ANNEX II
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Denomination: Repost
Code: HOTR0509
Professional family: Hostels and Tourism
Professional area: Restoration.
Professional qualification level: 2
Professional reference qualification:
HOT223_2 refuelling (RD 1228/2006, dated October 27)
Relationship of competency units that configure the certificate of professionalism:
UC0709_2: Define simple refuelling offerings, perform internal provisioning, and control consumption.
UC0306_2: Perform and/or control mass-processing operations, pastes, and basic products of multiple pastry-pastry applications.
UC0710_2: Develop and present products made from masses and pastes, kitchen desserts and ice cream.
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
General competition:
To prepare, prepare, present and preserve all kinds of pastry products and define their offers, applying with autonomy the corresponding techniques, achieving the quality and economic objectives established and respecting the standards and practices of safety and hygiene in the handling of food.
Professional Environment:
Professional scope:
Develops its professional activity in large as well as in medium and small businesses, mainly in the hospitality sector, although it can also work for its own in small establishments in the catering sub-sector. It is also active in the food trade sector in those establishments which produce and sell pastry and pastry products.
Productive Sectors:
Sectors and subsectors of production and services in which food and beverage processing and service processes are developed, such as the hospitality sector and, in its framework, the hotel and catering sub-sectors (traditional, evolutionary and collective). Establishments dedicated to the pastry of the worker. Establishments dedicated to the packaging and distribution of foodstuffs.
Occupations or related jobs:
7703.1048 Pastelero.
7703.1057 Wormmaking worker and candy.
7703.1066 Working on the manufacture of cocoa and chocolate products.
refuelling.
Pastelero in general.
Cake-decorator.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 500 hours.
Relationship of training modules and training units:
MF0709_2: Refuel offerings, internal provisioning and consumption control (60 hours).
MF0306_2: (Transversal) Basic work for pastry-pastry (120 hours).
• UF1052: Mass production and pastry pastes (80 hours).
• UF1053: Complementary work in pastry-pastry (40 hours).
MF0710_2: refuelling products (180 hours).
• UF1096: Manufacture and presentation of products made from masses and pastes (60 hours).
• UF1097: Elaboration and presentation of kitchen desserts (60 hours).
• UF1098: Elaboration and presentation of ice cream (60 hours).
MF0711_2: (Cross-sectional) Safety, hygiene and environmental protection in hospitality (60 hours).
MP0229: Non-working professional practice module of Reposteria (80 hours).
Linking with professional trainings
The training provided in the "Safety and Hygiene and Environmental Protection in Hospitality" training module ensures the level of knowledge required to obtain food handling accreditation.
II. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
Naming: DEFINE SIMPLE REFUELLING OFFERINGS, PERFORM INTERNAL PROVISIONING, AND CONTROL CONSUMPTION
Level: 2
Code: UC0709_2
Professional realizations and realization criteria
RP1: Define simple refuelling offerings so that they are attractive, balanced and suitable for customers.
CR1.1 The refuelling offerings are defined considering:
-The needs and tastes of potential customers.
-The supply of raw materials.
-The physical, human and economic means.
-The type of service to be performed.
-A good balance, in both variety and order and costs.
-The nutritional value of food.
-The seasonality of the products.
-The type of local and its location.
CR1.2 The pastry offers wheel and the suggestions, are checked to be performed taking into account the rotation of items or seasonal products.
CR1.3 The system of rotation of the offers of pastry is established, allowing to change them according to the evolution of the habits and tastes of the clientele.
CR1.4 The dietary and nutrition standards apply when it is necessary to obtain a product with a particular nutritional composition.
CR1.5 The printed presentation of the pastry offers is formalized, taking into account: establishment category, economic objectives and corporate image.
RP2: Check the quality of raw materials, so that the product offered has the level of quality that the customer expects and the economic objectives of the establishment are met.
CR2.1 The quality of the raw materials is checked, taking into account the specifications of the technical information sheet.
CR2.2 The quantitative characteristics of each of the items used are contrasted with the specifications of the technical tab.
CR2.3 The technical specification tabs are updated, in accordance with changes in the market and in the pastry offerings.
RP3: Request the goods that are necessary to cover the production requirements.
CR3.1 Production forecasts are considered in the internal provisioning request.
CR3.2 The request for goods to the corresponding department is formalized, if any, through the application sheet, using the established procedure.
CR3.3 It is proven that the raw materials received correspond to those that are included in the order previously made and that, in addition, comply with: units and net weights requested, level of quality defined, date of expiry, packaging in perfect condition and adequate temperature.
RP4: Control consumption, according to the established rules, so that the costs of the drinks and food used can be determined.
CR4.1 The order vouchers are performed in accordance with the established rules, obtaining, where appropriate, the supervision and approval of the department responsible.
CR4.2 The transfer vouchers for products transferred to other departments are formalized, with the actual costs being determined in each one.
CR4.3 It is possible to estimate the cost of the products made from the consumption chips.
Professional Context
Production media
Equipment and measuring instruments. Refrigeration equipment. Computer equipment. Raw materials. Conditioning material, such as packaging and labels. Fire extinguishers and security systems. Appropriate uniforms.
Products and results
System of rotation of the established gastronomic offer. Internal provisioning made. Record of the data corresponding to reception and consumption in the formalized media. Control of consumption.
Information used or generated
Raw Material Technical Specification Tokens. Standard process manuals. Manuals for the operation of equipment, machinery and facilities for the reception of goods. Work orders. Standard documents, such as "reliefs", order vouchers and transfers, "comandas", invoices, albarans, technical specification sheets and consumer control sheets. Safety and hygiene standards and food handling standards.
Competition Unit 2
DENOMINATION: PERFORM AND/OR CONTROL THE OPERATIONS OF MASS PROCESSING, PASTES AND BASIC PRODUCTS OF MULTIPLE APPLICATIONS FOR PASTRY-PASTRY.
Level: 2
Code: UC0306_2
Professional realizations and realization criteria
RP1: Develop masses and pastes for the production of pastry-pastry products in accordance with the formulation and the protocol for the elaboration of each type of product.
CR1.1 The supply of raw materials and the preparation of useful and equipment from the technical sheet of manufacture, work order or procedures that replace them, verifying that the characteristics of the flour and the other ingredients are in accordance with the requirements of the process.
CR1.2 The ideal conditions are achieved by performing manual operations on the regulators or process control means on machines and operating equipment, informing, if any, of the detected anomalies.
CR1.3 The masses and pastes are obtained:
-Applying the basic techniques of handling or handling of raw food.
-Dosifying the ingredients according to the formulation and according to the established order.
-Applying, in each case, screening techniques, dosing, mixing, kneading, refining, beating, mounting or emulsifying, rolling, tin and other necessary.
-Controlling the parameters of time and speed of kneading or milkshake, temperature of the mass, thickness and reposses of the laminated masses and adopting, in case of deviations the necessary corrective measures.
-Verifying the physical and organoleptic characteristics of the dough or paste (color, extensibility, tenacity, texture, fluency).
CR1.4 Energy equipment and media are used for the process at all times, avoiding consumption, costs and unnecessary wear.
CR1.5 You are involved in improving quality throughout the process.
RP2: Make portions of masses and pastes to achieve the required individual units, following the sequence of proper operations in each case.
CR2.1 The preparation of useful equipment and equipment from the manufacturing, work order or procedures that replace them is carried out, taking into account the characteristics of the type of part to be produced.
CR2.2 The appropriate mass rest times are performed for each product
CR2.3 The methods of splitting, forming, turning, resting in part, molding, squatting, and others that are necessary in the order and form set forth in the technical processing tab are applied.
CR2.4 It is proven that the pieces obtained have the appropriate shape, weight and volume.
RP3: Apply the method of cooking, frying, scaling and cooling required by each product.
CR3.1 The ovens, cochores, freidoras, climbers, maria baths and any other equipment necessary for the manufacture of the product are prepared by selecting the appropriate time and temperature conditions.
CR3.2 It is proven that previous product manipulations necessary for proper cooking, are executed at the appropriate time and form (cut, painted, flipped, incorporation of creams, fillers, etc.).
CR3.4 The loading of the oven, cochora, fryer, maria bath and other equipment is planned, taking place in the quantities and with the appropriate frequency to optimize the process.
CR3.4 The temperature, time and humidity are controlled during cooking, taking, in the event of deviations, the necessary corrective measures.
CR3.5 It is verified that the physical and organoleptic characteristics of the parts are those set out in the technical information sheet and, where appropriate, the conditions of the process are adjusted to the product specifications.
CR3.6 The products are cooled in the form set, until they reach the appropriate temperature that allows their subsequent processing.
CR3.7 The physical and organoleptic characteristics of the prepared dough or paste are checked, in accordance with the requirements of the technical information sheet, taking the necessary corrective measures.
CR3.8 Energy equipment and media are used for the process at all times, avoiding unnecessary consumption, costs and wear.
CR3.9 Participation in quality improvement is performed throughout the process.
RP4: Perform other complementary elaborations with multiple applications for pastry/pastry such as syrups, syrups, jams, hedges, gelatins, fondant, praline, crocanti, sweet and salty fillings (cream, truffle, cream, charcuterie and salt garrisons), according to the basic techniques, so that they are suitable for direct consumption or to complete dishes and products.
CR4.1 The sourcing of raw materials and the preparation of useful and equipment from the technical manufacturing, work order or procedures that replace them.
CR4.2. By manual operations on the regulators or means of control of the process on machines and equipment, the ideal operating conditions are achieved, informing, if any, of the detected anomalies.
CR4.3 Complementary of multiple applications are run:
-Applying the basic techniques of handling or handling of raw food.
-Using, in each case, the appropriate processing techniques for each product: roasting, peeling, grinding, milling and refining of nuts, mixed, beaten or emulsified, melted, tempered, moulded, cooked, etc.
-Obtaining, for each product, the texture, density, fluency and other appropriate physical and organoleptic characteristics by adopting appropriate corrective measures in case of diversion.
CR4.4 The energy equipment and means established for the process are used at all times, avoiding consumption, costs and unnecessary wear.
CR4.5 Participation in quality improvement is performed throughout the process.
RP5: Keep masses and basic pastes and complementary elaborations with multiple applications for pastry/pastry, so that they are suitable for subsequent finishing or commercial distribution.
CR5.1 The storage chambers are regulated according to the characteristics of the different working conditions.
CR5.2 The camera storage process, the volume, and the load speed of the cameras are respected during the storage process.
CR5.3 The appropriate containers, containers, and equipment are used for each product.
CR5.4 The temperature, humidity, and time parameters of the storage chambers are maintained within the permitted tolerances, acting, if necessary, by manual operations on the regulators or control means.
CR5.5 The energy equipment and media established for the process are used, avoiding consumption, costs and unnecessary wear.
Professional Context
Production media
General furniture of the worker or kitchen and specific to pastry/pastry. Warehouses. Storage chambers (refrigeration and freezing) and freezing tunnels. Heat and cold generating equipment. Specific equipment and machines for pasteleria/pastry: convection, conduction, radiation or mixed ovens, microwave ovens; laminators, blitzers, dividers, dosimers, cams and electric spatulas, freidoras, climbers, chillers, maria baths, pastry stamps. Ozone-generating equipment. Menaje and utensils of pastry/pastry. Specific raw materials (such as flour, sugar, eggs, dairy products, cocoa, fruit, vegetable and animal fats, fecules, spices, essences, dyes and yeasts). Packaging material (packaging, closures, labels). Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms and lingerie.
Products and results
Sugar masses (dry pastes, breezes, tongues and tiles). Scalded masses (such as churros, bunueles and doughnuts). Broken masses (such as biscuit, muffins and meringues). Puff (such as palm trees and milleaves). Semi-cold (such as babarois and charlots). Sweet and salted fillings and basic coverings (such as gelatine, fondant, praline, crocanti, cream, truffle, cream and charcuterie). Other basic working of multiple applications. Semi-finished, chilled or frozen products. Processed, packaged and stored elaborations.
Information used or generated
Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Fact sheets on food handling in crude oil. Technical sheets for the preparation of basic works of multiple applications for pastry/pastry and the like. Tables of appropriate temperatures and densities. Work and incident record parts. APPCC system records.
Competition Unit 3
Designation: MAKE AND PRESENT PRODUCTS MADE FROM MASSES AND PASTES, KITCHEN DESSERTS AND ICE CREAM.
Level: 2
Code: UC0710_2
Professional realizations and realization criteria
RP1: Prepare and present products made from masses and pastes.
CR1.1 The sourcing of raw materials and the preparation of supplies and equipment is carried out on the basis of the technical specifications for manufacturing, work order or procedures to replace them.
CR1.2 It is performed, through manual operations, on the regulators or means of control of the process in machines and equipment, and the ideal conditions of operation are achieved, informing, if necessary, of the detected anomalies.
CR1.3 The elaboration and presentation of products made from masses and pastes, such as tarts, cakes, simple loaves, pizzas and others, is executed:
-Applying the basic techniques of handling or handling of raw food.
-Using the established cooking techniques.
-Taking off the maximum economic and gastronomic match for seasonal products.
CR1.4 The processing process is complete:
-Its finishing and presentation according to the defined standards, in the case of products for consumption.
-The storage of the product in the allocated containers and equipment and at the appropriate temperatures.
CR1.5 Methods and equipment, set in service temperature regeneration, are used effectively.
CR1.6 The cleaning tasks of the utensils and equipment used in the process are performed with the frequency, products and methods established.
CR1.7 The energy equipment and media established for the process are used at all times, avoiding consumption, costs and unnecessary wear.
CR1.8 The participation in quality improvement is performed throughout the process.
RP2: Prepare specific elaborations for later use in the manufacture or accompaniment of kitchen desserts and ice cream.
CR2.1 Sourcing of raw materials and preparation of supplies and equipment is carried out on the basis of the technical manufacturing fiche or procedure to replace it.
CR2.2 Specific elaborations are performed by applying the basic techniques and standards of food handling and treatment, and using established cooking techniques.
CR2.3 The processing process, the storage of the product in the allocated containers and equipment, and the appropriate temperatures are completed.
CR2.4 The methods and equipment set in the service temperature regeneration are used effectively.
CR2.5 The cleaning tasks of the utensils and equipment used in the process are performed with the frequency, products and methods established.
CR2.6 The heat and cold equipment are maintained in the required temperature conditions, during the preparation of the specific processing of multiple applications, acting by manual operations on the regulators or process control means.
CR2.7 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.
CR2.8 The participation in quality improvement is performed throughout the process.
RP3: Prepare and present kitchen desserts according to the product definition and basic processing techniques.
CR3.1 Runs correctly, in the preparation and presentation of traditional desserts:
-The sourcing of raw materials.
-Preparing useful and equipment.
-The application of food handling and treatment techniques and standards.
-The use of the cooking techniques of each preparation.
-The finishing and presentation of the dish.
-The storage.
-Regeneration at the service temperature.
-Maintenance of required temperatures.
-The use of established energy equipment and means, avoiding unnecessary consumption, costs and costs.
-The cleanup tasks.
CR3.2 New desserts are properly prepared from new information received, such as prescription, manufacturing or other technical tokens.
CR3.4 The participation in quality improvement is performed throughout the process.
RP4: Prepare and present different types of ice cream, which are attractive to customers and meet the economic objectives of the establishment.
CR4.1 Runs correctly, in the preparation and presentation of ice-cream:
-The sourcing of raw materials.
-Preparing useful and equipment.
-The application of food handling and treatment techniques and standards.
-The use of the culinary techniques that are required.
-The finishing and presentation of the dish.
-The storage.
-Regeneration at the service temperature.
-Maintenance of required temperatures.
-The use of established energy equipment and means, avoiding unnecessary consumption, costs and costs.
-The cleanup tasks.
CR4.2 The maximum gastronomic and economic match for seasonal products is taken.
CR4.3 The response to the innovation needs of the supply of refuelling is carried out according to the tastes of the clientele and the gastronomic and economic objectives of the establishment, applying its gastronomic culture and adaptation skills.
CR4.4 The participation in quality improvement is performed throughout the process.
RP5: Design and make decorations for pastry and similar products and for all types of exhibitors and services, assisting in the assembly of these exhibitors.
CR5.1 The graphic model detailing the selected decoration motif is plasma, using creativity and imagination.
CR5.2 The selected decoration technique is suited to the product type, customer tastes and current trends in pastry.
CR5.3 Culinary genera and other selected materials are suitable for the application of the selected decorative technique and the realization of the decorative motif designed.
CR5.4 The location of the decorative motifs is proposed and checked.
CR5.5 The order of placement of the pastry products in the exhibitors is proposed according to criteria of flavor, size, color, nature of the product and temperature of conservation.
CR5.6 The techniques and decorative elements that are best suited to the type of establishment, season, supply of refuelling, type of clientele, type of service and class of exhibitor are the object of reasoned proposal.
CR5.7 The needs of furniture, equipment and utensils for the assembly of all types of exhibitors are deduced and proposed conveniently.
CR5.8 The participation in quality improvement is performed throughout the process.
Professional Context
Production media
Kitchen furniture and pastry specific. Exhibitors. Tasting bars. Refuelling carts. Storefronts. Warehouses. Heat and cold generating equipment. Ozone-generating equipment. Auxiliary machines. Menaje and utensils of pastry. Raw or prepared raw materials and adjuvants for the manufacture of pastry products. Packaging material (packaging, closures, labels). Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms and lingerie.
Products and results
Tartas, pastries, simple breads, pizzas, other salt pastry products, kitchen desserts and ice cream.
Information used or generated
Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Food handling technical sheets. Technical processing sheets. Prescription and specific bibliography. Tables of appropriate temperatures and scales. Safety and hygiene standards and food handling standards.
Competition Unit 4
Naming: ACTING UNDER STANDARDS OF SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Level: 2
Code: UC0711_2
Professional realizations and realization criteria:
RP1: Apply and control the personal hygiene standards established in the current regulations, ensuring the safety and health of food products and hospitality activities.
CR1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.
CR1.2 The required state of cleaning and personal grooming are maintained, especially for those parts of the body that may come into contact with food.
CR1.3 The established warning procedures are followed in case of disease that can be transmitted through food.
CR1.4 Wounds or skin lesions that may come into contact with food are protected with a waterproof bandage or cover.
CR1.5 Habits, gestures, or practices that could project germs or negatively affect food products are avoided.
CR1.6 The current legislation on food hygiene and handling is found to be in compliance with the deficiencies observed.
RP2: Maintain and control the work areas and facilities of the hospitality establishment and in particular the preparation and service of food and beverages within the hygienic standards required by the production and current regulations.
CR2.1 The ambient conditions of light, temperature, ventilation and humidity are verified to be used to carry out the activities of the establishment and in particular the production and service of food and drinks.
CR2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the facilities and, in particular, those that are in contact with the food are proven to be the ones required.
CR2.3 The drainage, extraction and evacuation systems are maintained in perfect conditions of use and the spills or losses of products in progress are cleaned and eliminated in the form and with the required promptness.
CR2.4 The doors, windows and other openings are maintained, if necessary, closed or with the appropriate protective devices to avoid communication paths with the exterior.
CR2.5 The actions necessary for the cleaning and disinfection of premises and for pest control are carried out.
CR2.6 Possible foci of infection and dirt accumulation points are recognized by determining their origin and taking the relevant palliative measures.
CR2.7 The application of animal control and prevention systems, parasites and disease transmitters is ensured.
CR2.8 Cleaning and disinfection operations are performed as outlined in the instructions regarding:
-Products to be used and their dosage.
-Operating conditions, time, temperature, pressure.
-Preparing and regulating equipment.
-Controls to be performed.
CR2.9 Areas or areas to be cleaned or disinfected are isolated and pointed out until they are in operational condition.
CR2.10 The cleaning and disinfection products and equipment are deposited in their specific place to avoid risks and confusion.
RP3: Perform cleaning and controlling the good condition of equipment, machinery, and hospitality in order to extend its useful life, do not reduce its performance and its use is safer.
CR3.1 The actions necessary for the cleaning and disinfection of equipment, machines and equipment for the activity of hospitality are carried out.
CR3.2 Equipment and machines for the execution of cleaning operations, such as stop, emptying and protection, are found to be in the required conditions.
CR3.4 Manual cleaning operations are checked to be performed with the appropriate products, under the conditions set and with the appropriate means.
CR3.4 The operations object of execution are controlled, keeping the parameters within the limits set by the specifications and work instructions.
CR3.5 The levels of cleaning, disinfection or sterilisation achieved are proven to correspond to those required by the specifications and work instructions.
CR3.6 The equipment and machines of the hospitality activity are verified to be in operational condition after their cleaning.
CR3.7 Cleaning and disinfection products and materials, once the operations are completed, are deposited in their specific place to avoid risks and confusion.
CR3.8 The use of the devices and equipment of the different processes is performed according to the indications of use, maintenance and safety of the manufacturer, solving any alteration in the operation, such as heating, sparks or other, before resuming the use.
RP4: Driving and performing the collection, purification and dumping of food waste and other hospitality materials, in compliance with the environmental protection rules.
CR4.1 The amount and type of waste generated by the hospitality processes is verified to correspond to what is set out in the procedure manuals.
CR4.2 The collection of different types of waste or waste is carried out in accordance with the procedures laid down for each of them.
CR4.3 Waste storage is carried out in the specific manner and locations set out in the instructions, in accordance with the current regulations.
CR4.4 The waste clearance and disposal conditions are proven to be suitable and the equipment is correct and the equipment must be adjusted if necessary, according to the type of waste and the requirements set out in the procedure manuals.
CR4 .5. The reduction in the production of waste and in the quantities of products consumed and the reuse of the latter is sought, wherever possible, during the process of buying and supplying.
RP5: Act according to safety, hygiene and health standards, under appropriate conditions to prevent personal and environmental risks.
CR5.1 The rights and duties of the worker and the company or entity are recognized in the field of security.
CR5.2 The rules in force in this field and the safety and hygiene plan for which the establishment is available, where appropriate, are respected and implemented, carrying out preventive, corrective and emergency actions and implementing the measures laid down.
CR5.3 Primary risks are known and preventive measures are taken.
CR5.4 Individual protection equipment and the general and control security means are identified for each performance, using and caring for them correctly.
CR5.5 The work area, such as the position, environment, or easements, remains free of items that may be dangerous and may make it difficult to perform other jobs.
CR5.6 Chemicals are handled with safety, expiration, consumer order, and environmental protection criteria, as indicated on your label.
CR5.7 The selective collection of waste is carried out and the alterations detected in the environmental conditions or in the work process are reported to the responsible, proposing measures for their correction or improvement.
CR5.8 The precautionary and protective measures, as set out in the specific regulations, and indicated by the relevant signals, are met during the hospitality activity.
CR5.9 The performance of possible emergency situations is performed according to established control, warning or alarm procedures.
CR5.10 The available means to control emergency situations within your work environment are effectively used by checking that they are in perfect conditions of use.
CR5.11 The performance of emergency and evacuation plans is performed in accordance with the prescribed guidelines.
CR5.12 Basic health techniques and first aid apply in case of accidents.
RP6: Rate the importance of water and energy and make efficient use of hospitality activities by reducing their consumption whenever possible.
CR6.1 The best use of natural light is sought in order to save energy.
CR6.2 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.
CR6.3 The state of the electrical and gas installations is verified and possible dysfunctions are detected.
CR6.4 The good operation of the devices is verified to detect possible dysfunctions and ensure their maintenance.
CR6.5 The policies, objectives, methods and records relating to the efficient use of water and the energy of the establishment are identified and applied.
CR6.6 Water and energy consumption is controlled and recorded, detecting and analyzing critical areas of consumption and potential leaks.
CR6.7 Waste water, both fecal and soapy, is managed in a way that does not pollute the environment or affect public health and is reused whenever feasible.
Professional Context
Production media
Personal hygiene equipment. Personal protective equipment. Means of cleaning and personal grooming. Equipment for cleaning, disinfection and disinstallation of installations. Systems for cleaning, disinfecting and sterilizing equipment. Warning and signalling elements. Waste purification and disposal equipment. General devices and signs and emergency equipment. Legislation applied. Documentation of different agencies and public administrations. Environmental Management System protocols.
Products and results
Safety and health guarantee of hospitality activities. Clean, disinfected and operational facilities and equipment. Waste in conditions of being discharged or evacuated. Environmental protection measures applied. Saving energy, water and reducing consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.
Information used or generated
Equipment Utilization Manuals. Procedure manuals, permissions, and work instructions. Cleaning signs. Sanitary and sanitary regulations. Safety and emergency regulations and plans. Work records and incidents. APPCC system records. Description of the production processes. Inventory and characterization of polluting sources. Information on products and raw materials used in the hotel industry. Operating instructions for the treatment of waste or emissions to the atmosphere.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
Naming: REFUELLING, INTERNAL SOURCING AND CONSUMPTION CONTROL OFFERINGS
Code: MF0709_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0709_2: Define simple refuelling offerings, perform internal provisioning, and control consumption.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze the catering industry considering its relationships with other companies or areas.
CE1.1 Describe the most characteristic functional departments and subdepartments of food and beverage establishments or areas, explaining existing interdepartmental relationships.
CE1.2 Describe external relations with other companies, or with other areas and departments in accommodation.
CE1.3 Describe the circuits and types of internal and external information and documentation that occur in the development of productive or service activities.
C2: Analyze and define pastry offerings, estimating their differences.
CE2.1 Analyze food groups, explaining their nutritional contributions.
CE2.2 Describe refuelling offerings by indicating elements that make them, features and category.
CE2.3 Relate offers of refuelling with formulas of restoration of the various establishments hosteleros, according to the legislation in force.
CE2.4 For a given type of establishment properly characterized, and offered the necessary data:
-Identify and analyze the variables derived from dietary, economic, variety, taste, etc., which must be taken into account in order to make offers of pastry.
-Compose offers of pastry that are balanced dietetically, varied and of quality, presenting them in appropriate form and terms and in accordance with the established economic objectives.
C3: Define features of food and beverages by taking into account specific pastry offerings.
CE3.1 From certain properly characterized refuelling offerings, and with the data required:
-Identify food and beverage supply needs.
-Analyze the characteristics of selected foods and beverages.
-Establish a variety of quality and quality refuelling offers, and in accordance with the established economic objectives.
C4: Calculate the internal sourcing needs of genera associated with particular pastry offerings, drafting the request orders.
CE4.1 Identify the documentary means and communication tools to make requests for provisioning and describe the circuits of the operations performed in the purchasing department.
CE4.2 From supposed refuelling offers or work plans duly characterized:
-Determine the supply needs of genera by indicating quantities.
-Compose internal provisioning requests, using the appropriate means.
-Effectively use the available office media for the calculation of genera needs and formalization of procurement requests.
-To value the importance of security in the preservation of documentation and information, treating them with rigor.
C5: Calculate raw material costs to estimate possible prices of the associated refuelling offerings.
CE5.1 Explain the necessary documentation for obtaining raw material costs.
CE5.2 Describe the methods of budgeting and pricing according to the raw material costs.
CE5.3 Starting from certain properly characterized pastry offerings:
-Get costs for pastry products and raw materials, indicating the documents consulted and performing the calculations correctly.
-Formalize the specific documentation.
-Set prices for the pastry offer.
CE5.4 Use the available office media effectively.
CE5.5 Value the importance of security in the preservation of documentation and information, treating them with rigor.
Contents
1. The catering companies.
-Types of establishments and restore formulas:
▫ Traditional Pastures.
▫ Industrial Pastures.
▫ Pastry Distributor.
▫ Establishments that sell pastry products.
▫ Other specialized establishments.
-Organizational and functional structure.
-Economic aspects.
2. The pastry offers.
-Defining the elements and variables of the pastry offerings.
-Planning and design of offers: the letter, catalogues for direct sale or to hotels, others.
-Calculation of internal provisioning needs for offering offerings.
3. Internal provisioning.
-The department of economics and winery.
-The purchase cycle.
-Documentary records for purchases.
-Documents used in internal provisioning and their characteristics.
-Systems used to detect the needs of raw materials. The logic of the internal provisioning process.
-Departments or units involved.
-Deduction and calculation of needs of genera, preworking and basic working.
-Formalization of the warehouse order and its shipment.
-Delivery and verification of delivery.
-Transfer and storage and/or distribution in the different areas.
-Stock control.
4. Control of consumption and costs.
-Definition and cost classes.
-Calculation of the cost of raw materials and documentary record.
-Control of consumption. Application of methods.
-Price components.
-Pricing methods.
5. Nutrition and dietary applied to refuelling.
-Difference between nutrition and nutrition.
-Characterization of food groups:
▫ Harinas
▫ Grases
▫ Dairy and Derivatives
▫ Ovoproducts
▫ Fruit
▫ Chocolates and coverages
▫ Dry fruits
▫ Sugars and miscellaneous.
-Analysis of the organoleptic characteristics of raw materials and/or products
-Relationship between food groups, nutrients that make up them, and energy, functional and structural needs of the human organism.
-Application of the dietary principles when making offers of refuelling aimed at different collectives.
-Peculiarities of collective food.
6. Quality control in restoration.
-Quality assurance.
-peculiar features.
-Quality concept by the customer.
-Specific programs, procedures and instruments.
-Self-control techniques. Hazard analysis and critical control points (APYPCC)
-Activities for the prevention and control of inputs.
Methodological guidelines
Distance training:
| Number of total hours of the module | Number of maximum hours susceptible distance | |
|---|---|---|
|
-MF0709_2. | 60 | 40 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 2
denomination: BASIC PRODUCTS FOR PASTRY-PASTRY.
Code: MF0306_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0306_2: Perform and/or control mass-processing operations, pastes, and basic products of multiple pastry-pastry applications.
Duration: 120 hours
FORMATIVE UNIT 1
Designation: DOUGH-MAKING AND PASTRY-PASTRY PASTES.
Code: UF1052
Duration: 80 hours
Competition Reference: This training unit corresponds to RP1, RP2, RP3 and RP5 as regards the manufacture of pastry and pastry dough and pastry.
Assessment Capabilities and Criteria
C1: Organize the internal sourcing process of genera according to established production plans.
CE1.1 Calculate the needs of genera to address specific production plans, specifying quality levels.
CE1.2 Formalize the documentation required to request internal sourcing of genres from the departments that proceed.
CE1.3 Perform the supply of genera according to the sanitary and sanitary regulations and in the order and the preset time.
CE1.4 Use the appropriate means for handling and internal transport operations in such a way as to ensure that the products do not deteriorate and the working and safety conditions are not altered.
CE1.5 Perform the regeneration and/or conditioning operations that require the genera for later use in the pastry-pastry making.
CE1.6 Identify the place of deposit of the genera and basic elaborations taking into account the destination assigned to them, the instructions received and the sanitary regulations.
CE1.7 Identify and apply personal hygiene and safety measures in the processes of internal sourcing, regeneration and conditioning of raw materials.
C2: Specify the processes of mass preparation and basic pastes of multiple applications, necessary to make pastry and pastry products.
CE2.1 Recognize and classify the main pastry and pastry products according to the Technical Health Regulations.
CE2.2 Identify the general characteristics of the masses and basic pastes for pastry and pastry, relating them to the most significant products of each type of mass or basic paste.
CE2.3 Describe basic formulas, identifying the function of each of the ingredients and adjusting them for the various products and quantities to be elaborated.
CE2.4 Interpret the technical documentation on process execution (flowchart and processing chips) and the procedure and quality manuals.
CE2.5 Indicate the purpose of each stage of the elaboration process, the conditions in which they must be performed, the parameters to be controlled and the required equipment.
CE2.6 Analyze and justify the differences in formula and process of the masses destined for special groups (celiac, diabetic, hypertensive, phenylketonuric, lactose intolerant, egg and others).
CE2.7 List and describe basic pastry and pastry techniques.
CE2.8 Value the final results of the elaborations identifying the possible defects, their causes and possible corrective measures.
CE2.9 In different situations of processing pastry-pastry products:
-Identify basic processing needs of multiple applications derived from pastelerie-pastry product offerings or specific job plans
-Calculate the needs of raw materials according to the product and the quantity of the product to be manufactured.
-Acondition those raw materials that need it.
-Select the equipment and tools required for the elaboration to be performed.
-Set the appropriate parameters for the production process (smoothie or kneading speed, oven temperature, time and others).
-Determine the necessary corrective measures in case of observing deviations from the quality standard of the product produced.
-Apply the specific hygiene and personal safety measures, in the handling of the products and handling of the equipment.
C3: Identify and apply the appropriate methods and equipment for the conservation and regeneration of raw, semi-finished products and basic working for pastry and pastry.
CE3.1 Justify the places, methods and equipment of storage, conservation and regeneration of raw materials, preworking and basic working more appropriate according to the assigned destination, of the characteristics of the product and of the sanitary and sanitary regulations.
CE3.2 Characterize the auxiliary operations required by the raw, semi-finished products and the basic elaborations according to the chosen method/equipment, received instructions and assigned destination or consumption.
CE3.3 Discriminate the different stages of the manufacturing process and the products that are susceptible to receiving a conservation treatment for future time consumption or their use in further elaboration.
CE3.4 Recognize the main problems of cold application in different elaborations relating to the anomalies or differences observed in the final product.
CE3.5 Identify hygiene and safety measures in industrial cold application processes in pastry and pastry.
Contents
1. Carrying out operations prior to the processing of pastry and pastry.
-Deduction and calculation of the gender needs according to the elaboration to be developed.
-Internal provisioning: formalization of documentation and operations.
-Activities of prevention and control of inputs and processes to try to avoid defective results.
-Regeneration and/or conditioning of raw materials in pastry and pastry.
-Identification, handling, and control parameters of the associated equipment.
2. Basic operations and techniques in pastry-pastry.
-Technical vocabulary associated with pastry and pastry.
-Basic operations: weigh, measure volumes, beat, mix, knead, incorporate, sift, cook and fry.
▫ Description, features, typology, methods, and common applications.
▫ Execution procedures, parameters to control, practical tests, control and evaluation of results.
-Basic techniques: Encamisado and preparation of moulds and cans, painted pieces, tempered chocolate, roller handling, spatula, pastry sleeve, and cartridge or cornet.
▫ Description, features, typology, methods, and common applications.
▫ Execution procedures, parameters to control, practical tests, control and evaluation of results.
3. Manufacture of dough and pastes in pastry and pastry.
-distinctive characteristics of the different types of masses.
-Main types of mass.
▫ puff handles. Main elaborations: millets, palm trees, vol au vents, canes, palm trees, cornets, horseshoes and others.
▫ Sugary handles. Main elaborations: cat tongues, tulipas, sleeve-rized pastes, smooth sleeve pastes, cutting pastes, saltwater pasta (Quiche Lorraine) and sweet, sablee pasta, shingles or others.
▫ Scaled Masses. Main elaborations: petisus, bunuelos and churros.
▫ whipped Masses. Main elaborations: muffins, sobs, tablecloths, mold biscuit, plate biscuit, compact, soletilla, and others.
▫ Pastry handles and other elaborations. Main elaborations: Merengues, tocinillos, flanks, yolks, semi-cold: Bavarois, mousses, charlotas, parfait, Catalan cream and others.
-Fundamentals of the processes of elaboration of different types of masses and pastes of pastry and pastry.
-Forms.
-Control parameters of the various processing processes.
-Major anomalies, causes, and possible corrections.
4. Manufacture of pastry and pastry for special groups: diabetics, coeliacs, lactose intolerant, egg and others.
-Identification of major food allergies and intolerances
-Formulation and technical information sheet for the production of the products for these special groups.
-Key points and major technological and raw material changes used to obtain these products.
-Major anomalies, causes, and possible corrections.
5. Application of cold techniques in the manufacture of pastry and pastry pastes.
-Adaptation of the formulas and processes of elaboration.
-Congelation-defrosting of pastry and pastry products.
-Refrigeration of pastry products.
-Specific equipment: composition and regulation.
-Major anomalies, causes, and possible corrections.
FORMATIVE UNIT 2
Denomination: COMPLEMENTARY PRODUCTS IN PASTRY-PASTRY.
Code: UF1053
Duration: 40 hours
Competition reference: This training unit corresponds to RP4 and RP5 as regards complementary working in pastry and pastry.
Assessment Capabilities and Criteria
C1: Perform the processes of preparation of complementary elaborations for pastry-pastry, so that they are suitable for their direct consumption or to complete dishes and products.
CE1.1 Classify the various types of creams, sweet and salty fillings, hedges, syrups, syrups, jams, gelatins and others that can be used in pastry-pastry, associating them with the products to be elaborated.
CE1.2 Determine the ingredients needed for each type of cream, bath, filling, syrup, syrup, jam, and others.
CE1.3 Interpret basic formulas, identifying the function of each of the ingredients and adjusting them for the various products and quantities to be elaborated.
CE1.4 Identify needs for complementary processing of multiple applications derived from offers of pastry-pastry products or specific job plans.
CE1.5 Describe the sequence of operations (flowchart) integrated into each process of manufacturing complementary pastry-pastry products, indicating the objectives and effects produced by each of them.
CE1.6 Analyze and justify the differences in formula and process of the complementary elaborations aimed at special collectives (celiac, diabetic, hypertensive, phenylketonuric, lactose intolerant, egg and others).
CE1.7 Relate the required equipment with the different elaborations and regulate or program the appropriate working conditions for each machine or equipment.
CE1.8 Identify the characteristics or quality parameters associated with the various complementary elaborations (optimum temperature, fluidity, mounted or consistency, and others).
CE1.9 Recognize the deviations, the physical characteristics and the appropriate organoleptic characteristics, the elaborations obtained, identifying the causes and proposing possible corrections.
CE1.10 In different situations of elaboration of complementary pastry-pastry products:
-Calculate the needs of raw materials according to the product and the quantity of the product to be manufactured.
-Acondition those raw materials that need it (cooling, ripening, saborization, heating and others).
-Select the equipment and tools required for the elaboration to be performed.
-Set the appropriate parameters for the production process (order of incorporation and mixing of ingredients, time and speed of smoothie or kneading, temperature and time of baking and others).
-Determine the optimal point of temperature, fluidity, cooking, mounting or consistency of each elaboration made.
-Determine the necessary corrective measures in case of observing deviations from the quality standard of the product produced.
-Apply the specific hygiene and personal safety measures, in the handling of the products and handling of the equipment.
C2: Identify and apply appropriate methods and equipment in the conservation and regeneration of complementary products for pastry and pastry making.
CE2.1 To justify the places, methods and equipment of storage, conservation and regeneration of raw materials and complementary working more appropriate in function of the assigned destination, of the characteristics of the product and of the sanitary-sanitary regulations.
CE2.2 Characterize the auxiliary operations required by the raw, semi-finished products and the basic elaborations according to the chosen method/equipment, received instructions and assigned destination or consumption.
CE2.3 Determine the stages of the manufacturing process and the products that may be used for future-time consumption or use in further processing.
CE2.4 Recognize the main problems of cold application in different elaborations by relating them to the anomalies or differences observed in the final product.
CE2.5 Identify hygiene and safety measures in industrial cold application processes in pastry and pastry.
Contents
1. Operations prior to the complementary processing of pastry and pastry.
-Deduction and calculation of the gender needs according to the elaboration to be developed.
-Internal provisioning: formalization of documentation and operations.
-Activities of prevention and control of inputs and processes to try to avoid defective results.
-Regeneration and/or conditioning of raw materials for complementary processing of pastry and pastry.
-Identification, handling, and control parameters of the associated equipment.
2. Manufacture of creams or sweet fillings.
-Main types of creams:
▫ Cremas with egg: pastry cream, baking cream, baking, yolk, butter and others.
▫ Cremas whipped: almond cream, muslin cream, moka cream, truffle cream, mounted cream and others.
▫ Light cremas: Chantilly, fondant, and others.
-Identification of the ingredients of each elaboration.
-Formulation of the different elaborations.
-Sequence of operations.
-Determination of the assembly point, smoothie and consistency and characteristics of each cream.
-Analysis of the most common defects and defects. Possible corrections.
-Conservation and hygiene standards.
-Identification of the appropriate end products for each type of cream.
3. Manufacture of salted fillings.
-Types: Base creams for salted fillings, bechamel cream and others.
-Identification of the ingredients of each elaboration.
-Formulation of the different elaborations.
-Sequence of operations.
-Determination of the assembly point, smoothie, consistency and characteristics of each elaboration.
-Analysis of the most common defects and defects. Possible corrections.
-Conservation and hygiene standards.
-Identification of the appropriate products for each type of cream.
-Pastry-making covers:
-Types: Glasses, with almond pastes, chocolate cream, fruit rings and others.
-Identification of the ingredients of each elaboration.
-Formulation of the different elaborations.
-Sequence of operations.
-Determination of the assembly point, smoothie, consistency and characteristics of each elaboration.
-Analysis of the most common defects and defects. Possible corrections.
-Conservation and hygiene standards.
-Identification of the appropriate products for each type of cream.
-Complementary works of pastry and pastry for special groups: diabetics, coeliacs, lactose intolerant, egg and others:
-Identification of major food allergies and intolerances.
-Formulation and technical information sheet for the production of the products for these special groups.
-Key points and major technological and raw material changes used to obtain these products.
-Major anomalies, causes, and possible corrections.
4. Application of cold techniques in complementary pastry-pastry making.
-Adaptation of the formulas and processes of elaboration.
-Congelation-defrosting of complementary pastry and pastry products.
-Refrigeration of complementary pastry products.
-Specific equipment: composition and regulation.
-Major anomalies, causes, and possible corrections.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit 1-UF1052. | 80 | 30 |
|
Unit 2-UF1053. | 40 | 10 |
Sequence:
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 3
Naming: REPOSTERIA PRODUCTS
Code: MF0710_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0710_2: Develop and present products made from masses and pastes, kitchen desserts and ice cream.
Duration: 180 hours
FORMATIVE UNIT 1
DENOMINATION: ELABORATION AND PRESENTATION OF PRODUCTS MADE FROM MASSES AND PASTES.
Code: UF1096
Duration: 60 hours
Competition reference: This training unit corresponds to RP1 and RP5 as regards products made from masses and pastes.
Assessment Capabilities and Criteria
C1: Develop the processes of making products based on masses and pastes, applying the techniques inherent in each process.
CE1.1 Describe the technical structure of making significant products based on masses and pastes, explaining its most important phases of elaboration, classes and results obtained.
CE1.2 To deduce the needs of internal sourcing of raw materials and basic elaboration to deal with certain production plans of refuel, filling in the corresponding requests.
CE1.3 Identify useful tools, tools and equipment, selecting the best to develop the corresponding production plans.
CE1.4 Justify the most appropriate storage/storage methods or places for the products obtained, taking into account the assigned destination/consumption, the characteristics derived from their own nature and the hygienic-sanitary regulations.
C2: Design and make decorations for products made on the basis of masses and pastes and set up exhibitors applying the appropriate graphic and decoration techniques.
CE2.1 Choose or devise forms and motifs of decoration, applying creativity and imagination.
CE2.2 Select graphic techniques suitable for performing sketches or graphic models.
CE2.3 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, or others.
CE2.4 Perform the sketches or graphic models by applying the necessary techniques.
C3: Perform finishing and decoration operations of products made from masses and pastes according to their definition, status or, where appropriate, type of service, in order to respond to an optimal marketing.
CE3.1 Justify finishing needs according to the product definition, type of service, instructions received, or, where applicable, marketing mode.
CE3.2 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.
Contents
1. Pastry and pastry equipment and facilities.
-Machinery, battery, tools and tools for specific use in pastry and pastry. Description, classification, location, distribution and procedures for use and maintenance.
-Procedures for commissioning, regulating and stopping equipment: fundamentals and characteristics.
-First level maintenance of equipment and installations.
-Disposal of waste.
2. Obtaining masses and pastes from multiple applications.
-Organization and sequencing of phases for obtaining the various masses and pastes.
-Preparation of cans and moulds.
-Coction of masses and pastes: baking, frying and frying pan or iron.
-Cooling and/or preservation of products obtained.
3. Puff masses.
-Raw materials: flour, fat, water and salt.
-Fundamentals of the process of tin: kneading, turning, method of making and developing the puff.
-puff types:
▫ Common Hojaldre.
▫ Höldre inverted.
▫ Quick pull.
▫ Hojaldre half/half.
-Main elaborations of puff masses: Palmeras, bonds, cantillas, millesheets and others.
4. Whipped or sponged, scalded and sugared masses.
-Processing processes.
-Main elaborations with broken masses:
-Steam cooked Bizcochos: Capuchina and imperial biscuit.
-Light Bizkos: foam or soletilla.
-Superlight Bizcochos: Schedules and biscuit to roll.
-Heavy Bizcochos: Genovés, joconda, franchipan, Russians, sacher, muffins, cakes and others.
-The choux paste.
-Foundation and process of elaboration of the scaled masses.
-Main pieces that are made with choux paste: Nata Bocaditos, wind buns, duchesses, lightning, eclairs and others.
-General process of producing sugary masses: ingredients, techniques and steps to follow.
-Major working with sugary masses:
-Sleeve pastes: cat tongues, curly pastes, tea pastes, chips, coconut paste and others.
-The dry pastes: pasta sableux, brittle sweet and salty, breezy, flora and Spanish pastas: marzipan, mantecados and polvorones.
-Pastas of Bavas and Savarines.
5. Fried masses.
-Ingredients and techniques.
-Processing processes.
-Main fried masses: churros, San Expedito bones, Orly pasta, pests and bartolillos, flowers and others.
6. Decoration of pastry and pastry products.
-Decoration of products in pastry/pastry. Basic rules and combinations. Control and evaluation of results.
-Identification of basic conservation needs according to the time of use or consumption and nature of the preparation.
-Experimentation and evaluation of possible combinations.
FORMATIVE UNIT 2
Designation: ELABORATION AND PRESENTATION OF KITCHEN DESSERTS.
Code: UF1097
Duration: 60 hours
Competition referent: This training unit corresponds to RP3 and RP2 and RP5 as regards kitchen desserts.
Assessment Capabilities and Criteria
C1: Develop the processes of cooking dessert, applying the techniques inherent to each process.
CE1.1 Describe the technical structure of the production of significant products of kitchen desserts, explaining its most important phases of elaboration, classes and results obtained.
CE1.2 To deduce the needs of internal sourcing of raw materials and basic elaborations to deal with the production plans of certain desserts, filling in the corresponding applications.
CE1.3 Identify useful tools, tools and equipment, selecting the best to develop the corresponding production plans.
CE1.4 Justify the most appropriate storage/storage methods or places for the products obtained, taking into account the assigned destination/consumption, the characteristics derived from their own nature and the hygienic-sanitary regulations.
C2: Design and make decorations for the kitchen desserts and set up exhibitors applying the appropriate graphic and decoration techniques.
CE2.1 Choose or devise forms and motifs of decoration, applying creativity and imagination.
CE2.2 Select graphic techniques suitable for performing sketches or graphic models.
CE2.3 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, or others.
CE2.4 Perform the sketches or graphic models by applying the necessary techniques.
C3: Perform finishing operations and decorating kitchen desserts according to their definition, status or, where applicable, type of service, to respond to an optimal marketing.
CE3.1 Justify finishing needs according to the product definition, type of service, instructions received, or, where applicable, marketing mode.
CE3.2 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.
C4: Practice possible variations in the working of the kitchen desserts, rehearsing modifications in terms of the shape and cutting of the genera, motifs of decoration, alternative of ingredients, combination of flavors and forms of finishing.
CE4.1 Select updated information sources to obtain or deduct alternatives and modifications in kitchen desserts, based on their current characteristics and trends of consumption.
CE4.2 Identify possible alternatives or modifications in the instruments used, shape and cut of the genres, motifs of decoration, change of ingredients, combination of flavors or forms of finishing.
CE4.3 Value the results obtained according to predetermined factors (ingredients, organoleptic values, shape, color, decoration, presentation, etc.), comparing them, if any, with the original elaborations.
CE4.4 Justify the possible commercial offer of the new results or products obtained, assessing their economic viability and adaptation to the potential demand.
CE4.5 Participate in improving quality throughout the process.
Contents
1. Organization of the tasks for the elaboration of desserts in restoration.
-Poses on restore. Description, characterization, classifications and applications.
-Documentation associated with the production processes of desserts. Description and interpretation.
-Phases and characterization of the production of desserts and the service of the same in restoration.
2. Preparation of desserts based on fruit and dairy and eggs.
-Fruit-based Poss3. Description, analysis, types, characteristics, applications and conservation.
-Main fruit-based desserts:
-Macedonias or fruit salads.
-Compounds, fruit cooked in syrup or similar and roasted fruits.
-Fruit tarts: apple pie, strawberries and others.
-Possès with its own name: Albaricoques Conde, Platano flambe and others.
-Fruit-based dessert execution procedures.
-Application of safety standards and food hygiene, prevention of occupational risks and environmental protection.
-Dairy-based Poss3. Description, analysis, characteristics, applications and conservation of general characteristics.
-Main dairy-based desserts:
-Rice with milk and empress rice.
-Flanes and pudding.
-Natills.
-Catalan Crema.
-Sour cream.
-Tortillas: Tortilla to rum, tortilla Alaska, tortilla soufflé.
-Dairy-based dessert execution procedures.
-Application of safety standards and food hygiene, prevention of occupational risks and environmental protection.
3. Manufacture of fried or pan and semi-cold posts.
-Frits or frying pan. Description, analysis, types, characteristics, applications and conservation.
-Main fried or pan desserts:
▫ Torrijas.
▫ fried milk.
▫ Crepes.
▫ American Tortites.
-Run procedures for fried or pan desserts.
-Application of safety standards and food hygiene, prevention of occupational risks and environmental protection.
-Semicold. Description, applications and conservation.
-Major types of semi-cold:
-Bavarois: cream, fruit or liquor.
-Carlots.
-Spumer or mousses: Chocolate mouse: English cream base or paste pump, raw chocolate mouse or fruit mouse.
-Mouse-based Tarts.
-Organization and sequencing of phases for the production of semi-cold.
-Execution procedures for obtaining semi-cold.
-Applications for safety and food hygiene standards, for prevention of occupational risks and for environmental protection.
4. The tarts.
-The tarts. Description, analysis, characteristics, applications and conservation of general characteristics.
-Top Tarts:
-Tarts with buttercream: Moka tarta, chocolate cake and others.
-Yema Tarts.
-Nata-based Tartas:
▫ Truffle Tarta.
▫ Tarta San Marcos.
▫ Tarta Selva Negra and others.
-Tarta de Queso.
-gypsy Brazos.
-Tartas with its own name: Sacher, Opera, Santiago and others.
-Execution procedures for the tarts.
-Application of safety standards and food hygiene, prevention of occupational risks and environmental protection.
5. Presentation of feathered desserts from pastry and pastry making.
-Decoration and presentation of feathered desserts. Basic rules and combinations.
-Experimentation and evaluation of possible combinations.
-Procedures for the execution of decorations and finishes of products of feathered desserts.
-Application of safety standards and food hygiene, prevention of occupational risks and environmental protection.
6. Participation in the improvement of quality in products of ice cream.
-Quality assurance.
-APYPCC (hazard analysis and critical control points).
-Certification of quality systems.
-Activities for the prevention and control of inputs and processes to try to avoid defective results.
FORMATIVE UNIT 3
DESIGNATION: PREPARATION AND PRESENTATION OF ICE CREAM.
Code: UF1098
Duration: 60 hours
Competition reference: This training unit corresponds to RP4, and to RP2 and RP5, as regards ice cream.
Assessment Capabilities and Criteria
C1: Develop the ice cream processing processes, applying the techniques inherent in each process.
CE1.1 Describe the technical structure for the production of significant products of ice cream, explaining its most important phases of elaboration, classes and results obtained.
CE1.2 To deduce the needs of internal sourcing of raw materials and basic elaboration to deal with certain production plans of certain products, filling in the corresponding requests.
CE1.3 Identify useful tools, tools and equipment, selecting the best to develop the corresponding production plans.
CE1.4 Justify the most appropriate storage/storage methods or places for the products obtained, taking into account the assigned destination/consumption, the characteristics derived from their own nature and the hygienic-sanitary regulations.
C2: Design and make decorations for the products of ice cream and mount exhibitors applying the appropriate graphic and decoration techniques.
CE2.1 Choose or devise forms and motifs of decoration, applying creativity and imagination.
CE2.2 Select graphic techniques suitable for performing sketches or graphic models.
CE2.3 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, or others.
CE2.4 Perform the sketches or graphic models by applying the necessary techniques.
C3: Perform the finishing and decoration operations of products of the ice-cream product according to its definition, status or, where appropriate, type of service, in order to respond to an optimal marketing.
CE3.1 Justify finishing needs according to the product definition, type of service, instructions received, or, where applicable, marketing mode.
CE3.2 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.
C4: Practice possible variations in ice cream making, rehearsing modifications in terms of the shape and cutting of the genera, motifs of decoration, alternative of ingredients, combination of flavors and forms of finish.
CE4.1 Select sources of updated information to obtain or deduct alternatives and modifications in the ice cream, taking into account their current characteristics and trends of consumption.
CE4.2 Identify possible alternatives or modifications in the instruments used, shape and cut of the genres, motifs of decoration, change of ingredients, combination of flavors or forms of finishing.
CE4.3 Value the results obtained according to predetermined factors (ingredients, organoleptic values, shape, color, decoration, presentation, etc.), comparing them, if any, with the original elaborations.
CE4.4 Justify the possible commercial offer of the new results or products obtained, assessing their economic viability and adaptation to the potential demand.
CE4.5 Participate in improving quality throughout the process.
Contents
1. Machinery, equipment and basic tools for the manufacture of ice-cream.
-Classification and description according to features, functions, and applications.
-Location and Distribution.
-Application of characteristic techniques, procedures and modes of operation and control.
-Characteristics of the machinery used.
-Use and tools of the pastry worker.
1. Raw materials used for the manufacture of ice-cream.
-Main raw materials:
▫ Grases.
▫ Dairy and Derivatives.
▫ Ovoproducts.
▫ Fruit.
▫ Chocolates and hedges.
▫ Dry fruit.
▫ Sugars and miscellaneous.
-Analysis of the organoleptic characteristics of raw materials and/or products.
-Commercial presentation of the different raw materials and commercial categories.
-Distribution of raw materials according to their nature (perishable or non-perishable) in warehouses, cold chambers or freezers.
-Applications of raw materials in the manufacture of products made from masses and pastes.
2. Development of processes of internal sourcing and regeneration of raw materials, preworking and basic elaboration of multiple applications for the manufacture of ice-cream.
-Deduction and calculation of the needs of genera, preworking and basic working of multiple applications.
-Internal provisioning: formalization of documentation and operations.
-Execution of regeneration operations that require genera, preworking and basic working.
3. Basic techniques for the manufacture of ice cream.
-Phase execution processes.
-Pasturisation.
-Homogeneization.
-Maturation.
-Basic terminology.
4. Ice cream.
-Classification and description of the most important elaborations:
-Cream Helates.
-Fruit Helates.
-Sorbets.
-Biscuit, perfect ice cream and ice cream souffles.
-icy tarts.
-Characteristic elaboration schemes: phases of the processes, instruments, techniques and procedures applicable, risks in execution, results and controls.
-Sources of information and bibliography.
-Justification and realization of possible variations.
5. Ice cream decoration and exhibition.
-Finishing needs according to type of processing, marketing mode, and type of service.
-Basic organoleptic rules and combinations.
-Realization of decorative motifs.
-Theory and color assessment in ice-cream.
-Contrast and harmony.
-Taste, color and sensations.
-Realization of operations necessary for the decoration and presentation of ice-cream according to its definition and predetermined quality standards. Justification for possible variations.
-Experimentation and evaluation of results.
6. Participation in the improvement of quality in products of ice cream.
-Quality assurance.
-APYPCC (hazard analysis and critical control points).
-Certification of quality systems.
-Activities for the prevention and control of inputs and processes to try to avoid defective results.
Methodological guidelines:
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit 1-UF1096. | 60 | 20 |
|
Unit 2-UF1097. | 60 | 20 |
|
Unit 3-UF1098. | 60 | 20 |
Sequence:
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 4
Naming: SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Code: MF0711_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Recognize and apply the rules and measures in force and necessary to ensure the hygienic and sanitary quality of the hospitality activity.
CE1.1 Identify and interpret the hygienic and sanitary standards of mandatory compliance related to facilities, premises and hospitality.
CE1.2 To estimate the consequences for the health of the products and safety of the consumers of the lack of hygiene in the processes and means of production or service and in the working habits.
CE1.3 Identify the hygienic and sanitary requirements to be met by hospitality facilities and equipment.
CE1.4 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.
CE1.5 Describe the main alterations suffered by food, identifying the agents causing them, their origin, transmission and multiplication mechanisms.
CE1.6 Classifying and explaining the risks and main toxicinfections of food origin and their consequences for health and related to the alterations and agents causing them.
CE1.7 Explain the appropriate systems and procedures for the management and disposal of waste in the activity of hospitality.
CE1.8 Identify, classify and compare the various cleaning products and treatments, such as disinfection, sterilization, disinsaving and deratization, and their conditions of use.
CE1.9 In practical scenarios of cleaning, disinfection, disinterment and de-ratization, duly characterized:
-Identify all the hygiene and personal behavior actions to be taken.
-Select usable products and treatments.
-Set the control parameters.
-List the required equipment.
-Set the frequency of the sanitizing process.
-Perform the necessary operations to clean, disinfect, disinfect, and unratize.
C2: Assess the environmental problems caused by the activity of hospitality and the control of the waste produced.
CE2.1 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.
CE2.2 Recognize the environmental effects of the waste, contaminants and other conditions caused by the activity of the hotel.
CE2.3 Recognize the parameters that enable environmental control in the processes of hospitality and waste treatment.
CE2.4 Hierarchical measures for environmental protection in hospitality.
CE2.5 Describe the techniques of collection, selection, recycling, purification, disposal and disposal of waste.
C3: Adopt security measures and control their compliance in all work situations of hospitality activity.
CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.
CE3.2 Interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.
CE3.3 Identify the most relevant risks or hazards in the activity of hospitality and analyze the safety measures applicable in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, personal protective equipment, toxicity or danger and proper handling of the products.
CE3.4 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as the management of fire equipment, control procedures, warning and alarm, basic sanitary and first aid techniques, and emergency and evacuation plans.
C4: Rate the importance of water and energy sources and identify measures for their efficient use in hospitality activities.
CE4.1 Relate the use of energy sources in a hospitality establishment.
CE4.2 Recognize the use of renewable energy and its possibilities in a hospitality establishment.
CE4.3 Identify electrical, gas and other facilities of a hospitality establishment and critical points where they can present dysfunctions.
CE4.4 To analyze good practices in water and energy consumption in a hospitality establishment and to identify possible actions that will result in its decline.
CE4.5 Feature a preventive and corrective maintenance program.
CE4.6 Identify and assess the different methods for water treatment.
CE4.7 In the case of practical scenarios for appropriately characterised hospitality establishments:
-Rate the economic impact of the efficient use of water and energy.
-Explain a water and energy saving program and its monitoring and control measures.
-Relating measures that can impact water and energy savings.
Contents
1. Food hygiene and food safety and food handling
-General hygiene regulations applicable to the activity.
-Food disturbance and contamination:
▫ Concepts
▫ Causes
▫ Taxpayer factors.
-Sources of food contamination:
▫ Physical
▫ Chemical and biological.
-Main factors contributing to bacterial growth.
-Cleaning and disinfection: differentiation of concepts; applications.
-Materials in contact with food: types and requirements.
-Health-health quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good hygiene practice guides (GPCH). Applications.
-Power and health:
▫ Health risks arising from incorrect food handling.
▫ Concepts and types of foodborne diseases.
▫ Company responsibility in the prevention of food transmission diseases.
-Manipulator staff:
▫ Food handlers requirements.
▫ Regulation.
▫ Health and personal hygiene: factors, measures, materials and applications.
▫ Authorized clothing and work equipment.
▫ These.
▫ Injuries and their protection.
▫ Assumption of attitudes and habits of the food handler.
▫ Importance of good practices in food handling.
2. Cleaning of hospitality facilities and equipment
-Concept and cleaning levels.
-General hygienic requirements for facilities and equipment.
-Cleaning processes: disinfection, sterilisation, disinterment and de-ratization.
-Common usage cleaning products:
▫ Types, sort.
▫ Main features of use.
▫ Security measures and storage rules.
▫ Interpretation of the specifications.
-Cleaning systems, methods, and equipment:
▫ Applications for basic equipment and materials.
▫ Common procedures: types and execution.
-Signal and isolation techniques for areas or equipment.
3. Environmental impact of hospitality activity
-Agents and impact factors.
-Waste treatment:
▫ Waste and Waste Management.
▫ Types of generated waste.
▫ Solid waste and packaging.
▫ Emissions into the atmosphere.
▫ Liquid Vertids.
-Applicable environmental protection regulations.
-Other prevention or protection techniques.
4. Management of water and energy in hospitality establishments
-Water consumption. Good environmental practices in the efficient use of water.
-Energy consumption.
-Energy savings and alternatives.
-Good environmental practices in the efficient use of energy.
5. Good environmental practices in the production processes of hospitality establishments
-Purchasing and provisioning.
-Elaboration and service of food and beverages.
-Cleaning, laundry and lingerie.
-Reception and administration.
-Maintenance.
6. Security and emergency situations in the activity of hospitality.
-Security: Most common risk factors and situations.
-Identification and interpretation of specific security rules.
-Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business.
-Prevention and protection measures:
▫ On installations.
▫ Using machines, equipment, and utensils.
▫ Personal security equipment.
▫ Protection benefits: types, adequacy, and regulations.
-Emergency situations:
▫ Take action, warning, and alarms procedures.
▫ Fires.
▫ Gas Escapes.
▫ Water gas or floods.
▫ Emergency and evacuation plans.
▫ First aid.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF0711_2. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
NON-WORKING PROFESSIONAL PRACTICE MODULE FOR REFUELLING.
Code: MP0229
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Collaborate on the confection of pastry offerings, estimating their differences.
CE1.1 Participate, for a given establishment type For a given type of establishment properly characterized, and offered the necessary data:
-Identify and analyze the variables derived from dietary, economic, variety, taste, etc., which must be taken into account in order to make offers of pastry.
-Compose offers of pastry that are balanced dietetically, varied and of quality, presenting them in appropriate form and terms and in accordance with the established economic objectives.
C2: Defend features of food and beverages by taking into account specific pastry offerings.
CE2.1 From certain properly characterized refuelling offerings, and with the data required:
-Identify food and beverage supply needs.
-Analyze the characteristics of selected foods and beverages.
-Establish a variety of quality and quality refuelling offers, and in accordance with the established economic objectives.
C3: Collaborate on the calculation of raw material costs to estimate possible prices of the associated refuelling offerings.
CE3.1 Starting from certain properly characterized refuelling offerings:
-Get costs for pastry products and raw materials, indicating the documents consulted and performing the calculations correctly.
-Formalize the specific documentation.
-Set prices for the pastry offer.
CE3.2 Effectively use available office media.
CE3.3 Participate in assessing the importance of security in the preservation of documentation and information, treating them rigorously.
C4: Participate in the organization of the internal procurement of genera according to determined production plans.
CE4.1 Perform the supply of genera according to the sanitary and sanitary regulations and in the order and the preset time.
CE4.2 Use the appropriate means for handling and internal transport operations in such a way as to ensure that the products do not deteriorate or the working and safety conditions are altered.
CE4.3 Perform regeneration operations that require genera for subsequent use in pastelerie-pastry and the like.
CE4.4 Justify the place of deposit of the genera and basic elaborations taking into account the destination of the assigned consumption, the instructions received and the sanitary regulations.
C5: Collaborate in the process of mass preparation and basic pastes of multiple applications, necessary to make pastry products.
CE5.1 Select tools, tools, and work equipment needed to address the realization of basic multi-application processing for pastry-pastry products and the like.
CE5.2 Prepare and manage the appropriate equipment and conditions to perform the thermal treatment (baking, frying, etc.) of those products that require it.
CE5.3 Decide possible corrective measures, depending on the results obtained in each of the operations, to obtain the predetermined quality levels.
CE5.4 Apply the methods and assign the conservation sites to the methods or places of conservation of the masses, pastes and other basic elaborations obtained, taking into account the assigned destination and consumption, the characteristics derived from their own nature and the sanitary and sanitary regulations.
C6: Collaborate in the processes of preparation of complementary elaborations of multiple applications for pastry-pastry such as syrups, syrups, jams, hedges, gelatins, creams, sweet and salty fillings and others, according to the basic techniques, so that they are suitable for their direct consumption or to complete dishes and products.
CE6.1 Dispose the conditions under which the various elaborations and parameters to be controlled must be performed.
CE6.2 Describe the correct order and form of mixing of the ingredients.
CE6.3 Modify in time and appropriate form of those products that need a period of maturation, saborization or conditioning.
CE6.4 Determine the optimal point of temperature, fluidity, cooking, mounting or consistency of each of the elaborations.
CE6.5 Apply the appropriate cooling and conservation conditions for each elaboration
C7: Collaborate on applying precise methods and properly operate equipment for the conservation and regeneration of raw, semi-finished and basic genera to prepare pastry products.
C7.1 Justify the places, methods and equipment of storage, conservation and regeneration of raw materials, preworking and basic elaboration more appropriate depending on the destination or consumption assigned, the characteristics derived from its own nature and the sanitary regulations.
CE7.2 Characterize the auxiliary operations required by the raw, semi-finished products and the basic elaborations according to the chosen method/equipment, received instructions and assigned destination or consumption.
CE7.3 Discriminate the different stages of the manufacturing process and the products that may receive a conservation treatment for future time consumption or their use in further processing.
CE7.4 Recognize the main problems of the application of the cold in different elaborations relating to the anomalies or differences observed in the final product.
CE7.5 Make the necessary operations for the processes of conservation, regeneration and packaging of raw materials, preworking and basic working, according to their state and selected methods and equipment, following a correct order, complying with the instructions received and attending to the sanitary regulations.
CE7.6 Apply control rules established to evaluate intermediate and final results of each operation, in order to obtain final products according to predetermined quality levels.
C8: Collaborate to develop the processes of making products made from masses and pastes, kitchen desserts and ice cream, applying the techniques inherent to each process.
CE8.1 Perform the regeneration operations that require the raw materials and basic elaborations, controlling the results from the signals/information generated during the process.
CE8.2 Run the operations required to make the pastry products according to the base recipes or procedures that replace them.
CE8.3 Propose possible corrective measures according to the results obtained in each of the working, in such a way that the standard of quality has been reached previously.
CE8.4 Apply novel techniques for cooking and ice cream desserts, describing their principles, applications and results.
C9: Collaborate to design and make decorations for the pastry products and mount exhibitors applying the appropriate graphic and decoration techniques.
CE9.1 Choose culinary genres and other materials that are suitable for the application of the selected decorative technique and the consequent realization of the decorative motif designed in advance.
CE9.2 Perform the decorative motifs according to the designed graphic model or other sources of inspiration.
CE9.3 Place the pastry products in the exhibitors following criteria of flavor, size, color, nature of the product and temperature of conservation, showing artistic sensitivity and taste.
CE9.4 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.
C10: Cooperate in recognizing and applying the rules and measures in place and necessary to ensure the hygienic and sanitary quality of the hospitality activity.
CE10.1 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.
CE10.2 Identify all the hygiene and personal behavior actions to be taken.
CE10.3 Select usable products and treatments.
CE10.4 Set the parameters object of control.
CE10.5 List the required equipment.
CE10.6 Set the frequency of the sanitizing process.
CE10.7 Perform the necessary operations to clean, disinfect, disinfect and unratize.
CE10.8 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as fire equipment management, control procedures, warning and alarm, basic sanitary and first aid techniques, and emergency and evacuation plans.
C11: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE11.1 Recognize the organization's production process.
CE11.2 Interpret and execute work instructions.
CE11.3 Respect internal company procedures and rules.
CE11.4 Maintain the work area with the appropriate degree of order and cleanliness.
CE11.5 Responsible for the work you are developing.
CE11.6 Demonstrate a good professional.
CE11.7 Participate and actively collaborate on the work team.
CE11.8 Communicate effectively with the right people at every moment, respecting the channels established in the organization.
CE11.9 Transfer information clearly, in an orderly, structured, clear and accurate manner to the right people at every moment.
CE11.10 Propose alternatives with the aim of improving results.
CE11.11 Demonstrate autonomy in the resolution of small contingencies related to its activity.
CE11.12 Act quickly in problematic situations.
CE11.13 Demonstrate flexibility to understand changes.
CE11.14 Learn new concepts or procedures and effectively leverage training using acquired knowledge.
CE11.15 Demonstrate responsibility for successes and failures and failures.
Contents
1. Design of pastry offerings.
-Elaboration of more common pastry and pastry offerings, in different establishments.
-Making different types of offers. Manufacture of product catalogues for establishments of different categories, sectors and different seasons.
-Composition of dietary-pastry offers.
2. Use of raw materials.
-Differentiation of the most characteristic foods of each season.
-Use of products from various sources: fruits, spices, condiments, cacaos, coffees and others.
-Completing technical specification tabs for different products.
3. Control of consumption and costs.
-Realization of quality control in food.
-Quality differentiation and conservation status of different foods: fruits, dairy products, hedges, flours, additives, spices and others.
-Use of the various consumption control forms.
-Valuation of desserts and several cakes.
4. Regeneration of genera and culinary products.
-Realization of Regeneration of Ready Products.
-Application of the different procedures for the regeneration of raw materials, prepared products, preworking and basic processing of pastry, frozen and preserved products.
5. Completion of complementary processing of multiple applications.
-Elaboration of syrups, syrups, jams, hedges, gelatins, creams, sweet and salty fillings and others.
-Application of different processing and/or cooking techniques.
-Clothing and presentation of cakes and/or desserts.
-Use of the machinery and equipment of the worker.
-Mass clothing and basic pastes of multiple applications.
-Use of equipment, machines, tools and tools in the preparation area.
-Manufacture and presentation of masses and pastes, applying various cooking techniques and variants, such as frying, baking as well as design and format.
-Selection of conservation methods based on their subsequent use or destination.
6. Elaboration of kitchen desserts and ice cream and finishes.
-Dessert and ice cream making.
-Application of different processing procedures and cooking methods.
-Making and presenting desserts.
-Use of the machinery and equipment of the worker.
-Montage on a dessert plate.
-Montage and decoration of the cart of desserts and display showcases.
-Application of new technologies.
-Use of new utensils, tools and machinery.
7. Compliance with safety, hygiene and environmental protection standards.
-Compliance with hygiene, safety and food handling regulations.
-Respect for energy saving and environmental conservation measures in the processes of storage and handling of genres and culinary elaborations.
8. Integration and communication in the workplace.
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in the scope of the unit of | ||
|---|---|---|---|
| If you have accreditation | If no accreditation is | ||
|
MF0709_2: Consumptions Internal Sourcing, and Control
Offerings | • Licensed, Engineer, Architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree degree or other equivalent titles • Senior Manager in the Management of Restoration Services • Senior Technical in the Kitchen Direction. • Top Technician in Processes and Quality in the Food Industry. • Level 3 professionalism certificates from the professional catering and tourism family catering area | 1 year | 3 years |
|
MF0306_2: Basic products for pastry-pastry. | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree degree or other equivalent titles • Senior Manager in the Management of Restoration Services • Senior Technical in the Kitchen Direction. • Top technical in processes and quality in the Food Industry. • Level 3 professionalism certificates from the professional catering and tourism family catering area and the bakery, confectionery and milling area of the professional family of food industries | 1 year | 3 years |
| MF0710_2: pastry products
| • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree title or other equivalent titles • Senior Manager in the Management of Restoration Services • Senior Technical in the Kitchen Direction. • Top technical in processes and quality in the Food Industry • Level 3 professionalism certificates from the professional catering and tourism family catering area | 1 year | 3 years |
|
MF0711_2: Safety, hygiene and environmental protection in hospitality. | • Licensed in: Food Science and Technology. Medicine and surgery. Biology. Biochemistry. Chemistry. Oenology. Pharmacy. Medicine. Veterinary. Environmental Sciences. Sea Science • Agronomist Engineer • Agricultural Technical Engineer, specialty in agricultural and food industries. • Diplomate in Human and Dietetics Nutrition. | 1 year | Required titration |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Forming Space | Surface m2 15 pupils | Surface m2 25 pupils |
|---|---|---|
|
-purpose Aula. | 30 | 50 |
|
Pastry Workshop. | 130 | 130 |
| Economate and Winery. | 20 | 20 |
| M1 | M2 | M3 | M4 | M5 | |
|---|---|---|---|---|---|
|
-purpose Aula. | X | X | X | X | - |
|
Pastry Workshop. | X | X | X | - | - |
|
Economate and Winery. | X | X | X | - | - |
|
-purpose Aula | -Rotuder-write Pizarras -Audio-visual equipment -Rotafolios -Classroom material -Table and chair for trainer -Messes and chairs for pupils | |
| Pastry Workshop | -Individual semi-industrial Cocinas of approx. 400x600mm, with a burner and an iron. -Grater. -Combined with 4-tray 400x600mm capacity. -Pasteleria/bakery electric-oven. -microwave oven. -Pastry table with 3 hoppers for sugar and flour. -Industrial Turmix. (arm). -Electrical strokes. -4-liter capacity amassers. -Laminator. -Sorbetera or heller. -Portalatas or mobile. -Chocolate temperator. -Freidora. -Fermenting Armarium. -Citrus Exprider. -Fiambres. -Temperature Abatidor. -Machine to make empty. -Industrial dispenser roll paper. -Fridges and/or cold storage to preserve raw materials and processed products. -Conventional and/or cold working tables. -Two-breast parts distributed in the areas of cleaning, preparation, pastry, and other places where they are needed. -Cabinets in the form of a cabinet. -pedal Lavamanos. -Knife sterizer. -Electrical pastry balances. -Botiquin. -Special container for garbage of 56 cm in diameter and 70 cm in height. -Battery. -Protection items. -Arabs. Digital thermometer. | |
|
| -Cold room with air conditioning (19-20 ° C): cold zone for chocolate handling and other elaborations that require it such as finishing and decorating cakes and tarts. -Tools and tools: rollers, nozzle sets, cordage games, injection-dispenser, silicone moulds, flanks, tongues and spatulas, rods, bars, brushes, crushes, pallets, knives, chinos, funnels, sputches, sputches, grasses, spinners, sleeves, capacity measurements, half-point, pie, scissor, strutters, sieves, scissors, cuerns or slices of different heights and diameters, cuerns or slices, | |
| Economate and Winery | -Stage_table_body -Cold Chamber. -Freezer in the form of a cabinet. |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the corresponding industrial and sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
ANNEX III
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Naming: RURAL ACCOMMODATION
Code: HOTU0109
Professional family: Hostels and Tourism
Professional area: Agrotourism
Professional qualification level: 2
Professional reference qualification:
HOT326_2. Rural Accommodation (RD 1700/2007 of 14 December)
Relationship of competency units that configure the certificate of professionalism:
UC1042_2: Manage and market your own rural accommodation services.
UC1043_2: Manage and perform the reception service in own enclosures of rural and/or natural environments.
UC1044_2: Prepare and serve breakfasts, simple culinary elaborations and significant dishes of the area.
UC1045_2: Ensure the maintenance and conditions of use of spaces, facilities and endowment in rural accommodation.
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
General competition:
Manage and market rural accommodation, so that the established economic and quality objectives are achieved, the basic services of accommodation, restoration and information are provided and the good condition of the facilities is ensured, respecting the safety and hygiene standards and practices and environmental protection
Professional Environment:
Professional scope:
Develops its activity in tourist accommodation located in rural settings, such as houses or apartments, hostels and rural hotels, or other establishments of such nature, as the owner that manages, provides the service or ensures its delivery, or as a qualified employee who performs its functions under the dependency of the corresponding hierarchical owner or superior.
Productive Sectors:
It is situated in the hospitality sector and, in particular, in the tourist accommodation sub-sector in rural areas, although it can also be located in sectors such as education or social services, in which certain types of non-tourist rural accommodation are included.
Occupations or related jobs:
Rural accommodation manager.
Rural hospitality employee.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 580 hours.
Relationship of training modules and training units:
MF1042_2: Management and marketing of rural hosts. (180 hours)
• UF0684: Rural Accommodation Implementation Project (50 hours)
• UF0685: Sourcing, cost control and management of rural accommodation (60 hours).
• UF0686: Promotion and marketing of rural accommodation (70 hours).
MF1043_2: Reception and customer support in self-catering for rural and/or natural environments. (90 hours)
MF1044_2: Restore in enclosures located in rural and/or natural environments. (120 hours)
• UF0687: Food management in accommodation located in rural and/or natural environments (80 hours).
• UF0688: Restoration service in rural accommodation located in rural and/or natural environments (40 hours).
MF1045_2: Maintenance and cleaning in rural enclosures. (90 hours)
MF0711_2: (Cross-sectional) Safety, hygiene and environmental protection in hospitality. (60 hours)
MP0143: Module of professional non-work practices of rural accommodation. (40 hours)
Linking with professional trainings
The training provided in the "Safety and hygiene and environmental protection in hospitality" training module ensures the level of knowledge required to obtain food handling accreditation
II. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
Naming: MANAGING AND MARKETING SERVICES OF RURAL ACCOMMODATION
Level: 2
Code: UC1042_2
Professional realizations and realization criteria
RP1: Rate the possibility of setting up a small establishment of rural accommodation, estimating the potential of the project according to the available means and the expected turnover.
CR1.1 The information on the market in the area, the possibilities of financing and grants and the legislation on the different aspects that affect the activity of accommodation in rural houses is recited, establishing the appropriate relations with the local administrations and associations of rural tourism of the area
CR1.2 Pre-implantation analysis of rural accommodation is performed by valuing:
-The intended objectives.
-The physical location and scope of action.
-Project promoters.
-The run time.
-The legal type of company.
-The human resources forecast.
-The potential demand.
-The competition.
CR1.3 The following aspects are taken into account from the economic point of view:
-The expense and revenue forecast.
-The structure and composition of the immobilized.
-The need for investment and its financing.
-The profitability of the project.
-The possibility of grants and aid to the company or to the activity, offered by the different Public Administrations
CR1.4 The composition of the necessary human resources is determined according to the functions and processes of the activity of rural accommodation and the objectives established, and to meet the needs of training and experience.
CR1.5 The services are defined by identifying their technical characteristics, the innovative elements and differential characters against the competition, the facilities and equipment, the production process and the chosen quality system that will be applied.
CR1.6 The security system of the establishment and protection of clients, as well as the main contingencies that may occur, are foreseen
RP2: Carry out the procedures for the implementation of the business project for the exploitation of rural accommodation as tourist accommodation, fulfilling the administrative formalities for the establishment of the establishment.
CR2.1 The actions arising from legal obligations for the implementation and development of the activity corresponding to a small rural accommodation company are identified and carried out.
CR2.2 The appropriate forms of procurement are chosen based on the size, activity and objectives of rural accommodation as a business.
CR2.3 The documentation necessary for the formation of the small rural lodging company and the one generated by the development of its economic activity is identified, processed, managed, organized and, if necessary, completed with rigor.
RP3: Participate in the design of the design, restoration and decoration of the rural accommodation for adaptation as tourist accommodation.
CR3.1 Architectural criteria and styles are determined taking into account the environment's own.
CR3.2 The aesthetic, ecological and environmental criteria are conjugated in a way that suits the environment.
CR3.4 The accessibility regulations are taken into account and are applied in the design, restoration and decoration project of the accommodation.
CR3.4 Basic materials and traditional decorative elements are recognized for preservation and value in the accommodation.
CR3.5 In the definition of exterior and interior decoration, we collaborate for greater customization and adaptation to the business idea.
CR3.6 The basic equipment of the rural accommodation is determined according to the category of the establishment, the capacity of the accommodation and the needs of the clients.
RP4: Calculate the investment in fixed assets for the implementation of the rural accommodation and make the corresponding purchase arrangements.
CR4.1 The identification of furniture and equipment needs and their purchase is carried out according to the type, category and characteristics of the rural accommodation to be put into operation, the services to be provided, and the structure and composition of the fixed assets and financing possibilities.
CR4.2 Trading with suppliers for initial purchase of furniture and equipment is done by looking for the most advantageous conditions in commercial operations, and taking into account:
-Market prices.
-Delivery time.
-Calities.
-Payment Terms.
-Transport conditions.
-Discounts.
-Order Volume.
-Company Liquidity.
-Supplier's after-sales service.
RP5: Perform the supply management of the goods that are necessary to cover the requirements arising from the operation of the rural accommodation and control the consumption.
CR5.1 The supply and replacement of goods, products for cleaning, bed linen and bath and care for clients, which are suitable to optimize the resources and to pay the appropriate attention, is carried out taking into account the size and category of the establishment and the expectations of occupation.
CR5.2 The supply of raw materials or products necessary for the preparation of breakfasts and other culinary elaborations is carried out taking into account the predetermined quality, the necessary quantities according to the number of customers, their cost and the profit margin.
CR5 .3. The negotiation with suppliers to cover the requirements arising from the exploitation of the establishment is carried out in search of the most advantageous conditions in the commercial operations, and taking into account:
-Market prices.
-Delivery time.
-Calities.
-Payment Terms.
-Transport conditions.
-Discounts.
-Order Volume.
-Current Liquidity of the Company.
CR5.4 The stocks of culinary genera, cleaning and maintenance products and others that are necessary for the daily service are expected to meet the expected needs, providing a sufficient stock to deal with the eventualities.
CR5.5 It is proven that the food, beverages and other food genres received comply with the purchase request, such as units, net weights and quality level, and that the conditions established for the expiration date, packaging condition, temperature and sanitary records are met.
CR5.6 The items are stored according to rationalisation criteria and complying with the safety and hygiene measures.
CR5.7 The consumption of goods and goods in general necessary to cover the requirements of the holding are controlled, so that the costs of production of the various services provided in the rural accommodation can be determined.
RP6: Manage and control the activity of rural accommodation as a tourist accommodation so that the production and economic results of the establishment, as well as the quality of services, can be monitored by applying appropriate corrective measures.
CR6.1 Information organization systems are applied, selecting the appropriate ones to provide up-to-date information on the economic and financial situation of rural accommodation.
CR6.2 The fulfillment of the documents generated in the activity, such as comandas, vouchers, invoices, albarans, letters of exchange, checks, receipts and others, is verified to be carried out in the established format and with the necessary data in each case, according to the current legislation.
CR6.3 The control method that allows the auditing of the billing, collection, daily closure of production and cash settlement processes is applied, taking the necessary measures in the face of the mismatches or deviations that occurred during the process.
CR6.4 The production and economic results of the establishment are evaluated using the adopted system.
CR6.5 The price of the services and products offered is fixed from the calculation of the costs and the knowledge of the market.
CR6.6 The problems caused by the mismatches in the general production and service process are resolved, taking the necessary measures.
CR6.7 The methods adopted for the management and control of the quality of the service are strictly applied.
RP7: To market the offer of services of rural accommodation among its current and potential customers, awakening the interest of purchase and seeking the loyalty of the customers.
CR7.1 Information about current and potential customers is obtained, creating corresponding listings in databases and incorporating information about their preferences, demands, levels of spending, and another of commercial interest.
CR7.2 The offer of services and commercial orientation of rural accommodation is defined, in relation to the competitors, determining their positive differentials and competitive position.
CR7.3 The activities for the de-stationing of the rural accommodation offer are defined and made known in the appropriate areas.
CR7.4 Distribution channels are identified and selected using offer matching criteria for the marketing activities proposal.
CR7.5 The resources available to carry out the commercial actions are set with rationality criteria for the intended objectives.
CR7.6 The techniques and elements to achieve customer loyalty are identified and, where appropriate, incorporated into the rural accommodation marketing plan.
CR7.7 The promotional actions aimed at loyalty to current customers and to attract new customers, and the support elements for them, are proposed to the external marketing entities.
CR7.8 Service delivery agreements are proposed and negotiated with travel agencies or other media entities.
CR7.9 Integration in partnerships for marketing is done, and attendance at fairs, meetings, procurement exchanges and other events of this nature is planned for an optimal marketing of the project.
CR7.10 In the marketing acts, the promotional elements are conveniently arranged, organizing the exhibition zones with criteria of dynamism and attraction for the visitors and visitors.
CR7.11 In the execution of the promotion actions you participate, following them to evaluate your outcome.
RP8: Rate the need for computer media for the operation of rural accommodation as tourist accommodation and use them.
CR8.1 New technologies are incorporated, both for management and for the marketing of rural accommodation.
CR8.2 The hardware and software is proposed or decided based on your need for rural accommodation activity.
CR8.3 Computer applications are installed and used in a rational, secure, and efficient way.
CR8.4 Internet and e-mail are used securely as a source of information for the activity of rural accommodation and as a means of communication for the management of the establishment.
CR8.5 Web pages and reservation channels via the Internet are used as a way of marketing rural accommodation.
Professional Context
Production media
Computer with computer applications of rural accommodation management and with Internet connection. Printer. Telephone and fax. Printed and commercial and administrative documents, both own and suppliers, common in the management and marketing of rural accommodation. Information documentation. Promotional material and support to the documentation issued. Miscellaneous office material. Measuring equipment and instruments. Warehouse. Refrigeration equipment.
Products and results
Feasibility of setting up a small establishment of estimated rural accommodation. Implementation of the business project to exploit the rural house as a tourist accommodation. Provisioning management performed. Control of consumption. Offer of services of the rural accommodation marketed. Agreements with suppliers. Implementation of computerised management and marketing systems.
Information used or generated:
Information for small business creation. Documentation of public bodies related to the activity, such as activity licenses, health records and others. Standard process manuals. Standard administrative documents, such as inventories, order notes, invoices, albarans, exchange letters, checks, and consumer control tokens. Client and supplier files. Safety and hygiene standards and food handling standards. Information on resources, services and tourism products of the area. Information on suppliers and on competition. Computer equipment manuals and management software. Regulations on accessibility.
Competition Unit 2
denomination: MANAGE AND PERFORM THE RECEPTION SERVICE IN OWN ACCOMMODATIONS IN RURAL AND/OR NATURAL ENVIRONMENTS.
Level: 2
Code: UC1043_2
Professional realizations and realization criteria
RP1: To carry out the usual reception activities in own accommodation in rural and/or natural environments, from the reservation to the client's departure, processing and managing the necessary documentation, in accordance with the current regulations.
CR1.1 The receipt and concierge service documentation, such as customer registration, customer token or satisfaction questionnaires, is available, completed, and managed to achieve a proper service delivery.
CR1.2 The verification of the status of service reservations and their availability is made prior to the arrival of the clients, using, if necessary, computer applications.
CR1.3 The allocation of the rooms and/or beds is carried out in order to achieve the satisfaction of the demands, the accessibility and the optimization of the reserves and the space destined to accommodation.
CR1.4 In the client receive process:
-Welcome is offered by showing courtesy and kindness, checking, if necessary, the reservation made.
-The registration procedures applied follow the criteria set.
-In the case of a shared rental accommodation, the room is displayed to the client, explaining everything related to the operation of the house, the dining rooms, existing facilities and the means of security.
-In the case of a full rental accommodation, the house is shown to the customers, teaching them the existing furniture and appliances, such as kitchen, appliances, heating and hot water systems, means of security and others, providing them in writing the operating instructions and the general rules of use.
-In the case of shelter or mountain shelter, the furniture, common spaces, heating and hot water systems, if any, and means of security of the accommodation, are shown to the clients or users, providing them in writing the operating instructions and the general rules of use, as well as other environmental behavior.
CR1.5 The generated documentation is completed and archived and the establishment's own concierge-concierge services are provided during the customer's stay in the establishment.
CR1.6 Confidentiality is maintained at all times and, in the face of any demand or attention given to a client, is acted with diligence and absolute discretion.
CR1.7 In the client exit process:
-The billing for all services is checked effectively.
-The agreed payment system applies.
-The annotation on the client card of the circumstances of your stay, days that you were, services that you have been given and others of interest is made, if appropriate, in appropriate form and time.
-The degree of satisfaction is checked by established methods: written questionnaires, talk and direct questions to clients and others.
-In the client's farewell, it acts in a courteous way, enhancing the materialization of future stays.
CR1.8 The software and the computer applications chosen for the reception activities are used.
RP2: Use external and internal media and techniques appropriate to the needs and characteristics of customers and suppliers.
CR2.1 The technical means of communication available, such as the Internet, intranet, telephony, public address, fax and others, are used, if any, in a responsible manner, selecting the most appropriate depending on the situation.
CR2.2 Communication with clients is fluid, using the most effective means to achieve good interaction and understanding in communication.
CR2.3 The communications, both external and internal, reach the appropriate recipients, maintaining an absolute reservation and thus ensuring the confidentiality of the same.
CR2.4 The communicative actions object of execution are carried out and, if necessary, are coordinated in order to obtain the satisfaction of the wishes of the client, acting as quickly as possible, and to facilitate and to enhance the efficiency in the communication with the rest of the staff and with the external instances with which the establishment is related.
CR2.5 Communication and coordination, in case of accommodation in natural environments, is maintained with mountain guides and responsible for the services responsible for the development of complementary activities outside the establishment.
RP3: To provide general information on itineraries, natural and cultural resources of the rural and/or natural environment, meteorology and complementary tourism services, raising awareness among clients about the necessary conservation of natural spaces.
CR3.1 The general information on the natural, cultural and leisure resources of the rural environment is identified, selected and interpreted in order to be able to transmit it in a reliable and up-to-date manner, especially if it is a protected space.
CR3.2 The listings of natural resources or historical or artistic heritage of the area, sports and/or recreational activities and local parties are elaborated by specifying location, distance, dates, means of transport or forms of access, time to use and opening and closing times.
CR3.4 Information about the tourist services of the area, such as information points, restaurants, craft shops and souvenir, is facilitated, complementing the offer of the rural accommodation.
CR3.4 Information about the environmental measures of application in the environment, in case of shelter in shelters or mountain lodges, is made available to the users in the most convenient and effective way to raise awareness about the necessary conservation of the natural spaces.
CR3.5 The regulations and procedures for authorization of access to natural spaces are transmitted to users in shelters or shelters located in or near protected areas.
CR3.6 Environmental legislation is taken into account in all kinds of information that is provided about the environment and leisure activities that are carried out in its framework, enhancing awareness about the use and conservation of environmental resources.
CR3.7 The behavior of respect and environmental protection itself is adapted at all times to the environment in which it works to reinforce by example the awareness messages transmitted to the clients or users.
CR3.8 The different information supports available in the accommodation, such as natural and cultural resource listings, travel guides, tourist brochures, specialized books, newspapers and magazines, related to the different leisure activities and free time that can be performed in the environment, are provided to the clients, providing the complementary information that they request.
CR3.9 Communication and coordination with the representatives and technicians of the services responsible for the development of complementary leisure activities outside the establishment is facilitated.
CR3.10 In the transmission of information to the clients, it acts at all times with respect, kindness, expressing itself clearly, with cordiality and worrying about the interests of the same.
RP4: Understand the requests and complaints raised by customers or users, so that they are given the maximum possible level of satisfaction, comfort and security.
CR4.1 Whenever possible, the wishes of the customer or user are met as quickly as possible, while respecting the rules of the establishment.
CR4.2 The direct attention to the client or user to their requests and suggestions is made by adopting a friendly and hospitable attitude and following the policy marked by the management of the establishment.
CR4.3 Customer complaints or complaints are handled with kindness, effectiveness and maximum discretion, writing them in writing, taking appropriate action for their resolution and complying with current regulations.
CR4.4 The modifications that occur in the services provided are communicated, providing the necessary explanations, in form and adequate time to the clients or users and, in case of accommodations in natural environments, to the agency, federation, club or association that owns the establishment.
CR4.5 The actions that are taken in the face of adverse situations are established and appropriate to each situation.
CR4.6 Communication with clients is fluid, using the most effective means to achieve good interaction and understanding in communication.
Professional Context
Production media
Computer equipment. Specific software. Internet and Intranet. Website of the establishment. Equipment and office equipment. Telecommunications instruments. Security and surveillance equipment and instruments. Aid materials for the disabled. Equipment and elements of access and transport within the establishment. Promotional material and support to the documentation issued.
Products and results
Facilitation of the hosting service of the rural and/or natural environment required by the client or user. Attention to customers or users. Billing and collection of services. Control of services. Attention and management of internal and external communications. Information and management for the management of the establishment of own accommodation of rural and/or natural environment. Formalised official documents, such as a police statement, claims sheet, statistical reports or currency changes. Formalized cash control documents. Documentation for the control and replacement of materials and formalised documents. Complaints and complaints addressed. Information to customers or users about the operation and services of the establishment of own accommodation in the rural and/or natural environment and the services and resources of the environment.
Information used or generated:
Reporting and Statistics manuals. Manuals of techniques of reception and attention to the client. File manual and information management. Search and localization manual for failures and incidents. Manual of organization of work at Reception. Manual for the control and maintenance of safety equipment. Information to clients on the operation and services of the establishment of own accommodation in rural and/or natural surroundings and on the services and resources of the environment. Internal information regarding company policies and programs, processes, procedures and methods of operation and agreements and contracts with clients. Information for internal and hierarchical functional relationships. Documentation on tourism services and natural and cultural resources of the environment. Mapping of the area, standards of self-protection and safety on the mountain. Inventory of resources, services and equipment for public use and tourist offer specialized in mountain and nature tourism. Where appropriate, brochures of the protected natural space where the establishment is located.
Competition Unit 3
Designation: PREPARE AND SERVE BREAKFASTS, SIMPLE CULINARY ELABORATIONS AND SIGNIFICANT DISHES OF THE AREA.
Level: 2
Code: UC1044_2
Professional realizations and realization criteria
RP1: Define simple gastronomic offerings of rural and natural environments.
CR1.1 The accommodation's own gastronomic offerings are defined taking into account:
-The needs and tastes of real and potential customers.
-The gastronomic heritage of the area.
-The mountain diet, if applicable.
-The possibilities of supply of genera and culinary products.
-The physical, human and economic means of the accommodation.
-A good balance, in both variety and order and costs.
-The nutritional value of food.
-The seasonality of the products.
CR1.2 The menu wheel and suggestions are checked to take into account the rotation of items or seasonal products.
CR1.3 The system of rotation of the gastronomic offers of the accommodation is established allowing to change them according to the evolution of the habits and tastes of the clientele.
CR1.4 The dietary and nutrition standards apply when necessary.
CR1.5 The printed presentation of the accommodation's own gastronomic offers is formalized taking into account the category and type of accommodation, the economic objectives and the corporate image.
RP2: Inform customers about the gastronomic offer of the establishment and the characteristics of the local cuisine, enhancing its sale.
CR2.1 The information on local gastronomy, dishes that are prepared in the establishment and drinks, is facilitated in a way that is attractive for the clientele, is satisfied with its curiosity and materializes its sale.
CR2.2 Personal appearance and continuous attention to customer requests allow to convey a good image of the company, give confidence to the customers and facilitate the sale.
CR2.3 When you provide the information, the price list is checked by the customers.
CR2.4 One or more alternatives are presented, in case of not being able to offer the gastronomic service requested by the client, trying to adapt to the tastes of the same.
CR2.5 The sale is made in accordance with the established procedures, making sure that customers are placed in a verbal way.
CR2.6 Communication with clients is fluid and allows for sufficient interaction and understanding to improve service and level of satisfaction.
RP3: Develop and present breakfasts, simple culinary elaborations and significant dishes of the rural and natural environment, which respond to the characteristics of the area, applying sanitary sanitary regulations.
CR3.1 The internal supply of genera and utensils, for subsequent use in the preparation and presentation of breakfasts, simple culinary elaborations and significant dishes of the area, is carried out according to the needs of the service.
CR3.2 The preworking of the raw materials to be used for the preparation of the culinary elaborations is carried out by applying the appropriate techniques of handling and/or treatment of food in raw and of conservation.
CR3.4 The preparation and presentation of breakfasts, simple culinary elaborations and significant dishes of the rural and natural environment is done according to the product definition, the simple techniques of elaboration and the adaptation to specific and simple requests of the clients.
CR3.4 The packaging of artisanal gastronomic products is carried out, where appropriate, by applying the corresponding processing and conservation techniques and taking care of their commercial presentation.
CR3.5 The safety and hygiene regulations for food handling and processing are met at all stages of the process.
CR3.6 The cleaning, maintenance and tuning of the utensils and equipment used in the process are carried out with the frequency, the products and the established procedures.
CR3.7 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.
RP4: Develop the food and beverage service process in accommodations located in rural and natural settings, according to simple standards of service and addressing customer requests to meet their wishes, needs and expectations.
CR4.1 The different operations of cleaning and setting up of equipment, useful and necessary equipment for the service, are carried out in compliance with the hygienic and sanitary norms.
CR4.2 The assembly of tables and support elements necessary for the service of breakfasts, simple culinary elaborations and significant dishes of the area, is carried out.
CR4.3 The food and beverage service is performed taking into account its logical development and the elementary standards of protocol.
CR4.4 Food and beverage service is performed:
-Ensuring that the food and beverages served correspond to the customer's request.
-Maintaining the service attitude by applying simple techniques.
-Transporting food from the kitchen to the dining room in the shape and time set.
-Transporting the material into the kitchen quickly and effectively.
CR4.5 Post-service operations are performed according to established procedures.
CR4.6 The necessary corrective measures are taken in the case of unforeseen contingencies in the process.
CR4.7 The breaks and failures generated during the process are solved quickly, minimizing the costs and damages that result.
Professional Context
Production media
Cooling equipment. Cooking equipment. Utensils for the preparation of simple meals. Menaje de servicio. Culinary genres, gastronomic products, beverages and decoration materials. Dishware, cutlery and glassware. Conditioning material, such as packaging and labels. Cleaning products. Fuels. Appropriate uniforms and lingerie. Fire extinguishers and security systems.
Products and results
Definition of gastronomic offerings typical of rural and natural environments. Preparation, presentation and service of breakfasts, simple culinary elaborations and little complex dishes of the rural and natural environment.
Information used or generated
Normalized documents, such as inventories, reliefs, order vouchers and transfers, commands, technical specification or consumption control tokens. Standard process manuals. Operating manuals for equipment, machinery and installations. Work orders. Technical specifications for manufacturing. Tables of appropriate temperatures. Safety, hygiene and food handling standards.
Competition Unit 4
denomination: ENSURING THE MAINTENANCE AND CONDITIONS OF USE OF SPACES, FACILITIES AND ENDOWMENT IN RURAL ACCOMMODATION
Level: 2
Code: UC1045_2
Professional realizations and realization criteria
RP1: Check that the auxiliary and security facilities, furniture and equipment of the rural accommodation establishment comply with the current regulations, are in perfect conditions of use and are conveniently located.
CR1.1 The status and proper functioning of the water, lighting, heating and gas installations of the establishment and their compliance with the current regulations are checked.
CR1.2 The maintenance of use of the facility's auxiliary facilities is carried out or, if necessary, verified, with the required periodicity, by welding the detected faults as quickly as possible.
CR1.3 The perfect state of use of the emergency or fire systems, such as fire extinguishers, signs, kits and others, their due signs, the easy access for their use and other aspects required by the current safety regulations.
CR1.4 The accessibility to the enclosure is secured and its proper signage is checked.
CR1.5 The state of the furniture and its proper distribution is checked, adopting the necessary measures for its repair and allowing the access and comfortable mobility of the guests.
CR1.6 The state and operation of the household appliances and small machinery of usual use, prior to the arrival of the customers, are checked, ensuring their endowment and proper functioning.
CR1.7 The quick and effective repair of the appliances or small machinery to be able to provide a good service during the stay of the customers is assured.
RP2: Coordinate and perform the cleaning and arrangement of rooms, other facilities, furniture and equipment in rural accommodation establishments, respecting environmental and safety standards and hygiene and checking the results.
CR2.1 The priorities for cleaning and setting up areas are established, adapted and adapted to each type of situation, using the procedures established.
CR2.2 The most appropriate products and materials depending on the surfaces to be cleaned, the type of cleaning to be performed and the respect for the environment are chosen to provide the establishment with the maximum degree of conservation, cleaning and disinfection.
CR2.3 The instructions for the development of the cleaning and commissioning functions of the facilities, if necessary by the collaborating staff, are transmitted in a clear manner, ensuring their perfect understanding and providing technical and operational assistance if necessary.
CR2.4 The cleaning, disinfection and beautification of surfaces are carried out with the required periodicity, using the relevant products according to the nature, characteristics and finish of the same, applying the appropriate proportion in each case and taking into account their possible toxicity and the possibility of environmental contamination.
CR2.5 The machinery is used in compliance with the instructions for use, applying criteria of rationality, safety regulations and environmental protection, and respecting the rest of the clients.
CR2.6 The cleaning and maintenance of the equipment and tools used are carried out in compliance with the technical specifications and respecting the periodicity required in each case for their conservation.
CR2.7 The change of the bed and bath linen is done following hygiene criteria and taking care of the presentation and the aesthetic sense.
CR2.8 The cleaning and commissioning status of the rooms is verified to ensure service delivery and customer satisfaction.
RP3: Perform, clean and maintain simple decorative elements in rural accommodation establishments, applying the techniques and the aesthetic criteria, in order to ensure that the client can enjoy a comfortable environment.
CR3.1 The simple decorative elements and other beautification operations of the rural accommodation facilities are carried out taking into account, among others, the decorative resources of the surroundings, the seasonality, and the festivities and applying aesthetic criteria in order to obtain pleasant environments for the client.
CR3.2 The cleaning and maintenance of decoration elements such as frames, porcelains, marfiles, bronzes, tapestries and others, is carried out with the appropriate periodicity, taking into account its characteristics and using the appropriate products in each case.
CR3.3 The regado, subscriber and cleaning of indoor and outdoor plants, as well as the maintenance of vases, decorative motifs or table centers is performed with the assiduity and care required in each case and applying aesthetic criteria.
CR3.4 The floral or fruit compositions are performed taking into account the color, proportions and support, applying aesthetic criteria and taking into account seasonality and festivities.
RP4: Coordinate and perform simple operations of washing, ironing and presentation of clothing of the establishment, taking into account the indications of the labeling and respecting the norms of environmental protection and safety and hygiene, as well as to assure and to check results and needs of replenishment.
CR4.1 The priorities that arise from the corresponding needs in the field of lenceria-laundry are determined, coordinating, if necessary, with the external companies of industrial laundry, by means of the established procedures.
CR4.2 The instructions for the development of simple washing and ironing operations, if any, by contributing staff, are clearly transmitted, ensuring their understanding and providing technical and operational assistance if necessary.
CR4.3 The machines used in the washing, drying and ironing operations are prepared, programmed, adjusted or adjusted to obtain optimum results, minimizing the costs and respecting the environment.
CR4.4 The dosage of washing and smoothing products is performed with the washing technique, specifications of the labelling of the required garments and finishing characteristics.
CR4.5 The different phases of the washing, drying and ironing process are developed and controlled in such a way as to ensure the optimum functioning of the means of production and to the garments or articles the cleaning, sanitisation, aroma and appearance required in each case.
CR4.6 The doubts about the proper treatment of washing, drying or ironing of delicate or complex garments are solved by referring them to specialized establishments or their referral is proposed.
CR4.7 Clothes in which the labelling of the label indicates that they must be hand-washed are treated with the manufacturer's technical instructions in each case.
CR4.8 Simple stains identified on uncomplex tissues are treated taking into account the limitations of the label.
CR4.9 The garments and articles that have undergone the washing, ironing and simple arrangement processes are reviewed in a rigorous and effective manner, following quality criteria.
CR4.10 The state of the clothes of rooms, such as sheets, towels, quilts, curtains and others and of the restoration clothes, such as tablecloths, napkins, faldons, felt and others is controlled, to achieve the optimum performance and its replacement in case of deterioration.
Professional Context
Production media
Equipment for cleaning and treating surfaces. Specific machinery and equipment for washing, drying and ironing of clothes. Cleaning and surface treatment products. Products for washing, cleaning and sizing of fabrics such as detergents, softeners, starches, chitamanches, bleaching and industrial neutralising. Tools and tools, such as cars, buckets, scales, dirty clothes markers and ironing boards. Sewing machines and accessories. Sewing elements such as yarns and fornitures. Lingerie and other clothing. Products and services for customers or users. Office facilities with shelves. Room furniture. Other items such as extra beds, cots, bed boards, hand ladders and boob. Warehouses.
Products and results
Facilities, machinery, equipment and products ready for use. Rooms, bathrooms and common facilities, clean and arranged. Laundry of the establishment washed, dried, ironed and stored. Internal sourcing and carriage arranged for use. Organized office, with the established endowment of beings, clothes and materials. Printed and completed parts. Clean decorative elements. Preserved and cared for plants and flowers. Floral ornamentation. Application of optimal organization systems and use of machinery under control criteria of consumption, mainly energy. Lingerie stores arranged and arranged. Aid materials for the disabled.
Information used or generated
Information or manuals on the use and conservation of equipment, furniture, utensils and materials. Manuals or instructions for operation, cleaning and storage of machinery. Manuals of cleaning, washing and ironing techniques. Rules for the use, application and toxicity of surface cleaning products. Rules for the use of chemicals used in cleaning, washing and ironing of clothing. Documentary material, such as work orders, material order sheets and consumption control. Internal information concerning processes, procedures, methods and quality plans of the company. Machinery and plant maintenance plans. Emergency plans. Specific printed and documentation. Work orders. Sanitary and sanitary regulations concerning premises, installations and tools.
Competition Unit 5
Naming: ACTING UNDER STANDARDS OF SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Level: 2
Code: UC0711_2
Professional realizations and realization criteria
RP1: Apply and control the personal hygiene standards established in the current regulations, ensuring the safety and health of food products and hospitality activities.
CR1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.
CR1.2 The required state of cleaning and personal grooming are maintained, especially for those parts of the body that may come into contact with food.
CR1.3 The established warning procedures are followed in case of disease that can be transmitted through food.
CR1.4 Wounds or skin lesions that may come into contact with food are protected with a waterproof bandage or cover.
CR1.5 Habits, gestures, or practices that could project germs or negatively affect food products are avoided.
CR1.6 The current legislation on food hygiene and handling is found to be in compliance with the deficiencies observed.
RP2: Maintain and control the work areas and facilities of the hospitality establishment and in particular the preparation and service of food and beverages within the hygienic standards required by the production and current regulations.
CR2.1 The ambient conditions of light, temperature, ventilation and humidity are verified to be used to carry out the activities of the establishment and in particular the production and service of food and drinks.
CR2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the installations and in particular, those that are in contact with the food, it is proven that they are the required ones.
CR2.3 The drainage, extraction and evacuation systems are maintained in perfect conditions of use and the spills or losses of products in progress are cleaned and eliminated in the form and with the required promptness.
CR2.4 The doors, windows and other openings are maintained, if necessary, closed or with the appropriate protective devices to avoid communication paths with the exterior.
CR2.5 The actions necessary for the cleaning and disinfection of premises and for pest control are carried out.
CR2.6 Possible foci of infection and dirt accumulation points are recognized by determining their origin and taking the relevant palliative measures.
CR2.7 The application of animal control and prevention systems, parasites and disease transmitters is ensured.
CR2.8 Cleaning and disinfection operations are performed as outlined in the instructions regarding:
-Products to be used and their dosage.
-Operating conditions, time, temperature and pressure.
-Preparing and regulating equipment.
-Controls to be performed.
CR2.9 Areas or areas to be cleaned or disinfected are isolated and pointed out until they are in operational condition.
CR2.10 The cleaning and disinfection products and equipment are deposited in their specific place to avoid risks and confusion.
RP3: Perform cleaning and controlling the good condition of equipment, machinery, and hospitality in order to extend its useful life, do not reduce its performance and its use is safer.
CR3.1 The actions necessary for the cleaning and disinfection of equipment, machines and equipment for the activity of hospitality are carried out.
CR3.2 Equipment and machines for the execution of cleaning operations, such as stop, emptying and protection, are found to be in the required conditions.
CR3.3 Manual cleaning operations are checked to be performed with the appropriate products, under the conditions set and with the appropriate means.
CR3.4 The operations object of execution are controlled, keeping the parameters within the limits set by the specifications and work instructions.
CR3.5 The levels of cleaning, disinfection or sterilisation achieved are proven to correspond to those required by the specifications and work instructions.
CR3.6 The equipment and machines of the hospitality activity are verified to be in operational condition after their cleaning.
CR3.7 Cleaning and disinfection products and materials, once the operations are completed, are deposited in their specific place to avoid risks and confusion.
CR3.8 The use of the devices and equipment of the different processes is performed according to the indications of use, maintenance and safety of the manufacturer, solving any alteration in the operation, such as heating, sparks or other, before resuming the use.
RP4: Driving and performing the collection, purification and dumping of food waste and other hospitality materials, in compliance with the environmental protection rules.
CR4.1 The amount and type of waste generated by the hospitality processes is verified to correspond to what is set out in the procedure manuals.
CR4.2 The collection of different types of waste or waste is carried out in accordance with the procedures laid down for each of them.
CR4.3 Waste storage is carried out in the specific manner and locations set out in the instructions, in accordance with the current regulations.
CR4.4 The waste clearance and disposal conditions are proven to be suitable and the equipment is correct and the equipment must be adjusted if necessary, according to the type of waste and the requirements set out in the procedure manuals.
CR4.5 The reduction in the production of waste and in the quantities of products consumed and the reuse of the latter is sought, wherever possible, during the process of buying and supplying.
RP5: Act according to safety, hygiene and health standards, under appropriate conditions to prevent personal and environmental risks.
CR5.1 The rights and duties of the worker and the company or entity are recognized in the field of security.
CR5.2 The rules in force in this field and the safety and hygiene plan for which the establishment is available, where appropriate, are respected and implemented, carrying out preventive, corrective and emergency actions and implementing the measures laid down.
CR5.3 Primary risks are known and preventive measures are taken.
CR5.4 Individual protection equipment and the general and control security means are identified for each performance, using and caring for them correctly.
CR5.5 The work area, such as the position, environment, or easements, remains free of items that may be dangerous and may make it difficult to perform other jobs.
CR5.6 Chemicals are handled with safety, expiration, consumer order, and environmental protection criteria, as indicated on your label.
CR5.7 The selective collection of waste is carried out and the alterations detected in the environmental conditions or in the work process are reported to the responsible, proposing measures for their correction or improvement.
CR5.8 The precautionary and protective measures, as set out in the specific regulations, and indicated by the relevant signals, are met during the hospitality activity.
CR5.9 The performance of possible emergency situations is performed according to established control, warning or alarm procedures.
CR5.10 The available means to control emergency situations within your work environment are effectively used by checking that they are in perfect conditions of use.
CR5.11 The performance of emergency and evacuation plans is performed in accordance with the prescribed guidelines.
CR5.12 Basic health techniques and first aid apply in case of accidents.
RP6: Rate the importance of water and energy and make efficient use of hospitality activities by reducing their consumption whenever possible.
CR6.1 The best use of natural light is sought in order to save energy.
CR6.2 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.
CR6.3 The state of the electrical and gas installations is verified and possible dysfunctions are detected.
CR6.4 The good operation of the devices is verified to detect possible dysfunctions and ensure their maintenance.
CR6.5 The policies, objectives, methods and records relating to the efficient use of water and the energy of the establishment are identified and applied.
CR6.6 Water and energy consumption is controlled and recorded, detecting and analyzing critical areas of consumption and potential leaks.
CR6.7 Waste water, both fecal and soapy, is managed in a way that does not pollute the environment or affect public health and is reused whenever feasible.
Professional Context
Production media
Personal hygiene equipment. Personal protective equipment. Means of cleaning and personal grooming. Equipment for cleaning, disinfection and disinstallation of installations. Systems for cleaning, disinfecting and sterilizing equipment. Warning and signalling elements. Waste purification and disposal equipment. General devices and signs and emergency equipment. Legislation applied. Documentation of different agencies and public administrations. Environmental Management System protocols.
Products and results
Safety and health guarantee of hospitality activities. Clean, disinfected and operational facilities and equipment. Waste in conditions of being discharged or evacuated. Environmental protection measures applied. Saving energy, water and reducing consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.
Information used or generated
Equipment Utilization Manuals. Procedure manuals, permissions, and work instructions. Cleaning signs. Sanitary and sanitary regulations. Safety and emergency regulations and plans. Work records and incidents. APPCC system records. Description of the production processes. Inventory and characterization of polluting sources. Information on products and raw materials used in the hotel industry. Operating instructions for the treatment of waste or emissions to the atmosphere.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
DESIGNATION: MANAGEMENT AND MARKETING OF RURAL ACCOMMODATION.
Code: MF1042_2
Professional qualification level: 2
Associated with the Competition Unit:
UC142_2: Manage and market services of rural accommodation.
Duration: 180 hours
FORMATIVE UNIT 1
Designation: PROJECT FOR THE IMPLEMENTATION OF RURAL ACCOMMODATION.
Code: UF0684
Duration: 50 hours
Competition Reference: This training unit corresponds to RP1. RP2, RP3 and RP4.
Assessment Capabilities and Criteria
C1: Define the characteristics of the rural tourism sub-sector within the framework of the tourism system and, in particular, the accommodation activity of this nature, considering the relations of the respective establishments with other companies and the circuits and types of information that are generated.
CE1.1 Explain the evolution of the concept of tourism over time, identifying the elements that make up the tourism system.
CE1.2 Interpret the variables that make up the tourism market, estimating their current situation and trends that are detected.
CE1.3 Explain the peculiarities of rural tourism within the tourism market.
CE1.4 Describe the characteristics of sustainable tourism and its determining factors.
CE1.5 To differentiate the different types of rural accommodation establishments, according to the corresponding autonomic regulations.
CE1.6 Describe external relationships with other companies.
CE1.7 Describe the circuits and types of internal and external information and documentation that occur in the development of rural accommodation activity.
C2: Define simple feasibility projects for the establishment and implementation of small rural accommodation enterprises, using the corresponding information channels.
CE2.1 Different business, entrepreneur, and business establishment concepts.
CE2.2 Identify state, regional and local professionals and entities that provide information on procedures relating to the formation of small businesses and, in particular, those dedicated to rural accommodation, aid and grants for their creation, restoration or adequacy, sources of financing, tax obligations and business viability projects.
CE2.3 Escorch, in a comparative table, the basic legal characteristics identified for each legal type of entrepreneur.
CE2.4 Explain the legal requirements, formalities, documents and bodies related to the creation, constitution and implementation of small enterprises, in accordance with the legal form of the figure of the employer adopted according to the economic activity and the resources available.
CE2.5 Elaborate project documents that collect the presentation and justification of the business idea, the market study, the marketing plan, the organization and resources, and the economic and financial viability of the establishment.
CE2.6 In practical scenarios of rural accommodation projects, define the services by identifying their technical characteristics, the innovative elements and differential characters against the competition, the facilities and equipment, the production process, the quality system and the security system of the establishment and the chosen clients.
C3: Formulate proposals to adapt rural accommodation as tourist accommodation, starting with type projects already carried out, justifying actions and resources that are viable for their design, rehabilitation and decoration.
CE3.1 Identify the criteria and architectural styles of different environments and apply them to practical scenarios for adapting rural accommodation as tourist accommodation.
CE3.2 Conplaying aesthetic, ecological and environmental criteria for the adaptation to the environment in practical scenarios for adapting rural accommodation as tourist accommodation.
CE3.3 Describe the regulations on accessibility that affect rural accommodation in their adaptation as tourist accommodation.
CE3.4 Recognize basic materials and traditional decorative elements of different environments for preservation and value.
CE3.5 Arguing ideas for the definition of exterior and interior decoration for greater customization and adaptation to the business idea.
Contents
1. The tourism sector, rural tourism and rural accommodation.
-The tourism sector.
▫ Tourism definitions and terminology.
▫ Different forms of tourism.
▫ The tourism sector in the Spanish economy.
-Rural tourism.
▫ Basic Rasgos and specific elements of rural tourism.
▫ The demand for rural tourism. Rurall tourism customer profile and habits
▫ Rural tourism economy.
▫ Interested social collections:
▫ Benefits and risks of rural tourism.
▫ Rural Tourism in Spain.
-The rural accommodation.
▫ Types of rural enclosures.
▫ Most characteristic accommodation.
▫ Economic planning for rural accommodation.
▫ Organization and staff.
▫ Address.
-Administration.
-Public relations.
-Receiving.
-Cleaning.
-Maintenance.
-Rooms.
-Kitchen.
-Store.
-Animation.
-Advertising.
-Legal types of company, entrepreneur and business establishment.
-Materies that typically need advice and advisors:
2. Setting up of a rural accommodation
-Viability Study.
▫ The company: classification and features.
▫ Microenterprise: Features and Differentiation.
▫ Diagnosis of the capabilities of the entrepreneur:
-Personal factors.
-Financial factors.
-Business ideas:
▫ Search sources for ideas.
▫ Study Variables.
▫ Direct and indirect factors.
-Choosing the best business idea. DAFO analysis table: Utility, structure, elaboration and interpretation.
-Regulations and procedures necessary for the implementation of a rural accommodation:
▫ Autonomic Regulations
▫ Sectoral Protection Autonomic Regulations
▫ Municipal Urban Planning
-Physical-territorial conditions that can influence the attractiveness and/or fragility of the place where rural accommodation is intended to be implemented.
▫ Landscape Conditioning referred to possible visual risks
▫ Local climate features.
▫ Factors that can negatively affect air quality.
-Measures to promote the integration of rural accommodation in a natural environment during the construction and/or exploitation phase
▫ Respect for special landscape significance relief
▫ Protection of natural channels and surface and underground water resources
▫ Maintenance of the most favorable conditions for protected fauna species
▫ Conservation of tree-lined zones
▫ Conservation of significant elements of the area's ethnographic heritage (channels, bridges, lagars, mills, etc.).
▫ Construction to the typologies and traditional building systems of the area.
▫ Infrastructure study and availability. Water, electrical energy and sanitation
▫ Use of ecotechnics in the exploitation of rural accommodation
-Conditioning that can make rural accommodation more attractive
▫ Good accessibility and communication
▫ Availability of services and equipment in the area.
▫ Wide range of natural and cultural resources in the area.
▫ Absence of architectural barriers
▫ Quality control. Degree of customer satisfaction.
3. Rehabilitation, restoration and initial decoration of the rural accommodation.
-Architectural Rehabilitation.
▫ Concept of rehabilitation.
▫ More frequent types of builds that are rehabilitated for rural hosting.
▫ Rehabilitation modes.
▫ Elements that can be restored.
-Architectural restoration.
▫ Architectural restoration concept.
▫ More frequent types of restoration works.
▫ Restore modes.
▫ Elements that can be restored.
-Initial Decoration
▫ Elements of internal architecture.
▫ External architecture elements.
▫ Elements of ethnographic character.
FORMATIVE UNIT 2
Naming: PROVISIONING, COST CONTROL, AND RURAL ACCOMMODATION MANAGEMENT.
Code: UF0685
Duration: 60 hours
Competition Reference: This training unit corresponds to the RP5, RP6, and the RP8 as referred to the management of the enclosure
Assessment Capabilities and Criteria
C1: Compare and apply techniques for the purchase of furniture and equipment and for the supply and control of the consumption of goods that are necessary for the implementation of rural accommodation and to cover the requirements arising from their exploitation.
CE1.1 Estimating the techniques of relationship with suppliers that are best suited to solve commercial situations in small companies engaged in the activity of rural accommodation.
CE1.2 Determine the basic equipment of the rural accommodation in accordance with the supposed capacity of the planned accommodation and the needs of the hypothetical clients
CE1.3 Identify furniture and equipment needs, in practical purchasing scenarios, depending on the type, category and characteristics of the rural accommodation to be put into operation, services to be provided, structure and composition of the fixed assets and possibilities of financing.
CE1.4 Calculate needs for external sourcing of goods to cover supposed needs arising from the services provided, drawing up the corresponding requests.
CE1.5 Make or simulate the receipt of the requested goods and make or propose their subsequent location, storage or distribution.
CE1.6 Describe various storage systems, indicating equipment needs, sorting criteria, comparative advantages, and associated documentation.
CE1.7 Identify storage needs for food, beverages, lingerie, cleaning products and others, depending on their nature and class.
CE1.8 In practical scenarios, carry out control operations, detecting possible deterioration or losses and deviations between the quantities and qualities of the goods requested and those received, adopting measures for their resolution.
CE1.9 Perform storage operations, handling in accordance with hygienic and sanitary regulations, both control equipment and the same genera destined for storage or immediate consumption.
CE1.10 Use the documentation required for warehouse control.
CE1.11 In practical scenarios for the control of consumption of goods and goods in general necessary to cover alleged operating requirements, determine the production costs of the various services provided in the rural accommodation.
C2: Estimate possible prices of accommodation and gastronomic offers typical of rural accommodation, according to business plans.
CE2.1 Describe the methods of budgeting and pricing of services in rural accommodation.
CE2.2 Starting from certain accommodation and gastronomic offers, own of rural accommodation:
-Obtain direct and indirect costs of the services or products offered, indicating the documents consulted and carrying out the relevant calculations.
-Meet the specific documentation.
-Calculate prices of the accommodation and gastronomic offer of the rural accommodation.
C3: Apply the management and control systems and processes necessary for the exercise of the rural accommodation activity.
CE3.1 Identify the economic and financial management systems and processes that are best suited to rural accommodation activity.
CE3.2 From assumptions of rural accommodation activities, perform the production and closing of the box.
CE3.3 Apply simple methods to audit billing, collection, daily production and cash settlement processes.
CE3.4 Identify the systems and processes of production and service management that are best suited to the activity of rural accommodation and to different levels of production.
CE3.5 Identify the systems and processes of commercial management that best adapt to the activity of rural accommodation and to different levels of production.
CE3.6 Compare and apply appropriate information organization systems to provide up-to-date data on the economic-financial situation of rural accommodation.
CE3.7 Apply simple methods for the management and control of the quality of the services provided.
C4: To distinguish and use computer equipment and software that may be necessary for the management and accounting management of rural accommodation.
CE4.1 Identify the management and administrative control tasks of the rural accommodation activity that you may need from computer media.
CE4.2 Identify the fundamental functions and procedures of user applications in the management and administrative control of rural accommodation.
CE4.3 Install and use the computer applications following the established specifications.
CE4.4 Identify Internet functions as a source of information and as a management path for rural accommodation activity.
CE4.5 Use the Internet and e-mail as a source of information for supposed activities of rural accommodation and as a means of communication for the management and administrative control of accommodation of this nature.
CE4.6 Simulate the use of web pages and reservation channels via the Internet as a route of management and administrative control of rural accommodation.
Contents
1. Purchase, supply and control of consumption and costs in rural accommodation.
-Buying and provisioning:
▫ Furniture and equipment required for the operation of the enclosure.
▫ Products required for the hosting offering.
▫ Products needed for the gastronomic offer.
▫ Product and vendor sheets, identifying product features and vendor data.
-Control of Actuals and Costs of:
▫ Energy and water.
▫ Maintenance and repair of installations.
▫ Replenishment of the corresponding elements in each case.
-Expenses related to raw materials and culinary preparations.
2. Economic and administrative management of the rural accommodation activity.
-Managing the production of services.
-Control, promotion and development of the services offered.
-Developing new products.
-Options to influence the price of resources.
3. Warehouse management.
-The physical inventory count system.
▫ Missing out-of-stock detection usually required.
▫ Detection of excess stock that is no longer used.
-Minimum stock.
▫ Required quantities of each product to ensure demand for periods of low activity.
▫ Excess Amounts to be ordered to be reduced.
-Stock Maximum.
▫ Required quantities of each product to ensure demand for peak periods.
▫ Scarce quantities of specially requested products.
-Equation of stock levels to the Activity Plan and Operations Plan.
-Economic valuation of stocks.
4. Financial and fiscal management.
-The balance between expenses and income.
-The control of indebtedness with third parties, and in particular with financial institutions.
-Control of financial expenses (loan negotiation).
-The optimization of financial income, derivatives of investments.
-The update and veracity of the accounting record of the activity being performed.
-The situation Balances (active and what is due)
-Taxes, taxes and taxes to be paid to the different Public Administrations.
5. Estimation of accommodation and gastronomic offers typical of rural accommodation.
-Accommodation offers.
▫ Types of enclosures that can be offered.
▫ Category of each enclosure type.
▫ The capacity of the enclosure.
▫ Accommodation prices.
▫ Special Offers and Promotions.
▫ Subproducts tied to the hosting offering. (complementary activities).
-Gastronomic offerings.
▫ Variety of First Dishes.
▫ Variety of second dishes.
▫ Possres (Unique products of the area where the restaurant is located-fruits, sweets)
▫ Gastronomic Days.
6. IT applications for rural accommodation management
-Choosing and acquiring computer elements.
-Acquisition of computer equipment.
▫ Choosing the type of computer based on business needs.
▫ Choice of printers
▫ Election of the scaner.
▫ The modem choice.
▫ Fax Choice.
-Choosing required management programs:
▫ Text processor programs.
▫ Spreadsheet programs.
▫ Database Programs.
▫ Graphics Programs.
▫ Email.
▫ Antivirus
-Legal acquisition of the programs.
-Specific programs for the accounting management of rural accommodation
FORMATIVE UNIT 3
Name: PROMOTION AND MARKETING OF RURAL ACCOMMODATION.
Code: UF0686
Duration: 70 hours
Competition referent: This training unit corresponds to the RP7 and the RP8 in terms of promotion and marketing of rural accommodation.
Assessment Capabilities and Criteria
C1: Apply commercial, sales promotion and negotiation techniques, appropriate to rural accommodation, estimating their importance for the achievement of business objectives.
CE1.1 Define segments of rural accommodation demand and recognize sources of information to identify their components.
CE1.2 In practical marketing scenarios, create current and potential client files where relevant data can be included for sales promotion goals and other marketing actions.
CE1.3 In practical marketing scenarios, identify the characteristics of the services provided by certain rural accommodation, and make comparisons of the positive or negative differentials with respect to other offers in the area of such a nature.
CE1.4 Describe the sales promotion techniques and argue proposals for promotional actions and ideas and concepts for the development of the corresponding supports, such as chronograms, fact sheets, arguments and others.
CE1.5 Identify techniques and elements to achieve the loyalty of rural accommodation customers.
CE1.6 Explain the functions of distribution channels and differentiate the types and forms of distribution of rural tourism.
CE1.7 Describe simple negotiation techniques and apply them in sufficiently characterized situations.
CE1.8 Recognize and describe the simple techniques of merchandising applicable in rural accommodation.
CE1.9 Act with creativity and imagination in the formulation and development of personal proposals for promotional actions.
C2: To distinguish and use computer equipment and software that may be necessary for the promotion and marketing of rural accommodation.
CE2.1 Identify the promotion and marketing tasks of the rural accommodation activity that you may need from computer media.
CE2.2 Identify the fundamental functions and procedures of user applications in the promotion and marketing of rural accommodation.
CE2.3 Install and use the computer applications according to the established specifications.
CE2.4 Identify Internet functions as a source of information and as a management path for rural hosting activity.
CE2.5 Use the Internet and e-mail as a source of information for supposed activities of rural accommodation and as a means of communication for the promotion and marketing of accommodations of this nature.
CE2.6 Simulate the use of web pages and reservation channels via the Internet as a way of promoting and marketing rural accommodation.
Contents
1. Commercial management.
-Basic criteria for good business management.
▫ Analyze the market on a regular basis.
▫ Prevent any rigidity in the company's business policy.
▫ Response to market signals.
▫ Elaboration of surveys among the sn clients that are collected: the characterization of the client, the strengths of the service and the possible improvements.
-Business Policy Management.
▫ Quality-tailored pricing policy.
▫ Product or service policy that allows you to define a quality product.
▫ Product distribution policy for customer loyalty and through reaching new customers.
▫ Communication Policy: Organize promotions, gastronomic days, sports competitions, etc. taking advantage of popular festivals or cultural and religious celebrations of interest.
2. Marketing of the rural accommodation service.
-The tourist offer as a service.
▫ Definition.
▫ Features that differentiate a service from a product:
▫ Service client characteristics.
▫ Service design and assessment so that the customer receives a higher service than the price they pay.
-The Marketing Plan. (Marketing)
▫ Features.
▫ Advantages.
▫ Stages.
-Mixed or joint marketing (Marketing mix)
▫ Joint Marketing Definition.
▫ Effects that produce the joint application of marketing policies.
▫ Rate the importance of each of the policies involved in the joint marketing.
-Communication and Disclosure of Service Offering
▫ Advertising.
-Concept.
-Features.
-Economic cost.
-Advertising media.
-Advertising media.
-Advertising types
▫ Sales Promotion.
-Concept.
-Objectives.
-Techniques.
▫ Public relations.
▫ Other means of disclosure.
3. IT applications in the promotion and marketing of rural accommodation.
-Information and broadcast media
▫ Internet.
▫ Email.
-Contents of the Web pages of the rural accommodation.
▫ Services.
▫ Prices.
▫ Capacity.
▫ Opening Period
▫ Informatised Channels of Reservations
▫ Offering of complementary activities in the enclosure.
▫ Environment features.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit-UF0684. | 50 | 40 |
|
Unit-UF0685. | 60 | 50 |
|
Unit-UF0686. | 70 | 60 |
Sequence:
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 2
Naming: RECEPTION AND ATTENTION TO THE CLIENT IN OWN ACCOMMODATION IN RURAL AND/OR NATURAL ENVIRONMENTS.
Code: MF1043_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1043_2 Manage and perform the reception service in own enclosures of rural and/or natural environments.
Duration: 90 hours
Assessment Capabilities and Criteria
C1: To describe the usual booking and reception processes in own accommodation in rural and/or natural environments, applying the appropriate procedures and operations for their implementation.
CE1.1 Describe the usual objectives, services, functions and tasks of a reception in the own accommodations of rural and/or natural environments.
CE1.2 Identify different ways to organize a reception, depending on the type of rural and/or natural environment accommodation.
CE1.3 Identify the sources of accommodation reservations for rural and/or natural environments and describe their procedures.
CE1.4 Identify documentation from reservations for use and subsequent file.
CE1.5 Describe the methods of obtaining, archiving and disseminating the information generated at the reception, justifying the degree of appropriate confidentiality.
CE1.6 Distinguished the procedures applicable to the phases of entry, stay and departure of a client in a housing proper to the rural and/or natural environment.
CE1.7 Argument the importance of acting quickly and accurately in all processes of creation and delivery of services, from the point of view of the perception of the quality by the clients or users.
CE1.8 In practical scenarios for the development of reservation and reception processes in self-catering accommodation in rural and/or natural environments:
-Develop the operations inherent in the reservation, entry, stay, and exit phases of a customer, depending on the type of accommodation.
-Apply information management procedures at reception, exploiting specific computer applications.
C2: Define the collection and billing management processes for regular services in the rural and/or natural environments, applying the procedures and operations suitable for their implementation.
CE2.1 Explain the different legal means of payment in accommodation typical of rural and/or natural environments.
CE2.2 Identify and interpret the current regulations applicable to lodging and reservation contracts.
CE2.3 Recognize the variables that influence credit policy, taking into account possible risks.
CE2.4 In practical management assumptions and billing for services:
-Perform billing and collection operations based on the stay data and services consumed.
-Present management reports and justify the origin of the deviations in the expected results, arguing the proposed corrective measures.
CE2.5 Argument the need to intervene in the billing and collection processes with a high sense of personal responsibility and honesty.
C3: Apply communication skills and skills to the common customer in the rural and/or natural environment, in order to meet their expectations and materialize future stays.
CE3.1 Relate the use of communication skills and skills with the most common attention and information situations in these establishments.
CE3.2 Ejemplify various conflict resolution situations in the form of common complaints and complaints in these establishments.
CE3.3 Describe the processes of welcome, farewell and customer or user attention, identifying the stages and key factors to achieve your satisfaction.
CE3.4 Identify and describe the attributes of the services, resources, meteorology, infrastructures and tourism products of the rural and/or natural environment, to provide information on them and to assess the impact they have on the tourism development of the area.
CE3.5 In practical simulations, apply appropriate communication skills and techniques to each situation involving attention and information from the reception of the establishment.
CE3.6 Argument the need to attend to potential customers or users with courtesy and kindness, trying to satisfy their habits, tastes and information needs, solving with kindness and discretion their complaints, and enhancing the good image of the establishment that provides the service.
CE3.7 Justify the necessary personal participation in the application of quality improvement as a factor that facilitates the achievement of better results and greater satisfaction of the users of tourist services.
Contents
1. Communication applied to hospitality and tourism
-Optimal communication in customer care.
▫ Barriers that make communication difficult.
▫ Communicate effectively in difficult situations.
▫ Verbal language: words and expressions to be used and to avoid.
▫ Non-verbal language: gestural, facial and vocal expression.
▫ Attitudes to difficult situations:
▫ Self-control.
▫ Empathy.
▫ Assertiveness.
▫ Exercises and case studies.
-Association of communication techniques with more common demand types.
-Troubleshooting communication
-Phone and Telematic Communication Feature Analysis
2. Reception in own accommodation in rural and/or natural environments.
-Receive Department.
▫ Objectives, functions, and tasks of the department.
▫ Physical, organizational and functional structure approach.
▫ Description of the receipt relationships with other hotel departments.
-Receive service station.
▫ Description of operations and processes during client stay:
-Identification and design of documentation.
-Foreign currency operations.
▫ Night service analysis at the reception.
▫ Realization of registration and entry operations for clients with or without reservation and group clients, as well as arrival preparation activities.
▫ Usage of the corresponding receiving management computing applications.
3. Management of reserves in own accommodation in rural and/or natural environments.
-General aspects:
▫ Treatment and analysis of the status of the reserves.
▫ Reservation confirmation, modification, and cancellation procedure.
▫ Use of the corresponding reservation management computer applications.
▫ Issue of reports or listings. The "roomig list"
▫ Legislation on reservations. The figure of the "Overbookig".
-Sales techniques in the reserves
▫ Treatment in the initial contact.
▫ Probe of the client's needs.
▫ Argument to expose the product effectively. Depending on the client's motivations.
▫ How to overcome client resistance.
▫ The shutdown of the operation: how to achieve the customer commitment.
▫ The custom sale.
4. Information management in the receiving department.
-Internal circuits.
▫ Verification of the legality and suitability of documents of the reception.
▫ The formalization and design of the specific documentation for the receiving department.
▫ Realization of occupancy forecasts using computer applications.
▫ Obtaining the status of customer accounts using computer applications
-External circuits.
▫ Reporting for customer claims handling and handling.
▫ Introduction and recording of data in specific IT applications, based on security, confidentiality and integrity criteria.
▫ Request for documentation that is required of the establishment's clients in accordance with current legislation.
-Documentation derived from operations performed at reception.
▫ Obtaining, archiving, and disseminating the generated information.
▫ Realization of reservation plans using computer applications.
5. Billing and collection of accommodation services.
-Payment means and their forms of application.
-Billing and collection operations for customer services (both counted and credited) for manual and computerised procedures.
-Daily shutdown.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1043 2. | 90 | 70 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 3
Naming: CATERING IN ENCLOSURES LOCATED IN RURAL AND/OR NATURAL ENVIRONMENTS
Code: MF1044_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1044_2 Prepare and serve breakfasts, simple culinary elaborations and significant dishes of the area.
Duration: 120 hours.
FORMATIVE UNIT 1
Designation: GASTRONOMIC MANAGEMENT IN ACCOMMODATION LOCATED IN RURAL AND/OR NATURAL ENVIRONMENTS.
Code: UF0687
Duration: 80 hours
Competition Reference: This training unit corresponds to RP1 and RP3.
Assessment Capabilities and Criteria
C1: Define simple gastronomic offerings of accommodation located in rural and/or natural environments.
CE1.1 Identify food groups, explaining their nutritional contributions.
CE1.2 Describe specific gastronomic offers of accommodation located in rural and/or natural environments, indicating the elements that compose them, characteristics and category.
CE1.3 In practical scenarios for the definition of simple gastronomic offerings for accommodation located in particular rural and/or natural environments:
-Identify variables derived from dietary, economic, variety, taste, and other factors, which should be taken into account in order to make simple gastronomic offerings.
-Compose simple gastronomic offers that are balanced dietetically, varied and of quality, presenting them in appropriate form and terms and in accordance with the established economic objectives.
-To act with creativity and imagination in the formulation and development of personal proposals for the presentation of gastronomic offers of accommodation.
C2: Characterize the food raw materials of common use, describing varieties, qualities and peculiarities and identifying the culinary factors that must be taken into account in the process of elaboration or conservation.
CE2.1 Identify food raw materials of common use, describing their physical characteristics, such as shape, color and size, their gastronomic qualities or basic culinary applications and their needs for basic and conservation preparation.
CE2.2 Describe usual formulas for presentation and marketing of culinary raw materials, indicating qualities, characteristics and needs of regeneration and conservation.
CE2.3 Identify appropriate sites for conservation and applicable techniques for the regeneration of culinary raw materials.
CE2.4 From certain simple gastronomic offerings typical of the area and with the data that were needed:
-Deduct quantitative and qualitative requirements for raw materials.
-Precise quality levels of the genres to be used.
-Formalize technical specification tabs for the genres to be used.
C3: Use equipment, machines, and tools that make up the basic envelope for the preparation of simple culinary elaborations, according to their applications and based on optimal performance.
CE3.1 Identify equipment, machines and useful common use for the preparation of simple culinary elaborations, explaining their functions, the rules of use, the quantitative and qualitative results obtained, the risks associated with their handling and the maintenance of necessary use.
CE3.2 Justify the use of tools, equipment and machinery according to the type of gender and elaboration, instructions received and volume of production.
CE3.3 Carry out the use of different equipment, machines and common use tools for the preparation of simple culinary elaborations, according to instructions provided or received.
CE3.4 Apply rules for the use of equipment, machines and tools following established procedures to avoid risks and obtain predetermined results.
CE3.5 Argument of the commitment to maintain and care for the equipment, and make the most of the means used in the process, avoiding unnecessary costs and costs.
C4: Prepare and present breakfasts, simple culinary elaborations and significant dishes of the area according to the product definition and applying the respective elaboration rules.
CE4.1 In a practical scenario of operating a housing in a rural and/or natural environment, perform the internal supply operations of genera that are necessary to be able to offer breakfasts, simple elaborations and significant dishes of the area.
CE4.2 Apply the corresponding processing and presentation techniques of breakfasts, simple culinary elaborations and significant dishes of a given area, based on the information provided, following the procedures and complying with the rules of food handling.
C5: Apply methods of regeneration, conservation and food packaging.
CE5.1 Justify the places and methods of storage, regeneration, preservation or packaging of raw materials, preworking and culinary elaborations according to the assigned destination or consumption, the characteristics derived from its own nature and the sanitary regulations.
CE5.2 To carry out the necessary operations for the processes of regeneration, preservation or packaging of raw materials, artisanal gastronomic products, preworking and culinary elaborations, according to their status, selected methods and equipment and complying with the instructions received and the sanitary regulations.
C6: Design and perform simple decorations with genres and gastronomic products, applying simple graphic and decoration techniques.
CE6.1 From decorative motifs, come up with decoration forms and choose the right technique in each case.
CE6.2 Apply simple graphical techniques for sketching or graphic models.
CE6.3 Deduct variations in the design made, according to criteria such as size, raw materials to be used, shape and color, among others.
CE6.4 Perform sketches or graphic models by applying the necessary techniques.
CE6.5 Perform the respective decorations on sketches and graphic models.
CE6.6 Show artistic sensitivity and taste when designing the decorations.
Contents
1. Food raw materials.
-Definition.
-Classes and types.
▫ Carnes. (bobino, ovino-caprino, equine, hunting, rabbit, pig, poultry)
▫ Fish. (sea, lakes and rivers, fish farms)
▫ Seafood (molluscs, crustaceans)
▫ Horticultural (winter, summer)
▫ Vertough (winter, summer)
▫ Fruit (irrigated, dry)
▫ Aceites (olive, soy)
▫ Vinagres (acids, balsamic)
▫ Sales (marine, salt springs)
▫ Aromatic plant Sazonators.
▫ Wines (red, white, pink).
2. Gastronomic offers typical of rural and/or natural environments.
-Defining the elements and variables of the gastronomic offerings.
-Hotel and non-hotel gastronomic offerings.
-Planning and designing offerings:
▫ The menu.
▫ The letter.
▫ Bans.
▫ Other Events
-Calculation of provisioning needs for offering offerings.
3. Elementary culinary techniques.
-Funds, bases, and basic preparations of multiple applications for vegetables, dried pulses, pastes, rice and eggs.
-Vegetable cooking techniques.
▫ Asar to the oven, grilled, to the plate.
▫ Freir in oil.
▫ Skip in oil and butter.
▫ Hervir and steamer.
▫ Brasear.
-Dry legume cooking techniques.
▫ Pre-cooking operations.
▫ Importance of water in the cooking of legumes.
▫ Other factors to consider according to the variety of legume.
-pasta and rice cooking techniques.
▫ Pasta Coction. Cooking point. Duration depending on the type of paste and format.
▫ Rice Coction. Different procedures. Cooking point. Suitability of the rice type and cooking method.
▫ Elementary plants based on vegetables, legumes, pastes, rice and eggs.
▫ Cold and hot plates and garnishes that are made with vegetables. Sauces most suitable for accompanying them.
▫ Elementary plates of dried pulses. Vegetable potages, creams and soups.
▫ Most divulged basic pasta and rice dishes. Adaptation of pastes and sauces.
▫ Elementary plates with eggs.
▫ Cold preparations and elemental salads based on vegetables, legumes, pasta, rice and eggs.
▫ Elementary plates with fish, crustaceans and molluscs.
▫ Funds, bases and basic preparations made with fish, crustaceans and molluscs.
-Cooking techniques for fish, crustaceans and molluscs.
▫ Elementary plates with meats, birds, hunting and offal.
-Funds, bases and basic preparations made with meats, birds and game.
-Cooking techniques for meat, poultry, hunting and offal.
-Basic refuel and elemental desserts.
▫ Raw materials.
▫ Basic preparations for multiple refuelling operations.
▫ Cooking techniques, used in the preparation of preparations of multiple applications of pastry and elemental desserts.
▫ Elementals.
4. Presentation and decoration of meals.
-Plates based on vegetables, legumes, pastes, rice and eggs.
▫ Factors to consider.
▫ Mounting on a source and on a plate. Other containers.
▫ More representative accompanying and accompanying dishes on these dishes.
-Plates based on fish, crustaceans and molluscs.
▫ Factors to consider.
▫ Mounting on a source and on a plate. Other containers.
▫ More representative accompanying and accompanying dishes on these dishes.
-Plates based on meat, poultry, hunting and offal.
▫ Assembly and presentation at source or plate.
▫ The color of the dish based on its content.
-Reposteria and desserts.
▫ More appropriate decoration techniques and utensils.
▫ Cremas chocolates and other products.
▫ Fruit presentation.
5. Breakfast preparation.
-Coffee types and forms of preparation.
-Milk and its derivatives.
-Types of infusions and forms of preparation.
-The sweeteners.
-Fruit. Forms of presentation.
-Types of juices.
-Types of bread and forms of presentation.
-The pastry.
-Oils and mantequillas or margarines.
6. Equipment, machines and tools.
-Used in the preparation of vegetables and mushrooms.
▫ Classification and description, according to features, functions, and applications.
▫ Location and distribution in kitchen facilities.
-Used in the preparation of fish, crustaceans and molluscs.
▫ Classification and description, according to features, functions, and applications.
▫ Location and distribution in kitchen facilities.
-Used in the preparation of meat, poultry, hunting and offal.
▫ Classification and description, according to features, functions, and applications.
▫ Location and distribution in kitchen facilities.
-Used in basic working and elementary dishes with vegetables, dried pulses, pastes, rice and eggs.
▫ Classification and description, according to features, functions, and applications.
▫ Location and distribution in kitchen facilities.
7. Regeneration, conservation and commercial presentation of food in accommodation located in rural and/or natural environments.
-Regeneration and conservation.
▫ Identification of regeneration and conservation needs.
▫ Basic Systems and Methods:
▫ Use of adequate kitchen quips for food regeneration and conservation.
-Commercial presentation of artisan gastronomic products.
▫ Identification of business presentation needs.
▫ Promotion of agricultural products and/or livestock used in dishes of local cuisine.
▫ Promotion of Typical dishes of the area.
▫ Promotion of the kitchen of a particular enclosure located in rural and/or natural environments.
▫ Promotion of products in the area with a designation of origin.
-Presentation types.
▫ Tasting of a particular product.
▫ A multi-product tasting.
▫ Days and/or gastronomy Week (local or regional).
▫ Exhibitors for sale of the promoted products.
FORMATIVE UNIT 2
Naming: CATERING SERVICE IN ENCLOSURES LOCATED IN RURAL AND/OR NATURAL ENVIRONMENTS
Code: UF0688
Duration: 40 hours
Competition Reference: This training unit corresponds to RP2 and RP4.
Assessment Capabilities and Criteria
C1: Develop the food and beverage service process in the dining room, using the appropriate techniques according to type and/or category of the accommodation.
CE1.1 Identify the most commonly used service techniques in accommodation located in rural and/or natural environments, characterizing them, explaining their advantages and disadvantages and justifying their suitability according to the type of accommodation.
CE1.2 Describe the most significant dishes of different rural and/or natural environments.
CE1.3 According to certain job plans or needs:
-Describe and simulate the process of welcoming and caring for the client.
-Describe and simulate the process of selling food, beverages and add-ons in the accommodation.
-Describe the composition of a given gastronomic offer in a way that is attractive.
-Select and use the equipment and tools required for the service.
-Perform the service of meals, drinks and accessories in the room, with the utmost speed and efficiency and with the style and elegance that this process in the view of the client requires.
-Unask the customer, or simulate his or her farewell, in accordance with defined procedures and applying the appropriate communication techniques.
Contents
1. Customer support in restore
-Attention and service:
▫ Customer's welcome and farewell.
▫ Empathy.
-The importance of our personal appearance.
-Importance of customer perception.
-Quality of service finality.
-Customer loyalty.
-Customer psychological profiles:
▫ Slow Client
▫ indifferent or distracted client
▫ Reserved Client
▫ Dominant Client
▫ Undecided Client
▫ Vanidous Client
▫ Client distrustful
▫ Accurate Client
▫ Locative Client
▫ impulsive client
-Objections during the care process.
-Claims and resolutions.
-Protection in consumers and users: rules applicable in Spain and the European Union.
2. The communication in restoration.
-Verbal communication: messages provided.
-Non-verbal communication:
▫ These.
▫ Visual contact.
▫ The value of the smile.
-Written communication.
-Communication barriers.
-Communication in the telephone service.
3. The sale in restore
-Key items in the sale:
▫ Staff.
▫ Product.
▫ Client.
-The different selling techniques. Merchandising for drinks and meals
-Fases of the Sale.
▫ Presales.
▫ Sale.
▫ Postsale.
4. Food and beverage service in accommodation located in rural and/or natural environments.
-Assembly and adequacy of the facilities.
-Disposition of decoration and setting.
-Puesta to the point of machinery and equipment.
-Food information.
▫ Terminology.
▫ Regional kitchen and the area where the enclosure is located.
▫ Suggestions.
-Food and beverage service.
▫ Service Types.
-Processes.
-General rules of action.
-Service Techniques.
-Description, application and formalization of the handrails.
-Tracking the service.
-Basic protocol and behavior rules at the table.
-Postservice for food and beverages.
▫ Types of postservices.
-Processes
-Take Action Rules
-Techniques
-Monitoring facilities and equipment.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit-UF0687. | 80 | 60 |
|
Unit-UF0688. | 40 | 30 |
Sequence:
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 4
Naming: MAINTENANCE AND CLEANING IN RURAL ACCOMMODATION
Code: MF1045_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1045_2. Ensure the maintenance and conditions of use of spaces, facilities and endowments in accommodation located in rural and natural environments.
Duration: 90 hours.
Assessment Capabilities and Criteria
C1: Associate maintenance needs and conditions of use of facilities, rooms and other facilities for rural accommodation types and services offered.
CE1.1 Identify maintenance needs based on the type, capacity, category and location of the rural accommodation and the services offered.
CE1.2 To differentiate the areas that make up the establishment of rural accommodation, indicating their functions and characteristics.
CE1.3 Identify the facilities, systems, machines and equipment of rural accommodation.
CE1.4 Identify the furniture and property of rural accommodation.
CE1.5 Arguing the implications of assuming or not, the commitment to maintain and care for facilities and equipment, and to get the most from the products used in the process, avoiding unnecessary costs and costs.
C2: Verify and ensure the state and conditions of use of the equipment, machines and tools that make up the basic endowments of rural accommodation establishments, according to their applications and according to their optimal performance.
CE2.1 Explain the types, handling and risks of equipment, machinery, tools and utensils for common use in the cleaning and maintenance of rooms and other dependencies of rural accommodation.
CE2.2 Explain the types, handling, cleaning, maintenance of use and safety standards of machines, tools and tools commonly used in washing, drying and ironing of clothes.
CE2.3 Describe the applications, cleaning and maintenance of equipment, machinery, tools and utensils used in the provision of rural accommodation for rent.
CE2.4 In practical cases of cleaning and maintenance of machines and useful for rural accommodation:
-Select the products and utensils needed for cleaning and maintenance.
-Carry out the maintenance of the use of the machines normally used for the cleaning of accommodation establishments, such as vacuum cleaners, steam cleaning machines, brighteners, waxing machines and polishing machines, among others.
-Carry out the maintenance of the use of machines commonly used for washing, drying and ironing of clothes, such as washing machines, dryers and plates, among others.
-Perform the cleaning of other machines, tools and utensils.
C3: Apply cleaning and setting techniques for rooms and other premises of rural accommodation establishments, using appropriate machinery and equipment.
CE3.1 Identify pavements, textile elements, materials and coatings commonly used in different accommodation establishments, describing the most important characteristics of each of them.
CE3.2 Identify cleaning, maintenance and preservation products of surfaces, disinfectants, insecticides and air fresheners, pointing out the main components, the way of use and the most common applications.
CE3.3 Recognize lingerie and host products for regular use in accommodation establishments.
CE3.4 In practical cases of cleaning and setting up rooms and noble and common areas:
-Select the necessary products, utensils and machinery.
-Select the most appropriate cleaning technique for the case raised.
-Perform cleaning and tuning of rooms and other facilities, following the order parameters and methods stipulated and indicating the key points to be taken into account.
-Describe the procedures and the path to be taken to collect, send for cleaning and replace the particular clothes of the customers.
CE3.5 Specify how to process objects that are forgotten by customers or users.
C4: Apply cleaning and maintenance techniques for furniture and decorative elements, using the appropriate products and tools.
CE4.1 Identify the types of furniture characteristic of rooms, salons, public areas and gardens most used in rural accommodation establishments.
CE4.2 Identify the usual decorative elements in rural accommodation establishments.
CE4.3 Apply cleaning, maintenance and preservation techniques for decorative elements and furniture, selecting the most suitable materials and products and the most appropriate technique in each case.
CE4.4 Perform the maintenance and conservation of indoor plants, as well as floral and fruit compositions, taking into account aesthetic criteria, seasonality and different festivities.
CE4.5 Identify different types of lighting used in accommodation establishments, explaining the effects that colors and light have on people.
C5: Apply washing, draining and drying techniques, using the most appropriate procedure for each case and perform maintenance and replacement of products, utensils and lingerie.
CE5.1 Identify and classify clothes according to their types and requirements for the composition and preservation of the label.
CE5.2 Identify the different programs and processes of washing, draining and drying and their application according to the characteristics of the garments to be treated.
CE5.3 Identify and use the necessary protections in the handling of equipment, machines and utensils and in the handling of dirty clothes, such as glasses, gloves or masks and others.
CE5.4 Wash, treat, drain and dry clothes with programs and products suitable for their composition and degree of dirt.
CE5.5 Perform the maintenance and replacement of products, utensils and lingerie, complying with the pre-fixed stocks and controlling the expiration of the stock.
C6: Describe and execute the techniques of ironing, bending and presentation of clothes, applying the appropriate procedure and using the established machinery.
CE6.1 Identify clothes according to their type and composition requirements and ironing specifications.
CE6.2 Describe the additives and other products used for ironing, indicating their applications, precautions and risks in their use.
CE6.3 Run clothing ironing processes based on the type of garment, fabric, and fiber, and the usable machinery.
Contents
1. Facilities, rooms and other facilities.
-Dependencies on the rural enclosure.
▫ Rooms of hoteliers and similar.
▫ Special Centers Rooms: Albergues, shelters, Holiday Colonies.
▫ Rural Houses Rooms.
-Installations.
▫ Basic installations.
▫ Complementary installations.
▫ Auxiliary installations.
2. Techniques for cleaning and setting up facilities, rooms and other premises owned by rural accommodation establishments.
-Description and applications.
▫ Specific cleaning techniques.
▫ Usage maintenance techniques.
▫ Results Control.
-Media.
▫ Teams.
▫ Machinery.
▫ Tools and tools.
-Products used in cleaning:
▫ Types.
▫ Applications.
▫ Res.
▫ Benefits and drawbacks.
3. Techniques for cleaning furniture and decoration of accommodation located in rural and/or natural environments.
-Furniture cleaning techniques.
▫ Products used in furniture cleaning.
▫ Product characteristics.
▫ Applications and handling techniques.
-Cleaning techniques for decorative elements.
▫ Classification and description of the decorative elements.
-Depending on the characteristics:
-According to the type and category of the enclosure.
-According to location and distribution.
▫ Products used in the cleaning of decorative items.
-Product characteristics.
-Applications and handling techniques.
4. Techniques for cleaning textile products.
-Label interpretation.
-Classification and description of textiles.
▫ According to the material they are made from.
▫ According to the color.
▫ According to the heat resistance.
-Products used.
▫ Product characteristics.
▫ Applications and handling techniques.
-Classification for washing and ironing.
▫ Technical identification and classification of clothes for washing and ironing, application.
▫ Behavior of different types of fibers and fabrics to washing and ironing.
-Washing, cleaning and drying.
▫ Machinery:
-Features.
-Operation.
-Precautions for use.
▫ Washing process.
▫ Washing programs and utility specifications.
-Planck of clothing.
▫ Ironing types.
▫ The ironing and folding process.
▫ Products associated with the ironing.
6. Internal storage and distribution of clothing
-Storage.
▫ For washing and ironing utensils.
▫ For washing and ironing products.
-Internal distribution of clothing.
▫ Room clothes.
▫ Kitchen and dining clothes.
▫ Cleaning clothes.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1045 2. | 90 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 5
Naming: SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Code: MF0711_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Recognize and apply the rules and measures in force and necessary to ensure the hygienic and sanitary quality of the hospitality activity.
CE1.1 Identify and interpret the hygienic and sanitary standards of mandatory compliance related to facilities, premises and hospitality.
CE1.2 To estimate the consequences for the health of the products and safety of the consumers of the lack of hygiene in the processes and means of production or service and in the working habits.
CE1.3 Identify the hygienic and sanitary requirements to be met by hospitality facilities and equipment.
CE1.4 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.
CE1.5 Describe the main alterations suffered by food, identifying the agents causing them, their origin, transmission and multiplication mechanisms.
CE1.6 Classifying and explaining the risks and main toxicinfections of food origin and their consequences for health and related to the alterations and agents causing them.
CE1.7 Explain the appropriate systems and procedures for the management and disposal of waste in the activity of hospitality.
CE1.8 Identify, classify and compare the various cleaning products and treatments, such as disinfection, sterilization, disinsaving and deratization, and their conditions of use.
CE1.9 In practical scenarios of cleaning, disinfection, disinterment and de-ratization, duly characterized:
-Identify all the hygiene and personal behavior actions to be taken.
-Select usable products and treatments.
-Set the control parameters.
-List the required equipment.
-Set the frequency of the sanitizing process.
-Perform the necessary operations to clean, disinfect, disinfect, and unratize.
C2: Assess the environmental problems caused by the activity of hospitality and the control of the waste produced.
CE2.1 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.
CE2.2 Recognize the environmental effects of the waste, contaminants and other conditions caused by the activity of the hotel.
CE2.3 Recognize the parameters that enable environmental control in the processes of hospitality and waste treatment.
CE2.4 Hierarchical measures for environmental protection in hospitality.
CE2.5 Describe the techniques of collection, selection, recycling, purification, disposal and disposal of waste.
C3: Adopt security measures and control their compliance in all work situations of hospitality activity.
CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.
CE3.2 Interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.
CE3.3 Identify the most relevant risks or hazards in the activity of hospitality and analyze the safety measures applicable in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, personal protective equipment, toxicity or danger and proper handling of the products.
CE3.4 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as the management of fire equipment, control procedures, warning and alarm, basic sanitary and first aid techniques, and emergency and evacuation plans.
C4: Rate the importance of water and energy sources and identify measures for their efficient use in hospitality activities.
CE4.1 Relate the use of energy sources in a hospitality establishment.
CE4.2 Recognize the use of renewable energy and its possibilities in a hospitality establishment.
CE4.3 Identify electrical, gas and other facilities of a hospitality establishment and critical points where they can present dysfunctions.
CE4.4 To analyze good practices in water and energy consumption in a hospitality establishment and to identify possible actions that will result in its decline.
CE4.5 Feature a preventive and corrective maintenance program.
CE4.6 Identify and assess the different methods for water treatment.
CE4.7 In the case of practical scenarios for appropriately characterised hospitality establishments:
-Rate the economic impact of the efficient use of water and energy.
-Explain a water and energy saving program and its monitoring and control measures.
-Relating measures that can impact water and energy savings.
Contents
1. Hygiene and food safety and food handling.
-General hygiene regulations applicable to the activity.
-Alteration and contamination of food: concepts, causes and contributing factors.
-Sources of food contamination: physical, chemical and biological.
-Main factors contributing to bacterial growth.
-Cleaning and disinfection: differentiation of concepts; applications.
-Materials in contact with food: types and requirements.
-Health-health quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good hygiene practice guides (GPCH). Applications.
-Food and health: Health risks arising from incorrect food handling. Concepts and types of foodborne diseases. Responsibility of the company in the prevention of diseases of food transmission.
-Manipulator staff: Food handlers requirements. Regulation. Health and personal hygiene: factors, measures, materials and applications. Authorized clothing and work equipment. Gestures. Wounds and their protection. Assumption of attitudes and habits of the food handler. Importance of good practices in food handling.
2. Cleaning of hotel facilities and equipment.
-Concept and cleaning levels.
-General hygienic requirements for facilities and equipment.
-Cleaning processes: disinfection, sterilisation, disinterment and de-ratization.
-Common usage cleaning products: Types, sort. Main features of use. Security measures and storage standards. Interpretation of the specifications.
-Systems, methods and cleaning equipment: applications of basic equipment and materials. Common procedures: types and implementation.
-Signal and isolation techniques for areas or equipment.
3. The environmental impact of the hotel business.
-Agents and impact factors.
-Waste treatment: Waste and waste management. Types of waste generated. Solid waste and packaging. Emissions into the atmosphere. Liquid discharges.
-Applicable environmental protection regulations.
-Other prevention or protection techniques.
4. Management of water and energy in hospitality establishments.
-Water consumption. Good environmental practices in the efficient use of water.
-Energy consumption. Energy savings and alternatives. Good environmental practices in the efficient use of energy.
5. Good environmental practices in the production processes of hospitality establishments.
-Purchasing and provisioning.
-Elaboration and service of food and beverages.
-Cleaning, laundry and lingerie.
-Reception and administration.
-Maintenance.
6. Security and emergency situations in the activity of hospitality.
-Security: Most common risk factors and situations. Identification and interpretation of specific safety standards. Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business. Prevention and protection measures: In facilities. In the use of machines, equipment and utensils. Personal safety equipment. Protective garments: types, adequacy and regulations.
-Emergency situations: Procedures for action, warning and alarms. Fires. Gas escapes. Water leaks or floods. Emergency and evacuation plans. First aid.
Methodological guidelines
Distance training:
| Formative Module | Number of total hours of the module | No. of maximum hours capable of distance |
|---|---|---|
|
-MF0711 2. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
NON-WORK PROFESSIONAL PRACTICE MODULE IN RURAL ACCOMMODATION
Code: MP0143
Duration: 40 hours
Assessment Capabilities and Criteria
C1. Participate in the realization and plasmation of proposals to adapt rural accommodation as tourist accommodation, using real-type projects, taking into account the feasibility for their design, rehabilitation and decoration.
CE1.1 Make the adaptation of a rural accommodation as a tourist accommodation according to the criteria and architectural styles of a particular environment.
CE1.2 Make such an adaptation taking into account aesthetic, ecological and environmental criteria.
CE1.3 Propose challenging targets that represent a higher level of performance and effectiveness than previously achieved.
C2. Participate in the processes of purchase of furniture and equipment, as well as the supply and internal control of consumption for the implementation of rural accommodation.
CE2.1 Meet the necessary documentation to perform internal provisioning processes according to the needs of the type of rural accommodation to be implemented.
CE2.2 Attend in the process of external sourcing of goods to meet the needs arising from the services provided.
CE2.3 Collaborate on receipt of requested goods for later storage and distribution.
CE2.4 Run basic storage operations of the goods by ordering them according to the place, dimensions, equipment and system established, and rigorously applying the sanitary regulations.
CE2.5 Assist in the performance of control operations, using means and instructions provided for this purpose, detecting deviations between the quantities and qualities of the requested genres and those received.
CE2.6 Collaborate on the realization of invoices with their different collection systems.
CE2.7 Collaborate on the realization of the daily closure.
C3: Participate in the usual booking and reception processes of the rural accommodation in accordance with the work policy of the rural accommodation, as well as in the process of charging and invoicing for the services provided.
CE3.1 To perform the service in a fast and precise manner without meriting the perception of quality by the client or user respecting the internal procedures and rules of the company.
CE3.2 Follow all the steps of the receiving process, from the initial reservation of the client to the departure and billing of the same using the software management program manifesting a responsibility to the work that develops.
CE3.3 Demonstrate a good professional in the hosting service of the accommodation by completing the work within the prescribed period.
C4: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE4.1 Behave responsibly in both human relationships and in the work to be done.
CE4.2 Respect the procedures and rules of the workplace.
CE4.3 Undertake with diligence the tasks according to the instructions received, trying to adapt to the work rhythm of the company.
CE4.4 Integrate into the production processes of the workplace.
CE4.5 Use the established communication channels.
CE4.6 To respect at all times the measures of risk prevention, occupational health and environmental protection.
Contents
1. Proposal to adapt the building using real-type projects.
-Criteria and architectural styles of a particular real environment.
-aesthetic, ecological and environmental criteria.
-Objectives to achieve a higher level of performance and efficiency than previously owned by the building.
2. Processes of purchase of furniture, equipment and supply of consumption.
-Fulfillment of required documents according to the needs of the rural accommodation type.
-Collaboration in the commodity sourcing process.
-Collaboration in the reception of goods.
-Running basic storage operations.
-Assistance to control realizations to detect deviations between the qualities and quantities of the requested and received genera.
-Production journal log and box closure notes.
-Realization of invoices.
-Realization of the daily shutdown.
3. Processes of booking and reception of rural accommodation.
-Application of procedures for management in the reception of clients, respecting the rules of the company.
-Using the IT management program at each of the steps in the receiving process in a responsible manner.
-Culinary.
4. Integration and communication in the workplace.
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in the scope of the unit of | ||
|---|---|---|---|
| If you have accreditation | If no accreditation is | ||
|
MF1042_2 Managing and marketing rural enclosures | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and tourism. • Certificates of professionalism level 3 of the professional accommodation area of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1043_2 Receiving and attention to the client in own enclosures of rural and/or natural environments | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hostelery and tourism • Professional level 3 certificates from the professional accommodation area of the professional family of Hostelería and tourism. | 2 years | 4 years |
|
MF1044_2 Restore in located enclosures in rural and/or natural environments | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and tourism. • Certificates of professionalism level 3 in the area of restoration of the professional family Hostels and tourism. | 2 years | 4 years |
|
MF1045_2 Maintenance and cleanup in rural enclosures | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and tourism. • Certificates of professionalism level 3 in the area of restoration of the professional family Hostels and tourism. | 2 years | 4 years |
|
MF0711_2: Safety, hygiene and environmental protection in hospitality | • Licensed in: Food Science and Technology. Medicine and surgery. Biology. Biochemistry. Chemistry. Oenology. Pharmacy. Medicine. Veterinary. Environmental Sciences. Sciences of the Sea • Agronomist Engineer. • Agricultural Technical Engineer, specialty in agricultural and food industries. • Diplomate in Human and Dietetics Nutrition. | 2 years | Required titration |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Forming Space | Surface m2 15 pupils | Surface m2 25 pupils |
|---|---|---|
|
Classroom. | 45 | 60 |
|
Enclosure Workshop. | 170 | 170 |
|
M2 | M3 | M4 | M5 | M5 | M5 |
|---|---|---|---|---|---|
| X | X |
|
| X | |
|
Enclosure Workshop. |
|
| X | X |
|
| Equipment | |
|---|---|
|
Classroom | -Audiovisual Equipment. |
|
-network-installed PCs, projection cannon, and the internet. | |
|
-Specialty specific software. | |
| -Pings to write with a marker. | |
| -Rotafolios. | |
| -Classroom material. | |
|
-Table and chair for trainer. | |
| -Messes and chairs for students. | |
|
Enclosure Workshop. | Receive |
| -Enclosure display. | |
|
-Scan. | |
|
-Photocopying. | |
|
-Calculator with print functions. | |
| -Practice phones. | |
| -Hanging folder archive furniture. | |
| -Receiving consumable material. | |
|
Kitchen Area | |
| -Mural kitchen that includes 4 fires and an iron. | |
| Convection Horno. | |
|
-Freidora. | |
| -Microwave oven. | |
| -Combined arm play (batid/shredder). | |
|
-Kitchen with adapters. | |
|
-Table for teacher demonstrations. | |
| -Citrus Exprider. | |
|
-Fambers. | |
| -Temperature Abatidor. | |
| -Paper roll industrial dispenser. | |
|
-Fridge to preserve food. | |
|
-Work table. | |
|
-Two-breast sink. | |
|
-Freezer in the form of a closet or arcon. | |
| -pedal Lavamans. | |
| -Knife sterizer. | |
| -Electric Balance. | |
|
-Botiquin. | |
| -Special container for garbage 56 cm in diameter and 70 cm high. | |
| -Tools. | |
|
-Battery. | |
| -Protection items. | |
|
| Restaurant bar area. |
| -Table for service. | |
| -High bar stools. | |
|
-Sillas for service tables. | |
| -Machine coffee machine. | |
| -Coffee mills. | |
| -Termo milk. | |
|
-Cuberteria. | |
| -Vajilla and loza for coffee shop. | |
| -bar and cafeteria-specific Cristaleria. | |
| -Mantle. | |
| -Electrical or gas plancha. | |
| -Tostador. | |
| -Zumos Exprimers. | |
|
-Batidora. | |
| -Coctelware. (Rater, Raller ...) | |
|
-Small cava or fridge cabinet for wines (optional). | |
| -Bands and Sources. | |
| -Knife set. (Pan, ham, mullet, puntilla, chives). | |
| -Variated Condiments. | |
| -Coctelery utensils. | |
|
Enclosure Workshop. | -Collect. |
| -Comanderos. | |
|
-Letters. | |
| -Litos and bayets. | |
|
area. | |
|
-Cama. | |
|
-Mesillas. | |
| -Desktop. | |
|
-Armary. | |
|
-Silla. | |
|
-Lamp. | |
| -Carpet, mirrors, frames. | |
|
-Embedded armaries with shelves for machinery, accessories, utensils for cleaning products. | |
|
-Material displays. | |
| -Armary for material. | |
| -Multiple Enchufes. | |
| -Corcho panel. | |
| -Space to simulate a complete bathroom with running water and drains, equipped with trash, sidewalk, mirror, and sink with double breast. |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the corresponding industrial and sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
ANNEX IV
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Naming: SUMILLERIA
Code: HOTR0209
Professional Family: Hostels and Tourism
Professional Area: Restore
Professional qualification level: 3
Professional reference qualification:
HOT337_3 Sumilleria (RD 1700/2007, December 14)
Relationship of competencies units that configure the certificate of professionalism
UC1106_3: Catar wines and other alcoholic and alcoholic beverages other than wines.
UC1107_3: Design wine offerings and other alcoholic and alcoholic beverages other than wines.
UC1108_3: Perform sensory analysis of sommelier own select products and design your offerings.
UC1109_3: Manage the operation of wine storage and maturation wineries for restoration and advise in their implementation.
UC1110_3: Perform the specialized wine service processes.
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
UC1111_2: Communicate in a foreign language, with an independent user level, in the restore services.
General competition:
Catar wines, other beverages and selected products of sommeria, designing its offer, managing the conservation of wines and performing its specialized service, advising the client on the harmony between wines and dishes and, communicating in a foreign language if applicable, integrating into the establishment team and acting under safety, hygiene and environmental protection standards.
Professional Environment:
Professional scope:
Develops its activity in large, medium and small businesses, usually catering to the private sector and under the dependency of a hierarchical superior. You can also develop your professional activity in the field of trade in wines and other beverages, whether in direct sales, distribution or counseling.
Productive Sectors:
It is mainly located in the catering sector and to a lesser extent in the trade in drinks and wine-making.
Occupations or related jobs:
Sumiller.
5120.1072 Wine Service Chiefs.
5120.1061 Dining or dining rooms or room maestres.
Responsible for purchase of beverages.
Seller/a specialist in drinks and delicatessen.
A beverage consultant.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 730 hours
Relationship of training modules and training units:
MF1106_3: Wine Cata and other alcoholic and alcoholic beverages other than wines. (270 hours)
• UF0847: (Transversal) Wines, other alcoholic beverages, waters, coffees and infusions. (80 hours)
• UF0848: (Transversal) Production of wines, other alcoholic beverages, waters, coffees and infusions (80 hours)
• UF0849: Preparation and tasting of wines and other alcoholic beverages. (80 hours)
• UF0850: Water preparation and tasting, coffees and infusions. (30 hours)
MF1107_3: Design of wine cards and other alcoholic and alcoholic beverages other than wines. (190 hours)
• UF0847: (Transversal) Wines, other alcoholic beverages, waters, coffees and infusions. (80 hours)
• UF0848 (transversal) winemaking, other alcoholic beverages, water, coffees and infusions (80 hours)
• UF0851: Manufacture of wine and other alcoholic beverages, packaged water, coffees and infusions. (30 hours)
MF1108_3: Sensory analysis of select products of your own and design of your offerings. (60 hours)
MF1109_3: Winery management in restore. (60 hours)
MF1110_3: Specialized wine service. (80 hours)
MF0711_2: (Cross-sectional) Safety, hygiene and environmental protection in hospitality. (60 hours)
MF1111_2: Professional foreign language for catering services. (90 hours)
MP0176: Sumilleria non-work professional practice module (80 hours)
Linking with professional trainings
The training provided in the "Safety and Hygiene and Environmental Protection in Hospitality" training module ensures the level of knowledge required to obtain food handling accreditation.
IV. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
denomination: WINE AND OTHER ALCOHOLIC AND ALCOHOLIC BEVERAGES OTHER THAN WINES
Level: 3
Code: UC1106_3
Professional realizations and realization criteria
RP1: Select wines and other alcoholic and alcoholic beverages other than wines for their tasting, in order to assess their possible acquisition.
CR1.1 Information collected at fairs, courses, monographic tastings, presentations of products with a designation of origin, companies in the sector, specialized journals, Internet and others, is systematized to analyze its content and make decisions accordingly.
CR1.2 The wines and other drinks object of tasting are determined according to the profitability, availability, public of the establishment and gastronomic offer of the same.
CR1.3 The samples selected for sensory analysis are requested from the different suppliers, with the delivery conditions.
CR1.4 The samples that will be the object of the tasting are stored and stored in places established up to the time of the tasting.
RP2: Prepare for tasting the samples of wines and other alcoholic and alcoholic beverages other than wines that are of interest according to the methodology of the tasting.
CR2.1 The variety and quantity of samples to be sampled is determined by priority and consistency criteria in flavors and products to avoid sensory disorientation or excess sample fatigue.
CR2.2 The samples that are the object of the tasting are organized and distributed in the appropriate equipment according to criteria of nature of the products and the methodology of the tasting.
CR2.3 The complementary genera and materials for the tasting, the low mineralization water and the bread to be consumed between sample and sample is prepared with the aim of preventing the interference of flavors.
CR2.4 The complementary genera and materials for the tasting, are distributed, in case of intervening several tasters, in the various places of tasting.
RP3: Catering wines and other alcoholic and alcoholic beverages other than wines available for the purpose of providing advice and possible acquisition.
CR3.1 The ideal environmental conditions that ensure maximum concentration during the tasting are maintained, avoiding uncomfortable temperatures, noise and other elements of distraction.
CR3.2 The wine tasting and other drinks are performed at the optimal temperature of service, using the glassware or tableware that allows you to appreciate better, both its virtues and its defects.
CR3.4 Samples are tasting by type of wine or other beverage according to the tasting methodology and the target to be pursued.
CR3.4 The blind tasting is done with the bottle or sample covered in such a way that it hides its mark, in the default order by an auxiliary, to obtain the maximum reliability in the result.
CR3.5 Results are expressed in form-prepared tokens:
-Qualitative, exposing its main attributes and organoleptic characteristics.
-Quantitative, assigning to each sample a score that allows the comparison between wines, analyzed of the same type.
CR3.6 The second tasting is done by altering the order of the samples to obtain greater reliability at work.
CR3.7 The characteristics of the wine or tasting beverage is expressed in a sentence that describes its main qualities and defects, in order to have a synthetic information of the same.
RP4: Judge wines, or other alcoholic and alcoholic beverages other than wines, depending on the results obtained and, where appropriate, the compatibility with the gastronomic offer and the objectives of the establishment.
CR4.1 The organoleptic characteristics are analyzed in order to determine their suitability for the gastronomic offer.
CR4.2 The presumed life cycle, seasonality of wines or other beverages as well as their optimal point of consumption is evaluated to determine their acquisition.
CR4.3 The quality/price ratio of wines or other drinks object of the tasting, is assessed taking into account the expectations of the clientele of the establishment.
CR4.4 The preference list for wine or wine-tasting drinks is drawn up in the light of the results achieved and the objectives of the establishment.
Professional context:
Production media
Specific equipment and equipment for sensory analysis. Refrigeration equipment. Running water. Cleaning products. Genera to clean the palate between tasting and tasting.
Products and results
Cata of wines and other alcoholic and alcoholic beverages other than wines. Valuation of wines and other alcoholic and alcoholic beverages other than wines. Selection of wines and other alcoholic and alcoholic beverages other than wines. Completed tasting chips. Possible harmonies analyzed, with the gastronomic offer and with the objectives of the establishment.
Information used or generated:
Tasting documents adapted to the use of the establishment. Methodology of the sensory analysis of each wine or other alcoholic and alcoholic beverages other than wines. Information on the origin and in its case the geographical indication of wines and other alcoholic and alcoholic beverages other than wines. Varietal composition of the wines, winemaking process, aging, alcoholic strength and other relevant characteristics. Information on alcoholic and alcoholic beverages other than wines related to raw materials, processing of ageing or maturation, and others of particular relevance. Tasting chips.
Competition Unit 2
DESIGN TO DESIGN WINE AND OTHER ALCOHOLIC AND ALCOHOLIC BEVERAGES OTHER THAN WINES
Level: 3
Code: UC1107_3
Professional realizations and realization criteria
RP1: Select, by means of the knowledge provided by the sensory analysis and the experience, the wines or other alcoholic and alcoholic beverages other than wines, including infusions and coffees that are more interesting to include in the commercial offer of the company that are adapted to the characteristics and objectives of the establishment.
CR1.1 The selection of wines and other beverages is carried out taking into account qualitative criteria derived from the sensory analysis of the same and the harmony with the planned gastronomic offer.
CR1.2 The selection of wines and other beverages is performed taking into account market criteria, such as the location of the establishment, the type of local or establishment, the needs and tastes of the potential customers, the seasonality, the market opportunities, the inclusion of good anadas of the famous wineries to distinguish the establishment and the physical, human and economic means available.
CR1.3 The selection of wines and other beverages is carried out taking into account economic and organizational criteria, such as the plurality of prices of the different references, the physical and human resources and economic resources available, the possibilities of supply or organizational criteria of the service of each type of beverage.
RP2: Structure, organize and manage letters of wine or other alcoholic and alcoholic beverages other than wines, including infusions and coffees, following logical criteria of grouping references that are recognizable by the majority of the clientele so that they are attractive and flexible
CR2.1 Beverages lists and letters are structured using logical and easy to interpret organizational criteria.
CR2.2 The criterion for grouping references in letters, either by type, country, area of origin or variety, climatic zones or styles of elaboration, is decided and maintained its coherence.
CR2.3 The inclusion of an index that allows the easy localization of wines and drinks is valued.
CR2.4 The contents are written in a clear and concise way so that it allows easy reading and, in the case of wines, expressing the necessary information to satisfy the curiosity and the quick choice by the client according to the following criteria:
-The winery.
-The vintage of the wine.
-The compilation type review.
-The hierarchical category.
-The size of the bottle.
-The price of the glass or bottle as appropriate.
CR2.5 The printed presentation and physical support of the beverage offerings of your competition is checked to fit the defined structure.
CR2.6 The validity of the contents is monitored and updated so that the letter matches the actual offer of the establishment.
CR2.7 The good physical condition of the cards is verified to provide an optimal picture of the establishment.
CR2.8 The number of letters copies is accurate according to the size, size and characteristics of the establishment.
CR2.9 The system of rotation of the beverage offers is established based on the evolution of the habits and tastes of the clientele, the news of the market or other junctures that affect the offer of drinks of the establishment.
RP3: Collaborate with the economic operator of the establishment in the pricing of wines or other alcoholic and alcoholic beverages other than wines, including infusions and coffees, in order to achieve the economic and commercial objectives of the establishment.
CR3.1 The calculation of the sale price to the public takes into account:
-The purchase price of the drinks that make up the offer and date, or dates, of acquisition.
-The pricing policy of the establishment and profit margins.
-The average price demanded and the average price offered.
-Market swings.
-The material resources and resources for the maintenance and conservation of wines and other beverages.
-Overheads.
CR3.2 The oscillation in the costs of the drinks is taken into account in order to take corrective measures in the prices.
Professional Context
Production media
Computer equipment. Specific software. Internet. Web page of the establishment. Equipment and office equipment. Wine books and guides, and other alcoholic and alcoholic beverages other than wines and information from working companies and suppliers.
Products and results
Offer of wines and other alcoholic and alcoholic beverages other than wines designed and established. System of rotation of the offer of wines and other alcoholic and alcoholic beverages other than wines.
Information used and generated
Market analysis. Studies and data on the wine market and other alcoholic and alcoholic beverages other than wines. Vendor databases and directories. Reports and listings. Internal information regarding company policies and programs. Software applied. Various forms and documents.
Competition Unit 3
Denomination: Perform sensory analysis of sommeria's own select products and design your offerings
Level: 3
Code: UC1108_3
Professional realizations and realization criteria
RP1: Select select products of your own for your tasting, in order to assess your potential acquisition.
CR1.1 Information collected at fairs, courses, monographic tastings, presentations of products with a designation of origin, companies in the sector, specialized journals, Internet and others, is systematized to analyze its content and make decisions accordingly.
CR1.2 The food genera object of tasting are determined according to the profitability, availability, public of the establishment and gastronomic offer of the same.
CR1.3 The samples of products selected for sensory analysis, are requested from the different suppliers, concreting the delivery conditions.
CR1.4 The samples of products that will be the subject of sensory analysis are stored and stored in places established up to the time of the tasting.
RP2: Prepare for sensory analysis samples of selected products of the submilleria of interest.
CR2.1 The variety and quantity of samples to be sampled is determined by priority and consistency criteria in flavors and products to avoid sensory disorientation or excess sample fatigue.
CR2.2 The samples that are the object of the tasting are organized and distributed in the appropriate equipment, according to criteria of nature of the products and the methodology of the tasting.
CR2.3 The complementary genera and materials for the tasting to be consumed between sample and sample are prepared, with the aim of cleaning the palate and preventing the interference of flavors.
CR2.4 The complementary genera and materials for the tasting, are distributed, in case of intervening several tasters, in the various places of tasting.
CR2.5 Samples are prepared at the optimum temperature for each product in order to better appreciate the organoleptic characteristics.
RP3: Catering selected submillerry own products selected for possible acquisition and other available samples.
CR3.1 The ideal environmental conditions that ensure maximum concentration during the product tasting are maintained, avoiding uncomfortable temperatures, noise and other elements of distraction.
CR3.2 The product tasting is performed at the optimum temperature of service, using the containers that allow you to appreciate better, both its virtues and its defects.
CR3.4 Samples are tasting by product type, according to the tasting methodology, if it exists, and the target to be pursued.
CR3.4 The blind tasting is done with the product covered so that it hides its mark, in the default order, by an auxiliary, to obtain the maximum reliability in the result.
CR3.5 Results are expressed in form-prepared tokens:
-Qualitative, exposing its main attributes and organoleptic characteristics.
-Quantitative, assigning to each sample a score that allows the comparison between products, analyzed of the same type.
CR3.6 The second tasting is done by altering the order of the product samples, to obtain greater reliability in the work.
CR3.7 The characteristics of the tasting product are expressed in a phrase that describes its main qualities and defects, in order to have a synthetic information of the same.
RP4: To value and select the selected products of sommeria according to the results obtained from the information of the labelling and the compatibility with the gastronomic offer of the establishment.
CR4.1 The results of the product tasting are analyzed in order to determine their suitability for the gastronomic offer of the establishment.
CR4.2 The presumed life cycle, the seasonality of the product, if any, as well as its optimal point of consumption is evaluated to determine its acquisition.
CR4.3 The quality/price ratio of the products covered by the tasting is evaluated, taking into account the expectations of the customers of the establishment.
CR4.4 The presentation of the product, as far as packaging is concerned, is valued taking into account aesthetic criteria.
CR4.5 The preference list for the products covered is drawn up according to the results obtained and the objectives of the establishment.
CR4.6 The sommelier's own select products are selected based on the quality standards of the establishment and the criteria assessed.
RP5: Structure, organize and manage letters of selected products of your own, following logical criteria for grouping references that are recognizable by the majority of the customers so that they are attractive and flexible.
CR5.1 The lists and letters of selected sommelier products are structured using logical and easy to interpret organizational criteria.
CR5.2 The criterion for grouping references in the letters, either by type, area of provenance or variety, is decided and maintains its consistency.
CR5.3 The inclusion of an index that allows the easy localization of the products is valued.
CR5.4 The contents are written in a clear and concise way, allowing easy reading and expressing the necessary information to satisfy the curiosity and the quick choice for the client.
CR5.5 The printed presentation and the physical support of your competitors ' offers are checked to fit the defined structure.
CR5.6 The validity of the contents is monitored and updated so that the letter matches the actual offer of the establishment.
CR5.7 The good physical condition of the cards is verified to provide an optimal picture of the establishment.
CR5.8 The number of letters copies is accurate according to the size, capacity and characteristics of the establishment.
CR5.9 The system of rotation of the offers is established in the light of the evolution of the habits and tastes of the customers, the news of the market or other junctures that affect the offer of selected products of the own of the establishment.
RP6: Collaborate with the economic operator of the establishment in the pricing of the selected products of sommeria in order to achieve the economic and commercial objectives of the establishment.
CR6.1 The calculation of the sale price to the public takes into account:
-The purchase price of the products that make up the offer and date, or dates, of acquisition.
-The pricing policy of the establishment and profit margins.
-The average price demanded and the average price offered.
-Market swings.
-The material resources and resources for the maintenance and preservation of products.
-Overheads.
CR6.2 The oscillation in product costs is taken into account in order to take corrective action on prices.
Professional Context
Production media
Specific tasting equipment. Refrigeration equipment. Auxiliary machinery. Menaje. Cleaning products. Genera to clean the palate between tastings.
Products and results
Cata of sommeria own select products. Valuation of selected products of sommeria. Selection of selected products of sommeria. Tasting chips for selected products of sommeria.
Information used or generated
Standard tasting documents. Documents adapted to the establishment for the tasting. Tasting methodology. Information on selected products of sommeria. Information about suppliers. Information on designations of origin and other references. Information on commercial presentation.
Competition Unit 4
Designation: MANAGING THE OPERATION OF WINE STORAGE AND MATURATION WINERIES FOR RESTORATION AND ADVISING IN THEIR START-UP
Level: 3
Code: UC1109_3
Professional realizations and realization criteria
RP1: Assessor in the design of a winery in restoration, its spatial location, dimensions, requirements and optimal environmental characteristics to achieve the correct maintenance of the quality of the wines.
CR1.1 The best situation of the enclosure or cellar enclosures, is determined, within the available options, taking into account:
-The orientation, preferably north, in order to save energy.
-Accessibility to basements, with large stairs and forklift to avoid unnecessary burdens, possible breaks, time losses, and to prevent occupational risks.
-The location near the entrance of goods from the kitchen and points of sale.
-The sources of noises and vibrations in order to avoid them.
CR1.2 The optimal use of the winery's enclosure is conducive, enabling systems for the placement of wines and considering:
-The accessibility to the product.
-The rationalization of space according to the requirements of rotation and storage.
CR1.3 The hold dimension is calculated based on the supply of the set and expected sales.
CR1.4 The lighting systems are set up so as to allow the stock to be arranged in comfort and not to affect the correct evolution of the wines.
CR1.5 The air conditioning systems that are respectful of the quality of the wine are defined, considering that the temperature, humidity and ventilation are appropriate for the product.
CR1.6 Information and advice on equipment needed for the conservation of wines in establishments that do not have the space required for a winery are provided.
RP2: Define and organize the processes of supply and storage of beverages, generating the technical information or giving the necessary instructions to ensure the quality of the goods.
CR2.1 The beverage needs of the establishment must be specified, specifying their level of quality and the commercial identification characteristics that facilitate the order.
CR2.2 The operations and phases of the provisioning process are established, determining the quantity, quality, packaging, life cycle, preferred consumption date, and other data to be controlled during the receipt of the merchandise.
CR2.3 The distribution of the various zones or areas of storage and circulation are defined.
CR2.4 The operations, phases and critical points of the storage and supply process are established, taking into account the organoleptic characteristics, the conditions for the preservation of the beverages, their rotation, the risk factors and the applicable hygiene-sanitary regulations.
CR2.5 Equipment and machines usable in the handling and conditioning of beverages are established.
CR2.6 The control procedures for determining the capacity and effectiveness of the technical procurement, storage and distribution processes are established.
CR2.7 The procedures for the purchase and receipt of beverages subject to special conditions, such as insularity or international products, apply in accordance with the established rules.
RP3: Manage the purchase and receipt of necessary drinks to meet the requirements of the establishment.
CR3.1 The beverage procurement specification standards are set according to the organization's established offer and criteria.
CR3.2 The characteristics of each of the beverages are identified, by making the technical specification sheets.
CR3.4 The technical specification tabs are updated according to the changes in the market.
CR3.4 The selection of suppliers, both usual and occasional, is performed by taking into account:
-The characteristics of the offer of all suppliers, taking into account prices, quality, diversity or the exclusivity of certain brands.
-The speed in service and in the replacement of goods in bad condition, broken bottles, problem of taste to plug, or wrong.
-The treatment of wine in both the warehouse and the transport.
-The flexibility in purchasing certain wines, the availability of special formats and the possibility of buying in advance and serving the wine according to the rotation of the establishment to avoid costs of storage.
-The solvency of the supplier, especially when working with wines bought in premier, or in advance.
CR3.5 The vendor file with all the wine offer that you are working with or that may interest the establishment in the future is updated and reported.
CR3.6 Service forecasts, stocks and previously determined minimum and maximum stocks are taken into account when making the purchase request.
CR3.7 The process of receiving the requested drinks verifies the match between the purchase request and the received merchandise, as well as the compliance of units, defined quality level, expiry date and packaging in perfect condition.
CR3.8 The control over the beverage purchase and receipt processes is performed.
RP4: Manage the storage of received drinks so that they are kept in perfect condition until they are used.
CR4.1 The storage of the beverages is performed taking into account their organoleptic characteristics, temperature and degree of moisture conservation, storage standards, their rotation and risk factors.
CR4.2 The warehouse tab is formalized according to the established procedures.
CR4.3 Drinks are stored in accordance with the rationalization criteria that facilitate provisioning and distribution.
CR4.4 The bad status or break of the stored drinks is taken into account for the provisioning control.
CR4.5 The good cleaning, environmental and sanitary conditions of the wineries, which prevent harmful bacteriological development, and which ensure a good quality of conservation, are checked.
CR4.6 The control over the storage processes is running.
RP5: Control the consumption of beverages and direct the formalization and control of the inventories of the same, providing technical and operational assistance, so that the monitoring of the costs and the stock of the winery can be carried out.
CR5.1 The procedures for economic valuation of stocks and losses are set for the purpose of drawing up replacement and amortization plans.
CR5.2 Short-, medium-and long-term reorder and amortization plans are made taking into account the usage forecasts for each predetermined period.
CR5.3 Stock inventories and casualty records are assigned, for completion, to the right people, giving the instructions precisely and clearly, setting the most convenient dates, times and times, and providing technical and operational assistance if necessary.
CR5.4 The results of the controls are verified by making, if necessary, the samples that are accurate and ordering the appropriate corrections.
CR5.5 Inventory updates are assured, always maintaining the minimum stock set for the rational utilization of the winery.
CR5.6 The necessary reports relating to the quantity, level of consumption and degree of rotation and conservation of the beverages, are carried out, economically valuing the stocks, losses and needs of replenishment, and preparing the corresponding applications.
CR5.7 The order vouchers are checked to be performed according to the established rules.
CR5.8 It is proven that the transfer vouchers from drinks transferred to other departments are formalized so that their actual cost can be known.
CR5.9 The data for reception, storage, distribution and consumption are checked and recorded on the media and with the established procedures and codes.
Professional Context
Production media
Computer equipment, specific software. Equipment and office equipment. Warehouses. Refrigeration, humidity control and temperature equipment. Drinks. Fire extinguishers and security systems. Appropriate uniforms.
Products and results
Reports on the design, location, equipment and environmental conditions of the projected wineries. Elaborate technical specification sheets. Order sheets made. Order and transfer vouchers made. Selection of beverage suppliers. Purchase of drinks. Storage of drinks. Beverage inventories. Stock control.
Information used or generated
Bodegas planes. Information on facilities and equipment. Supplier information. Own documentation of winery management.
Competition Unit 5
Naming: PERFORMING THE SPECIALIZED WINE SERVICE PROCESSES
Level: 3
Code: UC1110_3
Professional realizations and realization criteria
RP1: Perform the process of the specialized wine preservation in accordance with the internal rules of the establishment in order to facilitate the further development of the service in general and wine in particular.
CR1.1 The cleaning and setting of surfaces, equipment and tools is checked, using the established procedures to ensure their hygiene and operation.
CR1.2 The application of the instructions for safety, use and handling of products used in cleaning and setting up, is checked in order to avoid possible toxicity and environmental contamination.
CR1.3 The instructions regarding the maintenance of equipment and tools are interpreted and applied, thus enabling their conservation and care.
CR1.4 Disfunctions and anomalies observed in the operation or status of equipment and useful are reported and/or solved according to established procedures.
RP2: Perform the process of specialized wine service by following the rules of protocol in restoration to ensure customer satisfaction.
CR2.1 The establishment's wine offering is presented to the customer.
CR2.2 The service is performed in compliance with the operational rules of the establishment and following protocol standards in restoration.
CR2.3 The use of the wines requested by the customer is carried out according to the rules of the establishment.
CR2.4 The wine is presented to the customer to check that it corresponds to your request.
CR2.5 The specialized wine service is monitored or carried out with the utmost attention and following the guidelines of the established protocol.
CR2.6 Wines that require oxygenation are decanted.
CR2.7 The appropriate cups for each type of wine are determined and used according to the organoleptic characteristics of the wine.
CR2.8 The cup change is made when the client requests different wines.
CR2.9 Dependent personnel are assisted and technically trained when necessary.
RP3: Inform and advise on the offer of wines and drinks of the establishment and its harmony with the gastronomic offer in order to achieve maximum customer satisfaction and the commercial and prestige objectives of the organization.
CR3.1 The information and advice to the customer on the wine supply is offered, with the degree of detail requested, informing, if necessary, of the type of wine, characteristics, origin or wine area, label and age mark or add.
CR3.2 The wines that are best harmonised with the menu are recommended at the request of the customer.
CR3.3 The wine suggestion is made taking into account:
-Establishment sales program.
-Customer type and tastes manifested by this.
-Type of appetizers.
-Type of dishes.
-Station or weather.
-Time of Day.
-Occasion or celebration.
CR3.4 The price of recommended wines is reported to the customer, ensuring at all times of their understanding.
CR3.5 The respect for customer tastes is demonstrated at all times.
CR3.6 Customer communication is fluid and allows for sufficient interaction and understanding to improve service and level of satisfaction.
CR3.7 The specific communication and social skills in the service are applied in order to achieve customer satisfaction and to achieve the economic goals of the establishment.
CR3.8 The rules of protocol and personal conduct and image are met, contributing to the good image of the establishment.
RP4: Perform the process of post-specialized wine service following the internal rules of the establishment.
CR4.1 The glassware and enseres used by the customers are broken, using the waiter tray.
CR4.2 The glassware and the broken-up items are transported to the office, for cleaning, facilitating their classification.
CR4.3 The glassware and clean goods are transported to their respective closets and are placed classified.
CR4.4 Useful and Enseers are checked and replenished in case of impairment or loss.
CR4.5 The wines consumed are replenished according to the minimum stocks established for each reference.
RP5: Attend, under the supervision of the room manager, in the food service process, in case it is required in order to facilitate the achievement of the objectives of the department or area in which it is integrated.
CR5.1 The instructions received are complied with for the optimal development of the service.
CR5.2 The operational standards of the establishment are known and met to maintain the quality of service.
CR5.3 The standards determined by the restoration formula and by the establishments are strictly known and complied with.
CR5.4 The different types of service are taken into account to achieve their homogeneous development.
CR5.5 Service development is performed by applying the appropriate techniques to each of the phases.
RP6: Coordinate your own tasks of sommelier with those of the room staff to provide an effective service and according to the category of the establishment.
CR6.1 The specialized wine service is coordinated with the staff of the room, in order to offer an efficient service to the client.
CR6.2 The indications to the staff of the room are clearly transmitted, in their case, in a clear way, making sure of their perfect understanding.
CR6.3 The instructions to the auxiliary staff for the location of wines in the winery of the day, are transmitted clearly, to avoid errors in the service.
Professional Context
Production media
Cold equipment. Restaurant furniture. Auxiliary furniture. Machinery and equipment of the restaurant. Menaje de servicio. Own equipment of the wine service: decanters, catavinos, thermometers, tastevin and others. Dishware, cutlery, and glassware. Cleaning products. Appropriate uniforms.
Products and results
Set up of equipment, useful and work equipment in the area of beverage consumption. Information and advice on wines, borrowed. Wine service made. Assistance in the food service, provided. Post-service operations performed. Coordinated staff in the wine service.
Information used or generated:
Standard process and operational manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents, such as interdepartmental vouchers, invoices, albarans and handrails. Menus and letters. Safety and hygiene standards and food handling standards.
Competition Unit 6
Naming: ACTING UNDER STANDARDS OF SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Level: 2
Code: UC0711_2
Professional realizations and realization criteria
RP1: Apply and control the personal hygiene standards established in the current regulations, ensuring the safety and health of food products and hospitality activities.
CR1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.
CR1.2 The required state of cleaning and personal grooming are maintained, especially for those parts of the body that may come into contact with food.
CR1.3 The established warning procedures are followed in case of disease that can be transmitted through food.
CR1.4 Wounds or skin lesions that may come into contact with food are protected with a waterproof bandage or cover.
CR1.5 Habits, gestures, or practices that could project germs or negatively affect food products are avoided.
CR1.6 The current legislation on food hygiene and handling is found to be in compliance with the deficiencies observed.
RP2: Maintain and control the work areas and facilities of the hospitality establishment and in particular the preparation and service of food and beverages within the hygienic standards required by the production and current regulations.
CR2.1 The ambient conditions of light, temperature, ventilation and humidity are verified to be used to carry out the activities of the establishment and in particular the production and service of food and drinks.
CR2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the installations and in particular, those that are in contact with the food, it is proven that they are the required ones.
CR2.3 The drainage, extraction and evacuation systems are maintained in perfect conditions of use and the spills or losses of products in progress are cleaned and eliminated in the form and with the required promptness.
CR2.4 The doors, windows and other openings are maintained, if necessary, closed or with the appropriate protective devices to avoid communication paths with the exterior.
CR2.5 The actions necessary for the cleaning and disinfection of premises and for pest control are carried out.
CR2.6 Possible foci of infection and dirt accumulation points are recognized by determining their origin and taking the relevant palliative measures.
CR2.7 The application of animal control and prevention systems, parasites and disease transmitters is ensured.
CR2.8 Cleaning and disinfection operations are performed as outlined in the instructions regarding:
-Products to be used and their dosage.
-Operating conditions, time, temperature and pressure.
-Preparing and regulating equipment.
-Controls to be performed.
CR2.9 Areas or areas to be cleaned or disinfected are isolated and pointed out until they are in operational condition.
CR2.10 The cleaning and disinfection products and equipment are deposited in their specific place to avoid risks and confusion.
RP3: Perform cleaning and controlling the good condition of equipment, machinery, and hospitality in order to extend its useful life, do not reduce its performance and its use is safer.
CR3.1 The actions necessary for the cleaning and disinfection of equipment, machines and equipment for the activity of hospitality are carried out.
CR3.2 Equipment and machines for the execution of cleaning operations, such as stop, emptying and protection, are found to be in the required conditions.
CR3.3 Manual cleaning operations are checked to be performed with the appropriate products, under the conditions set and with the appropriate means.
CR3.4 The operations object of execution are controlled, keeping the parameters within the limits set by the specifications and work instructions.
CR3.5 The levels of cleaning, disinfection or sterilisation achieved are proven to correspond to those required by the specifications and work instructions.
CR3.6 The equipment and machines of the hospitality activity are verified to be in operational condition after their cleaning.
CR3.7 Cleaning and disinfection products and materials, once the operations are completed, are deposited in their specific place to avoid risks and confusion.
CR3.8 The use of the devices and equipment of the different processes is performed according to the indications of use, maintenance and safety of the manufacturer, solving any alteration in the operation, such as heating, sparks or other, before resuming the use.
RP4: Driving and performing the collection, purification and dumping of food waste and other hospitality materials, in compliance with the environmental protection rules.
CR4.1 The amount and type of waste generated by the hospitality processes is verified to correspond to what is set out in the procedure manuals.
CR4.2 The collection of different types of waste or waste is carried out in accordance with the procedures laid down for each of them.
CR4.3 Waste storage is carried out in the specific manner and locations set out in the instructions, in accordance with the current regulations.
CR4.4 The waste clearance and disposal conditions are proven to be suitable and the equipment is correct and the equipment must be adjusted if necessary, according to the type of waste and the requirements set out in the procedure manuals.
CR4.5 The reduction in the production of waste and in the quantities of products consumed and the reuse of the latter is sought, wherever possible, during the process of buying and supplying.
RP5: Act according to safety, hygiene and health standards, under appropriate conditions to prevent personal and environmental risks.
CR5.1 The rights and duties of the worker and the company or entity are recognized in the field of security.
CR5.2 The rules in force in this field and the safety and hygiene plan for which the establishment is available, where appropriate, are respected and implemented, carrying out preventive, corrective and emergency actions and implementing the measures laid down.
CR5.3 Primary risks are known and preventive measures are taken.
CR5.4 Individual protection equipment and the general and control security means are identified for each performance, using and caring for them correctly.
CR5.5 The work area, such as the position, environment, or easements, remains free of items that may be dangerous and may make it difficult to perform other jobs.
CR5.6 Chemicals are handled with safety, expiration, consumer order, and environmental protection criteria, as indicated on your label.
CR5.7 The selective collection of waste is carried out and the alterations detected in the environmental conditions or in the work process are reported to the responsible, proposing measures for their correction or improvement.
CR5.8 The precautionary and protective measures, as set out in the specific regulations, and indicated by the relevant signals, are met during the hospitality activity.
CR5.9 The performance of possible emergency situations is performed according to established control, warning or alarm procedures.
CR5.10 The available means to control emergency situations within your work environment are effectively used by checking that they are in perfect conditions of use.
CR5.11 The performance of emergency and evacuation plans is performed in accordance with the prescribed guidelines.
CR5.12 Basic health techniques and first aid apply in case of accidents.
RP6: Rate the importance of water and energy and make efficient use of hospitality activities by reducing their consumption whenever possible.
CR6.1 The best use of natural light is sought in order to save energy.
CR6.2 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.
CR6.3 The state of the electrical and gas installations is verified and possible dysfunctions are detected.
CR6.4 The good operation of the devices is verified to detect possible dysfunctions and ensure their maintenance.
CR6.5 The policies, objectives, methods and records relating to the efficient use of water and the energy of the establishment are identified and applied.
CR6.6 Water and energy consumption is controlled and recorded, detecting and analyzing critical areas of consumption and potential leaks.
CR6.7 Waste water, both fecal and soapy, is managed in a way that does not pollute the environment or affect public health and is reused whenever feasible.
Professional Context
Production media
Personal hygiene equipment. Personal protective equipment. Means of cleaning and personal grooming. Equipment for cleaning, disinfection and disinstallation of installations. Systems for cleaning, disinfecting and sterilizing equipment. Warning and signalling elements. Waste purification and disposal equipment. General devices and signs and emergency equipment. Legislation applied. Documentation of different agencies and public administrations. Environmental Management System protocols.
Products and results
Safety and health guarantee of hospitality activities. Clean, disinfected and operational facilities and equipment. Waste in conditions of being discharged or evacuated. Environmental protection measures applied. Saving energy, water and reducing consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.
Information used or generated
Equipment Utilization Manuals. Procedure manuals, permissions, and work instructions. Cleaning signs. Sanitary and sanitary regulations. Safety and emergency regulations and plans. Work records and incidents. APPCC system records. Description of the production processes. Inventory and characterization of polluting sources. Information on products and raw materials used in the hotel industry. Operating instructions for the treatment of waste or emissions to the atmosphere.
Competition Unit 7
Naming: COMMUNICATING IN A FOREIGN LANGUAGE, WITH AN INDEPENDENT USER LEVEL, IN THE CATERING SERVICES
Level: 2
Code: UC1111_2
Professional realizations and realization criteria
RP1: Understand simple oral information in a foreign language in the scope of the restoration activity, in order to address the requests of the clients.
CR1.1 The oral expression of the client in a slow-formulated foreign language is clearly understood when referring to predictable situations such as:
-Salute and farewell.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information request.
-Complaints and complaints communication.
-Request for varied information about the environment.
CR1.2 The oral understanding of general details in a foreign language is produced according to the different conditions that may affect the same, such as the means of communication, in-person or telephone, number and characteristics of the emitters of the message, clarity of the pronunciation, customs in the use of the language and time of the one that is available for the interaction, even if there are different accents, environmental noise, interference and distortions.
RP2: Extract information from short, simple documents written in a foreign language in the scope of the restoration activity, to obtain information, process it, and carry out the appropriate actions.
CR2.1 Written documentation of greatly reduced complexity in a foreign language is understood in its most relevant part when referring to predictable situations such as:
-Query a simple manual of machinery, equipment or utensil of the restaurant-bar activity.
-Query a computer application manual.
-Request for information, reservations, and orders.
-Reading messages, letters, faxes, or emails. Interpretation of menus and recipes.
CR2.2 Conditioning that may affect the understanding of written communication in a foreign language, such as the communication channel: fax, e-mail or letter, customs on the use of language, poor graphics, poor lighting and low quality printing, are taken into account to improve the understanding of the message.
RP3: Produce simple oral messages in a foreign language in typical situations of restoration activity, in order to improve service delivery and materialize sales.
CR3.1 Oral expression in a foreign language is performed by producing short, simple messages that are slow and clearly pronounced to ensure their understanding, referring to situations specific to the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CR3.2 The oral expression in a foreign language is produced according to the different conditions that may affect the same, such as the means of communication, presence or telephone, number and characteristics of the interlocutors, customs in the use of the language and time of the interaction, even if there is environmental noise, interference and distortions.
RP4: Produce or fill in a foreign language brief and simple written documents necessary for the marketing of the offer and the management of the restoration activities.
CR4.1 The expression written in a foreign language is done by producing short messages with a simple vocabulary adjusted to basic grammatical correction criteria, referring to situations specific to the restaurant-bar activity, such as:
-The distribution of diners at an event or special catering service.
-Information about the gastronomic offer of the establishment and prices of the establishment.
-Establishment Horarios.
-Basic information about events in restore, such as date, place, and price.
-Simple documents and communications for the management and promotion of the establishment.
CR4.2 Basic written communication in a foreign language is produced based on the different conditions that may affect the same, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Channel.
-Message receiver characteristics.
-Quality of printing or printing.
RP5: Communicate orally with one or more clients in a foreign language, maintaining simple conversations, to improve the service offered.
CR5.1 Interaction in a foreign language is done by producing and understanding short and simple messages, pronounced slowly and clearly referred to situations of the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Communication and resolution of complaints and complaints.
-Variated information about the environment.
CR5.2 The interaction in a foreign language is produced according to the different conditions that may affect the same, such as the means of communication, presence or telephone, number and characteristics of the interlocutors, customs in the use of the language, time of which is available for the interaction and clarity of the pronunciation, even if there are different accents, environmental noise, interference and distortions.
Professional Context
Production media
Computer, printer, telephone and fax equipment. Computer applications. Restaurant-bar material. Dictionary. Office material.
Products and results
Simple interactive communication with clients in a foreign language for the delivery of the catering service. Interpretation of professional and technical documents related to the restoration activity.
Information used or generated:
A foreign language manuals on grammar, uses, and expressions. Bilingual dictionaries, synonyms and antonyms. Various publications in a foreign language: hotel manuals, catalogues, newspapers and magazines specializing in catering. Information published in the networks. Culture manuals of speakers in foreign languages of various backgrounds.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
Name: WINE CATA AND OTHER ALCOHOLIC AND ALCOHOLIC BEVERAGES OTHER THAN WINES
Code: MF1106_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1106_3: Catering wines and other alcoholic and alcoholic beverages other than wines
Duration: 270 hours
FORMATIVE UNIT 1
denomination: WINES, OTHER ALCOHOLIC BEVERAGES, WATERS, COFFEES AND INFUSIONS
Code: UF0847
Duration: 80 hours
Competition referent: This training unit corresponds to RP1, and RP4, as regards the knowledge of wines, other alcoholic beverages and alcoholic beverages.
Assessment Capabilities and Criteria
C1: Describe the most significant features of the wine structure on a global and national scale, identifying the main problems in relation to the market balance.
CE1.1 I succinctly recognize the evolution of wine through history, describing the main facts that have shaped the current situation.
CE1.2 Identify the main countries of the world in the area of vineyard and wine production, recognizing also its relevance in import, export and consumption "per capita".
CE1.3 Describe the foundation of the geographical mention, arguing its importance for the identity signs of the wines.
CE1.4 Identify current European and Spanish regulations regarding the types of wines they consider
C2: Define the most significant wines of the national and international market, identifying its main characteristics.
CE2.1 Recognize the uniqueness of the Spanish geographical indications recognizing their main viniferas, the characteristics of the most significant protected wines, the best anadas and the peculiarities of their labelling.
CE2.2 Define the uniqueness of the geographical indications of French wines describing their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.3 Recognize the uniqueness of the geographical indications of Italian and Portuguese wines describing their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.4 Define the wine regulations of Germany and Austria, the uniqueness of their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.5 Describe the singularities of other European wine producing countries: Portugal, Switzerland, Greece and others, identifying their main areas and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.6 Describe the singularities of new wine-growing powers: EE. The United States, Chile, Argentina, South African Republic, Australia and New Zealand, identifying their main zones and viniferas, the characteristics of their most representative wines, the best ones and the peculiarities of their labelling.
C3: Define the most significant beer and ciders styles of the domestic and international market, exposing their respective raw materials, and identifying their main organoleptic and commercial characteristics.
CE3.1 Identify the current Spanish legislation regarding the types of national beers and describe the most significant features of the structure of the national beer sector.
CE3.2 Describe the main styles of beers belonging to the low fermentation family, non-spontaneous high fermentation and spontaneous high fermentation.
CE3.3 Identify the current Spanish legislation regarding the types of national cider and describe the most significant features of the sector structure in Spain.
CE3.4 Describe the essential features of the PDO cider of Asturias as a pioneer regulation of this drink in Spain and the Basque Country.
CE3.5 List the main varieties of apples used in Asturias and the Basque Country, to expose their advantages and disadvantages and the organoleptic characteristics that they bring to the cider.
CE3.6 Describe the importance of cider escing and its influence on the improvement of its organoleptic characteristics.
C4. To identify the spirit drinks and their geographical origins as differentiating factors that intervene in the quality of the same.
CE4.1 Identify existing European regulations as a reference framework for understanding spirit drinks and geographical indications.
CE4.2 Describe the most significant features of the structure of the national spirit drinks sector.
CE4.3 Define the uniqueness of the different terrones of Cognac and Armagnac, and of other aging European spirits or not.
CE4.4 Describe Spanish and foreign pomace spirits, identifying their origin, peculiarity and main organoleptic characteristics.
CE4.5 Recognize the uniqueness of the different terrones of Calvados and other national and foreign cider spirits.
CE4.6 Define the geographical origin of the main fruit spirits such as cherries, pears, plums and others.
CE4.7 Identify the main production areas of the whiskies and their influence on the organoleptic characteristics.
CE4.8 Describe European anisated beverages by identifying the main organoleptic characteristics by their geographical origin.
CE4.9 Define other important spirit drinks attached to their geographical origin of diverse origin such as the antillane agricultural rums, tequila or gin, and identifying their main organoleptic characteristics.
CE4.10 Describe the most relevant liqueurs and creams and employees in the dining room and are more closely linked to their geographical origin.
CE4.11 Describe Spanish spirit drinks with geographical mention, identifying their raw materials, main stages of elaboration and ageing.
C5: Describe the different commercial types of packaged water by identifying their different legal requirements.
CE5.1 Expose the current Spanish legislation regarding the types of water packaged and describe the most significant features of the sector structure in Spain.
CE5.2 Describe the main areas of water catchment according to its geological and mineralization characteristics: very weak, weak, strong
CE5.3 Identify the types of natural mineral waters packaged according to the content in their composition of certain elements: bicarbonate, sulfatada, chlorurada, calcium, magnesium, fluorinated, ferruginosa and others.
CE5.4 Identify the types of natural mineral waters packaged according to the origin of the carbonic gas and its organoleptic and commercial characteristics.
CE5.5 Identify the life cycle of the packaged water and the commercial packaging formats in which it is sold exposing its advantages and disadvantages.
C6: Describe the main varieties of cafetos, identifying the best varieties from botanical perspectives, their most favorable ecosystems and the main agricultural practices in relation to their origin.
CE6.1 Recognizes the most significant features of the coffee sector structure worldwide by identifying the main problems.
CE6.2 Identify the international categories of coffees according to their origin and agricultural cultural practices.
CE6.3 Describe the main characteristics of the coffees of the different origins and the reasons from the organoleptic perspectives of the cafes, or mix.
CE6.4 Identify the process of preparing a cup of coffee as a quality factor considering water, milling, preparation system, temperature and dosage.
C7: Describe the main species for tea, identifying the best botanical varieties, their most favorable ecosystems in relation to the quality and the main agricultural practices according to their origin.
CE7.1 Describe the most significant traits of the structure of the tea sector worldwide by identifying the main problems.
CE7.2 Define the harvest types, graduation, and world classification of teas by the process of leaf preparation.
CE7.3 Identify the different sales formats of teas exposing their main advantages and drawbacks.
CE7.4 Describe the main characteristics of the teas of the different origins and the reasons from the organoleptic perspectives of the bends, or mixture and aromatised.
CE7.5 Describe the process of preparing a cup of tea as a quality factor considering the water, the preparation system, the temperature, the dose, the infusion time.
CE7.6 Identify the cases in which according to the origin of the tea and the organoleptic characteristics the preparation with milk is appropriate.
C8: Describe the main botanical species, identifying the best parts of the plant for the preparation of infusions for restoration.
CE8.1 Describe the origins of herbal teas, roots, leaves, flowers, fruits, and other parts of plants for medicinal and gastronomic uses.
CE8.2 Describe the other available infusions, identifying their different raw materials and ecosystems more favorable, organoleptic characteristics and therapeutic properties in their case.
CE8.3 Identify the main methods of infusions preparation considering also the water temperature, the dose and the infusion time.
CE8.4 Identify the different formats of selling raw materials for infusions exposing their main advantages and drawbacks.
Contents
1. Wine structure and characteristics of Spanish wines.
-Wine structure.
• World.
• Española.
-Norms.
• European.
• Española.
-History, protected regions, varieties, types of wines and regulations of the main wine areas of Spain.
• Spanish wines from temperate and fresh areas.
• Spanish wines from warm areas.
2. Wine structure and characteristics of French and Italian wines
-Wine structure, history, protected regions, varieties, types of wines and regulations.
• Wines of France:
• Wines of Bordeaux, Burgundy and the Rhone Valley
• Champagnes and Cremanths from various areas.
• Wines of the Loire Valley, Languedoc-Roussillon and other areas.
• Italy wines:
• Wines of Piedmont, Tuscany, Prealpine and Veneto.
• Wines of Southern and insular Italy.
• Wines from central Italy and other areas.
3. Wine structure and characteristics of wines from other countries of the world.
-Norms. History. Varieties. Geographical regions. Types of wines.
• Wines of Portugal.
• Wines of Germany.
• Wines from Austria, Switzerland and other European countries.
• The wines of the South African Republic.
• The wines of EE. United States of America.
• The wines of South America.
• The wines of Australia.
• New Zealand wines.
4. Structure and characteristics of the types of beers and ciders.
-Brief historical review of the beer.
-Structure of the brewing sector.
-The families of beers.
-Brief historical review of the cider.
-Main Spanish production areas.
-Other foreign ciders.
• Normandy, Brittany and others.
-Lost of Normandy, of Brittany, of Maine.
-Commercial presentation and life cycle of beers and ciders.
6. Structure and characteristics of spirit drinks.
-World structure of spirit drinks.
-Classification of spirit drinks according to current European regulations.
-Beverages from various raw materials.
• Wine and by-products and other fruits.
• Cereals.
• Other raw materials of agricultural origin.
• Beverages and pacharanes.
• Liquors and creams.
-Commercial presentation of different spirit drinks.
7. Sector structure and characteristics of the coffees.
-Brief historical review.
-Sectoral structure of coffee.
• World.
• Española.
-International coffee classification.
-Major producer countries.
-Commercial presentation of coffee and life cycle.
8. Sectoral structure and characteristics of the packaged waters, teas and other infusions
-The waters packaged.
• Current regulations and sectoral structure of the waters packaged in Spain.
• Commercial presentation and life cycle of packaged water
-The tea.
• Brief historical review and global and Spanish tea sector structure.
• International classification of tea and producer countries.
• Commercial presentation of tea and life cycle.
-Other infusions.
• Therapeutic characteristics of the most common infusions.
• Commercial presentations of raw materials for infusions.
• The most used infusions in the dining room.
• Manzanilla, Poleo-mint and Tila.
• Other traditional infusions.
• Design infusions.
FORMATIVE UNIT 2
Designation: WINE MAKING, OTHER ALCOHOLIC BEVERAGES, WATERS, CAFES AND INFUSIONS
Code: UF0848
Duration: 80 hours
Competition Reference: This training unit corresponds to RP1 and RP4 in terms of wine making, other alcoholic beverages, coffees and infusions.
Assessment Capabilities and Criteria
C1: Identify the quality of the grapes as an essential factor of the identity signs of a wine, recognizing the factors of the physical and human environment affecting its maturation cycle.
CE1.1 Recognize the main families of "Vitis vinifera" and describe the process of vine multiplication, the practice of grafting and pruning.
CE1.2 Describe the parts of the vine, the main organs and functions they develop, the vegetative cycle and the process of maturing the berry.
CE1.3 List the main Spanish and foreign viniferas, their most favorable ecosystems and the most relevant organoleptic characteristics that contribute to the wines.
CE1.4 Identify the influence on the quality of the grape of the main factors of the physical environment:
-Climate, soil, terrain configuration.
CE1.5 Identify the influence on the quality of the grape of the main cultural practices:
-Driving and pruning systems.
-Soil maintenance.
-Healthcare type treatments.
-Water input, nutrients, minerals, etc.
-Determination of the appropriate time of the harvest.
CE1.6 Recognize the foundation of the geographical mention, arguing its importance from oenological and commercial perspectives.
C2: Identify the processes of elaboration of the basic vinifications to recognize the factors that influence their quality.
CE2.1 Recognize the anthropic factors that influence the quality of the wines, describing their main functions and effects.
CE2.2 Identify the factors that influence the fermentative process by describing the micro-organisms protagonists:
-The alcoholic fermentation. Yeasts.
-Malolactic fermentation. Bacteria.
CE1.4 Describe the wine-making processes, differentiating them according to white, pink, claret and red wines.
CE1.5 Define the concept of wine of guarda by arguing its logic, both in red and white and other types.
C3: Identify the processes of elaboration of the various types of special vinifications to recognize the factors that influence their quality.
CE3.1 Describe the processes of elaboration of different types of sparkling wines:
-Gasified.
-Needle.
-Traditional method: Cava, Champagne and others.
-Others.
CE3.2 Identify the oenological logic of liqueur wines, the main product groups of which party and recognize those entitled to traditional mention.
CE3.3 Describe the process of elaboration of the traditional wines of Western Andalusia: generous, generous of liquor and others.
CE3.4 Describe the process of making natural sweet wines and doux naturels vins.
CE3.5 Define the process of elaboration of the generous wines differentiating their areas of origin and types.
CE3.6 Identify the process of making other liqueur wines without traditional mention.
CE3.7 Recognize the processes of manufacture of naturally sweet wines by establishing their classification according to the production of the grapes from which they depart and identifying the most peculiar cases of vinification:
-Sauternes and surrounding areas and other French areas.
-The passitos and other Italians.
-Wine naturally sweet Central Europeans.
-Classic Malvasias of the Canary Islands, Tostados and other Spaniards.
-Other naturally sweet wines of the world.
C4: Identify the processes of making beers and ciders to recognize the factors involved in the quality of the beers.
CE4.1 Recognize the factors that influence the quality of the beers, describing the ideal technological conditions.
CE4.2 List the main cereals used, expose their advantages and disadvantages and the technological and organoleptic characteristics that they bring to the beer.
CE4.3 Identify the foundation of malting of barley and the saccharification of starches as a previous step to obtain the must.
CE4.4 Distinguished the different types of malt as an essential part of the organoleptic characteristics of the beers.
CE4.5 Recognize the importance of water and its degree of mineralization for use in different beer styles.
CE4.6 Describe the effects of the hop contribution and expose the different types and their use according to the style of beer.
CE4.7 Recognize the decisive importance of the selected yeasts describing the two great families of beers in relation to their organoleptic and commercial characteristics.
CE4.8 Identify the processes of elaboration of different types of cider, describing the ideal technological conditions.
CE4.9 Describe and the main agronomic and technological factors that influence the quality of the ciders.
C5: Identify the current European regulations of spirit drinks in relation to the processes of preparation of the same.
CE5.1 Describe the main technological processes of distillation by exposing the essential characteristics of the products obtained.
CE5.2 Recognize the process of elaboration, the uniqueness of the different terrones and the contribution of aging to the organoleptic characteristics of the wine spirits, the brandies and the marujo spirits.
CE5.3 Describe the process of elaboration, the uniqueness of different terrones and the contribution of aging in their case to the organoleptic characteristics of the spirits of cider and other fruit spirits such as cherries, pears, plums and others.
CE5.4 Define the process of making the malt, grain and blend whiskies or blended more employees in restoration:
CE5.5. Describe the anisated spirit drinks and other important spirits of diverse origin such as rum, tequila, gin, vodka, and others, identifying their raw materials, main stages of elaboration, aging in their case and main organoleptic characteristics.
CE5.6 Recognize the main methods of obtaining liquor and creams and the most relevant and employees in the dining room.
CE5.7. To recognize other Spanish spirits with a geographical indication identifying their raw materials, processing processes and main organoleptic characteristics.
C6: Identify the different categories of packaged water, their respective legal requirements and their characteristics.
CE6.1 Describe the water catchment processes and the different categories according to their capture or procurement process.
-Natural mineral waters, spring waters, prepared waters and packaged public drinking water.
CE6.2 Describe the different types of natural mineral water, considering that it is the most common in restoration:
-According to the mineralization and according to the content and origin of the gas.
C7: Describe the process of making coffee, tea and other infusions by identifying the factors that influence their quality and organoleptic characteristics.
CE7.1 Describe the main varieties of cafetos, identifying their botanical origin, origin, more favorable ecosystems and the most common methods of depulping in the large production areas.
CE7.2 Describe the industrial process of coffee making, the types of roasting, the degree of roasting, its preparation for trade and its influence on the organoleptic characteristics of the cup.
CE7.3 Describe the botanical species, the collection and the industrial process as quality factors of the cup of tea.
CE7.4 Define harvest types, graduation, and classification of teas by the process of leaf preparation.
CE7.5 Describe the main raw materials used in other infusions for restoration and their processes of elaboration, preparation or selection for sale to the market.
Contents
1. Basic wine growing for hospitality.
-The vine.
• The family of the Vitaceae.
• Morphology, vegetative cycle of the vine and ripening of the berry.
• Main Spanish and foreign viniferas.
-Main cultural practices.
• Multiplication of the vine.
• Driving and pruning systems.
• Soil maintenance.
• Healthcare type treatments.
• Water input, nutrients, minerals, etc.
• Determination of the ideal time of harvest.
-Geography and wine. The wine and the factors of the physical medium.
• Weather: latitude, insolation, temperatures, precipitation, winds and other meteors.
• Soil: structure, texture, main components and other elements.
• Field configuration: slopes, valley funds, orientation and other elements.
-Concept of geographical mention.
• Historical background and current European regulations.
2. Basic wine-making for hotels.
-From must to wine: Enological Microbiology.
• Alcoholic fermentation. The yeasts. The bacteria.
-Making white wines.
• In stainless steel or other fermentation vats.
• Whites and wood. The fermentation in barrels.
-Making of rosé wines.
• The color of the must: by bleeding or grey wines.
• Basic scheme similar to that of white wine.
• Differences between rosé and claret.
-Elaboration of young red wines.
• Traditional with take-off.
• By carbon maceration.
-Preparation of guard reds.
• Concept of red guard.
• Wood and wine.
• Process of aging in wood and bottle.
3. Special vinifications for hospitality.
-Elaboration of sparkling wines.
• Cava and the Champagne.
• Other Spanish and foreign sparkling wines with a geographical indication.
-Concept of liqueur wines.
-Elaboration of liqueur wines.
• Liquor wines with traditional mention.
• Other liqueur wines.
-Concept of naturally sweet wines.
-Making naturally sweet wines.
• Pasification of the grape in the plant.
▪ noble rot wines.
▪ Late vintage wines.
▪ Ice wines and other naturally sweet wines.
• Pasification of the grapes outside the plant.
▪ In closed enclosures.
▪ For oil.
4. Process for brewing beer and cider.
-Beer.
• Main raw materials.
• Microbiology of beer.
▪ Levatures and bacteria.
• Process of brewing the beer.
▪ High Fermentation Beers.
▪ Low Fermentation Beers.
▪ Spontaneous fermentation beers.
• The families of beers according to fermentation process.
-Cider.
• Raw material for cider.
• Processing of cider.
Elaboration of the Asturian Sidra.
-The perry
• Process of elaboration of the Perada.
5. Preparation of spirit drinks.
-Principles of distillation. It will rent, still and columns of high grade.
-Current rules for spirit drinks as regards the processing process.
-Elaboration of spirit drinks from wine and by-products and other fruits.
• Wine, Brandies, Orujos, Cider or Perada, other fruit-keeping.
-Manufacture of beverages from cereals and other raw materials of agricultural origin.
• The Whiskies of malt, blended and other cereal spirits.
• Agricultural rum, rum, gin or gin, tequila, vodka and other spirits.
-Elaboration of anisadas and pacharanes drinks.
-Elaboration of liqueurs and creams.
-Elaboration of other Spanish spirit drinks with a geographical indication.
6. Brewing coffee.
-Botanic species of cafetos and favorable ecosystems.
-Green coffee brewing processes.
• Collection systems.
• Getting the seeds.
-The green coffee roasting.
• Grade of roasting.
• The coffee torrefact.
-Elaboration of other coffees.
• Decaffeinated, solubilized, lyophilized and others.
-The preparation of the cup of coffee.
• Water to make the cup.
• Preparation, extraction and concentration systems.
• Molienda, water, temperature, dose, etc.
• The coffee makers.
7. Production of packaged water, teas and other infusions.
-Obtaining packaged mineral water.
• Process of catching or preparing the packaged water.
• Water packaged in the restaurant.
-Making the tea
• Botanic species and favorable ecosystems for obtaining tea.
• Collection and preparation processes, of the tea leaves.
• The elaboration of the other teas.
▪ Tes flavoured, decaffeinated and soluble.
-Getting and crafting other infusions.
• Main raw materials for the preparation of the most common infusions.
• Collection, sorting and preparation processes for sale.
-The preparation of the cup of teas and other infusions.
• Water to make the cup.
• Teapots and other preparation systems.
FORMATIVE UNIT 3
Designation: PREPARATION AND CATA OF WINES AND OTHER ALCOHOLIC BEVERAGES
Code: UF0849
Duration: 80 hours
Competition Reference: This training unit corresponds to RP1, RP2, RP3 and RP4 in terms of wines and other alcoholic beverages.
Assessment Capabilities and Criteria
C1: To request to suppliers the wines, beers, ciders and spirits selected for the tasting according to the gastronomic and clientele needs of the establishment.
CE1.1 Confecting dossiers according to the nature, production process or type of wines and other alcoholic beverages covered in fairs, courses and presentations of distributors or wineries to have a good data bank.
-Make detailed reports of wines and other alcoholic beverages, expressing the commercial brand, winery or working company, geographical indication if any, characteristics of elaboration, distributors and price.
-To express the organoleptic attributes of wines and other alcoholic beverages and the possible comparative advantages in their context of price segment, type of beverage type or geographical indication in their case.
CE1.2 Confectioning listings sorted by types of wines and other alcoholic beverages of the information obtained in specialized journals, wine guides and other beverages, web pages and professionals of the sector to have a good database.
CE1.3 Asking suppliers and/or wineries in writing, mail, fax or email, wines and other alcoholic beverages chosen for the tasting by remembering:
-Successfully express the brand and type of wine and other desired alcoholic beverages as well as the year of the harvest in your case.
-Require unknown data of the varietal composition in its case, processing process, aging and other basic analytical data and the price.
-Request information on the availability of formats such as half a bottle or magnum in the case of wine or other type in other alcoholic beverages.
-Set the appropriate channel for the payment of the samples.
C2: Prepare for the tasting of wine and other alcoholic beverages submitted by suppliers and others that have led to the company's distributors.
CE2.1 Organize and group the samples and order the tasting sequence according to the drinks and their different types for the purpose to be developed according to the methodology.
CE2.2 Check and correct if the service temperature of the wine and other alcoholic beverages is not correct.
CE2.3 Dispose the catavins, cups, tokens and complementary material for the development of the tasting.
CE2.4 Call on people who will help perform the tasting.
CE2.5 Verify that there is no strange room in the room, no noise, no extreme temperatures that could detract from the analysis.
CE2.6 Wrap the bottles, by means of an auxiliary, with an opaque sleeve that prevents the brand from being appreciated.
C3: Identify and apply the methodology of wine tasting and other alcoholic beverages to obtain reliable tasting results.
CE3.1 Identify the phases of the tasting and the different types of tasting according to their objectives.
CE3.2 Describe the factors that may alter the results of the tasting tests in order to avoid them and the environmental conditions that favor their correct realization.
CE3.3 In practical cases of wine tasting and other alcoholic beverages, describe the tools necessary for each type of tasting taking into account the nature of the drinks, the types within each drink and the objectives pursued.
-Expose the established standards and basic conditions of wine tasting and other alcoholic beverages that guarantee their reliability.
-Set a logical order of tasting on wines and other alcoholic beverages that ensures the reliability of the result.
-Set the maximum number of samples to be sampled, especially in spirit drinks, to avoid fatigue and ensure the reliability of the results.
-Catering wines and other alcoholic beverages by establishing a tasting rhythm that favors their realization.
C4: Recognize and record the organoleptic characteristics of wines and other national and foreign alcoholic beverages according to the methodology of the tasting.
CE4.1 Discriminate the attributes of wines and other alcoholic beverages that are noticeable in the tasting.
CE4.2 In practical assumptions of wine tasting and other alcoholic beverages:
-Establish differences of colors, smells, flavors, textures and others applying the methodology of the wine tasting.
-Describe the different organoleptic characteristics of wines and other alcoholic beverages by using the respective specific vocabulary and establishing a logical sequence in the description.
-Identify and fill in the wine tasting sheets by applying the UNE standards established by the tasting methodology.
-Assign quantitative scores to each sampled sample that allows comparison between wines and other alcoholic beverages of the same type.
-To summarize in a short sentence the attributes and comparative advantages, or drawbacks, of wines and other alcoholic beverages, which are used to have a synthetic information.
-Dispose of repeatable and reproducible sensory information that favors the realization of wine tasting and other alcoholic beverages.
C5: Describe, classify and evaluate wines and other alcoholic beverages, valuing their suitability for possible commercial and gastronomic objectives.
CE5.1 Describe the main wine-making areas and other alcoholic, national and foreign beverages, identifying in their case the organoleptic characteristics of their own.
CE5.2 Establish the classification of wines and other alcoholic beverages, from a commercial point of view, on the basis of the labelling, and from the point of view of the style in their case.
CE5.3 Establish the main characteristics of the labelling of wines and other national and foreign alcoholic beverages for possible purchase.
CE5.4 Estimar according to vinifera, country of origin, ecosystem, method of elaboration and even winery elaborates the possible style of the national and foreign wines.
CE5.5 Estimar according to raw material, country of origin, ecosystem, method of elaboration and even making company, the possible style of other national and foreign alcoholic beverages.
CE5.6 In practical cases of wine tasting other domestic and foreign alcoholic beverages:
-Establish the essential attributes of the wines other alcoholic beverages according to the raw materials, ecosystems and methods of elaboration applying the methodology of the tasting.
-Describe the different organoleptic characteristics of wines and other alcoholic beverages by using the respective specific vocabulary and establishing a logical sequence in the description.
-Identify and fill in the wine tasting and other alcoholic beverages by applying the UNE rules that establish the methodology of the tasting.
CE5.7 In practical scenarios of national and foreign wine tasting:
-To value the personality of each wine and other alcoholic beverages, having regard to its raw material of origin, terruno, style of elaboration and hierarchy in its geographical mention if it had one.
-Get judgments about wines and other alcoholic beverages analyzed that are consistent and reproducible.
-Establish with a reasonable margin of time the estimated life cycle of wines and other alcoholic beverages according to the appreciation of their essential parameters.
-To estimate the adequacy of wines and other alcoholic beverages that are used for the purposes and objectives for which the sensory analysis is carried out: harmony with dishes, conservation, adaptation to the target audience, value for money or others.
Contents
1. Preparation of pre-tasting documentation.
-Elaboration of wine and other alcoholic beverages.
• Catas at fairs and presentations.
• Catas in courses.
• Of tastings in product presentations.
-Reports of wines and other alcoholic beverages.
• Trade mark and winery or working company.
• Geographical mention and elaboration process.
• Distributors and price.
• Organoleptic attributes of wines and other alcoholic beverages.
• Comparative advantages.
-Journal information, guides and specialized press.
• Listed by types of wines and other alcoholic beverages.
• Availability of other formats.
▪ Media bottle or magnum in the case of the wine.
▪ Of another type in the other alcoholic beverages.
2. Sensory analysis of the wines.
-Composition of the wine from the perspective of the tasting.
• Main basic parameters.
-The methodology of the sensory analysis of wines.
• The phases of the tasting.
• The tools of the tasting.
-Catavinos, chips, opaque covers and other useful ones.
• The balance of fundamental parameters in wine.
-The basic information for the tasting.
• Cata Vocabulary.
• Main organoleptic descriptors.
• Defects and alterations of detectable wines in the tasting.
-The results of the tasting.
• Synthetic organoleptic review.
• Possible harmonies with gastronomic preparations.
• The ripening of the wines.
• Style, personality and typicity of wines.
• The life cycle of wines.
3. Wine tasting according to its processing processes.
-White wine Cata.
• Young whites and stay in the wood.
-Cata of various rosé wines.
• Bleeding and grey wines.
-Cata of various red wines.
• Young Tintos and Guardian reds.
-Cata of sparkling wines.
• Cava, Champagne, needle, and others.
-Cata of liqueur wines.
• With traditional mention.
• Other liqueur wines.
-Cata of naturally sweet wines.
• With grapes passified in the plant.
• With passified grapes outside the plant.
4. Wine tasting according to geographical areas of origin.
-Cata of Spanish wines.
• From fresh areas.
• From warm areas.
-French wine Cata.
-Cata of Italian wines.
-Cata of other European wines.
• Wine Cata from Portugal, Germany, Austria and other countries.
-Cata of American wines.
• EEE wine Cata. USA.
• Cata wines from Chile, Argentina and Uruguay.
-South African wine Cata.
-Australia and New Zealand wine Cata.
5. Tasting of beers and ciders.
-Methodology of the sensory analysis of beers.
-Cata of beers.
• Low fermentation according to its elaboration and origin.
• High fermentation according to its elaboration and origin.
• Cata of spontaneous fermentation beers according to their elaboration.
• The life cycle of beers.
-Methodology of the sensory analysis of ciders.
-Cata of sidras of diverse origin and style.
• Cata de ciders Españales.
• Cata of foreign ciders.
• The life cycle of the ciders.
-The results of the tasting.
• Synthetic organoleptic review.
• Possible harmonies with gastronomic preparations.
6. Tasting of spirit drinks.
-Methodology of sensory analysis of spirit drinks.
-Cata of spirits from wine and by-products.
• Cata de Aguartines de vino, brandies and caterujos.
-Cata of fruit spirits.
-Cata of spirits from cereals.
• Cata of cereal spirits and whiskies.
-Cata of spirits from sugar cane.
• Cata of rums and cachazas.
-Cata of other spirits.
• Cata of anisated spirit drinks.
• Tequillos, gins and other spirit drinks.
-Cata other Spanish spirits with a geographical indication.
-Cata of liquors and creams.
-Life cycle of spirit drinks.
-The results of the tasting.
• Synthetic organoleptic review.
• Possible harmonies with gastronomic preparations.
FORMATIVE UNIT 4
denomination: WATERS, COFFEES AND INFUSIONS
Code: UF0850
Duration: 30 hours
Competition Reference: This training unit corresponds to RP1, RP2, RP3 and RP4 in terms of water, cafes and infusions.
Assessment Capabilities and Criteria
C1: To ask suppliers for water and coffee samples, teas and raw materials for infusions selected for the tasting according to the gastronomic and clientele needs of the establishment.
CE1.1 Confecting dossiers by product type of the packaged waters, coffees, teas and other infusions in fairs, courses and presentations of distributors or food companies to have a good data bank.
-Perform detailed reports of the packaged waters, tea coffees and other infusions expressing the trademark, food business, geographical origin, product classification, characteristics, distributors and price.
-To express the organoleptic attributes of the packaged waters, coffees, teas and other infusions and the possible comparative advantages in their context of price segment, product type and geographical origin.
CE1.2 Confectioning listings ordered by product types from the packaged waters, coffees, teas and raw materials for other infusions of the information obtained in specialized journals, web pages and professionals of the sector to have a good database.
CE1.3 Asking suppliers in writing, mail, fax or email, samples of packaged water, coffees, teas and raw materials for other infusions chosen for the tasting by remembering:
Successfully express the desired brand and product type.
-Require unknown data of the varietal composition where appropriate, process of collection or processing, product origin and price.
-Request information about the availability of different formats to the standard.
-Set the appropriate channel for the payment of the samples.
C2: Prepare for the tasting of packaged water, coffees, teas and other infusions sent by suppliers and others that have brought the company its distributors.
CE2.1 Organize the water samples and group the infusions cups with a correct tasting sequence so that it develops according to the methodology.
CE2.2 Check and correct if the water service temperature and cups of coffees, teas and other infusions are not correct.
CE2.3 Dispose the specific cups of tasting, cups, tokens and complementary material for the development of the tasting.
CE2.4 Call on people who will help perform the tasting.
CE2.5 Verify that there is no strange room in the room, no noise, no extreme temperatures that could detract from the analysis.
CE2.6 Wrap the water bottles, with an opaque holster by means of an auxiliary that will also encode the samples of cups of coffees, teas and other infusions to be anonymous.
C3: Identify and apply the methodology of the sensory analysis of packaged water, coffees, teas and other infusions.
CE3.1 Identify the different types of tasting according to the nature of the beverage, the desired objectives and the phases of the tasting.
CE3.2 Describe the factors that may alter the results of the tasting tests in order to avoid them and the environmental conditions that favor their correct realization.
CE3.3 In practical scenarios of packaged water tasting, coffees, teas and other infusions:
-Describe the necessary tools for each type of tasting taking into account the nature of the beverage and the objectives pursued.
-Expose the established standards and basic conditions of the tasting of packaged water, coffees, teas and other infusions that guarantee their reliability.
-Set a logical order of tasting in packaged waters, coffees, teas, and other infusions that ensures the validity of the result.
-Catering packaged water, coffees, teas and other infusions establishing a tasting rhythm that favors their realization.
C4: Recognize and record the organoleptic characteristics of the packaged waters, coffees, teas and other infusions according to the methodology of the tasting.
CE4.1 Discriminate the attributes of packaged water, coffees, teas and other infusions that are noticeable in the tasting.
CE4.2 In practical scenarios of packaged water tasting, coffees, teas and other infusions:
-Set differences of attributes flavors, smells, textures and others applying the methodology of the tasting.
-Describe the different organoleptic characteristics of packaged water, coffees, teas, and other tasteless infusions using the respective specific vocabulary.
-Identify and fill in the tasting sheets that the tasting methodology establishes.
CE4.3 Dispose of repeatable and reproducible sensory information that favors the realization of the tasting of packaged water, coffees, teas and other infusions.
C5: Evaluate and classify packaged water, coffees, teas and other infusions, assessing their suitability for the proposed objectives.
CE5.1. Describe the main catchment areas of the packaged waters and the origin of the raw materials of the infusions, be they national and international, identifying in their case the organoleptic characteristics of their own.
CE5.2 Set the commercial classification, based on both the labeling and the beverage style.
CE5.3 In practical cases of packaged water, coffees, teas and other infusions, value the personality of each packaged water or infusion based on its origin and type of preparation.
CE5.4 In practical scenarios for sensory analysis of packaged water, coffees, teas and other infusions:
-Get judgments about packaged waters, coffees, teas, and other analyzed infusions that are consistent and reproducible.
-To estimate the adequacy of the packaged waters, coffees, teas and other infusions that are used for the purposes and objectives for which the tasting is carried out.
Contents
1. Preparation of pre-tasting documentation.
-Elaboration of packaging of packaged water, coffees, teas and other infusions.
• Catas at fairs and presentations.
• Catas in courses.
• Of tastings in product presentations.
-Reports of the various products.
• Trade mark and packaging company, maker, toaster or importer.
• Official classification and processing process.
• Distributors and price.
• Organoleptic attributes of packaged water, coffees, teas and other infusions.
• Comparative advantages.
-Journal information, guides and specialized press.
• Listings ordered by packaged water types, coffees, teas and other infusions.
• Availability of other standard formats.
2. Sensory analysis of coffees.
-Method of sensory analysis of coffee.
• Phases, tools.
• The proper preparation of the coffee cup for the tasting.
-The results of the tasting.
• Quantitative and qualitative expression.
• Synthetic organoleptic review.
-Cata of coffees according to different types of roasting.
• Torrefacts and natural ones
-Cata of coffees according to their classification by their botanical origin, elaboration, and provenance.
• Soft Colombians.
▪ Colombia, Kenya, Tanzania, Ethiopia and others.
• Soft or central Cafes
▪ Mexico, Guatemala, Costa Rica, Puerto Rico, Jamaica and others.
• Cafes Brasil.
▪ Brazil and other South Americans.
• Cafes robust.
• African and Asian Cafes.
-Cata de coffees blended.
-Cata of the same type of coffee with different degrees of roasting.
3. Sensory analysis of packaged water, teas and other infusions
-Packaged water
• Methodology of the sensory analysis of packaged water.
▪ Phases, tools.
• Packaged water Cata
▪ According to the geological catchment area and type of mineralization.
▪ According to its carbon dioxide content.
-Tea and other infusions.
• Methodology of sensory analysis of tea and other infusions.
▪ Phases, tools.
▪ The proper preparation of the cup of tea and other infusions for the tasting.
• Tes Cata
▪ According to enzymatic processing.
▪ According to the integrity of the sheet.
▪ According to provenance.
▪ Puros, mixtures and aromatised.
• Cata of various infusions.
-The results of the bottled water, teas and other infusions.
• Quantitative and qualitative expression.
• Synthetic organoleptic review.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | No. of maximum hours susceptible to distance | |
|---|---|---|
|
Unit 1-UF0847. | 80 | 60 |
|
Unit 2-UF0848. | 80 | 60 |
|
Unit 3-UF0849. | 80 | 60 |
|
Unit 4-UF0850. | 30 | 20 |
Sequence:
To access the training units 3 and 4 must have been exceeded the training units 1 and 2.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 2
denomination: DESIGN OF WINE LETTERS AND OTHER ALCOHOLIC AND ALCOHOLIC BEVERAGES OTHER THAN WINES
Level: 3
Code: MF1107_3
Associated with the Competition Unit:
Designing offers of wines and other alcoholic and alcoholic beverages other than wines.
Duration: 190 hours
FORMATIVE UNIT 1
denomination: WINES, OTHER ALCOHOLIC BEVERAGES, WATERS, COFFEES AND INFUSIONS
Code: UF0847
Duration: 80 hours
Competition referent: This training unit corresponds to RP1, and RP4, as regards the knowledge of wines, other alcoholic beverages and alcoholic beverages.
Assessment Capabilities and Criteria
C1: Describe the most significant features of the wine structure on a global and national scale, identifying the main problems in relation to the market balance.
CE1.1 I succinctly recognize the evolution of wine through history, describing the main facts that have shaped the current situation.
CE1.2 Identify the main countries of the world in the area of vineyard and wine production, recognizing also its relevance in import, export and consumption "per capita".
CE1.3 Describe the foundation of the geographical mention, arguing its importance for the identity signs of the wines.
CE1.4 Identify the current European and Spanish regulations regarding the types of wines they consider.
C2: Define the most significant wines of the national and international market, identifying its main characteristics.
CE2.1 Recognize the uniqueness of the Spanish geographical indications recognizing their main viniferas, the characteristics of the most significant protected wines, the best anadas and the peculiarities of their labelling.
CE2.2 Define the uniqueness of the geographical indications of French wines describing their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.3 Recognize the uniqueness of the geographical indications of Italian and Portuguese wines describing their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.4 Define the wine regulations of Germany and Austria, the uniqueness of their main zones and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.5 Describe the singularities of other European wine producing countries: Portugal, Switzerland, Greece and others, identifying their main areas and viniferas, the characteristics of their most representative wines, the best anadas and the peculiarities of their labelling.
CE2.6 Describe the singularities of new wine-growing powers: EE. The United States, Chile, Argentina, South African Republic, Australia and New Zealand, identifying their main zones and viniferas, the characteristics of their most representative wines, the best ones and the peculiarities of their labelling.
C3: Define the most significant beer and ciders styles of the domestic and international market, exposing their respective raw materials, and identifying their main organoleptic and commercial characteristics.
CE3.1 Identify the current Spanish legislation regarding the types of national beers and describe the most significant features of the structure of the national beer sector.
CE3.2 Describe the main styles of beers belonging to the low fermentation family, non-spontaneous high fermentation and spontaneous high fermentation.
CE3.3 Identify the current Spanish legislation regarding the types of national cider and describe the most significant features of the sector structure in Spain.
CE3.4 Describe the essential features of the PDO cider of Asturias as a pioneer regulation of this drink in Spain and the Basque Country.
CE3.5 List the main varieties of apples used in Asturias and the Basque Country, to expose their advantages and disadvantages and the organoleptic characteristics that they bring to the cider.
CE3.6 Describe the importance of cider escing and its influence on the improvement of its organoleptic characteristics.
C4. To identify the spirit drinks and their geographical origins as differentiating factors that intervene in the quality of the same.
CE4.1 Identify existing European regulations as a reference framework for understanding spirit drinks and geographical indications.
CE4.2 Describe the most significant features of the structure of the national spirit drinks sector.
CE4.3 Define the uniqueness of the different terrones of Cognac and Armagnac, and of other aging European spirits or not.
CE4.4 Describe Spanish and foreign pomace spirits, identifying their origin, peculiarity and main organoleptic characteristics.
CE4.5 Recognize the uniqueness of the different terrones of Calvados and other national and foreign cider spirits.
CE4.6 Define the geographical origin of the main fruit spirits such as cherries, pears, plums and others.
CE4.7 Identify the main production areas of the whiskies and their influence on the organoleptic characteristics.
CE4.8. Describe the European anisated drinks by identifying the main organoleptic characteristics by their geographical origin.
CE4.9 Define other important spirit drinks attached to their geographical origin of diverse origin such as the antillane agricultural rums, tequila or gin, and identifying their main organoleptic characteristics.
CE4.10 Describe the most relevant liqueurs and creams and employees in the dining room and are more closely linked to their geographical origin.
CE4.11 Describe Spanish spirit drinks with geographical mention, identifying their raw materials, main stages of elaboration and ageing.
C5: Describe the different commercial types of packaged water by identifying their different legal requirements.
CE5.1 Expose the current Spanish legislation regarding the types of water packaged and describe the most significant features of the sector structure in Spain.
CE5.2 Describe the main areas of water catchment according to its geological and mineralization characteristics: very weak, weak, strong.
CE5.3 Identify the types of natural mineral waters packaged according to the content in their composition of certain elements: bicarbonate, sulfatada, chlorurada, calcium, magnesium, fluorinated, ferruginosa and others.
CE5.4 Identify the types of natural mineral waters packaged according to the origin of the carbonic gas and its organoleptic and commercial characteristics.
CE5.5 Identify the life cycle of the packaged water and the commercial packaging formats in which it is sold exposing its advantages and disadvantages.
C6: Describe the main varieties of cafetos, identifying the best varieties from botanical perspectives, their most favorable ecosystems and the main agricultural practices in relation to their origin.
CE6.1 Recognizes the most significant features of the coffee sector structure worldwide by identifying the main problems.
CE6.2 Identify the international categories of coffees according to their origin and agricultural cultural practices.
CE6.3 Describe the main characteristics of the coffees of the different origins and the reasons from the organoleptic perspectives of the cafes, or mix.
CE6.4 Identify the process of preparing a cup of coffee as a quality factor considering water, milling, preparation system, temperature and dosage.
C7: Describe the main species for tea, identifying the best botanical varieties, their most favorable ecosystems in relation to the quality and the main agricultural practices according to their origin.
CE7.1 Describe the most significant traits of the structure of the tea sector worldwide by identifying the main problems.
CE7.2 Define the harvest types, graduation, and world classification of teas by the process of leaf preparation.
CE7.3 Identify the different sales formats of teas exposing their main advantages and drawbacks.
CE7.4 Describe the main characteristics of the teas of the different origins and the reasons from the organoleptic perspectives of the bends, or mixture and aromatised.
CE7.5 Describe the process of preparing a cup of tea as a quality factor considering the water, the preparation system, the temperature, the dose, the infusion time.
CE7.6 Identify the cases in which according to the origin of the tea and the organoleptic characteristics the preparation with milk is appropriate.
C8: Describe the main botanical species, identifying the best parts of the plant for the preparation of infusions for restoration.
CE8.1 Describe the origins of herbal teas, roots, leaves, flowers, fruits, and other parts of plants for medicinal and gastronomic uses.
CE8.2 Describe the other available infusions, identifying their different raw materials and ecosystems more favorable, organoleptic characteristics and therapeutic properties in their case.
CE8.3 Identify the main methods of infusions preparation considering also the water temperature, the dose and the infusion time.
CE8.4 Identify the different formats of selling raw materials for infusions exposing their main advantages and drawbacks.
Contents
1. Wine structure and characteristics of Spanish wines
-Wine structure.
• World.
• Española.
-Norms.
• European.
• Española.
-History, protected regions, varieties, types of wines and regulations of the main wine areas of Spain.
• Spanish wines from temperate and fresh areas.
• Spanish wines from warm areas.
2. Wine structure and characteristics of French and Italian wines.
-Wine structure, history, protected regions, varieties, types of wines and regulations.
• Wines of France.
▪ Wines of Bordeaux, Burgundy and the Rhone Valley.
▪ Champagnes and Cremanths from various zones.
▪ Vinos del Valle del Loire, Languedoc-Roussillon and other areas.
• Italy Wines
▪ Wines of Piedmont, Tuscany, Prealpine and Veneto.
▪ Vinos from Southern Italy and insular Italy.
▪ Vinos from central Italy and other areas.
3. Wine structure and characteristics of wines from other countries of the world.
-Norms. History. Varieties. Geographical regions. Types of wines.
• Wines of Portugal.
• Wines of Germany.
• Wines from Austria, Switzerland and other European countries.
• The wines of the South African Republic.
• The wines of EE. United States of America.
• The wines of South America
• The wines of Australia
• New Zealand wines.
4. Structure and characteristics of the types of beers and ciders.
-Brief historical review of the beer.
-Structure of the brewing sector.
-The families of beers.
-Brief historical review of the cider.
-Main Spanish production areas.
-Other foreign ciders.
• Normandy, Brittany and others.
-Lost of Normandy, of Brittany, of Maine.
-Commercial presentation and life cycle of beers and ciders.
5. Structure and characteristics of spirit drinks.
-World structure of spirit drinks.
-Classification of spirit drinks according to current European regulations.
-Beverages from various raw materials.
• Wine and by-products and other fruits.
• Cereals.
• Other raw materials of agricultural origin.
• Beverages and pacharanes.
• Liquors and creams.
-Commercial presentation of different spirit drinks.
6. Sector structure and characteristics of the coffees.
-Brief historical review.
-Sectoral structure of coffee.
• World.
• Española.
-International coffee classification.
-Major producer countries.
-Commercial presentation of coffee and life cycle.
7. Sectoral structure and characteristics of the packaged waters, teas and other infusions.
-The waters packaged.
• Current regulations and sectoral structure of the waters packaged in Spain.
• Commercial presentation and life cycle of packaged water.
-The tea.
• Brief historical review and global and Spanish tea sector structure.
• International classification of tea and producer countries.
• Commercial presentation of tea and life cycle.
-Other infusions.
• Specific characteristics of the most common infusions.
• Commercial presentations of raw materials for infusions.
• The most used infusions in the dining room.
▪ Manzanilla, Poleo-mint, and Tila.
▪ Other traditional infusions.
▪ Design infusions.
FORMATIVE UNIT 2
Designation: WINE MAKING, OTHER ALCOHOLIC BEVERAGES, WATERS, CAFES AND INFUSIONS
Code: UF0848
Duration: 80 hours
Competition Reference: This training unit corresponds to RP1 and RP4 in terms of wine making, other alcoholic beverages, coffees and infusions.
Assessment Capabilities and Criteria
C1: Identify the quality of the grapes as an essential factor of the identity signs of a wine, recognizing the factors of the physical and human environment affecting its maturation cycle.
CE1.1 Recognize the main families of Vitis vinifera and describe the process of vine multiplication, graft practice and pruning.
CE1.2 Describe the parts of the vine, the main organs and functions they develop, the vegetative cycle and the process of maturing the berry.
CE1.3 List the main Spanish and foreign viniferas, their most favorable ecosystems and the most relevant organoleptic characteristics that contribute to the wines.
CE1.4 Identify the influence on the quality of the grape of the main factors of the physical environment:
-Climate, soil, terrain configuration.
CE1.5 Identify the influence on the quality of the grape of the main cultural practices:
-Driving and pruning systems.
-Soil maintenance.
-Healthcare type treatments.
-Water input, nutrients, minerals, etc.
-Determination of the appropriate time of the harvest.
CE1.6 Recognize the foundation of the geographical mention, arguing its importance from oenological and commercial perspectives.
C2: Identify the processes of elaboration of the basic vinifications to recognize the factors that influence their quality.
CE2.1 Recognize the anthropic factors that influence the quality of the wines, describing their main functions and effects.
CE2.2 Identify the factors that influence the fermentative process by describing the micro-organisms protagonists:
-The alcoholic fermentation. Yeasts.
-Malolactic fermentation. Bacteria.
CE1.4 Describe the wine-making processes, differentiating them according to white, pink, claret and red wines.
CE1.5 Define the concept of wine of guarda by arguing its logic, both in red and white and other types.
C3: Identify the processes of elaboration of the various types of special vinifications to recognize the factors that influence their quality.
CE3.1 Describe the processes of elaboration of different types of sparkling wines:
-Gasified.
-Needle.
-Traditional method: Cava, Champagne and others.
-Others.
CE3.2 Identify the oenological logic of liqueur wines, the main product groups of which party and recognize those entitled to traditional mention.
CE3.3 Describe the process of elaboration of the traditional wines of Western Andalusia: generous, generous of liquor and others.
CE3.4 Describe the process of making natural sweet wines and doux naturels vins.
CE3.5 Define the process of elaboration of the generous vinhos differentiating their areas of origin and types.
CE3.6 Identify the process of making other liqueur wines without traditional mention.
CE3.7 Recognize the processes of manufacture of naturally sweet wines by establishing their classification according to the production of the grapes from which they depart and identifying the most peculiar cases of vinification:
-Sauternes and surrounding areas and other French areas.
-The passitos and other Italians.
-Wine naturally sweet Central Europeans.
-Classic Malvasias of the Canary Islands, Tostados and other Spaniards.
-Other naturally sweet wines of the world.
C4: Identify the processes of making beers and ciders to recognize the factors involved in the quality of the beers.
CE4.1 Recognize the factors that influence the quality of the beers, describing the ideal technological conditions.
CE4.2 List the main cereals used, expose their advantages and disadvantages and the technological and organoleptic characteristics that they bring to the beer.
CE4.3 Identify the foundation of malting of barley and the saccharification of starches as a previous step to obtain the must.
CE4.4 Distinguished the different types of malt as an essential part of the organoleptic characteristics of the beers.
CE4.5 Recognize the importance of water and its degree of mineralization for use in different beer styles.
CE4.6 Describe the effects of the hop contribution and expose the different types and their use according to the style of beer.
CE4.7 Recognize the decisive importance of the selected yeasts describing the two great families of beers in relation to their organoleptic and commercial characteristics.
CE4.8 Identify the processes of elaboration of different types of cider, describing the ideal technological conditions.
CE4.9 Describe and the main agronomic and technological factors that influence the quality of the ciders.
C5: Identify the current European regulations of spirit drinks in relation to the processes of preparation of the same.
CE5.1 Describe the main technological processes of distillation by exposing the essential characteristics of the products obtained.
CE5.2 Recognize the process of elaboration, the uniqueness of the different terrones and the contribution of aging to the organoleptic characteristics of the wine spirits, the brandies and the marujo spirits.
CE5.3 Describe the process of elaboration, the uniqueness of different terrones and the contribution of aging in their case to the organoleptic characteristics of the spirits of cider and other fruit spirits such as cherries, pears, plums and others.
CE5.4 Define the process of making the malt, grain and blend whiskies or blended more employees in restoration:
CE5.5 Describe the anisated spirit drinks and other important spirits of diverse origin such as rum, tequila, gin, vodka, and others, identifying their raw materials, main stages of elaboration, aging in their case and main organoleptic characteristics.
CE5.6 Recognize the main methods of obtaining liquor and creams and the most relevant and employees in the dining room.
CE5.7 Recognize other Spanish spirit drinks with geographical mention identifying their raw materials, processing processes and main organoleptic characteristics.
C6: Identify the different categories of packaged water, their respective legal requirements and their characteristics.
CE6.1 Describe the water catchment processes and the different categories according to their capture or procurement process.
-Natural mineral waters, spring waters, prepared waters and packaged public drinking water.
CE6.2 Describe the different types of natural mineral water, considering that it is the most common in restoration:
-According to the mineralization and according to the content and origin of the gas.
C7: Describe the process of making coffee, tea and other infusions by identifying the factors that influence their quality and organoleptic characteristics.
CE7.1 Describe the main varieties of cafetos, identifying their botanical origin, origin, more favorable ecosystems and the most common methods of depulping in the large production areas.
CE7.2 Describe the industrial process of coffee making, the types of roasting, the degree of roasting, its preparation for trade and its influence on the organoleptic characteristics of the cup.
CE7.3 Describe the botanical species, the collection and the industrial process as quality factors of the cup of tea.
CE7.4 Define harvest types, graduation, and classification of teas by the process of leaf preparation.
CE7.5 Describe the main raw materials used in other infusions for restoration and their processes of elaboration, preparation or selection for sale to the market.
Contents
1. Basic viticulture for hotels.-The vine.
• The family of the Vitaceae.
• Morphology, vegetative cycle of the vine and ripening of the berry.
• Main Spanish and foreign viniferas.
-Main cultural practices.
• Multiplication of the vine.
• Driving and pruning systems.
• Soil maintenance.
• Healthcare type treatments.
• Water input, nutrients, minerals, etc.
• Determination of the ideal time of harvest.
-Geography and wine. The wine and the factors of the physical medium.
• Weather: latitude, insolation, temperatures, precipitation, winds and other meteors.
• Soil: structure, texture, main components and other elements.
• Field configuration: slopes, valley funds, orientation and other elements.
-Concept of geographical mention.
• Historical background and current European regulations.
2. Basic wine-making for hotels.
-From must to wine: Enological Microbiology.
• Alcoholic fermentation. The yeasts. The bacteria.
-Making white wines.
• In stainless steel or other fermentation vats.
• Whites and wood. The fermentation in barrels.
-Making of rosé wines.
• The color of the must: by bleeding or grey wines.
• Basic scheme similar to that of white wine.
• Differences between rosé and claret.
-Elaboration of young red wines.
• Traditional with take-off.
• By carbon maceration.
-Preparation of guard reds.
• Concept of red guard.
• Wood and wine.
• Process of aging in wood and bottle.
3. Special vinifications for hospitality.
-Elaboration of sparkling wines.
• Cava and the Champagne.
• Other Spanish and foreign sparkling wines with a geographical indication.
-Concept of liqueur wines.
-Elaboration of liqueur wines.
• Liquor wines with traditional mention.
• Other liqueur wines.
-Concept of naturally sweet wines.
-Making naturally sweet wines.
• Pasification of the grape in the plant.
▪ noble rot wines.
▪ Late vintage wines.
▪ Ice wines and other naturally sweet wines.
• Pasification of the grapes outside the plant.
▪ In closed enclosures.
▪ For oil.
4. Process for brewing beer and cider.
-Beer.
• Main raw materials.
• Microbiology of beer.
▪ Levatures and bacteria.
• Process of brewing the beer.
▪ High Fermentation Beers.
▪ Low Fermentation Beers.
▪ Spontaneous fermentation beers.
• The families of beers according to fermentation process.
-Cider.
• Raw material for cider.
• Processing of cider.
▪ Elaboration of the Asturian Sidra.
• The perry
▪ Processing of the Perade Process.
5. Preparation of spirit drinks.
-Principles of distillation. It will rent, still and columns of high grade.
-Current rules for spirit drinks as regards the processing process.
-Elaboration of spirit drinks from wine and by-products and other fruits.
• Wine, Brandies, Orujos, Cider or Perada, other fruit-keeping.
-Manufacture of beverages from cereals and other raw materials of agricultural origin.
• The Whiskies of malt, blended and other cereal spirits.
• Agricultural rum, rum, gin or gin, tequila, vodka and other spirits.
-Elaboration of anisadas and pacharanes drinks.
-Elaboration of liqueurs and creams.
-Elaboration of other Spanish spirit drinks with a geographical indication.
6. Brewing coffee.
-Botanic species of cafetos and favorable ecosystems.
-Green coffee brewing processes.
• Collection systems.
• Getting the seeds.
-The green coffee roasting.
• Grade of roasting.
• The coffee torrefact.
-Elaboration of other coffees.
• Decaffeinated, solubilized, lyophilized and others.
-The preparation of the cup of coffee.
• Water to make the cup.
• Preparation, extraction and concentration systems.
• Molienda, water, temperature, dose, etc.
• The coffee makers.
7. Production of packaged water, teas and other infusions.
-Obtaining packaged mineral water.
• Process of catching or preparing the packaged water.
• Water packaged in the restaurant.
-Making the tea.
• Botanic species and favorable ecosystems for obtaining tea.
• Collection and preparation processes, of the tea leaves.
• The elaboration of the other teas.
▪ Tes flavoured, decaffeinated and soluble.
-Getting and crafting other infusions.
• Main raw materials for the preparation of the most common infusions.
• Collection, sorting and preparation processes for sale.
-The preparation of the cup of teas and other infusions.
• Water to make the cup.
• Teapots and other preparation systems.
FORMATIVE UNIT 3
Designation: CONFECTION OF WINE LETTERS, OTHER ALCOHOLIC BEVERAGES, PACKAGED WATERS, COFFEES AND INFUSIONS
Code: UF0851
Duration: 30 hours
Competition referent: This training unit corresponds to RP1, RP2, RP3, in the case of card making.
Assessment Capabilities and Criteria
C1: Develop letters of wine, other alcoholic beverages, coffees and infusions in a way that meets the gastronomic offer and the category of the restoration establishment.
CE1.1 Identify the best physical media of the letter considering among other features:
-Its flexible character to facilitate changes.
-Physical size.
-aesthetic design according to the establishment.
-Appropriate paper type.
-Number of references per page.
-Type and size of the letter.
-Additional information in your case true and up to date.
-Discreet and truthful Ornamentos.
CE1.2 Evaluate in a supposed practical way, real or not, of wines, other alcoholic drinks, coffees and infusions identifying their fundamental characteristics, their physical state and their possibilities of improvement.
-Analyze the format and structure of the cards by exposing their advantages and disadvantages.
-Study the grouping of the letter references by determining the organizational criteria.
-Check the information offered in each brand, judging whether or not it is sufficient.
-Detect any possible errors in the writing or making of the letter, proposing its correction.
CE1.3 Classify and select products to make wine letters, other alcoholic beverages, coffees and infusions in a practical scenario:
-Select wines, other alcoholic beverages, coffees and infusions more suitable for the establishment taking into account:
-The flagged category and style.
-The default gastronomic offer.
-The territorial location.
-The economic means available.
CE1.4 Classify and select product references in a practical scenario considering:
-Diversity.
-The balance of the offer.
-The originality.
-The temporality in your case.
-The lifecycle in your case.
CE1.5 Express in each reference that is offered in a practical letter-making scenario the following minimum information.
-The mark.
-The working company.
-Product type or category.
-Processing process, if any.
-Size, capacity, or weight.
-Sales price, indicating whether you are carrying the tax included.
CE1.6 Check the physical state of the cards to be returned if it is not appropriate.
C2: Confectioning, structuring, drafting and referencing correctly the specific wine list of an alleged hotel establishment located in a specific geographical area of elevated hostelera category and with a potential cosmopolitan clientele.
CE2.1 Study the menu to elaborate the letter and the collaboration of the hypothetical Head of Kitchen procuring:
-Optimize the relationship between wine offerings and gastronomic preparations.
-Find the best harmonies in new dishes.
-Avoid difficult harmonies in garrisons.
CE2.2 Identify the wines you want to sell considering:
-Diversity.
-The balance of the offer.
-The maturity of the wines.
-The temporality of the wines.
-The temporality of the gastronomic offer.
-The style of the establishment.
-Fashion, without forgetting the originality.
CE2.3 Recognize that the classification and grouping of references should be easy to understand for the client considering:
-Types of wines.
-Order types of wines according to general menu sequence.
-The wine regulations.
-Ordered geographical holds. Others.
-The exceptionality of the wines of the area.
CE2.4 Recognize the following minimum information for each reference.
-Trade mark.
-Winery Winery.
-Add, if applicable.
-Variety or grape varieties.
-Specific processing system.
-Geographical Mention.
-Indication of aging, official or not.
-Hierarchy within your zone, if applicable.
-Size of the bottle.
-Price per bottle, or glass if applicable.
CE2.4 Recognize that the offer should pay attention to the following aspects:
-Several of each special wine reference.
-Offer wines to rotate the hold better.
-Special attention to dessert wines.
CE2.5 To write the letter clearly and concisely to allow easy reading and to try to offer the necessary information of the wines to satisfy the curiosity and the quick choice for the client.
CE2.6 Define the number of wine letters that are required for the proper functioning of the establishment of the case.
C3: Confectioning, structuring, drafting and referencing correctly the specific letter of beers of a supposed hotel specialized in beers and interlocked in a specific geographical area of elevated hostelera category and with a potential cosmopolitan clientele.
CE3.1 Recognize that the menu must be studied in order to prepare the menu in relation to the gastronomic offer of the establishment.
CE3.2 Classify in principle the beers in three sections according to order of kitchen outlet, separating the appetizers and the desserts:
-appetizer.
-Menu.
-Poss3
CE3.2 Sort by grouping the beers following a logical structural criterion, there are several:
-By type of fermentation.
-After style or family of beer.
-By countries.
-The exceptionality of local or regional beers.
-Other criteria.
CE3.3 Recognize the following minimum information for each reference.
-Trade mark.
-The working company.
-Main raw materials.
-Specific processing system.
-Aging, if applicable.
-Size of bottle or container.
-Preferred consumption date.
-Price per bottle, or per cup if sold as a barrel, expressing if it includes in tax.
C4: Confectioning, structuring, drafting and referencing correctly the specific letter of spirit drinks of a supposed establishment of hospitality specialized in these drinks and nestled in a specific geographical area of elevated category hostelera and with a potential cosmopolitan clientele.
CE4.1 Classifying by grouping spirit drinks following a logical structural criterion, there are several:
-According to the nature of the raw materials of origin.
-By countries.
-By geographical indication, if applicable.
-The exceptionality of local or regional spirits.
-Other criteria.
CE3.3 Recognize that the following minimum information for each reference should be reviewed.
-Trade mark.
-The working company.
-Main raw materials.
-Specific processing system.
-Indication of aging, official or not.
-Category within your zone, if applicable.
-Size of bottle or container.
-The preferred consumption date in your case.
-Acquired alcoholic strength by volume.
-Price per bottle, or per glass.
C5: Confectioning, structuring, drafting and referencing correctly the specific letter of the packaged waters of an alleged hotel establishment located in a specific geographical area of elevated hostelera category and with a potential cosmopolitan clientele.
CE4.1 Sort by grouping the packaged waters following a logical structural criterion, there are several:
-By type according to regulations.
-According to the mineralization.
-According to the content and origin of the gas.
-By countries.
-By geological framework or other geographical criteria.
CE4.2 Recognize that the following minimum information for each reference should be reviewed.
-Trade mark.
-Packaging or importing company.
-Catch source.
-Type of mineralization, but structured by this parameter.
-Specialization in your case, carbonated, fluorinated, etc.
-Aromatized, if applicable.
-Size of bottle or container.
-Preferred consumption date.
-Sales price, expressing whether it includes the tax.
C5: Confectioning, structuring, drafting and referencing correctly the specific letter of coffees, teas and infusions of an alleged hotel establishment located in a specific geographical area of elevated hostelera category and with a potential cosmopolitan clientele.
CE4.1 Classify by separating the offers according to the nature of the infusion: coffees, teas and other infusions.
CE4.2 Recognize that the grouping of coffees and teas, must be done with logical criteria, such as the respective official world classification, then by reference countries and by the trade mark.
CE5.3 Identify to be expressed as minimum information for each infusion reference:
-The trademark.
-Indication of the toaster, importer.
-Botany subvariety in question in your case.
-In cafes and teas blends express the proportion of components of the mixture.
-The type of cup preparation.
-In time of infusion into the teas and coffees of plunger coffee.
-Express if the tea infusion is made of leaves or ready bags, less recommended.
-Express if tea is aromatised or suitable for milk.
CE5.4 Recognize that in the formal structure of the other infusions, logical and invariable grouping criteria must be set.
-Organoleptic: balsamic, acid, fruity, etc.
-Therapeutic properties: relaxing, soothing, stimulating, digestive, diuretic and other.
-After the areas of origin of the raw material.
-As for the minimum information of each reference criteria similar to those of coffee and tea.
Contents
1. General aspects of the drinks offer letters.
-The drinks offer letters.
-Support.
• Written or computer.
-Items in the offer letter.
• Physical.
-Size and format.
• Aesthetics.
-aesthetic design, expression of references, ornaments.
-Paper type, page references, and font type and size.
• Structural.
-Number of references, reference pool criteria.
-Expression of minimum references and information.
-Factors that influence the selection of references.
• Localization and category of establishment.
• Gastronomic offer and its temporality.
• The diversity and balance of supply.
-Setting the price of references.
-Digital cards.
• Calendar or computer cards.
-Letter management.
• Temporary reference.
• Rotation and validity of letters.
-Pricing methods.
2. Elaboration of a specific letter of wines, beers and spirits.
-The responsibility of the confection of the letter.
• The sommelier and collaborators.
-Specific factors that influence the selection of references
• The maturity of the wines.
• The style of the establishment.
• Fashion, without forgetting the originality.
-The structural clustering of wines.
• Types of wines, geographical indications.
• The exceptionality of the wines of the area.
• Other criteria.
-The information of the wine references.
-The special wines.
• Diversity of Anades.
• The wines of dessert.
-Wine chart pricing methods.
-Beers.
• Structural grouping of beers.
▪ By type of fermentation.
▪ By style or family of beer.
▪ By countries.
▪ The exceptionality of local or regional beers.
• The information of the beer references.
-Spirits.
• Structural grouping of spirit drinks.
▪ From the source of the raw material.
▪ By type of drink.
▪ By countries or geographical mentions.
▪ The exceptionality of local or regional spirits.
▪ Other criteria.
• The information of the references of spirit drinks.
-Methods of fixing prices for letters of beer and spirits.
3. Specificity of the letters of packaged water, coffees, teas and other infusions.
-Packaged water.
• Structural clustering of packaged water.
▪ By type according to regulations.
▪ According to the mineralization.
▪ According to the content and origin of the gas.
▪ Other criteria.
• The exceptionality of local or regional packaged waters.
• Information on the references of packaged water.
-Cafes and teas.
• Structural clustering of coffees and teas.
▪ By botany variety or get process.
▪ By official classification.
▪ Other criteria.
• Information on the references of coffees and teas.
• Type of preparation of the infusion.
-The other infusions.
• Structural clustering of other infusions.
▪ By nature raw materials.
▪ For its diuretic, relaxing, soothing properties.
▪ Other criteria.
• The information of the references of the other infusions.
• Pricing methods for packaged water cards, coffees, teas and infusions.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | No. of maximum hours susceptible to distance | |
|---|---|---|
|
Unit 1-UF0847. | 80 | 60 |
|
Unit 2-UF0848. | 80 | 60 |
|
Unit 3-UF0851. | 30 | 20 |
Sequence:
To access the formative unit 3 must have been exceeded the training units 1 and 2.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professional
FORMATIVE MODULE 3
denomination: SENSORY ANALYSIS OF SELECT PRODUCTS OF SOMMERIA AND DESIGN OF THEIR OFFERINGS
Code: MF1108_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1108_3: Perform sensory analysis of sommelier own select products and design your offerings.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: To ask suppliers for the selected products of sommeria selected for the tasting according to the gastronomic and clientele needs of the establishment.
CE1.1 Confect dossiers, by type, of selected products tasting at food fairs, courses and presentations of distributors or wineries to have a data bank.
-Perform detailed reports of selected products by expressing the trademark, company, geographical indication as appropriate, processing characteristics, distributors, and price.
-To express the organoleptic attributes of selected products and the possible comparative advantages in their context of price segment, product type and geographical indication in their case.
CE1.2 Confect listings sorted by select product types of information obtained in specialized journals, web pages and industry professionals to have a good data bank.
CE1.3 Asking suppliers and/or companies in writing, mail, fax or email, selected products chosen for the tasting by remembering:
-Properly express the brand and the desired product type as well as the year of the harvest in your case.
-Require unknown data of the botanical or zoological variety, of the raw material, process of elaboration, maturation in its case, other of interest and the price.
-Request information about the availability of different formats to the standard.
-Set the appropriate channel for the payment of the samples.
C2: Prepare for the samples of selected products submitted by suppliers and others that have led to the company other distributors.
CE2.1 Organize and group the samples and order the sequence of tasting according to the types of wines to be developed according to the methodology.
CE2.2 Check and correct if the service temperature of the selected product samples is not correct.
CE2.3 Dispose the cups, glasses or plates in your case, tokens and complementary material for the development of the tasting.
CE2.4 Call on people who will help perform the tasting.
CE2.5 Verify that there are no strange odors in the room, no noise, no extreme temperatures that could detract from the analysis of the selected products.
CE2.6 Randomly code the sample, by means of an auxiliary, to avoid appreciating the marks and avoid prejudice.
C3: Identify and apply the methodology of the tasting of selected products of sommeria.
CE3.1 Identify the different types of tasting and their phases of the tasting, indicating for the products that are appropriate.
CE3.2 Describe the factors that may alter the results of the tasting tests in order to avoid them and the environmental conditions that favor their realization.
CE3.3 In case studies of selected submillerry own products tasting:
-Describe the necessary tools for each type of tasting taking into account the nature of the select product and the objectives pursued.
-Expose the established standards and basic conditions of the tasting of select products that guarantee their reliability.
-Set a logical order of select products to ensure the reliability of the result.
-Catering selected products by establishing a tasting rhythm that favors their realization.
C4: Recognize the organoleptic characteristics of the selected products of sommeria.
CE4.1 Discriminate the attributes of the different genera, which are perceptible in the tasting.
CE4.2 In case studies of selected submillerry own products tasting:
-Establish differences of attributes, such as flavors, smells and textures, among others, applying the methodology of the appropriate tasting to each product.
-Describe the different organoleptic characteristics of the selected products, using the respective specific vocabulary.
-Identify and complete the tasting chips for selected products of sommeria.
CE4.3. To have repeatable and reproducible sensory information that favors the performance of the selected product tasting.
C5: Evaluate and classify your own sommelier products and design your offerings, assessing your suitability for the proposed objectives.
CE5.1 Describe the main areas of production of selected products of sommeria, identifying in their case the organoleptic characteristics of their own.
CE5.2 Value the personality of each product, taking into account its composition and geographical indication, if it had one.
CE5.3 In scenarios of sensory analysis of selected submillerry own products:
- Get judgments about the analyzed products that are consistent and reproducible.
-To estimate the adequacy of products covered by the objectives and objectives for which the tasting is carried out.
C6: Develop letters of select products of your own, so that they fit the gastronomic offer and the category of the restoration establishment.
CE6.1 Identify the different types of oil that come from the olive according to the current regulations.
CE6.2 Describe the main phases of the process of elaboration of extra virgin olive oils and their quality factors, identifying the Spanish geographical indications, the olives of origin, their organoleptic characteristics and their presumed life cycle.
CE6.3 Expose the main different types of cheeses, identifying their starting milks, main phases of the elaboration process, organoleptic characteristics and provenance.
CE6.4 Describe the main geographical indications of domestic and foreign cheeses, identify the types of cheeses protected by the Stressa convention and those that benefit from the country of origin endorsement.
CE6.5 Describe the different types of hams, cecins, sausages, foie-gras in micuit or in conserves and other selected products of sommeria, identifying their raw materials, feeding in their case, main phases of the process of elaboration, characteristics, provenance and geographical mention when appropriate.
CE6.6 Describe the different types of caviar, smoked fish, salazon fish, and other selected fish, mollusc and crustacean preserves, succinctly exposing their processing process, characteristics and geographical indication where appropriate.
CE6.7 Describe selected condiments such as Vinagres de Jerez, the County of Huelva and other areas of Western Andalusia, Aceto balsamico of Modena, rock and marine salts, natural and flavoured salts, selected spices and others, succinctly exposing their process of elaboration, characteristics and geographical indication where appropriate.
CE6.8 In a practical case of drawing up letters from different selected products of sommeria:
- Group references according to the nature of the product.
-Design and make a letter of extra virgin olive oils by classifying and correctly expressing each reference.
-Design and make a cheese card by classifying and correctly expressing each reference.
-Express enough information for each selected product reference.
-Define the number of letters of selected submerry-specific products that are required for the smooth operation of the assumption.
C7: Analyze letters of select products of your own, identifying your main features.
CE7.1 In a scenario, analysis of letters of selected products of their own, real or not:
- Analyze the format and structure of the letters by exposing their advantages and drawbacks.
-Study the grouping of the letter references by determining the organizational criteria.
-Check the information offered in each brand, judging if it is sufficient.
-Detect any possible errors in the writing or making of the letter, proposing its correction.
CE7.2 In case of case studies, analysis of letters of selected products of sommeria, make a succinct report of the same, exposing the proposals of improvement.
C8: Estimate possible prices of offers of selected products of sommeria, considering the objectives of the establishment.
CE8.1 Classify and deduce the components of the cost and price of the gastronomic offerings.
CE8.2 Explain in relation to the selected products of sommeria the different essential mechanisms of pricing in a market economy.
CE8.3 In a practical scenario for the elaboration of letters of selected products of sommeria, determine the prices of the products according to the objectives of the establishment.
Contents
1. Sensory analysis of selected sommelier-specific foods.
-The influence of preferences on sensory analysis.
-Differences between sensory, technical, instrumental and hedonic analysis.
-The attributes of food.
-Means used in the sensory analysis of food in hotels.
-Perception of basic sensory attributes.
-Methodology of sensory analysis of food in hospitality.
2. Sensory analysis and knowledge of extra virgin olive oil and confection of your letter of offer.
-The types of edible oils.
-Commercial classification of olive oils.
-Extra virgin olive oil.
• Composition of extra virgin olive oil.
• Making extra virgin olive oil.
• Life cycle of oils.
• Quality factors for extra virgin olive oil.
-Spanish oils with protected designation of origin.
-Sensory analysis of oils.
• Cata of national and international oils.
-Extra virgin olive oils in restoration.
-The letter of extra virgin olive oils.
• Digital cards.
• Management of the card.
• Pricing methods for extra virgin olive oils.
3. Sensory analysis and knowledge of the cheeses and confection of their letter of offer.
-The cheese.
• Composition.
• The raw material.
-Fases of the process of making a pressed paste cheese.
-Classification criteria for cheeses.
-Commercial presentation of the cheese.
-Cheese quality factors.
• Spanish cheese with a geographical indication.
• Foreign cheese with geographical indication.
• The Stressa Convention.
-The sensory analysis of cheeses.
• Cata of various national and international representative cheeses.
-The cheeses in restoration.
-The cheese card.
• Digital letters of cheese.
• Management of the card.
• Pricing methods for extra virgin olive oils.
4. Sensory analysis and knowledge of other select products for direct consumption and preparation of your letter of offer.
-Main selected products of sommeria other than oils and cheeses.
-Characteristics and life cycle of hams, cecins, mojama, sausages, micuit foies, caviar, preserved, semi-preserved, smoked, select vinegars, salts and other direct consumption food products.
-Sensory analysis of selected products of sommeria.
-The menu of selected food products.
• Digital cards.
• Pricing methods for selected products of sommeria.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1108_3. | 60 | 10 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 4
Naming: WAREHOUSE MANAGEMENT IN RESTORE
Code: MF1109_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1109_3: Manage the operation of wine storage and maturation wineries for restoration and advise in their implementation.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze information about the design, location, dimensions, environmental characteristics and equipment required for the creation of a winery, taking into account the basic conditions that it must meet.
CE1.1 Define a winery, identifying the basic conditions you must meet.
CE1.2 Define the optimal environmental requirements and characteristics of the winery to achieve the good evolution and the correct maintenance of the quality of the wines and drinks.
CE1.3 In warehouse design scenarios:
-Analyze information about spatial location, dimensions, capacity, budget, and types of wines and beverages to be preserved.
-Propose improvements to the proposed projects.
-Calculate the hold dimension based on the supply of the set and expected sales.
CE1.4 Identify conservation equipment that ensures optimal conservation of wine and other beverages.
CE1.5 Relate the equipment with different types of wines and other beverages, identifying the most appropriate to each type.
CE1.6 Identify the basic equipment for the conservation of wines and other beverages and their location in establishments that lack the winery.
CE1.7 In a scenario scenario of a warehouse in restore:
-Select the teams.
-Decide the best location of the conservative wine and other beverages.
-Make the budget for a hold.
C2: Analyze the process of conservation and maturation of wines and other beverages in the winery.
CE2.1 Describe the process of evolution and maturation of wines and other beverages in the winery.
CE2.2 Relating environmental conditions with the process of conservation and maturation of different wines and beverages.
CE2.3 In practical scenarios for the conservation and maturation of different wines and drinks, identify the optimal environmental and temporal conditions for their conservation and define their best time of consumption.
C3: Analyze, define and develop processes for sourcing, receiving and storing wines and other beverages by specifying the control measures and instruments.
CE3.1 Explain common methods of identifying the supply needs of wines and other beverages used in restoration, concreting their processes.
CE3.2 Explain methods of purchasing and receiving products subject to special conditions, such as insularity or international products, specifying their processes.
CE3.3 Describe the usual formulas for the presentation and marketing of wines, and other beverages, indicating qualities, characteristics and needs of regeneration and conservation.
CE3.4 Explain common systems and processes for the reception of wines and other beverages, describing the necessary operations according to the state or nature of the same and the assigned destination or consumption.
CE3.5 In practical scenarios of sourcing, wine and other beverages, compare the usual systems and processes of internal storage and distribution of wines and other beverages, identifying their convenience.
CE3.6 Define quality control processes applicable to reception and storage that include:
-The identification of sanitary and sanitary regulations.
-The identification of the instruments and control devices.
-The necessary operations, phases, or control tests.
-The description of the cause and effect factors involved in the variability of the quality characteristics.
-The procedures for evaluating the quality of the supplies for acceptance in line items.
CE3.7 Explain and concretize common processes of wine storage and distribution, and other beverages that include:
-The definition of systems, indicating equipment needs, sorting criteria and comparative advantages according to the main types of food, beverages and other materials.
-The design of internal distribution routes, optimizing available times and means.
CE3.8 In warehouse management and provisioning management scenarios:
-Identify possible sources of supply.
-Develop the process required for provisioning, formalizing the corresponding documents.
-Develop the beverage reception and control process according to established methods.
-Apply beverage management and control software.
CE3.9 Apply good environmental practices in the supply systems so that reuse, recycling and waste reduction are encouraged.
C4: Formalize and control wine inventories, and other beverages to know their quantity and degree of rotation and conservation.
CE4.1 Compare the usual systems and processes of control and valuation of wine inventories, and other beverages in restoration.
CE4.2 Justify procedures for economically valuing stocks and casualties and for drawing up replenishment and amortization plans.
CE4.3 Propose short-, medium-and long-term reorder and amortization plans, based on supposed usage forecasts for each predetermined period.
CE4.4 In practical simulations of formalization and inventory control:
-Verify inventory control results, doing the sampling that is accurate and executing the appropriate corrections.
-Update inventories, justifying a minimum, maximum and optimal stock for the rational use of wines, and other beverages, equipment and utensils that are accurate for their conservation and/or service.
-To formalize the necessary reports relating to the quantity, level of consumption and degree of rotation and conservation of wines, and other beverages, equipment and utensils, economically valuing stocks, losses and replenishment needs.
-Prepare the corresponding purchase requests.
-Use the inventory management and control software that is applicable.
C5: Analyze and apply the usual procedures for the control of consumptions in the winery, arguing its logic.
CE5.1 Differentiate and characterize the documentation and common usage computing applications to control consumption in restoration.
CE5.2 In practical case of hold control:
-Check that the order vouchers have been completed in accordance with the established rules.
-Check that product transfer vouchers allegedly transferred to other departments are completed to know their actual cost.
-Check that the data for the receipt, storage, distribution and consumption are correct and are recorded on the media and with the established procedures and codes.
Contents
1. The winery in restoration.
-Winery Tipologia. Features.
• The underground cellars.
• Work bodegas and panel holds
-Influence of the architectural elements in the restoration cellars.
• The location of the wineries.
• Design and internal endowment.
• Accessibility.
-Environmental conditions of the wineries.
• Temperature, hygrometry and ventilation.
• Lighting and security.
-Equipment.
-Project development and simple winery designs.
-Basic wineries ' budgets.
2. Conservation and evolution of wines and other beverages in restoration.
-The evolution of wine as a living product.
-Add it to the tags.
-Wine life cycles:
• According to processing, zone and style.
• According to environmental conditions.
-The ripening of the wine in the bottle.
• According to the style of wine.
• Depending on the environmental conditions.
-The maturity of the market wines.
• mature market wines.
• Unmature market wines.
-Wine as an investment.
-The optimal time of consumption.
• The alterations of the wines:
• Content.
• Continent.
-Position of the bottles.
-The plugs:
• The cork. Natural. Agglomerate.
• Other synthetic plugs.
• The screw cap.
• Importance of cork or stopper in conservation.
3. Preservation of other alcoholic beverages of fermentative origin and spirit drinks.
-Beer and its evolution.
-Beer life cycles:
• According to the processing process, and the style.
• According to environmental conditions.
-The save beer.
-The preferred consumption date.
-Cider and its evolution.
-Evolution of spirit drinks.
-The maturity of spirit drinks.
4. Management of the supply and distribution of wines and other beverages in restoration.
-Purchase methods:
• External provisioning. Choice of suppliers.
• Differentiation between external and internal provisioning. Procedures in each of them.
-Product quality controls. Importance of transport.
-Defects in products and diagnosis of possible causes.
-The reception of wines and other drinks. Storage techniques.
-System of storage of wines and other beverages.
-The bodeguilla or cava of the day.
-Wine rotation methods.
-Presentation and marketing of wines.
-Health-hygiene regulations regarding the storage and conservation of wines.
-Environmental practices: recycling and waste treatment.
5. Control of consumption and inventories of wines and other beverages in restoration.
-Documentary records (order vouchers, transfer, stock tokens).
-Manual and computerised methods for the management and control of inventories and stocks.
-Inventories:
• Types.
• Inventory control systems.
-Stocks:
• Classification by type of drinks.
• Consumer control.
-Reporting.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1109_3. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 5
Naming: SPECIALIZED WINE SERVICE
Code: MF1110_3
Qualification level: 3
Associated with the Competition Unit:
UC1110_3: Perform the specialized wine service processes.
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Analyze human, material and space resources needs of catering establishments to offer specialized wine services.
CE1.1 Evaluate the correspondence between the availability and the needs of the service to adapt it to the identified resources.
CE1.2 In a practical scenario of a specialized wine service, identify:
-The equipment and useful to use for the service.
-The personnel required to provide the service.
-The wines required for the service.
C2: Analyze the different types of customers and sales techniques for more effective wines, and the procedures for interpreting and resolving information needs, complaints and complaints.
CE2.1 Identify the different types of clients, describing their usual attitudes and behavior.
CE2.2 Identify the different sales techniques of wines, estimating their application to different types of customers, formulas of restoration and service.
CE2.3 Propose the wine that fits the tastes and habits of a previously defined type of demand.
CE2.4 Distinguished the most usual types of information that are given in service and wine consumption establishments.
CE2.5 Estimating different situations in which complaints are usually made or situations of conflict with clients.
CE2.6 Identify the applicable law on consumer and user protection.
CE2.7 Identify verbal, non-verbal and paraverbal communication techniques as well as social skills, relating them to the analyzed situations.
CE2.8 In practical scenarios for the demand for information or claims related to the service or consumption of wines:
-Identify and select the information according to the situation raised.
-Simulate the resolution of concrete information needs, adapting it according to types of establishments and clients.
-Simulate conflict resolution between the parties by means of a consensus solution, demonstrating a safe, correct and objective attitude.
-Determine when the record of the submitted query or claim proceeds.
CE2.9. Assume the need to attend to clients with courtesy and elegance, enhancing the good image of the entity that provides the service.
C3: Advising on the pairing of wines and dishes, relating ingredients and techniques of cooking with different types of wines.
CE3.1 Identify the main ingredients of the dishes and the sauces to be able to recommend the drink that best suits them.
CE3.2 Identify the effects that the main cooking techniques have on the products and relate them to the harmony or non-harmony with different types of wines.
CE3.3 In a practical case of wine and dish pairing:
-Identify the main ingredients of the menu chosen by the customer.
-Identify the main cooking techniques of each of the dishes of the menu chosen by the client.
-Select the wines from the offer of the establishment that best harmonize with the menu chosen by the client and advise the client.
C4: Perform specialized wine service processes, using the most appropriate techniques for each type and service standards.
CE4.1 Describe the different phases of the specialized wine service, characterizing them.
CE4.2 Identify the different wine service techniques, characterizing them and explaining their advantages and disadvantages and justifying their suitability for each type and standards of service in particular.
CE4.3 In a practical case of specialized wine service:
-Describe the offer of wines to the customer, offering information about each wine.
-Relate the menu chosen by the diner with the most appropriate wine, arguing its choice.
-Develop the take of the command according to the established procedure.
-Relate the wine to be offered with the appropriate utensil for its correct service and tasting, arguing its logic.
-Relate opening methods for different types of wine, with the wine to be offered, arguing its logic.
CE4.4 Identify the different departments of a restoration establishment and explain their own functions.
CE4.5 Explain the relationship maintained by personnel specializing in wines with other departments or professionals during the service and formalize communications that are required in practical scenarios.
C5: Keep in good conservation the useful and proper use of the wine service so that its useful life is charged.
CE5.1 Identify the useful and unique products of the specialized wine service, describing its usefulness.
CE5.2 Relate the useful and unique services of the specialized wine service with the appropriate cleaning products.
CE5.3 In a practical post-service scenario, specialized wine service will analyze the conservation needs of the useful and used products, relating them to the appropriate maintenance techniques.
C6: Develop simple room service processes to assist you, if necessary.
CE6.1 In a practical room service scenario, analyze the gastronomic offer of the establishment.
CE6.2 Identify crockery, cutlery, and other food and beverage service utensils in the room, explaining their placement at the table and their service.
CE6.3 Describe the different food and beverage service techniques in the room, relating them to establishment types and restoration formulas.
CE6.4 In a practical scenario of collaboration with the service in the room, identify the phases of a food and beverage service in the room, describing and applying appropriate techniques in each of them.
Contents
1. Human and material resources
-Restaurant Brigade.
• Maitre.
• 2. Maître.
• Head of Sector.
• Sumiller.
• Camarero or Head of Range.
• Camarero Assistant
-Mise on Place for the Wine Service:
• Development of the mise en place.
• Cleaning the local.
• Change of Mantelery and Lingerie.
• Puesta a point del Furniture:
▪ Transport Carts.
▪ Messes.
▪ Sillas.
▪ Appliances.
▪ Bar.
▪ Shelving for Bottles.
• Puesta a point del Material:
▪ Bans.
▪ Cubes and Pies of Cubes.
▪ Champanera.
▪ Canastillas for Tintos Wines.
▪ Decanters.
▪ Jarras or Frascas for Decantar and Oxigar.
▪ Tastevin.
▪ Thermometer.
▪ Sacacorchos.
▪ Bottles.
▪ Poses.
▪ Pinza to degenerate.
▪ plugs.
▪ Velas.
▪ Vajilla.
▪ Cristaleria.
▪ Bloc of Comandas.
• Equipment Review
▪ Bottles and Refrigeration Chambers.
▪ Cavas.
▪ Ice machine.
• Maintenance and conservation techniques for useful and used goods
• Assembly of tables.
2. Wine sales techniques
-Customer Tipology.
-Suggestion in the sale of wines based on the type of restaurant:
• Theme restaurants
• Author's Kitchen
• Traditional restaurant
-Suggestions in the sale of wines based on the type of customer:
• National
• International
-Suggestions in the sale of wines based on the type of service:
• Letter
• Tasting Menu
• Concerted Menu.
• Buffet
-Complaints and complaints in the sale of wines.
-Basic protocol rules at the table.
-Communication techniques.
-Consumer and user protection:
• Regulations applicable in Spain and the European Union.
3. Harmonies between gastronomic offerings and wines. Pairing
-Definition of Maridage and its importance.
-Criteria for relating food and beverages:
• Texture.
• Aroma.
• Color.
• Gustative balance.
-Harmonization of the Wines with:
• Snacks.
• Entries.
• Fish.
• Carnes.
• Poses.
-Most frequent combinations.
-The enemies of the Maridaje.
4. Process for the specialized service of Wines
-Taking of wine comandas. His circuit.
-Rotation of the Charter Wines:
• Popularity.
• Rentability.
-Advice for Wines.
-Service Types:
• Features.
• Advantages.
• Inconvenient.
-General Service and Desbarase rules.
-Opening of Wine Bottles.
-Decanting: objective and technical.
-Types, features, and function of:
• Bottles.
• Corchos.
• Tags.
• Capsules.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1110_3. | 80 | 60 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 6
Naming: SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Code: MF0711_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Recognize and apply the rules and measures in force and necessary to ensure the hygienic and sanitary quality of the hospitality activity.
CE1.1 Identify and interpret the hygienic and sanitary standards of mandatory compliance related to facilities, premises and hospitality.
CE1.2 To estimate the consequences for the health of the products and safety of the consumers of the lack of hygiene in the processes and means of production or service and in the working habits.
CE1.3 Identify the hygienic and sanitary requirements to be met by hospitality facilities and equipment.
CE1.4 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.
CE1.5 Describe the main alterations suffered by food, identifying the agents causing them, their origin, transmission and multiplication mechanisms.
CE1.6 Classifying and explaining the risks and main toxicinfections of food origin and their consequences for health and related to the alterations and agents causing them.
CE1.7 Explain the appropriate systems and procedures for the management and disposal of waste in the activity of hospitality.
CE1.8 Identify, classify and compare the various cleaning products and treatments, such as disinfection, sterilization, disinsaving and deratization, and their conditions of use.
CE1.9 In practical scenarios of cleaning, disinfection, disinterment and de-ratization, duly characterized:
-Identify all the hygiene and personal behavior actions to be taken.
-Select usable products and treatments.
-Set the control parameters.
-List the required equipment.
-Set the frequency of the sanitizing process.
-Perform the necessary operations to clean, disinfect, disinfect, and unratize.
C2: Assess the environmental problems caused by the activity of hospitality and the control of the waste produced.
CE2.1 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.
CE2.2 Recognize the environmental effects of the waste, contaminants and other conditions caused by the activity of the hotel.
CE2.3 Recognize the parameters that enable environmental control in the processes of hospitality and waste treatment.
CE2.4 Hierarchical measures for environmental protection in hospitality.
CE2.5 Describe the techniques of collection, selection, recycling, purification, disposal and disposal of waste.
C3: Adopt security measures and control their compliance in all work situations of hospitality activity.
CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.
CE3.2 Interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.
CE3.3 Identify the most relevant risks or hazards in the activity of hospitality and analyze the safety measures applicable in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, personal protective equipment, toxicity or danger and proper handling of the products.
CE3.4 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as the management of fire equipment, control procedures, warning and alarm, basic sanitary and first aid techniques, and emergency and evacuation plans.
C4: Rate the importance of water and energy sources and identify measures for their efficient use in hospitality activities.
CE4.1 Relate the use of energy sources in a hospitality establishment.
CE4.2 Recognize the use of renewable energy and its possibilities in a hospitality establishment.
CE4.3 Identify electrical, gas and other facilities of a hospitality establishment and critical points where they can present dysfunctions.
CE4.4 To analyze good practices in water and energy consumption in a hospitality establishment and to identify possible actions that will result in its decline.
CE4.5 Feature a preventive and corrective maintenance program.
CE4.6 Identify and assess the different methods for water treatment.
CE4.7 In the case of practical scenarios for appropriately characterised hospitality establishments:
-Rate the economic impact of the efficient use of water and energy.
-Explain a water and energy saving program and its monitoring and control measures.
-Relating measures that can impact water and energy savings.
Contents
1. Food hygiene and food safety and food handling
-General hygiene regulations applicable to the activity.
-Alteration and contamination of food: concepts, causes and contributing factors.
-Sources of food contamination: physical, chemical and biological.
-Main factors contributing to bacterial growth.
-Cleaning and disinfection: differentiation of concepts; applications.
-Materials in contact with food: types and requirements.
-Health-health quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good hygiene practice guides (GPCH). Applications.
-Food and health: Health risks arising from incorrect food handling. Concepts and types of foodborne diseases. Responsibility of the company in the prevention of diseases of food transmission.
-Manipulator staff: Food handlers requirements. Regulation. Health and personal hygiene: factors, measures, materials and applications. Authorized clothing and work equipment. Gestures. Wounds and their protection. Assumption of attitudes and habits of the food handler. Importance of good practices in food handling.
2. Cleaning of hospitality facilities and equipment
-Concept and cleaning levels.
-General hygienic requirements for facilities and equipment.
-Cleaning processes: disinfection, sterilisation, disinterment and de-ratization.
-Common usage cleaning products: Types, sort. Main features of use. Security measures and storage standards. Interpretation of the specifications.
-Systems, methods and cleaning equipment: applications of basic equipment and materials. Common procedures: types and implementation.
-Signal and isolation techniques for areas or equipment.
3. Environmental impact of hospitality activity
-Agents and impact factors.
-Waste treatment: Waste and waste management. Types of waste generated. Solid waste and packaging. Emissions into the atmosphere. Liquid discharges.
-Applicable environmental protection regulations.
-Other prevention or protection techniques.
4. Management of water and energy in hospitality establishments
-Water consumption. Good environmental practices in the efficient use of water.
-Energy consumption. Energy savings and alternatives. Good environmental practices in the efficient use of energy.
5. Good environmental practices in the production processes of hospitality establishments
-Purchasing and provisioning.
-Elaboration and service of food and beverages.
-Cleaning, laundry and lingerie.
-Reception and administration.
-Maintenance.
6. Security and emergency situations in the activity of hospitality
-Security: Most common risk factors and situations. Identification and interpretation of specific safety standards. Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business. Prevention and protection measures: In facilities. In the use of machines, equipment and utensils. Personal safety equipment. Protective garments: types, adequacy and regulations.
-Emergency situations: Procedures for action, warning and alarms. Fires. Gas escapes. Water leaks or floods. Emergency and evacuation plans. First aid.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF0711_2. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 7
Naming: PROFESSIONAL FOREIGN LANGUAGE FOR CATERING SERVICES
Code: MF1111_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1111_2: Communicate in a foreign language, with an independent user level, in the restore services.
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Interpret foreign-language simple oral messages, issued in the scope of the restoration activity.
CE1.1 Interpret the global meaning of slow and clearly pronounced foreign-language oral messages and recognize the purpose of the message in professional situations, such as:
-Salute and farewell to the client.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information.
-Communication of a complaint or complaint.
-Request for varied information about the environment.
Ce1.2 Interpret globally, oral messages issued in foreign languages, in simulated professional situations, under conditions that affect communication, such as:
-Presential or telephone communication, recorded message, and public address.
-Formal or informal communication.
-The number and characteristics of the message emitters.
-Costeasements in the use of language and different accents.
-Clarity of pronunciation.
-Environmental noise, interference and distortions.
-Non-verbal elements.
C2: Interpret messages and simple documents written in foreign language, received or used in the scope of the restoration activity.
CE2.1 Interpret the global meaning of messages, brief instructions, and documents received or used in foreign languages and recognize their purpose, with sufficient accuracy to be able to apply content in professional situations, such as:
-Query for machinery, equipment, or utensils for the restoration activity.
-Query of computer application manuals.
-Request for information, reservations, and orders.
CE2.2 Interpreting simple foreign-language written messages, in simulated professional situations, under conditions that affect communication, such as:
-Channel of communication such as fax, e-mail or letter.
-Costeasements in the use of language.
-Poor graffiti.
C3: Produce simple oral messages in foreign languages, referring to typical situations of the restoration activity.
CE3.1 To express verbally in foreign languages, with clarity, courtesy formulas learned, short phrases linked to connectors and a vocabulary shared internationally, in professional situations, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CE3.2 Verbally express short and simple messages in foreign languages, adapting the type of message and recording to the conditions of a simulated professional situation that can affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Environmental noise or frequent interferences in catering establishments.
-The time available for communication.
C4: To write simple written documents in foreign languages, referring to the usual situations of the restoration activity.
CE4.1 Produce foreign language messages and brief written instructions, adjusted to basic grammatical correction criteria and using a simple vocabulary, in professional situations, such as:
-Comandon redaction.
-Redaction of simple documents to promote the establishment or the gastronomic offer.
-Redaction of information of interest to the customer, such as schedules, dates, and notices.
CE4.2 Produce foreign language messages and brief and simple written instructions, adapting the message, medium and medium to the conditions of a simulated professional situation, affecting communication, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Message receiver characteristics.
-Quality of printing or printing.
-Lighting level for message reading.
C5: Communicate orally with one or more interlocutors in foreign languages, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, of the service of restoration.
CE5.1 Interacting with one or more foreign-language interlocutors, in professional situations, such as:
-Salute and farewell.
-Information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing and collection system information.
-Complaints and complaints attention.
-Request for varied information about the environment.
CE5.2 Resolve foreign-language interaction situations, under conditions that affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Clarity in pronunciation and different accents.
-Environmental noise or frequent interference in hotels and tourism establishments, in transport, theme parks, leisure and congresses.
-The time available for communication.
Contents
1. Provision of food and documentary information in foreign languages
-Interpretation and translation of menus, letters and recipes.
-Elaboration of lists of distribution of diners in a special event or service of restoration.
-Setting up of establishment schedules.
-Basic information about events in restore, such as date, place, and price.
-Attention to demands for information about the gastronomic offer, drinks and prices of the same.
-Redaction of documents and simple communications for the management and promotion of the establishment.
-Redaction of documents and simple communications for the commands, indications and schedules.
-Query a simple manual of machinery, equipment, or utensil of the computer application and restoration activity.
2. Foreign language customer support in the catering service
-Specific terminology in client relationships.
-Personal presentation (giving information for yourself).
-Usos and usual structures in customer or consumer care: greetings, presentations, courtesy formulas, farewell.
-Treatment of complaints or complaints from customers or consumers: common situations in customer complaints and complaints.
-Simulation of customer care situations in the restaurant and resolution of claims with fluency and naturalness.
-Advice on drinks and harmony with dishes.
-Billing and billing system information. The accounts.
-Attention requests for information, reservations, and orders.
-Attention to demands for varied information about the environment.
3. Oral and written expression of the specific terminology of the Restaurant
-Handling the terminology of the main foreign-language beverages.
-Using and handling the most frequent expressions in restore.
-Knowledge and use of the main foreign-language beverages.
-Elaboration of listings and dialogues on the main fish, seafood and foreign-language meats.
-Knowledge and use of the main vegetables, legumes and fruits in foreign languages.
-Elaboration of foreign language listings and dialogues of the main spices and nuts.
-Elaboration of lists and dialogues in foreign language with the elements of the menaje and utensils of restoration.
-Interpretation of measures and weights in foreign languages.
-Elaboration and use in foreign language dialogues of the professionals who integrate the branch and its departments.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1111_2. | 90 | 70 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
NON-WORKING PROFESSIONAL PRACTICE MODULE FOR SOMMERIA
Code: MP0176
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Collaborate in the provision of wines and other alcoholic beverages and of coffee and infusions and in the realization of their sensory analysis to assess their adequacy to the needs of the establishment.
CE1.1 Assist in the preparation of a database of drinks of potential interest for the establishment considering its origin, raw materials, processing process, and comparative advantages of each beverage in its context.
CE1.2 Participate in the performance of commercial reports of the making companies, distributors and suppliers of beverages and raw materials for infusions.
CE1.3 Assist in the preparation of the infusions samples and the drinks submitted by the suppliers, providing the necessary material and checking that the sensory analysis is developed according to the methodology.
CE1.4 Collaborate on the evaluation and classification of beverages and infusions considering the commercial and gastronomic objectives of the establishment.
C2: Assist in the design, manufacture, improvement and maintenance of the wine, other drinks and infusions letters catering to the gastronomic offer and category of the restoration establishment.
CE2.1 Cooperate in the study of the best supports, physical (paper written) or computer, of the cards considering in the first case its flexibility for a quick update of references and attending to its easy handling for the clientele.
CE2.2 Collaborate in the analysis of the best formal structure of the letters, based on the classification criteria and the grouping of generally accepted references and easy comprehension for the clientele.
CE2.3 Assist in the computerization, preparation and writing of letters expressing the necessary information of the references to facilitate their sale in the minimum possible time.
CE2.4 Participate in the fixing of sales prices of the references of the drinks letters attempting to reconcile the economic objectives envisaged by the establishment and a good rotation of the stocks.
CE2.5 Collaborate in the study of the number of letters that are needed for a proper functioning of the establishment and in the verification of the physical state of the same for its possible replacement.
C3: Collaborate on the provision of select food items of sommeria, assist in the realization of their sensory analysis to assess their suitability and cooperate in the design, manufacture, improvement and maintenance of their offer letters.
CE3.1 Cooperate in the realization of selected food dossiers of potential interest to the establishment considering its nature, characteristics, suppliers and comparative advantages in its context.
CE3.2 Assist in the preparation of food samples and collaborate in the performance of their sensory analysis, checking that it develops according to the methodology.
CE3.3 Collaborate on the choice of the support (written or computer), making and writing the letters of offers of selected foods helping to the choice of the best physical support and its computerization, structuring, expression of the references and fixing of prices trying to reconcile the economic objectives previewed by the establishment and a good rotation of the existences.
CE3.4 Collaborate in the study of the number of letters that are needed for a proper functioning of the establishment and in the verification of the physical state of the same for its possible replacement.
C4: Participate in winery management
CE4.1 Cooperate in the design of the winery or propose improvement plans.
CE4.2 Assist in the conservation and evolution of wines and other beverages in the winery.
CE4.3 Collaborate on the different phases of provisioning and distribution in restoration.
CE4.4 Assist in the control of consumption and in the inventories of beverages.
C5: Collaborate in the process of specialized wine service.
CE5.1 Attend in the identification of personnel, equipment, tools and wines needed to offer a service.
CE5.2 Apply wine sales techniques.
CE5.3 Advising on wine and dish pairing
C6: Cooperate in the analysis and application of hygienic and sanitary standards and conditions regarding food and beverage units of production or service, in order to avoid risks of food poisoning and environmental contamination.
CE6.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.
CE6.2 Know the characteristics of the production units or services with the products and useful for cleaning.
CE6.3 Use the appropriate cleaning products and useful in each case, taking into account the characteristics of the food and beverage units of production or service.
C7: Communicate orally with one or more foreign-language interlocutors, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, typical of the catering service.
CE7.1 Foreign Language Customer Support.
CE7.2 Apply specific terminology and more frequent foreign language expressions to the restaurant.
C8: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE8.1 behave responsibly in both human relationships and in the work to be done.
CE8.2 Respect the procedures and rules of the work center.
CE8.3 To diligently undertake the tasks according to the instructions received, trying to adapt to the work rhythm of the company.
CE8.4 Integrate into the production processes of the job center.
CE8.5 Use the established communication channels.
CE8.6 Respect at all times the measures of risk prevention, occupational health and environmental protection.
Contents
1. Sensory analysis of wines, other beverages and infusions
-Cooperation in the preparation of pre-tasting documentation and in the supply of beverages and raw material for infusions.
-Assistance and collaboration in the tasting of the selected samples and in the expression of the results.
2. Design and manufacture of letters of wine and other beverages and infusions
-Collaboration in the analysis of the needs of wine and other beverages according to the gastronomic offer and category of the establishment.
-Cooperation in the choice of support (written or computer), format, structure and expression of the references of the letters.
-Collaboration in the analysis of pricing systems for selling wines and other infusions.
3. Sensory analysis of sommeria's own select food and design and confection of your offer letter
-Collaboration in the supply of selected foods and in the performance of their sensory analysis.
-Cooperation in the execution of selected food letters.
-Collaboration in the analysis of select food sales pricing systems.
4. Warehouse management
-Cooperation in the design of the winery
-Collaboration on winery improvement plans
-Participation in the different phases of provisioning and distribution in restoration.
-Assistance in the control of consumption and inventory of beverages.
5. Procedure for the specialized service of wines
-Assistance in identifying personnel, equipment, supplies and wines needed to provide a service.
-Application of different wine sales techniques.
-Advice on the harmony between wines and dishes.
6. Compliance with safety, hygiene and environmental protection standards
-Compliance with hygiene, safety and food handling regulations.
-Respect for energy saving and environmental conservation measures in the processes of storage and handling of genres and culinary elaborations.
-Knowledge of emergency procedures in situations of risk.
7. Communication and expression in foreign languages in situations specific to catering services
-Direct attention in foreign language to the restaurant client or hotel, upon arrival, during your stay and at your departure.
-Foreign language resolution of contingencies, emergent situations and deficiencies produced during the provision of a service.
-Resolution of foreign language complaints and complaints.
-Information and advice in foreign languages, on drinks and meals.
-Attention to requests for information varied in foreign language by the client or professional of the sector.
-Foreign language communication in formal or informal situations.
-Communication in a foreign language based on customs in the use of language.
-Communication in foreign languages, taking into account the number of partners and their characteristics.
-Foreign language communication, with clarity in pronunciation and interpretation of different accents.
-Foreign language communication in environmental noise or interference conditions.
8. Integration and communication in the workplace
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in scope of the competency | ||
|---|---|---|---|
|
With accreditation | No accreditation | ||
|
MF1106_3: Catar wines and other beverages | • Licentiated, engineer, architect or corresponding degree of degree or other equivalent titles. • Diplomate, technical engineer, technical architect, or corresponding degree title or other equivalent titles • Top Technician of the Family and Tourism profession family | 2 years | 4 |
| MF1107_3: Design of letters of wines and other beverages | • Licentiate, engineer, architect or degree of corresponding degree or other equivalent titles. • Diplomate, technical engineer, technical architect, or corresponding degree title or other equivalent titles • Top technician in the family profession of Hostels and Tourism | 2 years | 4 |
|
MF1108_3: Sensorial analysis of own select products
and design your offerings | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect, or corresponding degree title or other equivalent titles • Superior technician of the family profession of Hostels and Tourism | 2 years | 4 |
|
MF1109_3: Management of Bodegas in Restoration | • Licensed, engineer, architect or title of a corresponding degree or other equivalent titles. • Diplomate, technical engineer, technical architect, or corresponding degree title or other equivalent titles • Superior technician of the family profession of Hostels and Tourism | 2 years | 4 |
| MF1110_3: Service of wines | • Licensed, engineer, architect or the corresponding degree of degree or other equivalent titles. • Diplomate, technical engineer, technical architect, or corresponding degree title or other equivalent titles • Top technician in the family profession of Hostels and Tourism | 2 years | 4 |
|
MF0711_2: Security, hygiene and environmental protection in hospitality | • Licensed in: Food Science and Technology. Medicine and surgery. Biology. Biochemistry. Chemistry. Oenology. Pharmacy. Medicine. Veterinary. Environmental Sciences. Sea Science • Agronomist Engineer • Agricultural Technical Engineer, specialty in agricultural and food industries. • Diplomate in Human and Dietetics Nutrition. | 1 year | Required requirement titration |
|
MF1111_2: Professional foreign language for services restore. | • Licensed in Philology, Translation and Interpretation of the corresponding foreign language or degree of equivalent degree. • Any other higher titration with the following complementary training: • Have passed a cycle of studies leading to the obtaining of the Bachelor's Degree in Philology, Translation and Interpretation in foreign language or equivalent qualification. • Certificate or diploma of official accreditation of the language proficiency of the corresponding language as the Advanced Level Certificate of the Official Schools of Languages or other recognized equivalents or superiors. • A university degree completed in a foreign language speaking country, if any, with the corresponding type-approval. | 1 year | Required requirement titration |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Surface m2 15 pupils | Surface m2 25 pupils | |
|---|---|---|
|
and Language Management Technique. | 45 | 60 |
|
Cata Workshop. | 90 | 90 |
| M1 | M2 | M3 | M4 | M5 | M6 | M7 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
and Language Technical | X |
X | X | X | X | |||||||||
|
| X | X | X |
|
|
| X |
| X | X | X | X |
|
|
| Equipment | |
|---|---|
|
the Management Technique and Languages | -Audio-visual equipment -Network-installed PCs, projection canon, and internet -Specialty-specific software -Pizars to write with Marker -Rotafolios -Classroom material -Table and chair for trainer -Messes and chairs for pupils -1 Projector -English learning software -Reproducers and sound recorders -Bilingual |
| Cata Workshop | -Local decorated with light colors, better white, and conditioned to be able to properly perform the beverage and food tasting. -Exhibitor display case (of material that serves as pedagogical aid) -Express machine machine -Filter coffee maker -Plunger coffee maker -Coffee grinders -Coffee tasting cucharas -Teapot -Cuberteria -Vajilla and loza. -Petit Menage -Cava or fridge cabinet for wines -Refrigerator for food -Rectangular Baskets of different types and sizes -Knife set. (Pan, ham, mullet, puntilla, chives, cheeses) -Catavinos of various types -Set of wine aromas -Set of wine defects -Wine letters -Letters of other drinks -Litters and ballets -Decanter |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the corresponding industrial and sanitary sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
ANNEX V
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Naming: MANAGING SERVICE PROCESSES IN RESTORE
Code: HOTR0409
Professional Family: Hostels and Tourism
Professional Area: Restore
Professional qualification level: 3
Professional reference qualification:
HOT334_3 Service process management in restore. (RD 1700/2007 of 14 December)
Relationship of competency units that configure the certificate of professionalism:
UC1098_3: Define and schedule service processes in restore.
UC1103_3: Monitor and develop service processes in restore.
UC1104_3: Manage restore service departments.
UC1047_2: Advise on drinks other than wines, prepare them and present them.
UC1048_2: Serve wines and provide basic information about them.
UC1105_3: Apply protocol rules in restore.
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
UC1051_2: Communicate in English, with an independent user level, in the restore services.
General competition:
Define and supervise all kinds of food and beverage services in restoration, prepare culinary elaborations in the view of the diner, apply the established protocol to the client advising on the offer of drinks and the pairing of dishes, with the aim of offering a quality service and in optimal conditions of safety and hygiene.
Professional Environment:
Professional scope:
Develops its professional activity in large as well as medium and small businesses catering to the public or private sector. In this case, it performs its functions under the dependency of the director or restaurant manager or equivalent hierarchical superior.
Productive Sectors:
It is located in productive sectors and subsectors and services in which processes of food and beverage processing and service are developed; mainly in the hospitality sector and, in its framework, the hotel and catering subsectors.
Occupations or related jobs:
5120.1061 Dining Chiefs or Room Mresses
Maitre.
Room Chiefs.
Chiefs of Bares.
Banquet chiefs.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 610 hours.
Relationship of training modules and training units:
MF1098_3 (Cross): Design of service processes in restore. (60 hours)
MF1103_3: Monitoring and development of service processes in restore. (60 hours)
MF1104_3: Management of food and beverage service departments. (60 hours)
MF1047_2 (transverse): Drinks. (80 hours)
MF1048_2 (Cross-sectional): Wine service. (90 hours)
MF1105_3: Protocol rules in restore. (30 hours)
MF0711_2 (Cross-sectional): Safety and hygiene and environmental protection in hospitality. (60 hours)
MF1051_2 (Cross-sectional): Professional English for restore services. (90 hours)
MP0117: Service Process Management Non-Work Professional Practices Module in Restore (80 Hours)
Linking with professional trainings
The training provided in the "Safety and Hygiene and Environmental Protection in Hospitality" training module ensures the level of knowledge required to obtain food handling accreditation.
II. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
Naming: DEFINING AND SCHEDULING SERVICE PROCESSES IN RESTORE
Level: 3
Code: UC1098_3
Professional realizations and realization criteria
RP1: Design the process of preserving, service and post-service in the establishment, area or department of restoration, in accordance with the established rules, the characteristics of the premises and the type of business.
CR1.1 The type of service offered is designed with the aim of identifying the departments involved, the distribution of the spaces and the allocation, location and presentation of the equipment.
CR1.2 The information from the departments involved is being collected and analyzed to plan the processes of the preservation, service and after-service, taking into account the organizational structure of the establishment, area or department of restoration.
CR1.3 The application of the defined processes is coordinated and controlled to ensure compliance with established standards and business success.
CR1.4 Shifts, schedules, holidays and days off from the staff are determined according to the needs of the service and in accordance with the labor law and collective agreements in force.
RP2: Design the process of preparation, presentation and service of culinary elaborations as well as finishing of dishes in the view of the client, according to the definition of the product and the basic norms of its elaboration or finishing.
CR2.1 The supply of culinary elaborations is coordinated with the head of the kitchen department to specify the forecasts referring to menus, suggestions or seasonal products that could be considered of interest to the customers.
CR2.2 The culinary elaborations of multiple applications, such as funds, sauces, or others and their techniques and standards of handling, treatment or cooking are described using the standardized documentation.
CR2.3 The culinary elaborations and their rules of handling, treatment or cooking are described using the standardized documentation.
CR2.4 The artistic finishes and presentations of the culinary elaborations, as well as their service are described using the standardized documentation.
CR2.5 Client view dish elaborations are described, identifying:
-Preparing necessary equipment and utensils.
-The ingredients, composition and processing process.
-The basic techniques of handling and handling of raw food.
-The usual cooking techniques.
CR2.6 The handling, peeling, spiny, trinching and plemating of all kinds of food before the customer is described, complying with the food handling regulations.
RP3: Design the processes of setting up gastronomic services and special events in the restoration establishment according to the resources available, the type of establishment and the clientele of the same.
CR3.1 The assembly of food stores and premises is designed to consider the human equipment, furniture, equipment, utensils, the rest of the necessary materials and their related expenses.
CR3.2 The decoration, order of placement of the genera, gastronomic products and other materials are identified, taking into account:
-Taste criteria, size, natural color of the product and storage temperature.
-The type of establishment, gastronomic offer and service or event.
-Clientela and its tastes, characteristics of the premises, exhibitors and sales planning of the establishment.
CR3.4 The necessary control procedures are designed to ensure the best coordination of resources and tasks.
RP4: Design banquet service processes in the restoration establishment and perform your budget in order to meet the objectives of the establishment and satisfy the customer.
CR4.1 The service order is interpreted in order to identify the departments involved, collect and transmit the information that comes from them.
CR4.2 Service processes are designed based on and considering:
-The general plans of the establishment and the objectives and plans established for the banquet area.
-The overall and integrated vision of service delivery in different types of banquets, taking into account the technical, organizational, economic and human dimensions in all the productive processes involved.
-The techniques to apply own banquets to optimize the production or delivery of the service according to criteria of efficiency, economy and productivity, achieving the satisfaction of the expectations of the client.
CR4.3 The department coordination schemas during the service are designed and set based on the service order.
CR4.4 Budgets are performed in coordination with the relevant administrative departments, providing data on their competence and collecting accurate information.
RP5: Vellar for compliance with the protocol rules established based on the type of event that is developed in the restoration establishment.
CR5.1 The protocol rules are identified for subsequent application depending on the establishment, type of event, restoration formula, and corresponding gastronomic service.
CR5.2 The selected protocol rules are transmitted to the dependent personnel in a clear manner, ensuring their understanding.
CR5.3 The application of the rules of protocol and courtesy, appropriate to the event or act in question, is subject to supervision.
Professional Context
Production media
Restaurant and bar furniture. Auxiliary furniture. Machinery and utensils of restaurant and bar. Computer equipment and specific computer applications. Decoration material. Exhibitors. Dishware, cutlery, glassware and manteleries. Furniture, equipment and utensils for the preparation of dishes in the view of the customer. Genres, gastronomic products, drinks and accessories. Furniture, equipment and utensils of the cellar or cava. Refrigeration equipment.
Products and results
Design of the preservation, service and post-service processes in the restaurant and bar. Design of the process of wine supply and winery control. Conservation and maintenance of wines. Assembly and set up of furniture, equipment, tools and work equipment in the restaurant and bar. Design of the preparation, handling and presentation of food in the client's view. Application of protocol rules. Design of banquet service processes. Budgeted banquets.
Information used or generated
Normalized operational process manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents, such as interdepartmental vouchers, invoices and albarans. Reports of establishment departments. Menus and letters. Safety and hygiene standards and food handling standards. Design of special service assemblies. Protocol manuals. Banqueting budget tokens. First aid manual
Competition Unit 2
Naming: MONITOR AND DEVELOP SERVICE PROCESSES IN RESTORE
Level: 3
Code: UC1103_3
Professional realizations and realization criteria
RP1: Monitor and develop the preservation, service and post-service processes of food and beverages in restoration.
CR1.1 The local where the restore service is offered is set to the point of compliance with the established rules, their characteristics and the type of service.
CR1.2 The equipment, furniture and equipment required to provide the catering service are checked as to its operation, status or necessary stock.
CR1.3 The welcome, attention and farewell of customers is developed using the basic rules of courtesy to achieve customer satisfaction.
CR1.4 The information of the gastronomic offer is offered by advising the client and resolving their doubts about the same.
CR1.5 The sale is made by taking comanda with the gastronomic offer requested by the customer.
CR1.6 Food and beverage are served on the premises where the catering service is offered in accordance with established standards and service types.
CR1.7 Cash or invoice tickets are issued and the daily production and cash settlement is closed.
CR1.8 The facilities, equipment and genera of the site where the service is offered are suitable for later services.
CR1.9 The preservation, service, and post-service processes are monitored to ensure they are developed in accordance with established standards and service types.
CR1.10 The tasks of the preserve, service, and post-service are distributed among the dependent personnel in accordance with the established procedure.
CR1.11 Dependent personnel are coordinated according to distributed tasks in order to provide effective customer service.
RP2: Monitor and develop the processing and finishing of dishes in the customer's view to offer a service according to the category of the establishment.
CR2.1 The gastronomic offer is prepared in the view of the customer and is presented according to the product definition and the basic standards of its elaboration.
CR2.2 The gastronomic offer is handled in compliance with the standards of safety and hygiene in the hotel.
CR2.3 The culinary genres and elaborations, if any, are regenerated, preserved and packaged, using simple methods, for their subsequent consumption or distribution.
CR2.4 The preparation, handling, regeneration, conservation and packaging of the food supply and the genera are monitored, where appropriate, to ensure a service according to the established standards.
RP3: Monitor and develop the processes of assembly of premises and exhibitors for genres and culinary elaborations within the framework of any type of gastronomic service and special event in restoration.
CR3.1 The decoration of local gastronomic services is designed, monitored and/or performed according to the characteristics of the local and the type of catering service offered.
CR3.2 The exhibition of culinary genres and elaborations is designed so that its placement is balanced and attractive to customers.
CR3.4 Staff are available, distributed and coordinated according to the activities of the contracted service or event.
CR3.4 The equipment, furniture and equipment needed to offer gastronomic services and special events in restoration are distributed, assembled and put to the point or, where appropriate, its distribution, assembly and point-to-point is monitored.
Professional Context
Production media
Bar and bar furniture and restaurant. Auxiliary furniture. Refrigeration, cold and ozone-generating equipment. Machinery and utensils of the bar, the restaurant and the preparation of dishes in the view of the customer. Exhibitors. Furniture and specific equipment for self-service, special services, catering services and gastronomic events. Vacuum machines. Iron. Cooking equipment. POS terminal of point of sale. Computer, printer and office equipment. Specific IT applications. Fire extinguishers and security systems. Genres, culinary elaborations, drinks and accessories. Decoration material. Dishware, cutlery, glassware and manteleries. Cleaning products. Fuel. Appropriate uniforms and lingerie.
Products and results
Proposal for the organization of resources necessary for the assembly of gastronomic services and special events in restoration. Food preparation and presentation to the customer's view. Assembly and set up of furniture, equipment, tools and work equipment in the restaurant and bar. Cleaning and maintenance of equipment. Design and assembly of decorations for gastronomic services in local catering and assembly of food and beverage exhibitors. Decoration and setting of the bar and the room. Distribution, assembly and installation of equipment, furniture and equipment needed for services and events. Service delivery of food, drinks and accessories in bar and room. Customer support. Billing, collection and daily closing of production and cash settlement. Execution of the post-service operations. Closure of the premises. Management, coordination and motivation of the dependent human team. Control systems defined and applied.
Information used or generated
Standard process and operational manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents. Menus, letters and suggestions. Safety and hygiene standards and food handling standards. Marketing plan. Technical specifications for manufacturing. Tables of appropriate temperatures.
Competition Unit 3
Naming: MANAGING RESTORE SERVICE DEPARTMENTS
Level: 3
Code: UC1104_3
Professional realizations and realization criteria
RP1: Propose objectives and plans for the food and beverage service department of your responsibility that are viable and integrated into the overall planning of the establishment.
CR1.1 By means of direct and express information is accessed to the knowledge of the general plans of the company and the specific ones that affect its area of action.
CR1.2 The particular character objectives for the unit or department of your responsibility are defined and proposed to the higher instances.
CR1.3 The policy options are identified and evaluated, and are selected best for the objectives set, taking into account the availability of resources and the characteristics of the company.
CR1.4 Plans and actions to achieve the objectives set within your area of responsibility are formulated and quantified.
CR1.5 In the elaboration of the emergency plans of the establishment is involved.
RP2: Collaborate on the establishment of the overall organizational structure of the food and beverage service department and its information management systems in order to meet the objectives of the establishment.
CR2.1 The type of organizational structure that is best suited for achieving the set goals and schedule is determined.
CR2.2 The functions and tasks to be performed are defined and the internal relationships to which they occur are determined.
CR2.3 The jobs are defined and the professional profile of the people they need to take care of.
CR2.4 The internal management systems for the information and organization of the media are established for internal use.
CR2.5 The documentation necessary for the proper functioning of the food and beverage service department is established and controlled in such a way as to ensure the coordination of resources and tasks and the transmission of information to the related departments.
RP3: Collaborate on the integration of dependent personnel in the food and beverage service department's relationship framework to perform the assigned tasks effectively and efficiently.
CR3.1 The integration into the new staff work team is done:
-Facilitating and explaining, if necessary, the reception manual of the establishment.
-Setting the appropriate adaptation period for each new addition.
-Explaining the most significant operations and processes to be performed.
-Giving information about the company, its organization, image, and other aspects of interest.
-Facilitating communication with other team members.
CR3.2 The impartition in its training programs department, for the development, motivation and professional promotion of the dependent personnel, is the object of reasoned proposal to its superiors.
CR3.4 The instruments required for the dependent team to perform their work efficiently are determined in order to facilitate cohesion, motivation, training, internal control and evaluation of results.
RP4 Directing the dependent staff, involving them in the objectives and motivating them to have a high capacity to respond to the needs of the company and its clients and develop their professionalism.
CR4.1 The motivations of the dependent personnel in their field of responsibility are identified.
CR4.2 The goals and objectives of the company are explained for their understanding and assumption by each member of the human team, so that they are involved in the same and integrated in the working group and in the company.
CR4.3 Staff motivation is achieved by promoting and valuing teamwork, initiative, effort and creativity.
CR4.4 The responsibilities and functions of the room staff are determined for the team to function effectively.
CR4.5 The delegation of authority in the dependent personnel is carried out by encouraging the personal initiative and the creativity in the development of their work, and demanding the corresponding responsibility as a measure of motivation.
CR4.6 The instructions and directions to the staff are clearly conveyed, making sure you are in perfect understanding.
CR4.7 The necessary meetings with the staff, to set objectives and to track the performance, are set and directed, formalizing the relevant reports.
CR4.8 The training and evaluation of the dependent personnel is done to facilitate their integration into the company and an efficient and efficient realization of the assigned tasks.
CR4.9 Productivity, performance and achievement of staff objectives are evaluated, recognizing success and correcting attitudes and actions.
RP5: Implement and manage the quality culture and the quality system adopted by the entity in its sphere of responsibility.
CR5.1 The processes and services in your area of responsibility are designed with your contribution, contributing your knowledge on the expectations of the clients and collaborating in the determination of quality standards and in the formulation of procedures and work instructions in accordance with the quality system.
CR5.2 Quality culture is disseminated among the staff in charge, instructing you in the system and quality tools and encouraging your participation in continuous improvement.
CR5.3 The quality system is implanted, identifying the adverse conditions to the quality, both current and potential, and designing and executing improvement plans.
CR5.4 The system of indicators and internal quality control is defined, analyzing the data provided, informing its superiors and other departments involved and defining and applying preventive and corrective actions.
CR5.5 The procedures for the collection and analysis of information on external quality and satisfaction surveys are designed with their collaboration, facilitating and encouraging the participation of customers.
CR5.6 The application of the procedures and instructions and the completion of the standards and standards is checked, carrying out the periodic and systematic evaluation of the quality in its field of responsibility.
Professional Context
Production media
Computer equipment. Restore management software. Media and office materials in general.
Products and results
Efficient planning of the department of your responsibility. Integration and management of contributing staff. Quality, implemented and managed culture and system.
Information used or generated
Planning manuals. Internal information concerning company policies and programs and processes, procedures and methods of operation. Safety plan of the establishment. Interdepartmental and hierarchical information. File manuals and information management. Manuals for administrative procedures. Document processing manuals. Communication manuals. Human resources management reports. Manuals for quality control procedures.
Competition Unit 4
denomination: ADVISE ON DRINKS OTHER THAN WINES. PREPARE AND SUBMIT THEM
Level: 2
Code: UC1047_2
Professional realizations and realization criteria
RP1: Define the menu of drinks other than wines so that it is attractive for the clientele and potentiates its sale.
CR1.1 The letter of drinks other than wines is defined taking into account:
-The tastes of potential customers.
-The supply of genres.
-The physical, human and economic means.
-The type of service to be performed.
-A good balance, both in the variety of drinks offered and in their price.
-Seasonality.
-The type of setting and the restore formula.
CR1.2 The system of rotation of the drinks card is established allowing to change it according to the evolution of the habits and tastes of the clientele and the objectives of the establishment.
CR1.3 The printed presentation of the drinks cards is formalized taking into account: establishment category, economic objectives and corporate image.
RP2: Determine the quality of the genera necessary for the preparation, presentation and service of drinks other than wines, so that the product offered has the level of quality that the customer expects and the economic objectives of the establishment are met.
CR2.1 The quality of the genera is determined taking into account the tastes and needs of the clients and the economic objectives of the establishment.
CR2.2 The quantitative and qualitative characteristics of each of the genera used are identified, producing the technical specification sheets.
CR2.3 The technical specification tabs are updated in accordance with the changes in the market and in the beverage offering.
RP3: Perform internal sourcing of genera and utensils, for further use in the preparation and presentation of drinks other than wines, depending on their type and the needs of the service.
CR3.1 The internal supply of beverages, raw materials and utensils is carried out according to the drinks under preparation, following the established work plan or the service needs.
CR3.2 Similar vouchers or documents for internal provisioning are formalized following prior instructions.
CR3.4 The genera and products required for the preparation of the beverages are arranged in the intended places.
CR3.4 The collection of utensils is performed taking into account the needs established in the work plan or service needs.
CR3.5 Minimum stocks of genres and beverages are checked and their quantity communicated to the right person or department.
CR3.6 Food handling regulations apply throughout the process.
RP4: Prepare and present drinks other than wines according to the definition of the product or basic standards of their manufacture.
CR4.1 Drinks are prepared:
-Using the established methods.
-Respecting the basic rules of handling.
-Adjusting quantities to the production technical tab.
-Using the appropriate equipment and containers to rationalize and maintain the quality of the product to be prepared.
CR4.2 In the preparation it is proven that the drinks are at the service temperature and that they have not suffered any type of disturbance or deterioration.
CR4.3 The prepared beverage is checked to conform to the client request.
CR4.4 The beverage finishing and presentation operations are performed with respect to:
-The own decoration of the product.
-The type of service that is being performed.
CR4.5 The cleaning tasks of the utensils and equipment used in the process are performed with the frequency, products and methods established.
RP5: Advise on drinks other than wines so that the product offered meets the expectations of the customer and the economic interests of the establishment.
CR5.1 The beverage suggestion is made according to the establishment's sales program and taking into account:
-The type of clients.
-Sales objectives.
-The time of day.
-The situation in which customers and their tastes are located.
CR5.2 Personal appearance is taken care of to give customers confidence and facilitate the sale.
CR5.3 At the request of the client, the features and peculiarities of the suggested or requested beverage are reported.
CR5.4 The information on the price of beverages is intended to be given, verbally or through the letter, in suggesting the consumption of the drinks.
CR5.5 The sale is concrete by taking the command or according to another established procedure, procuring:
-Write with clear graphics.
-Respect protocol rules.
-Confirm customer order.
CR5.6 Communication with clients is fluid, using the most effective means to be able to achieve sufficient interaction and understanding in the communication process to deliver the service.
Professional Context
Production media
Computer equipment. Equipment, media and office materials. Warehouses. Cold teams. Bar-cafeteria furniture. Auxiliary furniture. Machinery and utensils of a bar. Various utensils for the preparation of beverages. Fire extinguishers and security systems. Drinks. Beverage decoration material. Glassware. Cleaning products. Fuel. Appropriate uniforms and lingerie.
Products and results
Definition of the drinks card. Preparation, presentation and service in bar and drinks table. Cleaning and maintenance of equipment. Customer support.
Information used or generated
Statistics and market studies. Marketing plan. Standard process and operational manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents. Drinks card. Technical data sheets for the production of beverages. Safety and hygiene standards and food handling standards.
Competition Unit 5
denomination: SERVING WINES AND PROVIDING BASIC INFORMATION ABOUT THEM
Level: 2
Code: UC1048_2
Professional realizations and realization criteria
RP1: Define simple letters of wines so that they are attractive to the clientele, potentiate their sale and are adapted to the gastronomic offer of the establishment.
CR1.1 The wine list is defined taking into account:
-The provisioning capabilities.
-The offers made by the suppliers.
-The stock in the hold.
-The quality/price ratio.
-The tastes of current or potential customers.
-The gastronomic offer of the establishment.
-A good balance, both in the variety of wines offered and in their price.
-The type of setting and the restore formula.
CR1.2 The system of rotation of the wine list is established by allowing to change it according to the stock in the cellar, the evolution of the habits, tastes of the clientele and the objectives of the establishment.
CR1.3 The printed presentation of the wine list is formalized taking into account: establishment category, economic objectives and corporate image.
RP2: Perform the supply of wines of usual consumption for the winery, according to the characteristics of the demand, controlling their stocks and achieving the optimal conditions of conservation.
CR2.1 The types and qualities of the wines to be purchased are determined, taking into account the characteristics of the clientele and the economic objectives of the establishment.
CR2.2 The purchase operation is established, determining the characteristics of quantity, type, origin, quality and price of the wines to be controlled at the reception, taking into account the stock control and the freezing of the capital.
CR2.3 The disposal of wines in the cellar is defined, taking into account the types, anadas, characteristics of conservation, rotation of the wines and risk factors.
CR2.4 The conservation and rest of the wines in the cellar is controlled, taking into account the temperature, humidity, smells, lighting, vibrations and distribution.
CR2.5 The minimum stocks of wines in the winery are checked and, if appropriate, their quantity is communicated to the appropriate person or department.
CR2.6 Low-status or break downs are reported to be contemplated in inventories.
CR2.7 The cleaning, environmental and sanitary conditions of the winery are maintained to prevent the bacteriological development and ensure the conservation of the wines.
RP3: Perform the supply of the bodeguilla or cava of the day, to guarantee the needs of the service, respecting the characteristics of the maintenance of the wines.
CR3.1 The internal supply of the day's bodeguilla or cava is done by following the established work plan or service needs and gastronomic suggestions of the day.
CR3.2 Similar vouchers or documents for internal provisioning are formalized following prior instructions.
CR3.4 The wines are arranged in the intended places, respecting their temperatures of service.
CR3.4 The minimum stocks of the day's cava wines are checked and, where appropriate, their quantity is communicated to the appropriate person or department.
CR3.5 The operation and temperature of equipment and machines to be used in the maintenance of wines is controlled.
RP4: Telling wines, informing customers about their suitability according to the chosen menu or tasting and time, season or time of day, to meet the expectations of the clientele and to achieve the economic objectives of the establishment.
CR4.1 The wine suggestion is made taking into account:
-Establishment sales program.
-Customer type and tastes manifested by this.
-Type of appetizers.
-Type of dishes.
-Station or weather.
-Time of Day.
-Occasion or celebration.
CR4.2 Customer information takes into account the type of wine, characteristics, origin or wine zone, label and age mark or add.
CR4.3 Personal appearance allows you to give customers confidence and facilitate the sale.
CR4.4 The sale of the wine is made in accordance with the established procedures:
-Verbally assuring the formulated order.
-Checking that customers have the price list at their disposal.
-Showing the bottle for the customer to check the indications of their labeling prior to their service.
-Saving the protocol rules in your presentation.
CR4.5 Communication with clients is fluid and allows for sufficient interaction and understanding to improve service and level of satisfaction.
RP5: Serve wines according to service types and standards.
CR5.1 The command is verified before serving, checking that the wines correspond to the customers ' request.
CR5.2 The wine service is developed taking into account:
-The operational rules of the establishment.
-The restore formula.
-The means of work defined in the basic rules of service.
-The type of service.
-The logical development of the service.
-The protocol rules in the service.
CR5.3 The wine service runs:
-Proving at all times its performance with maximum speed and efficiency.
-Saving protocol rules in the service.
-Tramiting the handrails according to the established order.
-Ensuring that the wine served corresponds to the customer's request.
-Applying appropriate or established service techniques.
-Realizing the corkscrew with the appropriate corkscrew in the presence of the client, or serving it by cups guaranteeing its preservation.
-Using the appropriate glassware to the wine.
-Rethrowing the glass or cup when the drink has been consumed.
-by allowing the replacement of the consumption.
-Showing a service attitude as set.
CR5.4 Communication with clients is fluid, using the most effective means to achieve sufficient interaction and understanding in the communication process to deliver the service.
RP6: Perform simple tastings of the most significant types of wines, identifying their characteristics, basic flavors and common defects, using the appropriate vocabulary and formalizing the tasting chips.
CR6.1 The collection of the necessary useful for the tasting is done according to the type of tasting and number of wines to be tasting, having them for use.
CR6.2 The visual aspect of the wines is analyzed using the container and the lighting conditions established and identifying its positive characteristics or defects.
CR6.3 The olfactory phase of the wine tasting is done in places that are free of aromas or smells, using the regulatory cup, removing it and introducing the nose into the glass to detect the smells or aromas.
CR6.4 In the taste phase of the tasting the wine is analyzed ingesting a not very large sip and detecting its flavors in the attack, step in mouth, final impression and aftertaste.
CR6.5 The tokens for the valuation of wines in the tasting are formalized, applying the scoring rules.
Professional Context
Production media
Furniture and equipment of the winery. Refrigeration equipment. Machinery and utensils of the bodeguilla, cava or winery of the day. Thermometers. Hygrometers. Fire extinguishers and security systems. Transport carts. Bottles and containers. Corkscrew and abricochellas. Tastevin. Decanters. Catavinos. Jars for the remains of tastings. Phrases or jars for decanting. Other glassware. Trays. Champaneras. Various lites and cloths. Cleaning products. Appropriate uniforms and lingerie.
Products and results
Management of wine sourcing and winery control. Conservation and maintenance of wines. Sale and service of wine and customer service. Wine tasting. Cleaning and maintenance of equipment.
Information used or generated
Standard process and operational manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents, such as inventories, order vouchers, consumption control tokens and tasting tokens. Safety and hygiene standards and food handling standards.
Competition Unit 6
Naming: APPLY PROTOCOL RULES IN RESTORE
Level: 3
Code: UC1105_3
Professional realizations and realization criteria
RP1: Apply the current regulations on precedence, symbols of the State and the treatments dispensed to personalities so that their use is appropriate.
CR1.1 The application of the precedence is performed based on:
-Types of acts.
-Sort Ranges.
-Representation that people have.
-Territory or scope in which the acts take place.
CR1.2 How to communicate with people who have certain treatments is done correctly.
CR1.3 The application of the written treatments is carried out according to the specific rules and the exceptions adopted by some Autonomous Communities.
CR1.4 The use of national and regional flags, shields and hymns will be in accordance with the provisions of the current regulations.
RP2: Determine the proper use of the flags according to the location of the flags and the type of act in question in order to meet the legal requirements.
CR2.1 The use of the national flag is carried out, in any case, respecting its use in a preeminent place with respect to the others, whatever the ones that accompany it.
CR2.2 The location of the flags in the chair of acts or in building facades is carried out according to the protocol according to the number of the flags to be flown and the type of act concerned.
CR2.3 Flag lines, whether one or two, are arranged according to the rules of use and from the national flag.
CR2.4 The colation of flags on interior combs is performed according to the nature of the act and its constitution guaranteeing, in any case, the preeminent situation of the national flag.
RP3: Maintain an appropriate level of behavior in the development of the professional activity applying the basic norms of protocol and coexistence.
CR3.1 The appropriate personal image is described in a way that suits the environment and type of act in question in each case.
CR3.2 The greeting is performed by maintaining the basic rules regardless of the method chosen for this purpose and under the rules of courtesy that each situation requires.
CR3.3 The use of invitations and business cards in the development of acts is determined by the appropriate language and protocol according to the cases.
CR3.4 The use of flowers as a decorative element will be realized taking into account the norms of courtesy that give them meaning and symbolism.
RP4: Organize events and events in compliance with the requirements of protocol at the table, the location of diners, the disposition of presidencies and purposes to which it should serve.
CR4.1 The correct choice of tables and their organization is performed according to the characteristics of the local and according to the needs of each event or event.
CR4.2 The choice of the type of presidencies is done in a way that meets the needs and composition of the event along with the characteristics of the local.
CR4.3 The basic rules for the celebration of meals are taken into account in order to grant the presidencies and the order of guests.
CR4.4 The confection of information of acts, letters and minutes is carried out in each case, keeping the rules binding the protocol.
CR4.5 The location of the guests is performed according to the order of precedence of each of them and according to any of the placement systems used.
CR4.6 The information needed to make guests aware of their exact location is done by adapting to each case of the different techniques that can be used:
-Mesero.
-Individual card and plane.
-Panels.
-Personal card on the table.
CR4.7 The schedule of the protocol to be executed is scheduled to take into account the special features of personalities and events.
Professional Context
Production media
Location plans. Letters, minutes, and space planning documents. Flags, flowers and table centers. Diverse lingerie. Informational panels.
Products and results
Ensuring compliance with basic protocol standards. Effective organization of spaces and people in events and events.
Information used or generated
Social and business protocol manuals. Vexilology. Protocol on the Protocol.
Competition Unit 7
Naming: ACTING UNDER STANDARDS OF SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Level: 2
Code: UC0711_2
Professional realizations and realization criteria
RP1: Apply and control the personal hygiene standards established in the current regulations, ensuring the safety and health of food products and hospitality activities.
CR1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.
CR1.2 The required state of cleaning and personal grooming are maintained, especially for those parts of the body that may come into contact with food.
CR1.3 The established warning procedures are followed in case of disease that can be transmitted through food.
CR1.4 Wounds or skin lesions that may come into contact with food are protected with a waterproof bandage or cover.
CR1.5 Habits, gestures, or practices that could project germs or negatively affect food products are avoided.
CR1.6 The current legislation on food hygiene and handling is found to be in compliance with the deficiencies observed.
RP2: Maintain and control the work areas and facilities of the hospitality establishment and in particular the preparation and service of food and beverages within the hygienic standards required by the production and current regulations.
CR2.1 The ambient conditions of light, temperature, ventilation and humidity are verified to be used to carry out the activities of the establishment and in particular the production and service of food and drinks.
CR2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the installations and in particular, those that are in contact with the food, it is proven that they are the required ones.
CR2.3 The drainage, extraction and evacuation systems are maintained in perfect conditions of use and the spills or losses of products in progress are cleaned and eliminated in the form and with the required promptness.
CR2.4 The doors, windows and other openings are maintained, if necessary, closed or with the appropriate protective devices to avoid communication paths with the exterior.
CR2.5 The actions necessary for the cleaning and disinfection of premises and for pest control are carried out.
CR2.6 Possible foci of infection and dirt accumulation points are recognized by determining their origin and taking the relevant palliative measures.
CR2.7 The application of animal control and prevention systems, parasites and disease transmitters is ensured.
CR2.8 Cleaning and disinfection operations are performed as outlined in the instructions regarding:
-Products to be used and their dosage.
-Operating conditions, time, temperature and pressure.
-Preparing and regulating equipment.
-Controls to be performed.
CR2.9 Areas or areas to be cleaned or disinfected are isolated and pointed out until they are in operational condition.
CR2.10 The cleaning and disinfection products and equipment are deposited in their specific place to avoid risks and confusion.
RP3: Perform cleaning and controlling the good condition of equipment, machinery, and hospitality in order to extend its useful life, do not reduce its performance and its use is safer.
CR3.1 The actions necessary for the cleaning and disinfection of equipment, machines and equipment for the activity of hospitality are carried out.
CR3.2 Equipment and machines for the execution of cleaning operations, such as stop, emptying and protection, are found to be in the required conditions.
CR3.3 Manual cleaning operations are checked to be performed with the appropriate products, under the conditions set and with the appropriate means.
CR3.4 The operations object of execution are controlled, keeping the parameters within the limits set by the specifications and work instructions.
CR3.5 The levels of cleaning, disinfection or sterilisation achieved are proven to correspond to those required by the specifications and work instructions.
CR3.6 The equipment and machines of the hospitality activity are verified to be in operational condition after their cleaning.
CR3.7 Cleaning and disinfection products and materials, once the operations are completed, are deposited in their specific place to avoid risks and confusion.
CR3.8 The use of the devices and equipment of the different processes is performed according to the indications of use, maintenance and safety of the manufacturer, solving any alteration in the operation, such as heating, sparks or other, before resuming the use.
RP4: Driving and performing the collection, purification and dumping of food waste and other hospitality materials, in compliance with the environmental protection rules.
CR4.1 The amount and type of waste generated by the hospitality processes is verified to correspond to what is set out in the procedure manuals.
CR4.2 The collection of different types of waste or waste is carried out in accordance with the procedures laid down for each of them.
CR4.3 Waste storage is carried out in the specific manner and locations set out in the instructions, in accordance with the current regulations.
CR4.4 The waste clearance and disposal conditions are proven to be suitable and the equipment is correct and the equipment must be adjusted if necessary, according to the type of waste and the requirements set out in the procedure manuals.
CR4.5 The reduction in the production of waste and in the quantities of products consumed and the reuse of the latter is sought, wherever possible, during the process of buying and supplying.
RP5: Act according to safety, hygiene and health standards, under appropriate conditions to prevent personal and environmental risks.
CR5.1 The rights and duties of the worker and the company or entity are recognized in the field of security.
CR5.2 The rules in force in this field and the safety and hygiene plan for which the establishment is available, where appropriate, are respected and implemented, carrying out preventive, corrective and emergency actions and implementing the measures laid down.
CR5.3 Primary risks are known and preventive measures are taken.
CR5.4 Individual protection equipment and the general and control security means are identified for each performance, using and caring for them correctly.
CR5.5 The work area, such as the position, environment, or easements, remains free of items that may be dangerous and may make it difficult to perform other jobs.
CR5.6 Chemicals are handled with safety, expiration, consumer order, and environmental protection criteria, as indicated on your label.
CR5.7 The selective collection of waste is carried out and the alterations detected in the environmental conditions or in the work process are reported to the responsible, proposing measures for their correction or improvement.
CR5.8 The precautionary and protective measures, as set out in the specific regulations, and indicated by the relevant signals, are met during the hospitality activity.
CR5.9 The performance of possible emergency situations is performed according to established control, warning or alarm procedures.
CR5.10 The available means to control emergency situations within your work environment are effectively used by checking that they are in perfect conditions of use.
CR5.11 The performance of emergency and evacuation plans is performed in accordance with the prescribed guidelines.
CR5.12 Basic health techniques and first aid apply in case of accidents.
RP6: Rate the importance of water and energy and make efficient use of hospitality activities by reducing their consumption whenever possible.
CR6.1 The best use of natural light is sought in order to save energy.
CR6.2 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.
CR6.3 The state of the electrical and gas installations is verified and possible dysfunctions are detected.
CR6.4 The good operation of the devices is verified to detect possible dysfunctions and ensure their maintenance.
CR6.5 The policies, objectives, methods and records relating to the efficient use of water and the energy of the establishment are identified and applied.
CR6.6 Water and energy consumption is controlled and recorded, detecting and analyzing critical areas of consumption and potential leaks.
CR6.7 Waste water, both fecal and soapy, is managed in a way that does not pollute the environment or affect public health and is reused whenever feasible.
Professional Context
Production media
Personal hygiene equipment. Personal protective equipment. Means of cleaning and personal grooming. Equipment for cleaning, disinfection and disinstallation of installations. Systems for cleaning, disinfecting and sterilizing equipment. Warning and signalling elements. Waste purification and disposal equipment. General devices and signs and emergency equipment. Legislation applied. Documentation of different agencies and public administrations. Environmental Management System protocols.
Products and results
Safety and health guarantee of hospitality activities. Clean, disinfected and operational facilities and equipment. Waste in conditions of being discharged or evacuated. Environmental protection measures applied. Saving energy, water and reducing consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.
Information used or generated
Equipment Utilization Manuals. Procedure manuals, permissions, and work instructions. Cleaning signs. Sanitary and sanitary regulations. Safety and emergency regulations and plans. Work records and incidents. APPCC system records. Description of the production processes. Inventory and characterization of polluting sources. Information on products and raw materials used in the hotel industry. Operating instructions for the treatment of waste or emissions to the atmosphere.
Competition Unit 8
Naming: COMMUNICATING IN ENGLISH, WITH AN INDEPENDENT USER LEVEL, IN THE RESTORE SERVICES
Level: 2
Code: UC1051_2
Professional realizations and realization criteria
RP1: Understand simple oral information in English in the scope of the restore activity, in order to address customer requests.
CR1.1 The slow and clearly formulated oral expression of the client is understood when referring to predictable situations such as:
-Salute and farewell.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information request.
-Complaints and complaints communication.
-Request for varied information about the environment.
CR1.2 The oral understanding of general details in English is produced according to the different conditions that may affect the same, such as the means of communication, face or telephone, number and characteristics of the emitters of the message, clarity of the pronunciation, customs in the use of the language and time of the one that is available for the interaction, even if there are different accents, environmental noise, interference and distortions.
RP2: Extract information from short, simple documents written in English in the scope of the restore activity, to obtain information, process it, and perform the appropriate actions.
CR2.1 Written documentation of very reduced English complexity is understood as the most relevant part of the case when it comes to predictable situations such as:
-Query a simple manual of machinery, equipment or utensil of the restaurant-bar activity.
-Query a computer application manual.
-Request for information, reservations, and orders.
-Reading messages, letters, faxes, or emails.
-Interpretation of menus and recipes.
CR2.2 The conditions that may affect the understanding of written communication in English, such as the communication channel: fax, e-mail or letter, customs on the use of language, poor graphics, poor lighting and low quality printing, are taken into account to improve the understanding of the message.
RP3: Produce simple oral messages in English in typical situations of restoration activity, in order to improve service delivery and to materialize sales.
CR3.1 The oral expression in English is produced by producing short, simple messages that are slow and clearly pronounced to ensure their understanding, referring to situations specific to the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CR3.2 The oral expression in English is produced according to the different conditions that may affect the same, such as the means of communication, presence or telephone number and characteristics of the interlocutors, customs in the use of the language and time of the interaction, even if there is environmental noise, interference and distortions.
RP4: Produce or fill in English short and simple written documents necessary for the marketing of the offer and the management of the restoration activities.
CR4.1 The English-written expression is produced by producing short messages with a simple vocabulary adjusted to basic grammatical correction criteria, referring to situations specific to the restaurant-bar activity, such as:
-The distribution of diners at an event or special catering service.
-Information about the gastronomic offer of the establishment and prices of the establishment.
-Establishment Horarios.
-Basic information about events in restore, such as date, place, and price.
-Simple documents and communications for the management and promotion of the establishment.
CR4.2 Basic written communication in English is produced based on the different conditions that may affect the same, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Channel.
-Message receiver characteristics.
-Quality of printing or printing.
RP5: Communicate orally with one or more clients in English, maintaining simple conversations, to improve the service offered.
CR5.1 The interaction in English is done by producing and understanding short and simple messages, pronounced slowly and clearly referred to situations specific to the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Communication and resolution of complaints and complaints.
-Variated information about the environment.
CR5.2 The interaction in English is produced according to the different conditions that can affect the same, such as the means of communication, in-person or telephone, number and characteristics of the interlocutors, customs in the use of the language, time of which is available for the interaction and clarity of the pronunciation, even if there are different accents, environmental noise, interference and distortions.
Professional Context
Production media
Computer, printer, telephone and fax equipment. Computer applications. Restaurant-bar material. Dictionary. Office material.
Products and results
Simple interactive communication with English clients for the delivery of the catering service. Interpretation of professional and technical documents related to the restoration activity.
Information used or generated
English language manuals on grammar, uses and expressions. Bilingual dictionaries, synonyms and antonyms. Various publications in English: hotel manuals, catalogues, newspapers and magazines specialized in catering. Information published in the networks. English-speaking culture manuals from various backgrounds.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
Naming: DESIGNING SERVICE PROCESSES IN RESTORE
Code: MF1098_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1098_3: Define and schedule service processes in restore
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze and design process, service and closing processes in the restaurant, identifying each of its phases.
CE1.1 Identify the needs of equipment, utensils, furniture and instruments to develop different types of service, describing their characteristics and possible applications.
CE1.2 Describe the process of setting up for the various types of service, designing their process and identifying suitable decorative means according to the formula of restoration.
CE1.3 Design and execute assembly operations of tables, recognizing the utensils and other instruments necessary to develop the service and deducting possible alternatives or combinations in the global assembly of furniture.
CE1.4 Design the process of internal procurement of genres and materials, as well as the provision of furniture and equipment according to certain service orders or daily work plans relating to the service.
CE1.5 Identify and apply different service techniques, analyzing their advantages and disadvantages and justifying their suitability for each restoration formula.
CE1.6 Analyze the relationship that service personnel maintain with other professionals or departments during the service and design the internal communication system.
CE1.7 In the department's work plan development scenarios:
-To estimate the needs of human resources and materials for the proper functioning of the department.
-Define a projection of the productivity objectives of the department in the short or medium term, based on the estimated resources in the case.
-Adjust and prioritize the tasks that are performed by the available personnel, to respond to the planning of the day, week or month and taking into account permits, vacations and casualties, among others.
-Choose and formalize the necessary documentation for the work schedule, using the most appropriate means in each case.
CE1.8 Identify the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each one and the administrative control of the billing and collection process.
CE1.9 Identify and describe the usual processes of work that are done in the closing of the restaurant for the design of the stock replenishment system, procedures for cleaning and maintenance of equipment and facilities.
C2: Design procedures for presentation and service of culinary elaborations as well as finishing dishes in the client's view, which are suitable for food and beverage service departments.
CE2.1 In a practical service of culinary elaborations, coordinate with the head of the kitchen department the supply of culinary elaborations specifying the forecasts referring to menus, suggestions or seasonal products that could be considered of interest for the customers.
CE2.2 Identify food raw materials of common use in culinary elaborations, describing varieties, physical characteristics and gastronomic qualities.
CE2.3 Design and fill in documentation of the internal supply of genres that are suitable for food and beverage service departments.
CE2.4 Identify needs of useful, menaje and equipment necessary to perform finishing, trinching or distribution operations in the view of the diner.
CE2.5 Identify basic and significant culinary elaborations, indicating the characteristics of the genera that compose them, the type of service associated and the final results to be obtained.
CE2.6 Identify types of garnish and decoration, indicating the genera that compose them and, according to the kind of culinary elaboration that they can accompany, the economic variables and characteristics of the service.
CE2.7 Identify the basic techniques of processing, rinting and spiny of dishes in the client's view, fixing the precise times and quantities and explaining the attitude and image that this type of services requires.
C3: Analyze all types of special services and events in restoration that are suitable for food and beverage service departments.
CE3.1 Identify different organizational systems depending on the type of service or event and the means available.
CE3.2 Design the information and documentation necessary for the development of services, identifying internal and external circuits that are generated between departments and with external providers.
CE3.3 Identify the process of tuning, handling and maintenance of the different equipment, machinery, tools, utensils and furniture of common use in special services and events in restoration.
CE3.4 Identify the main resources used for decoration, lighting and musical setting, relating to the types of establishment according to their suitability.
CE3.5 Identify regulations in food handling for application in the celebration of special services and events.
CE3.6 In a scenario of event in restore:
-Identify the means necessary for the proposal to provide a service.
-Identify the expenses derived from the resources required for a service.
-Presuppose the restore service.
-Organize a special service.
C4: Analyze banquet service procedures in the restore facility, identifying the required resources and the derived quote.
CE4.1 In a convenient banqueting service practice, interpret the order of service of a banquet, in order to:
-Identify the departments involved.
-Collect accurate information for your design.
-Make the banquet budget.
CE4.2 In a convenient banqueting service scenario, design your service processes, depending on:
-The general plans of the establishment and the objectives and plans established for the banquet area.
-The technical, organizational, economic and human dimensions in all the productive processes involved.
-The techniques to be applied, own banquets, to optimize the production or delivery of the service according to criteria of efficiency, economy and productivity, achieving the satisfaction of the expectations of the client.
C5: Analyze the protocol rules used in different types of events that are developed in restore establishments.
CE5.1 Explain the concept of protocol, its origin and typology.
CE5.2 List the most common applications of protocol standards in restore establishments, depending on the type of event to be developed.
CE5.3 Identify the necessary information tools to make known the development of events or events to guests and media, depending on the type of event, and its composition and the writing of cards and invitations appropriate to the characteristics of each act and complying with the norms of courtesy and institutional protocol.
CE5.4 Differentiate and characterize the different types of events that can be held in catering establishments, such as congresses, conventions, meetings or forums.
CE5.5 In a scenario of restoring service, organize the required protocol.
Contents
1. Schedule the mise processes in place, service, and close in Restore.
-Choice of suppliers:
▫ Factors to consider.
▫ Relationship with suppliers.
-Design of documents used in internal provisioning:
▫ Orders.
▫ Releves.
▫ Inventories.
-Organization of furniture and equipment:
▫ Distribution in the restaurant.
▫ Instructions for mounting tables.
▫ Realization of daily service orders based on the book of reservations.
-Comanda layout:
▫ Take the command from the Chief of Room or Maître.
▫ Circuit de la comanda.
▫ Relationship with the kitchen department.
-Dining room service:
▫ Service types to be applied as a letter or a concerted menu:
-To the English.
-To the French.
-Gueridon or Russian.
-Employee or American.
-Use of computer media.
-Billing and collection systems:
▫ The spot.
▫ A credit.
-Application of charging systems: advantages and disadvantages.
-Previous analysis of the invoice.
-Design and analysis of a maintenance and adequacy plan for facilities, equipment and raw materials for a subsequent service.
2. Relations with other departments and human resources.
-Interdepartmental relationship and internal communication system.
-Estimate of human and material resource needs.
-Department productivity study.
-Making schedules and working shifts.
-The scheduling of the job:
▫ Documentation.
▫ Tasks.
3. Elaboration of cards and technical sheets of dishes.
-Spanish and Spanish territorial cuisines: classification and description of significant elaborations.
-Drawing up letters:
▫ The relationship between the Maitre and the Head of Kitchen in drawing up a letter.
▫ The Menus and the suggestions.
▫ Analysis of the letter dishes:
-Star plates.
-Platos cow.
-Dog plates.
-Plates puzzle.
-Advice on the elaborations to the client view:
▫ Rechaud.
▫ Traded meats.
▫ Fish spiny.
-Technical sheets of the different elaborations: ingredients, quantities, raw and cooked treatments, food handling regulations and times.
4. Special services organization.
-Event services based on media:
▫ Organizational systems.
▫ Documentation.
▫ Puesta a point, maintenance and management of equipment, machinery, tools, utensils and furniture.
-Organization of an event or event:
▫ Organization.
▫ Required media.
▫ Budget.
▫ Expenses.
-Application of the protocol in the different events and events. Factors to consider.
5. Protocol planning on events.
-The protocol rules based on the event type:
▫ Congresses.
▫ Conventions.
▫ Meetings or forums.
▫ Bans.
-Guests:
▫ Regulatory rules.
▫ Precedence and Presidencies in Acts.
▫ Invitation cards.
▫ Treatments.
▫ Guest lists.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1098_3. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 2
Naming: MONITORING AND DEVELOPING SERVICE PROCESSES IN RESTORE
Code: MF1103_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1103_3: Monitor and develop service processes in restore.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze and develop the preservation, service and post-service processes of food and beverages in restoration.
CE1.1 Describe the tuning process for different restore services.
CE1.2 Identify the needs of furniture, equipment and utensils to develop different types of service in restoration, describing their characteristics and possible applications and performing the assembly operations.
CE1.3 Describe the technical service processes in restoration by characterizing them, explaining their advantages and disadvantages and justifying their suitability for each specific restoration formula.
CE1.4 In practical scenarios, providing food, beverage, and add-on service:
-Describe and simulate the process of reception, client attention and farewell, identifying the types of clients and the techniques of verbal, non-verbal communication and social skills appropriate to the situation.
-Describe the composition of a given gastronomic offer, describing and simulating its sales process in the restaurant and the bar, identifying the different selling techniques and estimating their application to the typology of the service and clientele.
-Perform the food, beverage and food supplements service, in accordance with the established process, with speed, efficiency, style and elegance and selecting and using the necessary equipment, machines and tools.
-Simulate the resolution of conflicts and demand for information through a consensus solution, identifying the applicable law applicable to the protection of consumers and users, demonstrating a safe, correct and objective attitude and determining whether the registration of a submitted consultation or complaint is appropriate.
CE1.5 Describe the usual control and billing process in a restaurant and bar, identifying the different collection systems.
CE1.6 In a practical scenario, providing the food service, drinks and supplements in restoration, perform the billing, production diary and cash settlement of a restaurant and bar.
CE1.7 Identify, describe and apply in a practical scenario the usual procedures of work that are done in the closing of the restaurant or bar.
C2: Analyze and develop the processing and finishing of dishes in the client's view.
CE2.1 In a practical scenario of preparing and finishing dishes in the client's view, applying the corresponding techniques of finishing, trinching, distribution and presentation of gastronomic offers to the client's view, with the correction that this type of services requires and using the corresponding equipment, machines and useful.
CE2.2 In a practical scenario of preparing dishes in the view of the customer, handling food and beverages using the standards of safety and hygiene in the hotel.
CE2.3 In an alleged practical manipulation of genera, carry out the necessary operations for the processes of regeneration, conservation or packaging of genera, preworking and culinary elaborations for their subsequent use.
C3: To analyze and develop the process of assembly of premises and exhibitors for genres and culinary elaborations in the frame of any type of gastronomic service and special event in restoration.
CE3.1 Describe and apply techniques and decorative elements in the premises and assembly of exhibitors for genres and culinary elaborations appropriate to the local and type of service, so that the design and placement is attractive for the client.
CE3.2 In a practical scenario, assembly of premises and exhibitors, have the staff, distribute, assemble and set up the equipment, furniture and equipment to offer all kinds of gastronomic services and events in restoration.
Contents
1. Supervision and development of the Mise processes in Place, service and post-service at the bar and restaurant.
-Control of the Installations.
-Review of machinery, equipment, furniture and equipment.
-Analysis and development of table assembly for all types of services. Instructions for the staff.
-Distribution and coordination of restaurant-bar staff for different processes (Mise in Place, service and post-service).
-Maintenance and adequacy of facilities, equipment, genera and raw materials for further service.
2. Customer support in Restore.
-Attention and service:
▫ Customer's welcome and farewell.
▫ Empathy.
-The importance of our personal appearance.
-Importance of customer perception.
-Quality of service finality.
-Customer loyalty.
-Customer psychological profiles:
▫ Slow client.
▫ Client indifferent or distracted.
▫ Customer reserved.
▫ The dominant client.
▫ Customer undecided.
▫ Client vain.
▫ Client distrustful.
▫ You need to.
▫ The locus client.
▫ impulsive client.
-Objections during the care process.
-Claims and resolutions.
-Protection in consumers and users: rules applicable in Spain and the European Union.
3. Review of the sale and billing of services in restoration.
-The making of the invoice and support means.
-Opening, querying, and closing the box.
-The production journal:
▫ Food.
▫ Drinks.
▫ Number of clients.
▫ Number of menus.
▫ Number of cards.
-Cash tonnage and settlement.
-Administrative control of billing processes.
4. Supervision and development in the finishing of dishes in the client's view.
-Use of equipment and utensils: basic standards.
-Operations for the peeling, spiny and trinch to the diner.
-Preparation, decoration and presentation of dishes to the diner.
-Cost savings policy: regeneration, conservation and packaging of genera.
5. Monitoring the assembly of premises and buffets.
-Trends or variations that exist in the restoration of environments and decoration, applied to the local and the exhibitors.
-Decoration and setting guidelines in the dining room: Style of the professional of the room and the company.
-Facilities and basic equipment for special services and events in restoration.
-Aspects to consider during the service and development of the following events:
▫ The buffet and the exhibitors.
▫ The coffee break.
▫ Coctels.
▫ Work meetings.
-Disposition and coordination of personnel to a service or event.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1103_3. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 3
Naming: MANAGING FOOD AND BEVERAGE SERVICE DEPARTMENTS
Code: MF1104_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1104_3: Manage service departments in restore.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze the business planning function and process and define plans that are appropriate for food and beverage service departments.
CE1.1 Justify the importance of planning in the business or entity administration process.
CE1.2 Defend the main types of plans.
CE1.3 Describe the phases and logical steps of a planning process as a rational approach to setting goals, making decisions, and selecting media.
CE1.4 Identify the basic elements to set a target address process.
CE1.5 In business planning scenarios:
-Formulate objectives for a particular food and beverage service department within the framework of hypothetical general business plans or entity plans.
-Select the most convenient policy options for achieving the proposed objectives.
-Planting programs that result from such options, determining the human and material resources required.
CE1.6 Rate the importance of the periodic review of the plans according to the application of the control systems characteristic of each type of restoration establishment.
C2: To analyze organizational and functional structures of different types of establishments, areas or departments of restoration, and their environment of internal and external relations, justifying organizational structures and type of relationships appropriate to each type of company or departmental unit.
CE2.1 Classify and characterize the different types of establishments, areas, or departments of restoration.
CE2.2 Describe the structuring factors and criteria that determine an effective organization.
CE2.3 Compare the structures and departmental relations more characteristic of the different types of restoration establishments, identifying the objectives of each department or area and the consequent distribution of functions.
CE2.4 Describe the circuits, types of information, and internal and external documents that are generated in the framework of such interdepartmental structures and relationships.
CE2.5 Describe the external relations of the establishments, areas or departments of restoration with other companies, areas or departments, and the internal relations characteristics.
CE2.6 From organizational and functional structures of establishments, areas, or departments of restoration:
-Evaluate the organization, critically judging the organizational solutions adopted.
-Propose alternative solutions and organigrams to the structures and interdepartmental relationships characterized, justifying the changes introduced according to a more effective organization.
CE2.7 Describe the most characteristic jobs of the establishments, areas or departments of restoration, characterizing them by the professional competence expressed in terms of capabilities and achievements to the required levels in the world of work.
CE2.8 In practical case analysis of organizational structures:
-Define the limits of responsibility, functions, and tasks for each component of the unit's work teams.
-Evaluate the work times of the most significant professional activities.
C3: Apply methods for the definition of appropriate jobs and staff selection for food and beverage service departments, comparing them critically.
CE3.1 To critically compare the main methods for the definition of posts corresponding to skilled workers in the department.
CE3.2 Critically compare the main methods for the selection of skilled workers in the department.
C4: Recognize the importance of the integration and adaptation of personnel to the organization and the actions and instruments that facilitate them.
CE4.1 Justify the purpose of the integration function as a complementary to the organization function.
CE4.2 Compare various real manuals of operations and work modes of food and beverage service departments, identifying common points and divergences, and providing reasoned alternatives for complementation or improvement.
CE4.3 In various practical situations of integrating personnel into an organization:
-Explain an assumed host manual for the restore establishment.
-Assign to the new employees, and depending on the positions to be filled, a certain period of adaptation to them.
-Compose and explain the most significant operations and processes that each new employee has to develop and the criteria for evaluating professional performance and results.
-Give a brief information about the restoration establishment, its organization and its corporate image, using audiovisual material.
-Apply techniques for intra-group communication between the old and new members of the department or unit, simulating authority delegations, encouraging personal initiative and creativity and demanding responsibilities as a measure of motivation.
CE4.4 In a practical scenario of adaptation of personnel to the organization, compare various training programs related to the jobs that depend on a maitre, head of room, head of bars or head of banquets, identifying common points and divergences, and contributing in a reasoned way alternatives of complementation or improvement.
C5: Analyze applicable personnel management techniques in food and beverage service departments.
CE5.1 Identify common communication and negotiation processes and situations within the food and beverage service departments.
CE5.2 Explain the logic of decision making processes.
CE5.3 Justify the figure of the manager and the leader in an organization.
CE5.4 Describe the techniques of management and dynamization of equipment and work meetings applicable to the departments or units of culinary production.
CE5.5 Justify the motivation processes of staff assigned to food and beverage service departments.
CE5.6 In practical scenarios of hierarchical relationships between members of food and beverage service departments:
-Effectively use suitable communication techniques to receive and issue instructions and information, exchange ideas or opinions, assign tasks and coordinate work plans.
-To intervene in the alleged conflicts caused by the negotiation and the achievement of the participation of all the members of the group in the detection of the origin of the problem, avoiding judgments of value and resolving the conflict, focusing on those aspects that can be modified.
-Adopt the right decisions based on the circumstances that lead to them and the opinions of others regarding the possible solutions.
-To exercise leadership, in an effective way, within the framework of its professional competences, adopting the most appropriate style in each situation.
-Direct work teams, integrating and coordinating the needs of the group within the framework of predetermined objectives, policies or guidelines.
-Lead, encourage and participate in working meetings, energize them, actively collaborate or achieve the collaboration of the participants, and acting in accordance with the purpose of the meeting.
C6: Analyze the different modes of implementation and management of quality systems in culinary production units, justifying their applications.
CE6.1 Explain the concept of quality in restoration services and identify the causal factors of non-quality.
CE6.2 Describe the quality management function in relation to the objectives of the company or entity and the departments or units that compose it.
CE6.3 Propose the implementation of a quality system, interpreting and applying the corresponding quality standards, establishing objectives, identifying key factors and barriers, and defining the program for its implementation as regards the actions to be carried out and their deadlines.
CE6.4 Identify and assess the quality dimensions and attributes of the catering services, and design and define the services of the respective culinary production unit, determining and preparing the necessary quality specifications, such as quality standards of the service, standards, procedures and work instructions among others.
CE6.5 Establish and interpret indicators of quality of culinary production, and of its service or distribution, and develop simple questionnaires that allow to measure the level of customer satisfaction with respect to them.
CE6.6 Apply the basic tools for the determination and analysis of the causes of the non-quality.
CE6.7 Evaluate the quality system in food and beverage production, service and distribution units, identifying deficiencies and areas of improvement, establishing quality objectives and developing improvement plans.
CE6.8 Manage the documentation and information of the quality system implemented, determining the necessary records and the applicable procedure.
CE6.9 Value the necessary personal participation in the application of quality management as a factor that facilitates the achievement of better results and greater satisfaction of the users of gastronomic services.
Contents
1. Food and beverage service department planning
-Food and beverage department planning in the hotel business planning process.
-The business plan in restore:
▫ Budgets
▫ Economic Investment
▫ Short, medium and long-term economic goals.
▫ Sales and marketing strategies.
▫ Market Policies (placement, potential clientele)
▫ Business viability plan.
-Defining the activity planning process: opening the establishment.
-The planning of the bar, restaurant and banqueting departments.
▫ Site
▫ Personal
▫ Furniture and machinery.
-Elaboration and periodic review of the plans of the department according to the application of the control systems characteristic of these areas.
2. Organization in the catering establishments
-Interpretation of different regulations on authorization and classification of catering establishments.
-Tipolation and classification of the catering establishments:
▫ Restaurants (themed, buffet, takeaway or take away, high-cuisine or gourmet, fast food or fast food).
▫ Cafeterias
▫ Cafe-Bar.
▫ Bar music.
▫ Party Rooms.
-Nature and purpose of the organization and relationship with other management functions.
-Basic patterns of traditional departmentalization in the areas of restoration: advantages and disadvantages.
-Structures and departmental and external relations characteristics of the different types of catering establishments.
-Differentiation of the objectives of each department of the area or establishment of restoration and distribution of functions.
-Circuits, types of information and internal and external documents that are generated in the framework of such interdepartmental structures and relationships.
3. Staff selection and the staff integration function in food and beverage service departments
-Main methods for defining positions corresponding to semi-skilled and skilled workers.
-Main methods for the selection of skilled and semi-skilled workers.
-Relation to the organization function of the establishment and the selection of personnel.
-Manuals of procedures and operations in the food and beverage service departments: analysis, comparison and writing.
-Training programs for staff dependent on food and beverage service departments: analysis, comparison, and reasoned proposals.
-Communication and motivation techniques adapted to the integration of personnel: identification and applications.
4. Management of work teams in food and beverage service departments
-Communication in work organizations: processes and applications.
-Negotiation in the work environment: processes and applications.
-Problem solving and decision making.
-Address systems and command/leadership types: justification and applications.
-Analysis of decision-making tools. Simulations.
-Direction and dynamization of work equipment and meetings.
-The motivation in the work environment.
5. Quality management in food and beverage service departments
-Historical evolution of quality.
-The concept of quality in production and services.
-Managing the total quality.
-Peculiarities in the production and culinary services.
-Quality systems and standards.
-The quality system of the Instituto para la Calidad Turística Española ICTE: peculiarities in the catering sub-sector.
-Other quality systems.
-Quality accreditation.
-Implementation of a quality system in food and beverage service departments: key factors; project, programs, and schedule.
-Quality specifications and standards, standards, procedures, and work instructions.
-Quality management in restore. Process management. Indicators and other procedures for quality control.
-Continuous improvement and improvement plans. The improvement groups. The basic tools for quality improvement.
-The assessment of customer satisfaction. Satisfaction questionnaires and other tools. Procedures for the treatment of complaints and suggestions.
-Document management of the quality system.
-Evaluation of the quality system. Self-assessments and audits. Certification processes.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1104_3. | 60 | 40 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 4
Denomination: BEVERAGES
Code: MF1047_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1047_2 Advise on drinks other than wines, prepare them and present them.
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Develop the process of service of all types of drinks in bar and table, according to the standards of service and the procedures of organization and control of the bar-cafeteria.
CE1.1 Describe the technical processes of service in bar and table of different drinks different to wines and the type tasks associated with each of these processes.
CE1.2 In practical situations, suggest the consumption of drinks other than wines, taking into account the type, state and tastes of the supposed customers, sales objectives and time of day, and providing the appropriate advice.
CE1.3 Select and use the necessary supplies and containers for the beverage bar and table service.
CE1.4 Perform the service of alcoholic and non-alcoholic beverages in bar with speed, accuracy and precision, according to predetermined service standards or defined instructions.
CE1.5 Assume the need to cater to future customers with courtesy and elegance, enhancing the good image of the entity that provides the service.
C2: Define characteristics of the genera necessary for the preparation, presentation and service of drinks other than wines, establishing quality levels according to the expectations of supposed clientels and economic objectives of the establishment.
CE2.1 From certain properly characterized drinks letters, and with the data that were needed:
-To deduce quantitative and qualitative needs of genera.
-Precise quality levels of the genera to be used, taking into account, as basic variables: tastes and needs of customers, category of supply of drinks, type of service, economic objectives and possibilities of provision.
CE2.2 To formalize the technical specification sheets of the genera to be used, justifying possible alternatives according to seasonal, supply or economic variables, and effectively using the available office means for formalization of the corresponding tokens.
C3: Use equipment, machines, tools and tools necessary for the preparation and preservation of beverages other than wines, according to their applications and according to optimum performance.
CE3.1 Identify the equipment, tools and tools necessary for the preparation, conservation and service of beverages, explaining: functions; specific applications; rules of use; modes of operation characteristic; quantitative and qualitative results obtained; risks associated with their handling and maintenance of necessary use.
CE3.2 Justify the use of tools, tools, and equipment based on the types of beverages and ingredients, instructions received, and the volume of production or service established.
CE3.3 Apply rules for the use of equipment, machines and tools for the preparation and preservation of beverages, following the established procedures to avoid risks and obtain predetermined results.
CE3.4 Perform maintenance of use according to instructions provided or received.
CE3.5 Take the commitment to maintain and care for facilities and equipment, and make the most of the means used in the process, avoiding unnecessary costs and costs.
C4: Characterize the most significant alcoholic and non-alcoholic beverages, different from the wines, analyzing their processes of elaboration, supply and conservation and related the influence of these processes in their characteristics.
CE4.1 Explain the process of elaboration of the most important alcoholic and non-alcoholic beverages, other than wines, indicating their origin, evolution and organoleptic characteristics, and relating the peculiarities of the process with these characteristics.
CE4.2 Describe internal procurement and conservation control operations, indicating how to develop the specific processes and the phases, equipment and tools involved depending on the type of beverage in question.
CE4.3 Identify, by means of the tasting, the main organoleptic characteristics of each beverage.
C5: Analyze and develop the processes of preparation, presentation and conservation of alcoholic and non-alcoholic beverages, more significant, other than wines.
CE5.1 Classify beverage preparations based on: basic components; applicable techniques; type of service; other application criteria.
CE5.2 Describe the preparation techniques for different types of beverages, indicating: application phases and processes; operating procedures and modes; base instruments to be used; results obtained.
CE5.3 Calculate and request the quantities of beverages and genera necessary for the internal provision as a function of determined work plans.
CE5.4 Distribute the appropriate drinks and genera in shape, place and quantity to be able to apply the techniques of elaboration in question.
CE5.5 Run the beverage processing techniques according to the technical sheets or procedures that replace them, in the order and time stipulated, using the different tools and according to the sanitary and sanitary regulations.
CE5.6 Perform the operations of decoration and presentation of the drinks, showing artistic sensitivity and taste.
CE5.7 Control each of the processing phases and propose possible corrective measures, according to the partial and final results obtained, to achieve predetermined quality levels.
CE5.8 Identify and describe, by means of the tasting, the different basic characteristics of the combined preparations.
CE5.9 Justify the most appropriate storage and storage places and methods taking into account the destination or consumption allocated to the beverage preparations, the characteristics derived from their own nature and the sanitary and sanitary regulations.
C6: Practice possible variations in the preparation of drinks, testing techniques, combinations or alternatives of ingredients and forms of presentation and decoration.
CE6.1 Select instruments and sources of updated information to obtain alternatives and modifications in the preparations of the cocktail, taking into account the characteristics of the alcoholic beverages and current trends of consumption.
CE6.2 Propose alternatives or modifications to the process, ingredients, or forms of presentation.
CE6.3 Moving processes and results obtained to the preparation of new preparations, deducing the technical variations that the adaptation implies.
CE6.4 Value the results obtained in terms of presentation, color, flavor and mixtures by means of the tasting and according to predetermined factors, comparing them, if any, with the original elaborations.
CE6.5 Justify the possible commercial offer of the new product, assessing its economic viability and adaptation to the potential demand.
C7: Define different beverage cards to wines that are attractive to potential customers and favor the achievement of the sales objectives of the establishment.
CE7.1 Describe drinks cards, indicating elements that make up them, features and category.
CE7.2 Relate drinks cards with types of establishments and restoration formulas.
CE7.3 In practical assumptions the letter of drinks other than wines is defined and presented taking into account:
-The tastes of potential customers.
-The genera supply capabilities.
-The physical, human, and economic resources you are aware of.
-The type of establishment, restore formula, and service.
-A good balance, both in the variety of drinks offered and in their price.
-Seasonality.
-The category of the establishment, its economic objectives and its corporate image.
CE7.4 To justify systems of rotation of the drinks card according to the foreseeable evolution of the habits and tastes of the customers, of the stocks, the possibilities of supply and the objectives of the establishment.
CE7.5 Act with creativity and imagination in the formulation and development of personal proposals for the presentation of drinks cards.
Contents
1. Service processes in bar and table
-Elements, useful and necessary for the service of drinks in bar and table.
-Different types of service, components, and function.
-Types of glassware used in the beverage service.
-Courtesy rules in the bar service.
-Quality control in the process of preparation and presentation of beverages.
-Health-hygiene safety regulations.
2. Genera necessary for the preparation, presentation and service of beverages other than wines
-Different qualities of the genre to buy.
-Factors involved in gender quality:
-Seasonality.
-Gustos of the clientele.
-Quality controls on the genera used.
3. Equipment, machines and utensils necessary for the preparation, presentation, conservation and service of beverages
-Bar-cafeteria machinery. Classification and description according to features, functions and applications. Products with need for refrigeration. Products without need for refrigeration.
-Bar location and distribution:
▫ Estandel.
▫ Bottles.
-Application of techniques, procedures and modes of operation, maintenance and control of beverages.
-Corporate image of the company applied to the beverage service.
-Preventive maintenance of the beverage storage machinery in the bar-cafeteria.
4. Simple drinks other than wines
-Non-gasified and non-gasified non-alcoholic beverages:
▫ Classification.
▫ Features.
▫ Types.
▫ Elaboration.
▫ The type of glassware for your service. Applications: Conservation, presentation and service in bar and table.
-Snacks, beers, spirits, spirits:
▫ Classification.
▫ Features.
▫ Types.
▫ Description of your elaboration.
▫ Source.
▫ Conservation, presentation, and service on bar and table.
▫ The type of glassware for your service.
-Cafes, infusions, chocolates, natural shakes and juices:
▫ Classification.
▫ Features.
▫ Types.
▫ Description of your elaboration. Origin. Conservation, presentation and service in bar and table.
-Supply and preservation of this type of beverage.
-Application of simple drinks other than wines in the current kitchen.
-Cata of different types of drinks other than wines. Visual phase. Olfactory phase. Gustative phase.
5. Combined alcoholic and non-alcoholic beverages
-Classification of different types of combined processing.
▫ In short glass.
▫ In a long glass.
▫ In special cup.
-Basic preparation and service standards.
-Whiskys:
▫ Classification.
▫ Types.
▫ Service.
-Ron:
▫ Classification.
▫ Types.
▫ Service.
-Geneva:
▫ Classification.
▫ Types.
▫ Service.
-Vodka:
▫ Classification.
▫ Types.
▫ Service.
-Brandy:
▫ Classification.
▫ Types.
▫ Service.
6. Cocteleria
-Elements, useful and necessary for the cocktail.
-The "central station"; types, components, and function.
-Types of glassware used in cocktail service.
-Murder over cocktails. Rules and procedures.
-Rules for the preparation of cocktails.
-Types of fruit cuts for complement and decoration.
-The presentation of the beverage and decoration.
-Long drinks or long-drinks:
▫ Features.
▫ Service.
-The combinations: Densities and measures.
▫ Features.
▫ Service: How to serve it so as not to mix these densities.
-Features and service of the cocktail series.
-Quality control in the process of preparing and presenting cocktails.
-Health-hygiene safety regulations.
7. Confection of drinks cards.
-Making drinks cards.
-Classification of drinks within the card.
-Coffee and infusions letters. Cocktail cards. Thematic letters.
-Letter design. Definition of prices. The seasonality.
-Control of beverage stocks. Control of drinks deciduous. Temperature control. Product rotation.
-Different design examples on bar cards.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1047_2. | 80 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 5
Naming: VINOS SERVICE
Code: MF1048_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1048_2: Serve wines and provide basic information about them.
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Identify the different types of customers and sales techniques for more effective wines, and the procedures for interpreting and resolving information needs, complaints and complaints.
CE1.1 Identify different types of clients, describing their usual attitudes and behavior.
CE1.2 Identify the different techniques of selling wines, estimating their application to different types of customers, formulas of restoration and service.
CE1.3 Propose the wine that fits the tastes and habits of a previously defined type of demand.
CE1.4 To distinguish the most common types of demand for information given in service and wine consumption establishments.
CE1.5 Estimating different situations where complaints are usually made or situations of conflict with clients.
CE1.6 Identify applicable law on consumer and user protection.
CE1.7 Identify verbal and nonverbal communication techniques and social skills, relating them to the analyzed situations.
CE1.8 In case of case studies, of demand for information or presentation of complaints related to the service or consumption of wines:
-Identify and select the information according to the situation raised.
-Simulate the resolution of concrete information needs, adapting it according to types of establishments and clients.
-Simulate conflict resolution between the parties by means of a consensus solution, demonstrating a safe, correct and objective attitude.
-Determine when the record of the submitted query or claim proceeds.
CE1.9 Argument the need to cater to future customers with courtesy and elegance, enhancing the good image of the entity that provides the service.
C2: Develop a default wine service process, using the most appropriate techniques for each type and service standards.
CE2.1 Identify the different wine service techniques, explaining their advantages and disadvantages and justifying their suitability for each type and standards of service in particular.
CE2.2 Carry out the operations prior to the wine service and its preparation, taking into account the specific rules of each wine and the wine protocol.
CE2.3 According to particular job plans and service formulas:
-Describe and simulate the process of welcoming and caring for the client, identifying the stages and key factors to achieve their satisfaction.
-Describe and simulate the wine sales process, explaining its phases and the different ways that exist for its concretion.
-Describe the characteristics of a particular wine offering, so that it is attractive, suggesting the wines that are best suited to the proposed or requested menu.
-Explain the relationship maintained by personnel specializing in wines with other departments or professionals during the service and formalize communications that are required in practical scenarios.
-Select and use the necessary tools and instruments for the service.
-Perform the service of wines according to the defined instructions, and applying the corresponding service techniques with the maximum speed and efficiency, style and elegance that this process to the client's view requires.
-Propose modifications to the service process when any mismatch or complaint is observed by the actual or simulated consumer.
-Unask the customer, or simulate his or her farewell, in accordance with defined procedures and applying the appropriate communication techniques.
C3: Make simple tastings of the most significant types of wines, identifying their basic characteristics and flavors, using the appropriate vocabulary and using the tasting chips.
CE3.1 Identify the different types and phases of the tastings, describing the necessary elements: cups, premises, environmental conditions and optimal temperatures for their tasting.
CE3.2. Describe the different organoleptic characteristics of the wines, using the specific vocabulary.
CE3.3 Describe the main national and international wine areas, identifying the main designations of origin.
CE3.4 In tasting exercises, detect differences of basic flavors in wines:
-Young whites.
-Rosados.
-Young Tintos.
-Parenting.
-Defective.
-Generous.
-Sparkling.
-From the main designations of origin.
CE3.5 Identify and fill in the tasting chips, applying the rules for scoring wines.
C4: Calculate external supply needs of regular consumption wines according to gastronomic offers and predetermined sales expectations.
CE4.1 Identify the documentary means and communication tools for making requests for the supply of wines and describe the circuits of the operations carried out in the purchasing department.
CE4.2 From supposed gastronomic offerings or job plans:
-Determine the supply needs of wines, indicating quantities.
-Meet requests for external sourcing of commonly used wines.
-To value the importance of security in the preservation of documentation and information, treating them with rigor.
C5: Make the reception of the wines for later storage and distribution.
CE5.1 Identify signs and attributes of quality of wines, interpreting labels and documentation that accompany them.
CE5.2 Describe methods of control in the reception of wines, identifying instruments and means necessary.
CE5.3 In a practical case of reception of wines, carry out control operations, using the means and instructions provided for this purpose.
CE5.4 In a practical control scenario at the reception, detect possible deviations between the quantities and qualities of the wines requested and those received, proposing measures for their resolution.
C6: Describe wine storage systems in the cellar, control consumption and execute the operations inherent in its conservation.
CE6.1 Describe various wine storage systems in the winery, indicating equipment needs, planning criteria, comparative advantages and associated documentation.
CE6.2 Identify storage needs of wines according to their typology, age or age, characteristics of conservation, rotation of wines and risk factors.
CE6.3 Relate the storage needs of the wines with the appropriate places of the winery and with their temperature, humidity, odours, lighting, vibrations and optimal distribution to obtain their conservation.
CE6.4 In a practical storage scenario, order the wines in the winery according to the place, equipment and system established, applying the sanitary regulations and the consumption times.
CE6.5 In a practical storage scenario, detect possible deterioration or breakage of bottles during the process, performing the removal and cleaning operations and indicating the possible departments or persons to be reported in the different types of establishment.
CE6.6 Formalize documentations and books needed for winery control.
C7: Develop a process of internal sourcing of wines according to certain service orders or daily work plans, controlling in the bodeguilla or cava of the day its service temperature.
CE7.1 Fulfill common documentation for internal wine sourcing.
CE7.2 Perform internal supplies of wines in the order and pre-established time and applying sanitary regulations.
CE7.3 Choose and justify the place of deposit of wines in the bodeguilla.
CE7.4 Control the wine service temperature in the winemaker.
CE7.5 Apply rules for the use of equipment and machines for the maintenance and conservation of wines, following established procedures and obtaining predetermined results.
C8: Define simple letters of wines suitable for different gastronomic offers, that are attractive for potential customers and favor the achievement of sales objectives of supposed establishments.
CE8.1 Describe wine letters, indicating elements that make them, characteristics and category.
CE8.2 Relate wine letters with types of establishments, restoration formulas and determined gastronomic offerings.
CE8.3 In practical assumptions, the wine list is defined and presented taking into account:
-The type and category of the establishment, restoration formula, service type, economic objectives and corporate image.
-The gastronomic offer of the establishment.
-The physical, human, and economic resources you are aware of.
-The tastes of potential customers.
-The possibilities of wine supply.
-The offers made by the suppliers.
-The stock in the hold.
-A good balance, both in the variety of wines offered and in their price.
-Seasonality.
CE8.4 To justify systems of rotation of the wine list according to the foreseeable evolution of the habits and tastes of the customers, of the stocks, the possibilities of supply and the objectives of the establishment.
CE8.5 Act with creativity and imagination in the formulation and development of personal proposals for the presentation of wine letters.
Contents
1. Manufacture of wine
-The vine through history.
-The grape and its components.
-Fermentation of the grape and composition of the wine.
-Wine types and main features.
-Wine making and raising:
▫ Extract of the must.
▫ Vinification of white wine.
▫ Rosé vinification.
▫ Vinification of the red.
▫ Differences between whites and reds.
▫ Criticism of the Wines. The anadas.
▫ Generous Wines:
-Fines.
-Manzanillas.
-Amontilled.
-Olorosos.
-Dulces.
▫ Sparkling Wines:
-The Cava.
-The Champagne.
-Vinicultural areas of Spain and abroad.
-The Designations of Origin. The INDO.
-Wine specific vocabulary.
2. The Service of Wines
-Service Types:
▫ Features.
▫ Advantages.
▫ Inconvenient.
-General rules of service.
-Aberture of wine bottles.
-Decantation: objective and technical.
-Types, features, and function of:
▫ Bottles.
▫ Corchos.
▫ Tags.
▫ Capsules.
3. The Wine Cata
-Definition and methodology of wine tasting.
-Equipment and useful for the tasting.
-Important techniques and elements of the tasting:
▫ Cups.
▫ Local.
▫ Environmental conditions.
▫ Optimal temperatures for your tasting.
-Phases of the tasting:
▫ Visual.
▫ olfactory.
-The smell and smells of wine:
▫ The bouquet.
▫ The primary aromas.
▫ The secondary scents.
▫ Tertiary aromas.
-Taste. and the four elementary flavors:
▫ Dulce.
▫ Acid.
▫ Amargo.
▫ Salted.
-Balance between aromas and flavors.
-The retronasal route.
-Wine alterations and defects.
-Cata chips: structure and content.
-Score of the tasting tabs.
-Cata-specific vocabulary.
4. Sourcing and Conservation of Wines
-External provisioning. Choice of suppliers.
-Product quality controls. Importance of transport.
-Defects in the products and diagnosis of possible causes.
-The reception of the wines.
-Wine storage system.
-The winery:
▫ Types.
▫ Dimensions.
▫ Features: Temperature, humidity, odors, lighting, and vibrations.
▫ Construction materials.
-The bodeguilla or cava of the day.
-The conservation of wine:
▫ The importance of the cork or plug.
▫ The position of the bottles.
-Wine rotation methods.
-Documentary records (order vouchers, stock tokens).
-Manual and computerised methods for the management and control of inventories and stocks.
5. Letters of Wines
-The making of a wine list. Basic standards.
-Composition, characteristics and categories of wine letters.
-Graphic design of wine cards.
-Pricing policy.
-The rotation of the wines in the letter:
▫ Popularity.
▫ Rentability.
-The wine suggestions.
6. The Maridage
-Definition of pairing and their importance.
-Harmonization of wines with:
▫ Snacks.
▫ Entries.
▫ Fish.
▫ Carnes.
▫ Poses.
-The most frequent combinations.
-The enemies of the pairing.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1048_2. | 90 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 6
Naming: PROTOCOL RULES IN RESTORE
Code: MF1105_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1105_3: Apply protocol rules in restore
Duration: 30 hours
Assessment Capabilities and Criteria:
C1: To analyze the current regulations on protocol, considering their degree of need and implementation in the catering sector.
CE1.1 Citar and classify the different national, international or regional norms that affect the actions to be developed in the area of the restoration and its surroundings.
CE1.2 From protocol scenarios in restore, indicate:
-Treatment of personalities.
-Precedence arising from attendance at events.
-Precedence derived from the organization of events.
CE1.3 Describe the different Nobiliaries and Order of Merit Titles existing at the national level, their treatments and orders of precedence.
CE1.4 Analyze the different symbols, hymns or flags that must be part of the protocol according to the different acts that can be held and depending on their geographical location.
C2: Run protocol related to state institutions and flag usage.
CE2.1 Apply the protocol standards in the location of flags forming part of presidencies in the field of Spanish and/or autonomous national territory, from peanas or other movable supports equipped with floors or steps.
CE2.2 From practical scenarios of protocol situations:
-Describe and design the flag presidency in places related to the restoration service activity.
-Describe and design the presidency of flags on building facades.
-Describe and design the presidency on flag lines.
C3: Recognize the basic standards of clothing, document writing and decoration according to the different types of events and events.
CE3.1 Describe the good personal image and the use of the appropriate clothing for each event or event.
CE3.2 Describe the appropriate label clothing for each slot in which an event or event can be developed.
CE3.3 In a practical scenario of developing events or events, maintain the composure as to the movements, presentations or greetings to be carried out.
CE3.4 In a practical scenario, of floral decoration, propose, design and, if necessary, execute the necessary actions, depending on different types of acts, events or disposition of presidencies.
C4: Organize the protocol of events and events according to the basic protocol standards.
CE4.1 Identify criteria for the choice of spaces and their possible location taking into account the nature of each event or event and the special needs that can be considered.
CE4.2 Dispose the elements of the furniture for the development of the act and the fulfillment of the basic norms of protocol.
CE4.3 Design the proposal of chairs and distribution of guests to an act in accordance with the norms of protocol and the nature or characteristics of each event or event.
CE4.4 In a practical scenario, implementing a restoration service, apply the basic norms of courtesy and protocol that must be taken into account in the development of meals, the assignment of presidencies and the interpolation of guests.
CE4.5 Design the necessary information tools to make known the development of events or events to guests, media, depending on the type of act and its composition.
Contents
1. People's protocol and treatments
-The concept of protocol:
▫ Source.
▫ Classes.
▫ Utility.
▫ Social Usos.
-National, international and regional regulations in restoration.
-The treatment of people:
▫ Precedence and treatment of authorities.
▫ Nobiliaries and merit orders.
▫ Placement of participants in presidencies and events.
-Current rules of hymns, flags and shields.
-Ordination and use of flags at events organized in salons.
-Ordination and use of flags in building facades or after presidencies.
2. Basic protocol and rules of behavior in restore
-The importance of clothing for each act.
-Making and use of business cards and invitations.
-Courtesy rules: presentations and greetings.
-The use of flowers in different acts.
-Table forms and organization of presidencies.
-Usual methodology of location of diners.
-Basic rules for a meal.
-Table and table years.
3. Protocol in the organization of events
-Snacks, cocktails and receptions.
-Discourses and toast.
-Banquets. Placement of tables and organization of presidencies.
-Press releases, press releases and table tour.
-Negotiations.
-Agreements signed.
-Conventions.
-Letter and menu-making.
-Drive and unravel personalities.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1105_3. | 30 | 20 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 7
Designation: SAFETY AND HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY
Code: MF0711_2
Professional qualification level: 2
Associated with the Competition Unit:
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality.
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Recognize and apply the rules and measures in force and necessary to ensure the hygienic and sanitary quality of the hospitality activity.
CE1.1 Identify and interpret the hygienic and sanitary standards of mandatory compliance related to facilities, premises and hospitality.
CE1.2 To estimate the consequences for the health of the products and safety of the consumers of the lack of hygiene in the processes and means of production or service and in the working habits.
CE1.3 Identify the hygienic and sanitary requirements to be met by hospitality facilities and equipment.
CE1.4 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.
CE1.5 Describe the main alterations suffered by food, identifying the agents causing them, their origin, transmission and multiplication mechanisms.
CE1.6 Classifying and explaining the risks and main toxicinfections of food origin and their consequences for health and related to the alterations and agents causing them.
CE1.7 Explain the appropriate systems and procedures for the management and disposal of waste in the activity of hospitality.
CE1.8 Identify, classify and compare the various cleaning products and treatments, such as disinfection, sterilization, disinsaving and deratization, and their conditions of use.
CE1.9 In practical scenarios of cleaning, disinfection, disinterment and de-ratization, duly characterized:
-Identify all the hygiene and personal behavior actions to be taken.
-Select usable products and treatments.
-Set the control parameters.
-List the required equipment.
-Set the frequency of the sanitizing process.
-Perform the necessary operations to clean, disinfect, disinfect, and unratize.
C2: Assess the environmental problems caused by the activity of hospitality and the control of the waste produced.
CE2.1 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.
CE2.2 Recognize the environmental effects of the waste, contaminants and other conditions caused by the activity of the hotel.
CE2.3 Recognize the parameters that enable environmental control in the processes of hospitality and waste treatment.
CE2.4 Hierarchical measures for environmental protection in hospitality.
CE2.5 Describe the techniques of collection, selection, recycling, purification, disposal and disposal of waste.
C3: Adopt security measures and control their compliance in all work situations of hospitality activity.
CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.
CE3.2 Interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.
CE3.3 Identify the most relevant risks or hazards in the activity of hospitality and analyze the safety measures applicable in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, personal protective equipment, toxicity or danger and proper handling of the products.
CE3.4 Identify and apply adopted action guidelines in emergency situations and in case of accidents, such as the management of fire equipment, control procedures, warning and alarm, basic sanitary and first aid techniques, and emergency and evacuation plans.
C4: Rate the importance of water and energy sources and identify measures for their efficient use in hospitality activities.
CE4.1 Relate the use of energy sources in a hospitality establishment.
CE4.2 Recognize the use of renewable energy and its possibilities in a hospitality establishment.
CE4.3 Identify electrical, gas and other facilities of a hospitality establishment and critical points where they can present dysfunctions.
CE4.4 To analyze good practices in water and energy consumption in a hospitality establishment and to identify possible actions that will result in its decline.
CE4.5 Feature a preventive and corrective maintenance program.
CE4.6 Identify and assess the different methods for water treatment.
CE4.7 In the case of practical scenarios for appropriately characterised hospitality establishments:
-Rate the economic impact of the efficient use of water and energy.
-Explain a water and energy saving program and its monitoring and control measures.
-Relating measures that can impact water and energy savings.
Contents
1. Food hygiene and food safety and food handling
-General hygiene regulations applicable to the activity.
-Alteration and contamination of food: concepts, causes and contributing factors.
-Sources of food contamination: physical, chemical and biological.
-Main factors contributing to bacterial growth.
-Cleaning and disinfection: differentiation of concepts; applications.
-Materials in contact with food: types and requirements.
-Health-health quality: concepts and applications.
-Self-control: Hazard analysis systems and critical control points (HACCP).
-Good hygiene practice guides (GPCH). Applications.
-Food and health: Health risks arising from incorrect food handling. Concepts and types of foodborne diseases. Responsibility of the company in the prevention of diseases of food transmission.
-Manipulator staff: Food handlers requirements. Regulation. Health and personal hygiene: factors, measures, materials and applications. Authorized clothing and work equipment. Gestures. Wounds and their protection. Assumption of attitudes and habits of the food handler. Importance of good practices in food handling.
2. Cleaning of hospitality facilities and equipment
-Concept and cleaning levels.
-General hygienic requirements for facilities and equipment.
-Cleaning processes: disinfection, sterilisation, disinterment and de-ratization.
-Common usage cleaning products: Types, sort. Main features of use. Security measures and storage standards. Interpretation of the specifications.
-Systems, methods and cleaning equipment: applications of basic equipment and materials. Common procedures: types and implementation.
-Signal and isolation techniques for areas or equipment.
3. Environmental impact of hospitality activity
-Agents and impact factors.
-Waste treatment: Waste and waste management. Types of waste generated. Solid waste and packaging. Emissions into the atmosphere. Liquid discharges.
-Applicable environmental protection regulations.
-Other prevention or protection techniques.
4. Management of water and energy in hospitality establishments
-Water consumption. Good environmental practices in the efficient use of water.
-Energy consumption. Energy savings and alternatives. Good environmental practices in the efficient use of energy.
5. Good environmental practices in the production processes of hospitality establishments
-Purchasing and provisioning.
-Elaboration and service of food and beverages.
-Cleaning, laundry and lingerie.
-Reception and administration.
-Maintenance.
6. Security and emergency situations in the activity of hospitality.
-Security: Most common risk factors and situations. Identification and interpretation of specific safety standards. Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business. Prevention and protection measures: In facilities. In the use of machines, equipment and utensils. Personal safety equipment. Protective garments: types, adequacy and regulations.
-Emergency situations: Procedures for action, warning and alarms. Fires. Gas escapes. Water leaks or floods. Emergency and evacuation plans. First aid.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF0711_2. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 8
Naming: PROFESSIONAL ENGLISH FOR RESTAURANT SERVICES
Code: MF1051_2
Professional qualification level: 2
Associated with the Competition Unit:
UC1051_2: Communicating in English, with an independent user level in the restore services
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Interpret English-language simple oral messages, issued in the scope of the restore activity.
CE1.1 Interpret the global meaning of spoken English spoken messages slowly and clearly and recognize the purpose of the message in professional situations, such as:
-Salute and farewell to the client.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information.
-Communication of a complaint or complaint.
-Request for varied information about the environment.
Ce1.2 Interpret globally, oral messages issued in English, in simulated professional situations, under conditions that affect communication, such as:
-Presential or telephone communication, recorded message, and public address.
-Formal or informal communication.
-The number and characteristics of the message emitters.
-Costeasements in the use of language and different accents.
-Clarity of pronunciation.
-Environmental noise, interference and distortions.
-Non-verbal elements.
C2: Interpret simple messages and documents written in English, received, or used in the scope of the restore activity.
CE2.1 Interpret the global meaning of messages, brief instructions, and documents received or used in English and recognize their purpose, with sufficient accuracy to be able to apply content in professional situations, such as:
-Query for machinery, equipment, or utensils for the restoration activity.
-Query of computer application manuals.
-Request for information, reservations, and orders.
CE2.2 Interpreting simple messages written in English, in simulated professional situations, under conditions that affect communication, such as:
-Channel of communication such as fax, e-mail or letter.
-Costeasements in the use of language.
-Poor graffiti.
C3: Produce simple oral messages in English, referring to typical situations of the restoration activity.
CE3.1 Express verbally in English, delivering clearly, courtesy formulas learned, short phrases linked to connectors, and a vocabulary shared internationally, in professional situations, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CE3.2 Verbally express short and simple messages in English, adapting the type of message and recording to the conditions of a simulated professional situation that can affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Environmental noise or frequent interferences in catering establishments.
-The time available for communication.
C4: Write simple written documents in English, referring to typical situations of the restoration activity.
CE4.1 Produce short written messages and instructions, adjusted to basic grammatical correction criteria and using a simple vocabulary, in professional situations, such as:
-Comandon redaction.
-Redaction of simple documents to promote the establishment or the gastronomic offer.
-Redaction of information of interest to the customer, such as schedules, dates, and notices.
CE4.2 Produce short and simple written messages and instructions in English, adapting the message, medium and medium to the conditions of a simulated professional situation, affecting communication, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Message receiver characteristics.
-Quality of printing or printing.
-Lighting level for message reading.
C5: Communicate orally with one or more speakers in English, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, of the service of restoration.
CE5.1 Interaction with one or more English speakers, in professional situations, such as:
-Salute and farewell.
-Information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing and collection system information.
-Complaints and complaints attention.
-Request for varied information about the environment.
CE5.2 Resolve interaction situations in English, under conditions that affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Clarity in pronunciation and different accents.
-Environmental noise or frequent interference in hotels and tourism establishments, in transport, theme parks, leisure and congresses.
-The time available for communication.
Contents
1. Provision of food and documentary information in English
-Interpretation and translation of menus, letters and recipes.
-Elaboration of lists of distribution of diners in a special event or service of restoration.
-Setting up of establishment schedules.
-Basic information about events in restore, such as date, place, and price.
-Attention to demands for information about the gastronomic offer, drinks and prices of the same.
-Redaction of documents and simple communications for the management and promotion of the establishment.
-Redaction of documents and simple communications for the commands, indications and schedules.
-Query a simple manual of machinery, equipment, or utensil of the computer application and restoration activity.
2. Customer support in English on the restore service
-Specific terminology in client relationships.
-Personal presentation (giving information for yourself).
-Usos and usual structures in customer or consumer care: greetings, presentations, courtesy formulas, farewell.
-Treatment of complaints or complaints from customers or consumers: common situations in customer complaints and complaints.
-Simulation of customer care situations in the restaurant and resolution of claims with fluency and naturalness.
-Advice on drinks and harmony with dishes.
-Billing and billing system information. The accounts.
-Attention requests for information, reservations, and orders.
-Attention to demands for varied information about the environment.
3. Oral and written expression of the specific terminology of the Restaurant
-Handling the terminology of the main English drinks.
-Using and handling the most frequent expressions in restore.
-Knowledge and use of the main drinks in English.
-Elaboration of listings and dialogues on the main fish, seafood and meats in English.
-Knowledge and use of the main vegetables, legumes and fruits in English.
-Elaboration of English listings and dialogues of the main spices and nuts.
-Elaboration of listings and dialogs in English with the elements of the menaje and restoration utensils.
-Interpretation of measures and weights in English.
-Elaboration and use in English dialogues of the professionals who integrate the branch and its departments.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1051_2. | 90 | 70 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
SERVICE PROCESS MANAGEMENT NON-WORK PRACTICE MODULE IN RESTORE SERVICE
Code: MP0117
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Participate in the design and scheduling of service processes in restore
CE1.1 Collaborate in the elaboration of department work plans:
-Participate in the definition of human and material resources and in department productivity objectives.
CE1.2 Participate with the head of the kitchen department in the selection of the different offers of culinary elaborations.
CE1.3 Assist in the organization of an event in restoration: organization, necessary means, budgets and expenses.
CE1.4 Collaborate on the organization of a special event.
CE1.5 Interpret the different service orders.
C2: Cooperate in the development of service processes in restore.
CE2.1 Attend in the supervision of the muse processes in place, service and post-service in bar and restaurant.
CE2.2 Participate in the client's welcome, attention, and farewell process.
CE2.3 Collaborate on billing, production journal, and settlement in restore.
CE2.4 Collaborate on monitoring the processing and finishing of dishes to the customer's view.
CE2.5 Collaborate on the assembly of special events, monitoring equipment, furniture and equipment.
C3: Participate in the management of the food and beverage department.
CE3.1 Cooperate in the planning and organization of the different aspects related to the department: objectives, budgets and market policy.
CE3.2 Act on the selection processes of the food and beverage department.
CE3.3 Interpret and execute the company's training plans, facilitating the integration of the staff.
CE3.4 To participate actively in the different management meetings and to argue the importance of the motivation and organization of the components of the work team.
CE3.5 Cooperate in the implementation of quality systems in the company.
C4: Participate in the definition of drinks cards, other than those of wines that are attractive to potential customers and favor the achievement of the sales objectives of the establishment.
CE4.1 Define and present the menu of drinks other than wines, taking into account:
-The tastes of potential customers.
-The genera supply capabilities.
-The physical, human, and economic resources you are aware of.
-The type of establishment, restore formula, and service.
-A good balance, both in the variety of drinks offered and in their price.
-Seasonality.
-The category of the establishment, its economic objectives and its corporate image.
CE4.2 Help to develop the process of service of all types of drinks in bar and table, according to the standards of service and the procedures of organization and control of the bar-cafeteria.
CE4.3 Select and use the necessary supplies and containers for the beverage bar and table service.
CE4.4 Perform the service of alcoholic and non-alcoholic beverages in bar with speed, accuracy and precision, according to predetermined service standards or defined instructions.
C5: Attend in the process of sourcing and service of wines.
CE5.1 Collaborate on the reception of wines for later storage and distribution.
CE5.2 Perform simple tastings of the wines of the restaurant card.
CE5.3 Apply the rules and techniques of the wine service taking into account the specific rules of each wine and wine protocol.
C6: Apply protocol techniques and standards in restore by analyzing their features.
CE6.1 Collaborate on different types of events and special events.
CE6.2 Apply the different rules of behavior and courtesy in restoration.
C7: Cooperate in the analysis and application of hygienic and sanitary standards and conditions regarding food and beverage units of production or service, in order to avoid risks of food poisoning and environmental contamination.
CE7.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.
CE7.2 Know the characteristics of the production units or services with the products and useful for cleaning.
CE7.3 Use the appropriate cleaning products and useful in each case, taking into account the characteristics of the food and beverage units of production or service.
C8: Communicate orally with one or more speakers in English, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, own of the catering service.
CE8.1 Atender to the client in English.
CE8.2 Apply specific terminology and more frequent expressions in English to the restaurant.
C9: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE9.1 behave responsibly in both human relationships and in the work to be done.
CE9.2 Respect the procedures and rules of the workplace.
CE9.3 To diligently undertake the tasks according to the instructions received, trying to adapt to the work rhythm of the company.
CE9.4 Integrate into the production processes of the work center.
CE9.5 Use the established communication channels.
CE9.6 Respect at all times the measures of risk prevention, occupational health and environmental protection.
Contents
1. Service processes in restore
-Collaboration in the department's work plans.
-Assistance in the needs of human resources, materials and in the productivity objectives of the department.
-Collaboration with the kitchen manager in the selection of different offers of culinary elaborations.
-Assistance in the organization of an event: organization, necessary means, budgets and expenses.
-Collaboration in the organization of a special service.
-Interpretation of the different service orders.
2. Monitoring service processes in restore
-Assist in monitoring different service processes.
-Participation in the different processes of customer support.
-Collaboration on billing, production journal, and box closure.
-Review of the process of finishing dishes to the customer's view.
-Participation in the assembly of special events.
3. Management of the food and beverage service department
-Collaboration, planning and organization of the food and beverage department.
-Collaboration in the selection of skilled workers in the department.
-Collaboration in the adaptation of the staff to the work center, intervening in the different training programs applied by the company.
-Assistance in working meetings regarding the organization, motivation and dynamization of the various components of the work team.
-Identification of quality systems in the enterprise.
4. Advice on drinks other than wines, preparing and presenting them
-Making drinks cards.
-Elaboration of the card designs.
-Realization of the beverage stock control.
-Use of the bar-cafeteria machinery.
-Application of techniques, procedures and modes of operation, maintenance and control of beverages.
5. Wine service and basic information about the same
-Collaboration in the supply and conservation of wines.
-Fulfillment of documentary records.
-Application of wine sales techniques.
-Realization of wine tastings from the restaurant's charter.
-Realization of the wine service in the restaurant.
6. Protocol on restore
-Application of protocol techniques in different events and events.
-Assistance in the resolution of contingencies related to the protocol and the different acts.
-Application of the rules of courtesy in restoration.
7. Communication and expression in the English language in the case of catering services.
-Direct attention in English to the restaurant or hotel client, on arrival, during your stay and on your way out.
-English resolution of contingencies, emergent situations and deficiencies produced during the delivery of a service.
-Resolution of complaints and complaints in English.
-Information and advice in English, on drinks and meals.
-Attention to the demands of varied information in English by the client or professional of the sector.
-Communication in English in an in-person or telephone form.
-Communication in English in formal or informal situations.
-Communication in English taking into account customs in the use of language.
-Communication in English taking into account the number of partners and their characteristics.
-Communication in English, with clarity in pronunciation and interpreting different accents.
-Communication in English in ambient noise or interference conditions.
8. Integration and communication in the workplace
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in the field of the competency | ||
|---|---|---|---|
| With accreditation | No accreditation | ||
|
MF1098_3: Design of Service Processes in Restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. | 2 years | 4 years |
|
MF1103_3: Monitoring and development of service processes in restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. | 2 years | 4 years |
|
MF1104_3: Managing food and beverage service departments | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer or technical architect or corresponding degree of degree or other equivalent titles. | 2 years | 4 years |
|
MF1047_2: Drinks | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and tourism. • Certificates of professionalism level 3 of the catering area of the professional family of Hostelería and tourism. | 1 year | 3 years |
|
MF1048_2: Wine Service | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and tourism. • Certificates of professionalism level 3 of the catering area of the professional family of Hostelería and tourism. | 1 year | 3 years |
|
MF1105_3: Protocol on restore rules | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 1 year | Required titration |
|
MF0711_2: Safety, hygiene and environmental protection in hospitality | • Licensed in: Food Science and Technology. Medicine and surgery. Biology. Biochemistry. Chemistry. Oenology. Pharmacy. Medicine. Veterinary. Environmental Sciences. Sciences of the Sea • Agronomist Engineer. • Agricultural Technical Engineer, specialty in agricultural and food industries. • Diplomate in Human and Dietetics Nutrition. | 1 year | Required titration |
|
MF1051_2: Professional English for restore services. | • Licensed in Philology, Translation and Interpretation of the corresponding English language or degree of equivalent degree. • Any other higher titration with the following complementary training: • Have passed a cycle of studies leading to the attainment of the Bachelor's Degree in Philology, Translation and Interpretation in English or equivalent qualifications. • Certificate or diploma of official accreditation of the language proficiency of the English language as the Advanced Level Certificate of the Official Schools of Languages or other recognized equivalents or superiors. • A university degree completed in an English-speaking country, if any, with the corresponding type-approval. | 1 year | Required titration |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Surface m2 15 pupils | Surface m2 25 pupils | |
|---|---|---|
|
and Language Technical | 45 | 60 |
| Workshop Restaurant-bar | 90 | 90 |
|
Restaurant Store | 20 | 20 |
| M1 | M2 | M3 | M4 | M5 | M6 | M7 | M8 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
and Language Management Technique |
X | X | X | X | X |
| X | ||||||||||||
|
| X | X | X | X | X | X | X | X | X | X | X | X | X | X | X | X |
| ||
|
| X | X | X | X | X | X | X |
X | X | X | X |
| Equipment | |
|---|---|
|
the Management and Language Techniques. | -Audio-visual equipment. -network installed PCs, projection cannon, and internet. -Specialty specific software. -Pizarras to write with a marker. -Rotafolios. -Classroom material. -Table and chair for trainer. -Messes and chairs for students. -1 projector. -Computer programs for English learning. -Reproducers and sound recorders. -bilingual dictionaries. |
|
-Bar Workshop. | -Comedor equipped, decorated and conditioned to perform an appropriate service. -Dining tables of different shapes and sizes. -Tableros of different shapes and sizes. -Sillas. -Letters. -Dining room. -Gueridones or auxiliary tables. -Miscellaneous Carros. -Dishes heaters. -Exhibitor display (of material that serves as pedagogical aid). -Cuberteria. -Vajilla. -Cristaleria. -Mantle. -Litos and bayets. -Petit Menage. -Rechaud or infernillo. -Sautesse or pans. -Cava or fridge cabinet for wines. -Cestas for wine service. -Cubes and feet of cubes. -Decanters. -rectangular baskets of different types and sizes. -Bartender round baskets. -Campaigns and fonts. -Jamon and salmon table. -Special knives (bread, ham, salmon, puntilla and chives). -Collect. -Varied condiments. -Comanderos. -Coffee Maker. -Coffee mills. -tasting cups. -Set of wine aromas. -Set of wine defects. |
|
of Restaurant-Bar. | -Estandel. -Chairs and board transport machinery. -Beverage transport machinery. |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the corresponding industrial and sanitary sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
ANNEX VI
I. IDENTIFICATION OF THE CERTIFICATE OF PROFESSIONALISM
Naming: ADDRESS IN RESTORE
Code: HOTR0309
Professional family: Hostels and tourism
Professional Area: Restore
Professional qualification level: 3
Professional reference qualification:
HOT331_3 Address in Restore (RD 1700/2007 of December 14)
General competition:
Direct and manage the activities of a restaurant or unit of food and beverage production and service, define and monitor their processes and optimize the material and human resources available to achieve the maximum profitability of the unit, offering the best quality of service and customer service, if necessary, in English.
Relationship of competency units that configure the certificate of professionalism:
UC1097_3: Direct and manage a production unit in restore.
UC1098_3: Define and schedule service processes in restore.
UC1064_3: Manage provisioning processes in restore.
UC1099_3: Perform the economic-financial management of a restore facility.
UC1100_3: Perform quality management, security environment in restore.
UC1101_3: Design and market restore offerings.
UC1102_3: Manage catering logistics.
UC1051_2: Communicate in English, with an independent user level, in the restore services.
General competition:
Direct and manage the activities of a restaurant or unit of food and beverage production and service, define and monitor their processes and optimize the material and human resources available to achieve the maximum profitability of the unit, offering the best quality of service and customer service, if necessary, in English.
Professional Environment:
Professional scope:
Develops its professional activity in large, medium and small establishments of traditional, modern and catering catering, generally of a private nature, although they can also be of a public nature, mainly in the educational, health or social services sector. It may be self-employed or employed, performing its duties independently or under the head of the restaurant area or the director of the establishment itself when the production unit is part of a larger production and service structure.
Productive Sectors:
This qualification is located in the hospitality sector and in its framework, in the catering and hospitality sub-sectors.
Relevant Occupations and Jobs:
1421.1029 Directors in restaurant of 10 or more employees.
1421.1038 Restaurant managers and similar establishments with less than 10 employees.
5110.1082 Catering monitors.
Managers or restaurant managers.
Area or area heads of restaurants.
Food and beverage directors.
Catering heads.
Head of catering operations.
Requirements required for professional exercise:
To exercise the activities related to the area of restoration it is necessary to have a certification or documentation that accredits the training on food handling.
Duration of the associated training: 830 hours
Relationship of training modules and training units:
MF1097_3: Administration of production units in restore. (150 hours)
• UF1089: Restore project management (90 hours)
• UF1090: Human resources and management in restore (60 hours)
MF1098_3: (Cross) Design of service processes in restore. (60 hours)
MF1064_3: (Transverse) Provisioning in restore. (90 hours)
MF1099_3: Economic-financial processes in catering establishments. (150 hours)
• UF1091: Accounting and financial accounts in restoration (60 hours)
• UF1092: Management and control in restore (90 hours)
MF1100_3: Quality, safety and environmental protection in restoration. (60 hours)
MF1101_3: Design and merchandising of restore offerings. (90 hours)
MF1102_3: Catering Logistics. (60 hours)
MF1051_2: (Cross) Professional English for Restore Services (90 hours)
MP0226: Address Non-Work Practices Module in Restore (80 Hours)
Linking with professional trainings
The training provided in the "Safety and Hygiene and Environmental Protection in Hospitality" training module ensures the level of knowledge required to obtain food handling accreditation.
II. PROFESSIONAL PROFILE OF THE CERTIFICATE OF PROFESSIONALISM
Competition Unit 1
Naming: DIRECTING AND MANAGING A PRODUCTION UNIT IN RESTORE
Level: 3
Code: UC1097_3
Professional realizations and realization criteria:
RP1: Set the basic lines of a food and beverage production and service business to define viable projects in your environment.
CR 1.1 The basic idea of the project and its essential characteristics are identified as a pre-study step.
CR1.2 Market and target audience analysis is developed to understand the potential qualities of the environment and as a pre-investment step.
CR1.3 The product or product definition is identified in the project in order to determine the business plan.
CR1.4 The equipment of the different areas that make up the project is identified to determine the investment required.
CR1.5 Investment needs are calculated to determine sources of financing.
CR1.6 The physical distribution of the production unit is defined according to the legal requirements and the most advisable accessibility and ergonomics criteria.
CR1.7 The revenue and cost structure is determined to assess the economic viability of the business plan.
RP2: Propose viable targets and plans for the establishment, area or restoration department of your responsibility so that they are integrated into the overall planning of the company.
CR2.1 The overall plans of the company and its area of action are recognized to design the performance that leads to its achievement.
CR2.2 The particular character objectives for the establishment, area or department of your responsibility are defined for your proposal to the higher instances.
CR2.3 The acting options are identified and evaluated to select the most appropriate for the objectives set, taking into account the availability of resources and the characteristics of the company.
CR2.4 Plans and actions are formulated and quantified to assess their feasibility in order to achieve the objectives set within their area of responsibility.
RP3: Establish the organizational structure and management systems of the establishment, area or department of restoration of their responsibility, so that they are adapted to the actual needs of the institution.
CR3.1 The organizational structure type is determined to meet the set goals and schedule.
CR3.2 Internal functions, tasks, and relationships are defined and documented to work out the recruitment plan.
CR3.3 The necessary resources are deducted from the objectives set.
CR3.4 The work is organized and distributed among the human team of its dependency, so that all the tasks to be developed are assigned to responsible.
CR3.5 The file systems, internal management of the information and organization of the supports are established for internal use.
CR3.6 The transmission and distribution circuits of the information are established and their suitability is verified to facilitate upward, downward and horizontal communication.
RP4: Define the recruitment, selection and recruitment plan of the establishment, area or department of restoration of their responsibility, to determine the necessary profiles and to keep all the jobs covered under the current legislation.
CR4.1 Jobs are determined in such a way as to cover all the needs of the establishment, area or department of restoration.
CR4.2 The required professional profiles are defined according to the description of the established jobs.
CR4.3 The internal and external recruitment sources are identified to select the appropriate jobs.
CR4.4 Human resource selection techniques are defined for further application in the team selection process.
CR4.5 Inter-departmental functions, tasks, and relationships are defined and documented to craft the recruitment plan.
CR4.6 The current labor legislation applies, allowing the staff to be managed and motivated.
RP5: Apply a style of management that involves the team in the objectives of the establishment, area or department of their responsibility, to respond to the plans of the company and its clients.
CR5.1 The objectives of the establishment, area or department are explained for understanding by the team, so that they are involved in them and their integration is supported in the company.
CR5.2 Staff motivation activities are selected and implemented in a way that encourages teamwork, initiative, effort and creativity.
CR5.3 Information and instructions are transmitted to the team in such a way as to ensure their understanding.
CR5.4 Meetings with the team for setting and tracking targets are set and directed to involve you in them.
CR5.5 The training of the dependent team is provided to facilitate their integration into the company, the effective execution of the assigned tasks and the subsequent delegation of functions.
CR5.6 The delegation of functions is applied to ensure professional development and maintenance of a high level of motivation.
CR5.7 Productivity and achievement of team objectives are evaluated, to recognize success and to correct attitudes and actions.
CR5.8 The system of recognition is applied to contribute to the involvement of the human team in achieving the objectives of the establishment.
Professional Context
Production media
Computer equipment. Software for the management of establishments, areas or departments of restoration. Media and office materials in general. Floor plans. Means for the control of times.
Products and results
Business Plan. Efficient planning, organization and control of the department, area or establishment of its responsibility. Team recruitment plan. Management, coordination and motivation of the dependent human team. Control systems defined and applied. Cost optimization. Performance and cost-effectiveness assessed. Organization, implementation and control of the establishment policy. Organigrams.
Information used or generated
Planning manuals. File manuals and information management. Administrative procedure manuals. Communication manuals. Management reports. Organigrams.
Competition Unit 2
Naming: DEFINING AND SCHEDULING SERVICE PROCESSES IN RESTORE
Level: 3
Code: UC1098_3
Professional realizations and realization criteria:
RP1: Design the process of preserving, service and post-service in the establishment, area or department of restoration, in accordance with the established rules, the characteristics of the premises and the type of business.
CR1.1 The type of service offered is designed with the aim of identifying the departments involved, the distribution of the spaces and the allocation, location and presentation of the equipment.
CR1.2 The information from the departments involved is being collected and analyzed to plan the processes of the preservation, service and after-service, taking into account the organizational structure of the establishment, area or department of restoration.
CR1.3 The application of the defined processes is coordinated and controlled to ensure compliance with established standards and business success.
CR1.4 Shifts, schedules, holidays and days off from the staff are determined according to the needs of the service and in accordance with the labor law and collective agreements in force.
RP2: Design the process of preparation, presentation and service of culinary elaborations as well as finishing of dishes in the view of the client, according to the definition of the product and the basic norms of its elaboration or finishing.
CR2.1 The supply of culinary elaborations is coordinated with the head of the kitchen department to specify the forecasts referring to menus, suggestions or seasonal products that could be considered of interest to the customers.
CR2.2 The culinary elaborations of multiple applications, such as funds, sauces, or others and their techniques and standards of handling, treatment or cooking are described using the standardized documentation.
CR2.3 The culinary elaborations and their rules of handling, treatment or cooking are described using the standardized documentation.
CR2.4 The artistic finishes and presentations of the culinary elaborations, as well as their service are described using the standardized documentation.
CR2.5 Client view dish elaborations are described, identifying:
-Preparing necessary equipment and utensils.
-The ingredients, composition and processing process.
-The basic techniques of handling and handling of raw food.
-The usual cooking techniques.
CR2.6 The handling, peeling, spiny, trinching and plemating of all kinds of food before the customer is described, complying with the food handling regulations.
RP3: Design the processes of setting up gastronomic services and special events in the restoration establishment according to the resources available, the type of establishment and the clientele of the same.
CR3.1 The assembly of food stores and premises is designed to consider the human equipment, furniture, equipment, utensils, the rest of the necessary materials and their related expenses.
CR3.2 The decoration, order of placement of the genera, gastronomic products and other materials are identified, taking into account:
-Taste criteria, size, natural color of the product and storage temperature.
-The type of establishment, gastronomic offer and service or event.
-Clientela and its tastes, characteristics of the premises, exhibitors and sales planning of the establishment.
CR3.3 The necessary control procedures are designed to ensure the best coordination of resources and tasks.
RP4: Design banquet service processes in the restoration establishment and perform your budget in order to meet the objectives of the establishment and satisfy the customer.
CR4.1 The service order is interpreted in order to identify the departments involved, collect and transmit the information that comes from them.
CR4.2 Service processes are designed based on and considering:
-The general plans of the establishment and the objectives and plans established for the banquet area.
-The overall and integrated vision of service delivery in different types of banquets, taking into account the technical, organizational, economic and human dimensions in all the productive processes involved.
-The techniques to apply own banquets to optimize the production or delivery of the service according to criteria of efficiency, economy and productivity, achieving the satisfaction of the expectations of the client.
CR4.3 The department coordination schemas during the service are designed and set based on the service order.
CR4.4 Budgets are performed in coordination with the relevant administrative departments, providing data on their competence and collecting accurate information.
RP5: Vellar for compliance with the protocol rules established based on the type of event that is developed in the restoration establishment.
CR5.1 The protocol rules are identified for subsequent application depending on the establishment, type of event, restoration formula, and corresponding gastronomic service.
CR5.2 The selected protocol rules are transmitted to the dependent personnel in a clear manner, ensuring their understanding.
CR5.3 The application of the rules of protocol and courtesy, appropriate to the event or act in question, is subject to supervision.
Professional Context
Production media
Restaurant and bar furniture. Auxiliary furniture. Machinery and utensils of restaurant and bar. Computer equipment and specific computer applications. Decoration material. Exhibitors. Dishware, cutlery, glassware and manteleries. Furniture, equipment and utensils for the preparation of dishes in the view of the customer. Genres, gastronomic products, drinks and accessories. Furniture, equipment and utensils of the cellar or cava. Refrigeration equipment.
Products and results
Design of the preservation, service and post-service processes in the restaurant and bar. Design of the process of wine supply and winery control. Conservation and maintenance of wines. Assembly and set up of furniture, equipment, tools and work equipment in the restaurant and bar. Design of the preparation, handling and presentation of food in the client's view. Application of protocol rules. Design of banquet service processes. Budgeted banquets.
Information used or generated
Normalized operational process manuals. Operating manuals for equipment, machinery and installations. Work orders. Standard documents, such as interdepartmental vouchers, invoices and albarans. Reports of establishment departments. Menus and letters. Safety and hygiene standards and food handling standards. Design of special service assemblies. Protocol manuals. Banqueting budget tokens. First aid manual.
Competition Unit 3
Naming: MANAGING PROVISIONING PROCESSES IN RESTORE
Level: 3
Code: UC1064_3
Professional realizations and realization criteria
RP1: Define and organize technical processes for the supply and storage of beverages, raw and semi-finished genera, culinary and other materials, generating the technical information or giving the necessary instructions to ensure the quality of the supplies.
CR1.1 The needs of raw materials, genera and beverages to be provided are concretized, specifying their level of quality and the characteristics of commercial identification that facilitate the order.
CR1.2 The quality of the goods is determined taking into account the tastes and needs of the customers and the economic objectives of the establishment.
CR1.3 The operations and phases of the provisioning process are established, determining the characteristics of quantity, quality, expiration, packaging, temperature and health to be controlled at the reception.
CR1.4 The distribution of the various zones or areas of storage and circulation are defined with logical criteria.
CR1.5 The operations, phases and critical points of the storage and supply process are established, taking into account the organoleptic characteristics, the conditions for the preservation of the goods, their rotation, the risk factors and the applicable hygiene-sanitary regulations.
CR1.6 Equipment and machines usable in handling and conditioning provisions are established.
CR1.7 Human and material resources are allocated, optimizing the process and taking into account the expected quality levels.
CR1.8 The control procedures for determining the capacity and effectiveness of the technical procurement, storage and distribution processes are established.
CR1.9 The procedures for the purchase and receipt of products subject to special conditions, such as insularity or international products, are applied in accordance with the requirements of the airport authorities.
CR1.10 The selection of bulk products and the production of less waste are preferred to those presented in individual packages.
RP2: Apply supply control systems in a way that meets the requirements of production and the economic objectives of the establishment.
CR2.1 In the application of the provisioning control system it is contemplated:
-The process of selecting the provisioning sources.
-Tracking orders.
-The receiving administrative process.
-Payment approval to suppliers.
-The control of the storerooms.
CR2.2 The procurement specification standards for each of the items you need to purchase are set up with your employees, and in the case of catering, with your customers according to the previously established method.
CR2.3 When selecting providers are taken into account as criteria that:
-The quality of the product conforms to the previously established levels.
-The delivery time is timely.
-The price is adapted to the quality of the goods, the conditions of payment and the delivery time.
RP3: Direct the management of purchases and receipt of goods necessary to meet the requirements of the production.
CR3.1 The quantitative and qualitative characteristics of each of the useable genera are identified, producing the technical specification sheets.
CR3.2 The technical specification tabs are updated in accordance with the changes in the market and in the gastronomic offerings.
CR3.3 The operations and phases of the procurement process are verified in terms of their development according to the guidelines on quantity, quality, expiry, packaging, temperature and health characteristics established for the control in the reception of the genera.
CR3.4 In the purchase application it is established that the production forecasts, stocks and the minimum and maximum stocks previously determined have been taken into account.
CR3.5 The receipt of the requested items is ensured by checking that they comply with the purchase request and the quality standard.
CR3.6 It is ensured that the raw materials received correspond to those contained in the order previously made and that they also comply with: units and net weights requested and established, defined quality level, expiry date, packaging in perfect condition, adequate temperature and sanitary records.
CR3.7 The minimum stock of equipment and equipment needed to provide the service to the different catering customers is ensured.
RP4: Manage the storage of food, beverages, and materials received so that they are kept in perfect condition until they are used.
CR4.1 It is ensured that the storage of the goods is carried out taking into account its organoleptic characteristics, temperature and degree of moisture conservation, storage standards, its rotation and risk factors.
CR4.2 The warehouse tab is ensured to be formalized according to the established procedures.
CR4.3 It is ensured that the items are stored according to the rationalisation criteria that facilitate their sourcing and distribution.
CR4.4 It is ensured that the bad status or breakage of the goods under storage are taken into account for the supply control.
CR4.5 The cleaning, environmental and sanitary conditions of the warehouses, which prevent harmful bacteriological development and ensure conservation, are the object of verification for their compliance.
RP5: Direct the formalization and control of the inventories of goods, utensils, furniture and equipment, so that you can know its quantity, degree of rotation and conservation, providing technical and operational assistance.
CR5.1 The procedures for economically valuing stocks and casualties and for drawing up replacement and amortization plans are established.
CR5.2 Short-, medium-and long-term reorder and amortization plans are made taking into account the usage forecasts for each predetermined period.
CR5.3 Stock inventories and casualty records are assigned, for completion, to the right people, giving the instructions precisely and clearly, setting the most convenient dates, times and times, and providing technical and operational assistance if necessary.
CR5.4 The different locations of loads in the transport catering sector are taken into account in the inventory procedure.
CR5.5 The results of the controls are verified by making, if necessary, the samples that are accurate and ordering the appropriate corrections.
CR5.6 The updates of these inventories are assured, always maintaining the minimum stock set for the use of culinary genres, beverages, other materials, equipment and utensils.
CR5.7 The necessary reports regarding the quantity, level of consumption and degree of rotation and conservation of goods, equipment and utensils are carried out, economically valuing the stocks, losses and replenishment needs, and preparing the corresponding requests.
RP6: Monitor the procurement and storage of genera, so that possible deviations from the cost of the product and the established quality standard are avoided and corrected.
CR6.1 During the processes required for genera provisioning and storage:
-The relevant instructions are transmitted clearly, checking that they have been assimilated by their collaborators.
-Detected deviations, anomalies, or faults are verified as to their solution.
-It is proven that the dependent personnel have performed their tasks in accordance with the plans and instructions that have been established, and in accordance with the general and specific safety and hygiene rules of the activity.
-It is proven that the results satisfy the established quality levels, taking the appropriate measures and giving appropriate treatment to the "non-compliance".
CR6.2 Dependent personnel are assisted and technically trained when required.
CR6.3 The process is operationally involved in the face of unforeseen causes and technical and quantitative inadequacies of the personnel.
RP7: Control consumption so that you can determine the costs of the beverages and food used and make the best use of the products.
CR7.1 Order vouchers are checked to be performed in accordance with the established rules.
CR7.2 Transfer vouchers from products transferred to other departments are checked to be formalized so that their actual cost can be known.
CR7.3 All data for reception, storage, distribution and consumption are checked and recorded on the media and with the established procedures and codes.
Professional Context
Production media
Computer equipment. Specific software for provisioning. Equipment and office equipment. Measuring equipment and instruments. Warehouses. Refrigeration equipment. Raw materials and adjuvants. Culinary elaborations. Drinks. Consumable catering material. Inventive catering material. Conditioning material, such as packaging, labels or other. Fire extinguishers and security systems. Appropriate uniforms.
Products and results
Technical processes of sourcing and storage of defined and organized genres, beverages and culinary elaborations. System for the control of applied provisioning. Management of purchases and reception of goods made. Storage management of food, beverages and other genres. Formalized and controlled inventories. Processes for the supply and storage of supervised genera. Control of consumption and estimate of costs.
Information used or generated
Material manuals of companies in transportation catering. Standard process and operational manuals. Manuals for the operation of equipment, machinery and facilities for the reception and storage of goods. Work orders. Standard documents, such as inventories, reliefs, order vouchers, technical specification sheets, and consumer control tokens. Temperature tables. Safety and hygiene standards and food handling standards.
COMPETITION UNIT 4
Naming: PERFORMING THE ECONOMIC-FINANCIAL MANAGEMENT OF A RESTORE FACILITY
Level: 3
Code: UC1099_3
Professional realizations and realization criteria
RP1: Design and execute budgetary control processes for establishments, areas or restoration departments with the aim of making timely financial economic decisions.
CR1.1 The structure and composition of the various periodic budgets of an establishment, area or department, such as investment and financing, exploitation and treasury, is designed to serve as a starting point for the definition of the budgetary control system.
CR1.2 The different budgets for specific periods are designed to provide the means for the established structure and composition, with the aim of being used as an instrument of control.
CR1.3 The continuous monitoring of the budgets is done as the activity is developed for each reference period, comparing the expected data with those actually achieved.
CR1.4 Budget deviations are calculated and analyzed as they are produced for each period to establish the causes that motivate them.
CR1.5 Corrective measures are applied and controlled to eliminate the causes of deviations and to achieve the stated objectives.
RP2: Receive, control and account for all documents of an administrative, economic or financial nature related to establishments, areas or departments of restoration, satisfying at all times the administrative, accounting and fiscal obligations that apply to it.
CR2.1 The system of reception, order, classification and archiving of all documentation related to the establishment, area or department is designed with the clear objective of later dealing with accurate economic information.
CR2.2 All documentation of an administrative, economic and financial nature that arrives at the establishment by any of the possible routes, be it telematic, in hand or by mail is received according to the pre-established parameters as first step for its subsequent treatment.
CR2.3 The classification and sorting system of the documentation is designed according to the parameterization established in advance, clearly distinguishing different groups of documents, such as purchase or sale albarans, invoices, bank vouchers, payroll and extra-accounting information, to ensure the processing of the data in the following phases.
CR2.4 The file of the sorted and sorted documentation is designed, with the aim of being treated according to the established system.
CR2.5 The main accounting standards that apply to the corresponding working environment based on the legal personality of the establishment, are identified and interpreted precisely, as an indispensable element for the correct management of the area.
CR2.6 The main taxes and their basic characteristics that apply to the type of business based on the aforementioned legal personality, are identified, interpreted and understood precisely in order to allow the establishment to work within the framework of legality.
RP3: Facturing and performing collections as well as managing potential collections on credit to customers of establishments, areas or departments of restoration, with the intention of properly liquidating the services provided.
CR3.1 The billing process is established based on the fixing, analysis and control of the sales prices of all the catering products and services offered.
CR3.2 The billing system is designed and controlled based on the various possible systems, such as spot sales, advances or sales on credit, and in a way that handles this process with rigor.
CR3.3 The correct operation of the process is based on the management and control of all the instruments, both billing and collection, such as cash registers, printers, point of sale terminals or dataphones, and the domain of all the additional components that affect them, such as debit and credit cards or meal checks.
CR3.4 The daily shutdown check of production is executed in accordance with established rules and procedures, as well as cash settlement, which is checked on the basis of the daily production shutdown according to the established rules and procedures with the intention of ensuring that the caseback matches what is produced.
CR3.5 Non-cash sales are settled with the realization and verification of the possible invoices, as well as the possible albarans or advances that they could generate.
CR3.6 Possible returns for services not enjoyed and already charged or charged are calculated and verified with the objective of adjusting the actual customer balances.
CR3.7 The procedures that affect the documents generated in the billing and collection process and their subsequent file are designed and controlled.
CR3.8 The evolution of customer accounts is checked to verify that their balances are within authorized limits.
CR3.9 The recovery of past due balances is made from customer credit accounts, resolving potential discrepancies, collecting the amounts due and extending the credit documents of the collections.
RP4: Order and execute invoices and liquidations of suppliers, resolving discrepancies and incidents that could occur and coordinate these settlements with the management of the charges, with the intention of avoiding suspensions of payments.
CR4.1 All outstanding balances with suppliers and their corresponding maturities are calculated and verified through a real-time record of outstanding payments.
CR4.2 Debt settlements with suppliers are controlled by giving timely orders to proceed with their settlement at the time of their maturities.
CR4.3 Incorrect charge regularisation requests are processed and verified with the intention of adjusting these balances.
CR4.4 The accounting and administrative incidents and claims, both internal and external, are investigated and resolved.
CR4.5 Payment management and settlement should be coordinated at all times with the management of charges to ensure that no payment insolvencies are generated.
RP5: Analyze the information derived from restoration business accounting reports to assess the operation and profitability of the establishments, areas or departments of restoration and to implement timely corrective measures in order to optimize the economic performance.
CR5.1 The balance sheet and the business results account are interpreted and analyzed, with the purpose of calculating the basic ratios to determine the level of operation and the profitability of the business.
CR5.2 The financial economic health of the business is determined and interpreted based on the results previously calculated, both in the short and long term.
CR5.3 The current income situation is analyzed to define and monitor corrective measures that improve profitability through increased profitability.
CR5.4 The cost structure is designed to clearly segregate materials consumption, personnel costs and overhead costs.
CR5.5 The establishment and control of the scandalous and technical files allow the verification of theoretical and real consumption in order to optimize the same.
CR5.6 Staff costs are calculated and controlled, clearly differentiating the different items that make up them.
CR5.7 The main general costs are calculated and controlled, especially those that are capable of acting, such as supplies, telephone, cleaning, office equipment and press, among others.
CR5.8 All the costs of the establishment, area or department are analyzed in detail, determining the causes of their values with the intention of designing and implementing corrective actions to improve the profitability of the business through the optimization of the costs.
Professional Context
Production media
Computers, peripherals, DVD drives, USB connections, and magnetic stripe readers. IT applications with Internet connection and management. Printers. Dataphones. Fax machines. Phones. Printed and administrative documents, both own and suppliers. Miscellaneous office material.
Products and results
States and lists of formalized customer accounts. Notes and requests for regularization of formalized incidents. Miscellaneous administrative documents originated by the purchasing, sales, collection and payment processes. Inventories and tonnage carried out and controlled. Documents sent to financial institutions of means of payment of the clients. Invoices and credit notes formalized for customers. States and lists of formalized customer accounts. Charges made and their corresponding receipts for recovery. Parts of purchases to formalized suppliers. Payments made and subsequent payment documents and receipts formalised. Box and bank control carried out and subsequent reports or formalised records. Replenishment and control of stocks of material and documents, and subsequent formalised records. Control of sales and documents issued.
Information used or generated
The one contained in the management computing applications. Rules, procedures and internal methods of the company. Bank information. Operational manuals, instructions, orders, memos, circulars, memoirs, reports and guides, among others. Documents such as parts and reports of sale, service provider documents, albarans, invoices, receipts, accounting documents, credit notes, parts of incidents, accounting and administrative claims, documents and records of foreign currency transactions and traveler's checks, printed for the registration of treasury operations and cash summaries.
Competition Unit 5
Naming: PERFORMING QUALITY, ENVIRONMENTAL, AND SECURITY MANAGEMENT IN RESTORE
Level: 3
Code: UC1100_3
Professional realizations and realization criteria
RP1: Identify the process of management and quality assurance and environmental management systems, participating in their design and implementation, in order to adapt it to the particularities of the company.
CR1.1 The scope of the systems is determined and specified by their documentation in the process map and interaction thereof.
CR1.2 The needs and expectations of clients, internal and external, are identified to achieve their satisfaction.
CR1.3 Quality and environmental management policies are documented and their meaning and location are recognized for their use.
CR1.4 The objectives of the organization's quality management and environmental management system are identified, as well as the responsibilities and responsibilities for their monitoring and achievement.
CR1.5 The resources needed to achieve the objectives of the quality management and environmental management system are identified and adapted to the real needs, participating, at their level, in their determination.
CR1.6 Quality management and environmental management system procedures manuals and their location are identified and maintained up to date.
CR1.7 The culture of quality and environmental protection are disseminated among the staff in charge, for their participation in the improvement processes.
RP2: Participate in the design, implementation and development of the tools and patterns needed to be able to document the monitoring and evaluate the effectiveness of the quality and environmental management systems.
CR2.1 The service delivery schedule and its specifications are consistent with the requirements of other processes subject to verification within the systems.
CR2.2 Measurement standards and patterns are verified and adjusted to the reality of the organization.
CR2.3 The ability of the processes to achieve the results is transferred to the necessary indicators so that they can be used to carry out their analysis.
CR2.4 The tracking and measurement devices are tailored to the specific features of the organization to provide evidence of service compliance with respect to their requirements.
CR2.5 Internal and external surveys are designed and validated in a way that ensures that data is obtained about the evolution of the critical aspects of the company or entity.
CR2.6 The calibration of the instruments and patterns present in the monitoring and measurement process is performed to ensure the homogeneity of criteria and reliability of the analysis of the data collected.
RP3: Participate in the process of analyzing the data obtained to demonstrate the reliability of the quality management and environmental management systems, the conformity of the service and evaluate the areas of improvement.
CR3.1 The data and documentation object of analysis was recused according to the requirements of the process.
CR3.2 The data collected is analyzed taking into account the procedures manuals, service compliance and customer satisfaction included in the system scope.
CR3.3 Data analysis results are interpreted from a critical point of view in order to implement improvement actions.
CR3.4 Non-compliance situations are detected to determine their causes and evaluate possible preventive or corrective actions.
CR3.5 The preventive or corrective actions of non-compliant situations are determined, implemented, and, where appropriate, reviewed to verify their usefulness.
RP4: Verify the performance under the safety and hygiene standards to ensure compliance with good professional practice.
CR4.1 The current safety and personal hygiene regulations and good practices of food handling and transportation are recognized and enforced by dependent personnel.
CR4.2 The different critical point plans are documented to control their compliance within the defined parameters.
CR4.3 The plans for cleaning, disinfection, disinterment and deratization are met and verified.
CR4.4 The performance according to safety and hygiene standards is guaranteed and verified to prevent risks.
CR4.5 Emergency plans are recognized and disseminated to act according to them in those situations that need it.
RP5: Analyze good professional practices in the workplace to avoid environmental risks or damage.
CR5.1 The optimal working conditions for installations, equipment, tools, machines and consumer materials are identified to prevent possible risks.
CR5.2 Good professional practices in the use of natural and energy resources are applied to ensure respect for the environment.
CR5.3 The information needed to make good use of resources is collected and disseminated to ensure your responsible knowledge and compliance.
CR5.4 Waste minimization plans are applied to decrease environmental aggression, managing waste within the parameters set in a preselected collection.
Professional Context
Production media
Computer and office equipment. Specific software. Office equipment and documentation of the management system submitted to the required documentary check. Quality Standards and Manuals. Business Process Map and Procedures Manual. Health regulations on safety and hygiene and food handling and transport. Emergency Plans. Standards for environmental protection. HACCP or hazard analysis and critical control points.
Products and results
Programming and control, at their level, of the actions and responsibilities within a management plan. Resources required to perform the service delivery according to the specifications designed. Internal and external surveys. Participation in the design of the quality management system. Participation in the design of environmental management systems. Design of instruments for the monitoring of the quality management system/SGM. Implementation of good professional practice.
Information used or generated
Analysis results from previous periods. Results of audits. Records, procedures, instructions and results of the monitoring established on the basis of indicators. Documentation from the implementation of preventive actions and corrective actions. Internal and external surveys. HACCP records or hazard analysis and critical control points. Environmental protection regulations. Environmental awareness manuals. Quality Standards and Manuals. Business Process Map and Procedures Manual. Health regulations on safety and hygiene and food handling and transport. Emergency Plans.
Competition Unit 6
Naming: DESIGNING AND MARKETING RESTORE OFFERINGS
Level: 3
Code: UC1101_3
Professional realizations and realization criteria
RP1: To periodically analyze the market situation in which the business is located, in order to maintain its competitiveness.
CR1.1 The market is determined periodically, to position the activity of the establishment.
CR1.2 Competition is analyzed periodically within the defined market, with the intention of identifying the characteristics of each of its components.
CR1.3 The product or service to be offered is determined according to the defined target audience and based on the weaknesses, threats, strengths and opportunities that are detected.
CR1.4 The positioning of the establishment is determined based on the analysis of the situation achieved to achieve the established business objectives.
RP2: Define all types of catering offerings in terms of menus, letters, or analog products and services, so that they are attractive, balanced and appropriate for the target audience.
CR2.1 The restore offering is designed based on:
-Market criteria, such as the needs and tastes of potential customers and end recipients.
-Economic criteria, such as the physical, human and economic means available for production and service.
-Organizational criteria, such as the characteristics of the material, type of transport in catering, schedule in which the service is to be offered and the average time between the production and consumption of the supply or the possibilities of supply of the raw materials and the seasonality of the products.
-Dining criteria, such as the type and frequency of service to be performed, a good balance, both in the variety and in the order and the costs or nutritional value of the food.
CR2.2 The system of rotation of the gastronomic offers is established in a way that allows its change according to the evolution of the habits and tastes of the clientele.
CR2.3 The dietary and nutrition standards apply at all times, with the goal of achieving healthy eating.
CR2.4 It is proven that the printed presentation of the gastronomic offerings is formalized taking into account the category of the establishment, the economic objectives and the corporate image.
CR2.5 Prices or rates, as well as applicable additional charges, are made based on the product and/or service offered and on offer and demand, to compete in optimal market conditions.
RP3: Markup the establishment's catering offering so that the client's needs are met and optimal revenue and returns are earned for the business.
CR3.1 Customer's motivations are identified with the aim of satisfying them, offering an attention that meets their expectations.
CR3.2 Customer advice is provided in the sales process, informing you about the options available and advising you, depending on your preferences and possibilities, that best suits your needs with the intention of satisfying them and achieving the operational objectives of the business.
CR3.3 The reservation of services or products is managed effectively, informing the customer of the outcome and, in the case of non-confirmation, restarting the interaction with the client to offer them the right alternatives.
CR3.4 Customer communication is performed as smoothly as possible, using the most effective means available at any given time.
RP4: Promote the offer of restoration of the establishment, awakening the interest of purchase with the objective of loyalty to the clientele.
CR4.1 Information about current and potential customers is obtained by complying with the current data protection regulations, creating databases of the same and incorporating information about their preferences, demands, levels of expenditure and other commercial interests, which will allow in the future to identify the needs of each one of them.
CR4.2 Promotional actions aimed at loyalty to current customers and capturing new clients are designed and programmed, developing the support elements for them.
CR4.3 Promotion actions are executed by tracking them, evaluating their results, and making the corresponding reports.
CR4.4 Service delivery agreements are proposed and negotiated with current or potential clients within the framework of the entity's business policy and guidelines and its scope of responsibility.
CR4.5 The promotion elements are conveniently arranged, organizing the exhibition areas with criteria of dynamism and attraction for the visitors.
Professional Context
Production media
Computers with management software and Internet connection. Printers. Fax machines. Electronic means of taking of handrails. Phones. Printed and administrative documents, both own and suppliers. Information documentation. Promotional material and support to the documentation issued. Miscellaneous office material.
Products and results
Layout of menus, letters, or analogs. Prices and rates of products and services. Promotional actions. Management of reservations and reconfirmation and modifications or cancellations of formalized services. Diverse complementary information, such as description of offers and information on other services, such as catering. Charge and credit notes, such as invoices and formalized credits. Records and files formalised. Referenced, controlled, and archived internal and external documents. Comandas. Information and advice on the available offer. Payment or service confirmation documents.
Information used or generated
Data protection regulations. Printed information, on magnetic media and on Web pages on requirements and regulations applicable to this type of service, rules of suppliers and borrowers of services and internal regulations of the company. External information media, such as official pricing rates, letters, or advertising documents. Internal information supports, such as instructions, orders, memos, circulars, memories, reports, guides, and manuals.
Competition Unit 7
Naming: MANAGING CATERING LOGISTICS
Level: 3
Code: UC1102_3
Professional realizations and realization criteria
RP1: Establish and manage the process of loading, transporting and unloading genera, packaged culinary and material, according to the characteristics of the contracted service and the client.
CR1.1 Information about the type of service contracted, such as time, service type, menu, quantities, and customer data was recused to identify:
-The departments involved.
-The necessary culinary genres and elaborations.
-The required material.
-The required equipment.
-The transport.
CR1.2 Process planning is defined by collecting direct information from the department or departments that corresponds to and analyzing this information with the structure that the company has established in order to coordinate the process between the different departments.
RP2: Plan, report, and distribute the track or work plan to your team according to the intended destination schedule.
CR2.1 The transports are distributed taking into account the driver personnel and the available vehicles.
CR2.2 The loads and downloads that must be controlled on a given schedule are assigned to the corresponding shift staff.
CR2.3 Changes that can occur on assigned targets are analyzed with the operations department and the appropriate modifications are made.
CR2.4 Staff schedule is reorganized to fit exceptional circumstances, such as delays or service cancellations due to operational or weather issues.
RP3: Oversee the processes of loading, unloading and transport of genera, packaged culinary elaborations and precise material with the aim of offering the service of contracted restoration.
CR3.1 The application of processes in loading, unloading and transport are coordinated and controlled, assessing compliance and enforcement of established standards.
CR3.2 The catering staff are informed of the material and equipment they must use for each company or customer, according to the means of transport and type of cargo contracted.
CR3.3 The loading and unloading diagrams of each type of aircraft, train or means of transport are distributed among the personnel involved.
CR3.4 The loading and unloading times are controlled so as not to delay the departure of the plane, train or means of transport and to ensure the productivity of the personnel in charge.
CR3.5 The machinery and equipment needed to provide the contracted service is checked and placed in the transport so that it does not suffer damage that affects its operation.
CR3.6 The precise material to offer the contracted catering service is reviewed and embedded, reporting the breakages or losses that occur.
CR3.7 The culinary genres and elaborations are loaded and unloaded applying the sanitary and sanitary standards established for their transport, ensuring that they arrive in perfect conditions.
CR3.8 Genera containers, culinary and material elaborations are checked prior to their transportation, noting their quantified content and food outlet temperature.
CR3.9 The reception by staff at the destination of the genera, culinary and material elaborations to offer the contracted service is recorded using the established documentation, scoring at the same temperature of the food at the moment of delivery and checking the signature to ensure the billing of the contracted service.
CR3.10 The incidents in the destination, are recorded in the established documentation, are analyzed, resolved and the relevant modifications are made that avoid their repetition.
RP4: Monitor the state of the fleet of vehicles dedicated to the transportation of the contracted catering offer.
CR4.1 The status of the vehicle fleet is subject to daily control and repairs are coordinated with the maintenance department.
CR4.2 The information with the catering services offered and the contracted, temporarily classified, was recused to deduce the needs of vehicles and in their case, the expansion of the fleet of vehicles.
CR4.3 Vehicle documentation, permits, insurance and inspections are checked and updated if necessary.
CR4.4 Vehicle accidents are analyzed and reported to the insurance companies and the Human Resources department in case of possible negligence.
Professional Context
Production media
Computers. Means of transport. Machinery, equipment, equipment and catering equipment. Temperature-taking material. Office material.
Products and results
Genres, culinary elaborations, machinery, equipment, menaje and catering material, loaded, transported and unloaded. Signed Albaranes. Verification of the setting up of the fleet of catering transport vehicles.
Information used or generated
Track or work plan. Service Orders. Record of temperatures. Scheduling of targets. Manuals for air, rail or maritime transport companies. Loading and unloading diagrams for catering for aircraft, trains or ships. Maximum loading and unloading times of catering. Productivity data. Recording of breaks or losses of material. Documentation, permits, insurance and inspections of the fleet of catering transport vehicles.
Competition Unit 8
Naming: COMMUNICATING IN ENGLISH, WITH AN INDEPENDENT USER LEVEL, IN THE RESTORE SERVICES
Level: 2
Code: UC1051_2
Professional realizations and realization criteria
RP1: Understand simple oral information in English in the scope of the restore activity, in order to address customer requests.
CR1.1 The slow and clearly formulated oral expression of the client is understood when referring to predictable situations such as:
-Salute and farewell.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information request.
-Complaints and complaints communication.
-Request for varied information about the environment.
CR1.2 The oral understanding of general details in English is produced according to the different conditions that may affect the same, such as the means of communication, face or telephone, number and characteristics of the emitters of the message, clarity of the pronunciation, customs in the use of the language and time of the one that is available for the interaction, even if there are different accents, environmental noise, interference and distortions.
RP2: Extract information from short, simple documents written in English in the scope of the restore activity, to obtain information, process it, and perform the appropriate actions.
CR2.1 Written documentation of very reduced English complexity is understood as the most relevant part of the case when it comes to predictable situations such as:
-Query a simple manual of machinery, equipment or utensil of the restaurant-bar activity.
-Query a computer application manual.
-Request for information, reservations, and orders.
-Reading messages, letters, faxes, or emails.
-Interpretation of menus and recipes.
CR2.2 The conditions that may affect the understanding of written communication in English, such as the communication channel: fax, e-mail or letter, customs on the use of language, poor graphics, poor lighting and low quality printing, are taken into account to improve the understanding of the message.
RP3: Produce simple oral messages in English in typical situations of restoration activity, in order to improve service delivery and to materialize sales.
CR3.1 The oral expression in English is produced by producing short, simple messages that are slow and clearly pronounced to ensure their understanding, referring to situations specific to the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CR3.2 The oral expression in English is produced according to the different conditions that may affect the same, such as the means of communication, presence or telephone number and characteristics of the interlocutors, customs in the use of the language and time of the interaction, even if there is environmental noise, interference and distortions.
RP4: Produce or fill in English short and simple written documents necessary for the marketing of the offer and the management of the restoration activities.
CR4.1 The English-written expression is produced by producing short messages with a simple vocabulary adjusted to basic grammatical correction criteria, referring to situations specific to the restaurant-bar activity, such as:
-The distribution of diners at an event or special catering service.
-Information about the gastronomic offer of the establishment and prices of the establishment.
-Establishment Horarios.
-Basic information about events in restore, such as date, place, and price.
-Simple documents and communications for the management and promotion of the establishment.
CR4.2 Basic written communication in English is produced based on the different conditions that may affect the same, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Channel.
-Message receiver characteristics.
-Quality of printing or printing.
RP5: Communicate orally with one or more clients in English, maintaining simple conversations, to improve the service offered.
CR5.1 The interaction in English is done by producing and understanding short and simple messages, pronounced slowly and clearly referred to situations specific to the restoration activity, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Verbal confirmation of the requested gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Communication and resolution of complaints and complaints.
-Variated information about the environment.
CR5.2 The interaction in English is produced according to the different conditions that can affect the same, such as the means of communication, in-person or telephone, number and characteristics of the interlocutors, customs in the use of the language, time of which is available for the interaction and clarity of the pronunciation, even if there are different accents, environmental noise, interference and distortions.
Professional Context
Production media
Computer, printer, telephone and fax equipment. Computer applications. Restaurant-bar material. Dictionary. Office material.
Products and results
Simple interactive communication with English clients for the delivery of the catering service. Interpretation of professional and technical documents related to the restoration activity.
Information used or generated
English language manuals on grammar, uses and expressions. Bilingual dictionaries, synonyms and antonyms. Various publications in English: hotel manuals, catalogues, newspapers and magazines specialized in catering. Information published in the networks. English-speaking culture manuals from various backgrounds.
III. TRAINING OF THE CERTIFICATE OF PROFESSIONALISM
FORMATIVE MODULE 1
Naming: ADMINISTERING PRODUCTION UNITS IN RESTORE
Code: MF1097_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1097_3 Direct and Manage a Production Unit in Restore
Duration: 150 hours
FORMATIVE UNIT 1
Naming: MANAGING THE RESTORE PROJECT
Code: UF1089
Duration: 90 hours
Competition Reference: This formative unit corresponds to RP1 and RP2
Assessment Capabilities and Criteria
C1: Develop restoration business projects in order to analyze their degree of viability.
CE1.1 Identify the points needed to write small business projects in restoration.
CE1.2 In a scenario of developing business projects in restoration:
-Analyze the supply and demand of the catering market to determine the characteristics of the product or service.
-Describe the characteristics of the necessary equipment and spaces to assess the investment required.
-To document the distribution of the equipment, spaces and flows of action of the people in order to define the initial needs.
-Describe the characteristics that identify the product or service to analyze its degree of viability.
-Analyze the different sources of funding to select the most appropriate for the project's characteristics.
-Determine the revenue structure, costs, charges and payments on a provisional basis to determine the feasibility of the project.
-Legal documentation required for opening establishment.
C2: Analyze the business planning function and process and define plans that are appropriate for areas, departments, or restore establishments.
CE2.1 Describe the logical steps and steps of a business planning process to set goals, make decisions, and select media.
CE2.2 Identify the basic elements to set a target address process.
CE2.3 In business planning scenarios:
-Formulate objectives for a particular food and beverage unit of production or service within the framework of hypothetical general business plans.
-Select the most convenient policy options for achieving the proposed objectives.
-Planting the programs that result from the selected performance options, determining the human and material resources required.
Contents
1. Feasibility study of the project to open the catering business
-Analysis of the overall environment.
▫ Consumer Analysis.
▫ Competition Analysis.
▫ Sources for the study:
-Primary.
-Secondary.
-Internal Analysis:
▫ Economic aspects.
▫ Technological aspects.
▫ Labor aspects.
▫ Legal aspects.
-Composition of the offering in restore:
▫ Offer Varieties.
▫ Food requirements.
▫ Planning, writing, and designing menus and letters.
2. Installations and Equipment in Restoration
-Locals and facilities in restoration.
▫ Local features.
▫ Identification of people's action flows.
▫ Distribution of zones.
▫ Decoration.
-Equipment:
▫ Furniture.
▫ Lighting.
▫ Machinery and utensils.
▫ Cold and conditioning.
3. Economic-financial analysis of the restoration business opening project
-Investment Plan.
-Financing Plan.
-Expense estimate.
-Internal costs.
-External costs.
-Basic ratios.
-Project memory.
▫ Society activity.
▫ Base of annual accounts presentation.
▫ Distribution of results.
▫ Measurement rules.
▫ Active assets.
▫ Social Capital.
▫ Debts.
▫ Expenses.
-Legal documentation.
▫ Required technical requirements.
▫ Licenses and documentation.
▫ Health-hygiene regulations.
▫ Civil liability insurance and others.
▫ Additional information.
4. Business Planning
-Elements of the business planning process.
▫ Mission.
▫ Objectives.
▫ Strategies.
▫ Policies.
▫ Procedures.
▫ Rules.
▫ Programs.
▫ Budget.
-Guidelines for strategic planning in restoration.
▫ Enterprise Goals.
▫ Managers ' capabilities.
▫ Internal strengths and weaknesses.
▫ Analysis of threats and opportunities in your environment.
▫ Development of plans.
▫ Selection of alternatives.
▫ Measurement of results and strategic control.
-Business objective and strategic plan.
▫ Optimal competitive position.
▫ Planning for the organization.
▫ Market description, existing or to be created.
▫ Competitive advantages.
▫ Defining corporate, departmental, and individual objectives.
▫ Analysis of deviations against targets.
▫ Internal and external communication in the enterprise.
FORMATIVE UNIT 2
Naming: ADDRESS AND HUMAN RESOURCES IN RESTORE
Code: UF1090
Duration: 60 hours
Competition Reference: This training unit corresponds to RP3, RP4, and RP5
Assessment Capabilities and Criteria
C1: Analyze different types of organizational, functional, and internal and external relationships to determine the most appropriate to the planned establishment, area, or restoration department.
CE1.1 Classify and characterize the different types of establishments, areas or departments of restoration for their adaptation to business projects.
CE1.2 Describe the factors that determine an effective organization, arguing its logic.
CE1.3 Compare the most characteristic departmental structures and relationships of different establishments, areas, or restoration departments to identify the distribution of functions.
CE1.4 Describe the circuits, types of information, and internal and external documents that are generated in the framework of such structures to ensure good interdepartmental relations.
CE1.5 Describe internal and external relationships of establishments, areas, or restoration departments with other companies, areas, or departments.
CE1.6 From organizational and functional structures of establishments, areas, or departments of restoration:
-Evaluate the organization, to make a critical judgment of the organizational solutions adopted.
-Propose alternative solutions and organigraps to the structures and interdepartmental relationships characterized, aimed at improving the organization.
C2: Apply personnel selection techniques for establishments, areas or restoration department to define and cover each and every job.
CE2.1 Describe the most characteristic jobs of the establishments, areas or departments of restoration and relate them to different types of establishments.
CE2.2 Identify different recruitment sources used for the selection of staff and relate them to different jobs.
CE2.3 In case staff selection scenarios for an establishment, area, or restore department:
-Define the limits of responsibility, functions, and tasks for each component of the unit's work teams.
-Evaluate the work times of the most significant professional activities.
-Determine the techniques to use in the personnel selection process.
-Identify the appropriate hiring forms for template management.
-Identify and apply the particularities of different collective agreements.
C3: Apply management techniques for dependent personnel, identifying the methods to engage you in the objectives and motivate you to have a high capacity to respond to the needs of the company and its clients and to develop its professionalism.
CE3.1 In practical scenarios for applying personnel management techniques:
-Relate the objectives and goals of the company or area to determine the material means necessary for its achievement and the responsibilities of the human team.
-Promote team work of dependent personnel by means of motivation actions to improve the level of individual effort and responsibility.
CE3.2 In practical scenarios for applying personnel management techniques:
-Design meetings and conduct them in a way that is effective.
-Design training actions for staff to improve their professionalism.
-Describe systems for assessing productivity and correcting deviations.
-Design incentive systems.
Contents
1. Organization in the catering establishments
-Classification.
▫ Restaurants.
▫ Mesones.
▫ Cafeterias.
▫ Bars.
▫ Cantinas.
▫ Food houses.
▫ Tabernas.
-Description of an effective organization.
▫ Job Specialization.
▫ Departmentalization.
▫ Chain of Command.
▫ Extension of the control stretch.
▫ Centralization and decentralization.
▫ Formalization.
-Types of organizational structures.
▫ Linear Structure.
▫ Functional Structure.
▫ Line Structure and Staff.
▫ Committee structure.
▫ Matricia Structure.
-Organigrama.
▫ Definition and features.
▫ Functions.
▫ Types.
-The vertical chart.
-Horizontal Organization Chart.
-Arrange pie chart.
-Scalar organization.
-Arrange mixed.
▫ Types of departments in restore.
-Features.
-Functions.
▫ Organization of the job.
-Making schedules and working shifts.
-Estimation of needs and materials.
-Department productivity study.
-Relationships with other departments.
▫ Interdepartmental relationship and internal communication system.
-Analysis of the advantages and disadvantages of organizational structures.
2. Processes for job identification and selection of staff
-Procedure for job identification.
▫ Identification and nature of the position.
▫ Job description.
▫ Capacity requirement.
▫ Other requirements.
-Staff selection procedures.
▫ Professorial profile.
▫ Recruitment.
▫ Preselection.
▫ Selection instruments.
-Psychotechnical test.
-Professional tests.
-Interviews.
-Regulations applicable to human resources.
▫ Hiring.
▫ Staff Regulations.
▫ Collective Conventions.
3. Management techniques in restoration.
-Address Features.
▫ Command Unit.
▫ Delegation.
-Address Types.
▫ Global.
▫ Departmental.
▫ Operational.
-Address Cycle.
▫ Planning and decision making.
▫ Integration.
▫ Teamwork.
▫ Performance Evaluation.
▫ Retribution.
▫ Motivation.
-Internal and continuous training of workers.
▫ Analysis of needs.
▫ Training benefits.
-Incentive systems for staff.
▫ Incentive payment programs.
▫ Reduction of staff turnover.
▫ Training Help.
▫ Reconciliation.
▫ Job security.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit-UF1089. | 90 | 70 |
|
Unit-UF1090. | 60 | 50 |
Sequence:
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 2
Naming: DESIGNING SERVICE PROCESSES IN RESTORE
Code: MF1098_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1098_3 Define and schedule service processes in restore
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze and design process, service and closing processes in the restaurant, identifying each of its phases.
CE1.1 Identify the needs of equipment, utensils, furniture and instruments to develop different types of service, describing their characteristics and possible applications.
CE1.2 Describe the process of setting up for the various types of service, designing their process and identifying suitable decorative means according to the formula of restoration.
CE1.3 Design and execute assembly operations of tables, recognizing the utensils and other instruments necessary to develop the service and deducting possible alternatives or combinations in the global assembly of furniture.
CE1.4 Design the process of internal procurement of genres and materials, as well as the provision of furniture and equipment according to certain service orders or daily work plans relating to the service.
CE1.5 Identify and apply different service techniques, analyzing their advantages and disadvantages and justifying their suitability for each restoration formula.
CE1.6 Analyze the relationship that service personnel maintain with other professionals or departments during the service and design the internal communication system.
CE1.7 In the department's work plan development scenarios:
-To estimate the needs of human resources and materials for the proper functioning of the department.
-Define a projection of the productivity objectives of the department in the short or medium term, based on the estimated resources in the case.
-Adjust and prioritize the tasks that are performed by the available personnel, to respond to the planning of the day, week or month and taking into account permits, vacations and casualties, among others.
-Choose and formalize the necessary documentation for the work schedule, using the most appropriate means in each case.
CE1.8 Identify the different types of billing and collection systems, analyzing their characteristics and the advantages and disadvantages of each one and the administrative control of the billing and collection process.
CE1.9 Identify and describe the usual processes of work that are done in the closing of the restaurant for the design of the stock replenishment system, procedures for cleaning and maintenance of equipment and facilities.
C2: Design procedures for presentation and service of culinary elaborations as well as finishing dishes in the client's view, which are suitable for food and beverage service departments.
CE2.1 In a practical service of culinary elaborations, coordinate with the head of the kitchen department the supply of culinary elaborations specifying the forecasts referring to menus, suggestions or seasonal products that could be considered of interest for the customers.
CE2.2 Identify food raw materials of common use in culinary elaborations, describing varieties, physical characteristics and gastronomic qualities.
CE2.3 Design and fill in documentation of the internal supply of genres that are suitable for food and beverage service departments.
CE2.4 Identify needs of useful, menaje and equipment necessary to perform finishing, trinching or distribution operations in the view of the diner.
CE2.5 Identify basic and significant culinary elaborations, indicating the characteristics of the genera that compose them, the type of service associated and the final results to be obtained.
CE2.6 Identify types of garnish and decoration, indicating the genera that compose them and, according to the kind of culinary elaboration that they can accompany, the economic variables and characteristics of the service.
CE2.7 Identify the basic techniques of processing, rinting and spiny of dishes in the client's view, fixing the precise times and quantities and explaining the attitude and image that this type of services requires.
C3: Analyze all types of special services and events in restoration that are suitable for food and beverage service departments.
CE3.1 Identify different organizational systems depending on the type of service or event and the means available.
CE3.2 Design the information and documentation necessary for the development of services, identifying internal and external circuits that are generated between departments and with external providers.
CE3.3 Identify the process of tuning, handling and maintenance of the different equipment, machinery, tools, utensils and furniture of common use in special services and events in restoration.
CE3.4 Identify the main resources used for decoration, lighting and musical setting, relating to the types of establishment according to their suitability.
CE3.5 Identify regulations in food handling for application in the celebration of special services and events.
CE3.6 In a scenario of event in restore:
-Identify the means necessary for the proposal to provide a service.
-Identify the expenses derived from the resources required for a service.
-Presuppose the restore service.
-Organize a special service.
C4: Analyze banquet service procedures in the restore facility, identifying the required resources and the derived quote.
CE4.1 In a convenient banqueting service practice, interpret the order of service of a banquet, in order to:
-Identify the departments involved.
-Collect accurate information for your design.
-Make the banquet budget.
CE4.2 In a convenient banqueting service scenario, design your service processes, depending on:
-The general plans of the establishment and the objectives and plans established for the banquet area.
-The technical, organizational, economic and human dimensions in all the productive processes involved.
-The techniques to be applied, own banquets, to optimize the production or delivery of the service according to criteria of efficiency, economy and productivity, achieving the satisfaction of the expectations of the client.
C5: Analyze the protocol rules used in different types of events that are developed in restore establishments.
CE5.1 Explain the concept of protocol, its origin and typology.
CE5.2 List the most common applications of protocol standards in restore establishments, depending on the type of event to be developed.
CE5.3 Identify the necessary information tools to make known the development of events or events to guests and media, depending on the type of event, and its composition and the writing of cards and invitations appropriate to the characteristics of each act and complying with the norms of courtesy and institutional protocol.
CE5.4 Differentiate and characterize the different types of events that can be held in catering establishments, such as congresses, conventions, meetings or forums.
CE5.5 In a scenario of restoring service, organize the required protocol.
Contents
1. Schedule the mise processes in place, service, and close in Restore.
-Choice of suppliers.
▫ Factors to consider.
▫ Relationship with suppliers.
-Design of documents used in internal provisioning:
▫ Orders.
▫ Releves.
▫ Inventories.
-Organization of furniture and equipment:
▫ Distribution in the restaurant.
▫ Instructions for mounting tables.
▫ Realization of daily service orders based on the book of reservations.
-Comanda layout:
▫ Take the command from the Chief of Room or Maître.
▫ Circuit de la comanda.
▫ Relationship with the kitchen department.
-Dining room service:
▫ Service types to be applied as a letter or a concerted menu:
-To the English.
-To the French.
-Gueridon or Russian.
-Employee or American.
-Use of computer media.
-Billing and collection systems.
▫ The spot.
▫ A credit.
-Application of charging systems: advantages and disadvantages.
-Previous analysis of the invoice.
-Design and analysis of a maintenance and adequacy plan for facilities, equipment and raw materials for a subsequent service.
2. Relations with other departments and human resources.
-Interdepartmental relationship and internal communication system.
-Estimate of human and material resource needs.
-Department productivity study.
-Making schedules and working shifts.
-The scheduling of the job:
▫ Documentation.
▫ Tasks.
3. Drawing up of letters and technical sheets of dishes
-Spanish and Spanish territorial cuisines: classification and description of significant elaborations.
-Drawing up letters:
▫ The relationship between the Maitre and the Head of Kitchen in drawing up a letter.
▫ The Menus and the suggestions.
▫ Analysis of the letter dishes:
-Star plates.
-Platos cow.
-Dog plates.
-Plates puzzle.
-Advice on the elaborations to the client view:
▫ Rechaud.
▫ Traded meats.
▫ Fish spiny.
-Technical sheets of the different elaborations: ingredients, quantities, raw and cooked treatments, food handling regulations and times.
4. Special services organization.
-Event services based on media:
▫ Organizational systems.
▫ Documentation.
▫ Puesta a point, maintenance and management of equipment, machinery, tools, utensils and furniture.
-Organization of an event or event:
▫ Organization.
▫ Required media.
▫ Budget.
▫ Expenses.
-Application of the protocol in the different events and events. Factors to consider.
5. Protocol planning on events.
-The protocol rules based on the event type:
▫ Congresses.
▫ Conventions.
▫ Meetings or forums.
▫ Bans.
-Guests:
▫ Regulatory rules.
▫ Precedence and Presidencies in Acts.
▫ Invitation cards.
▫ Treatments.
▫ Guest lists.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1098_3. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 3
Naming: PROVISIONING IN RESTORE
Code: MF1064_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1064_3: Manage provisioning processes in restore.
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Classify and evaluate the genera and raw materials used in restoration, taking into account their organoleptic, nutritional, quality and intervention possibilities in the gastronomic offerings.
CE1.1 Identify and characterize food raw materials, describing their physical characteristics, such as shape, color, size and others, and their gastronomic qualities, such as basic culinary applications, organoleptic characteristics, preworking needs, and conservation needs.
CE1.2 Characterize raw materials from the nutritional point of view, using element composition tables.
CE1.3 Describe the usual formulas for presentation and marketing of the culinary raw materials, indicating qualities, characteristics and needs of regeneration and conservation.
CE1.4 Identify appropriate sites for conservation needs and techniques applicable to the regeneration needs of various culinary raw materials.
CE1.5 Describe the quality characteristics and criteria of foods used as raw materials.
CE1.6 From gastronomic offers, develop quality guidelines and technical specification sheets, using the correct terminology and including the necessary information to determine the quality level of the raw materials and perform the reception control.
C2: Analyze and define processes for the supply, reception and storage of beverages, raw and semi-finished genera, culinary and other materials, specifying the control measures and instruments, and applying them.
CE2.1 Explain and concretize common processes and methods of identification of supply needs of goods used in restoration.
CE2.2 Explain and specify procedures for the purchase and receipt of products subject to special conditions, such as insularity or international products.
CE2.3 Explain and concretize common systems and processes of receipt of these goods, describing the necessary operations according to the state or nature of the goods and the assigned destination or consumption.
CE2.4 Compare common systems and processes for the internal storage and distribution of culinary genres, beverages, and other materials for restoration.
CE2.5 Define quality control processes applicable to reception and storage that include:
-The identification of sanitary and sanitary regulations.
-The identification of the instruments and control devices.
-The necessary operations, phases, or control tests.
-The description of the cause and effect factors involved in the variability of the quality characteristics.
-The procedures for evaluating the quality of the supplies for acceptance in line items.
CE2.6 Explain and concretize common processes of storage and distribution of food, beverages, and other materials that include:
-The definition of systems, indicating equipment needs, sorting criteria and comparative advantages according to the main types of food, beverages and other materials.
-The design of internal distribution routes, optimizing available times and means.
CE2.7 In warehouse management and provisioning management scenarios:
-Identify possible sources of supply.
-Develop the process required for provisioning, formalizing the corresponding documents.
-Develop the process of gender reception and control according to established methods.
-Develop the procedures necessary for the management of the food and beverage warehouse.
-Apply management and control software for food and beverage stores.
CE2.8 Apply environmental protection practices in procurement systems so that reuse, recycling and waste reduction are encouraged.
C3: To formalize and control inventories of goods, utensils, furniture and equipment of the restoration to know its quantity and degree of rotation and conservation.
CE3.1 Compare the usual systems and processes of control and valuation of inventories of culinary genres, beverages and other necessary materials in restoration.
CE3.2 Justify procedures for economically valuing stocks and casualties, as well as for drawing up replacement and amortization plans.
CE3.3 Propose short-, medium-and long-term reorder and amortization plans, based on supposed usage forecasts for each predetermined period.
CE3.4 In Practical Inventory Simulations of Goods:
-Verify inventory control results, doing the sampling that is accurate and executing the appropriate corrections.
-Update inventories, justifying a minimum, maximum and optimal stock for the use of culinary genres, beverages, other materials, equipment and utensils.
-To formalize the necessary reports regarding the quantity, level of consumption, degree of rotation, conservation of goods, equipment and utensils, economically valuing the stocks, losses and needs of replenishment.
-Prepare the corresponding requests.
-Use the inventory management and control software that is applicable.
C4: Simulate the monitoring of supply, storage and inventory control processes in restoration, controlling the intermediate and final results derived therefrom.
CE4.1 Apply procedures for provisioning, receiving, storage, and inventory control in restore.
CE4.2 In practical cases of provisioning, receiving, storage, and inventory control processes in restore:
-Formulate necessary and clear instructions for the alleged collaborating staff.
-Assign stock inventories and casualty records to the right people for realization.
-Check that the alleged collaborating personnel perform their duties in accordance with the established plans and instructions and in accordance with the safety and hygiene standards.
-Avoid and correct possible deviations.
-Provide technical and operational assistance to the alleged collaborating staff.
C5: Apply the usual procedures for control of consumption in restore.
CE5.1 Differentiate and characterize the documentation and common usage computing applications to control consumption in restoration.
CE5.2 In practical cases of consumption control in restore:
-Check that the order vouchers have been completed in accordance with the established rules.
-Check the fulfillment of product transfer vouchers allegedly transferred to other departments.
-Check the data for the reception, storage, distribution and consumption recorded on the media, with the established procedures and codes.
Contents
1. Culinary raw materials
-Gastronomic classification: more important varieties, physical characteristics, qualities, organoleptic properties and basic gastronomic applications.
-Nutritional characterization of raw materials.
-Commercial classification: ways of marketing and treatments that are inherent to you.
-Designations of origin.
-Creating control and technical tabs.
2. Products and materials
-Fungible material for catering.
-Inventable material for catering.
-Goods that form stocks or stocks.
▫ Mercaderies.
▫ Raw materials.
▫ Other provisioning.
-embeddable elements and assemblies.
-Fuels.
-Replenishment.
-Miscellaneous materials.
-Packaging.
-Envases.
-Office material.
-Products in progress.
-Semi-finished products.
-Finished products.
3. Processes for the management of supply, reception, storage, distribution and control of consumption and inventories of food, beverages, other genera and equipment in restoration.
-Major provisioning management functions.
▫ Acquisition of materials necessary for the manufacture and/or marketing of the products.
▫ Managing the storage of the products.
▫ Inventory control and the costs associated with it.
-Provisioning Process:
▫ Supplier selection.
-Quality.
-Price.
-Service.
-Credit.
▫ The competencies.
▫ Purchase Modes
-Direct.
-Providers.
-Process and methodology characteristics to identify provisioning needs:
▫ Supply source.
▫ Management of purchase requests.
▫ Goods receiving procedures.
▫ Commodity control procedures.
-Formas of dispatch, distribution channels and usual means of transport of food raw materials and beverages.
-Administrative processing of purchases.
▫ Requests on each of the drives.
▫ Requests or Purchase Orders.
▫ Goods entry record book.
▫ Albaran.
▫ Stock sheets or theoretical inventory.
▫ Invoice.
-Procedures for the purchase and receipt of products subject to special conditions.
-Characterization, systems, storage processes, and internal distribution.
-Design of internal distribution routes.
-Stock control and inventory.
-Environmental protection practices in procurement processes.
-Common documentation and IT applications for the control of consumption in restoration and inventory of stocks.
Methodological guidelines
Distance training:
| Number of total hours of the module | Number of maximum hours susceptible distance | |
|---|---|---|
| Formative module-MF1064_3. | 90 | 60 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 4
denomination: ECONOMIC-FINANCIAL PROCESSES IN CATERING ESTABLISHMENTS.
Code: MF1099_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1099_3 Perform economic-financial management of a restore facility
Duration: 150 hours
FORMATIVE UNIT 1
Naming: ACCOUNTING AND FINANCIAL ACCOUNTS IN RESTORE
Code: UF1091
Duration: 60 hours
Competition Reference: This formative unit corresponds to RP1 and RP2
Assessment Capabilities and Criteria
C1: Design and manage the budget of a catering unit, implementing and implementing budget control and establishing and implementing corrective measures for business improvement.
CE1.1 Define the concept of budget and budgetary control.
CE1.2 Identify the main types of budgets in food and beverage departments.
CE1.3 Define the different systems for budgeting in food and beverage departments.
CE1.4 Define a proper budget control system to an alleged food and beverage department.
CE1.5 In different scenarios of restoration projects, establish the main budgets, such as initial investment, income and costs and cash flows for the duration of a project with the objective of calculating its economic viability.
C2: Register the accounting operations of an establishment, area or department of food and beverages in accordance with the regulations in force on the basis of correct receipt and control of the documentation.
CE2.1 Explain the importance of Accounting as an instrument of support for economic management in catering businesses
CE2.2 Relate the different security systems and procedures applicable to the management, deposit, custody and archiving of documents, with the different structures of the organization.
CE2.3 Identify and describe the heritage elements of the restore business.
CE2.4 Identify the most common accounting facts that occur in a restoration establishment, knowing and adapting the supporting documents.
CE2.5 Explain supplier invoice control procedures and formalize incident reports and regularization requests for incorrect charges.
CE2.6 Define the basic accounting process, applying the rules in force of an accounting character.
CE2.7 Identify and describe the liquidation of the main taxes that apply to an establishment, area or department of food and beverages.
Contents
1. Budget design and management
-Types of budgets in restore.
▫ Sales Budget.
▫ Production Budget.
▫ Spending Budget.
▫ Financial Budget.
▫ Treasury Budget.
-Operating budget creation model.
▫ Revenue.
▫ Production.
▫ Distribution expenses.
▫ Advertising.
▫ Research and development.
▫ Administration.
▫ Investments.
▫ Financial Statements.
-budgeting techniques.
▫ Rigid.
▫ Flexible.
▫ By Programs.
▫ Base zero.
-Budget targets.
▫ Planning for annual operations.
▫ Control of budgetary objectives.
▫ Evaluation of budget compliance.
-Budgetary control.
▫ Revenue Control.
▫ Production control.
▫ Control of distribution and administration expenses.
▫ Investment budget control.
▫ Cash Control.
-Types of budgetary deviations.
▫ Technical deviation.
▫ Economic deviation.
2. Accounting operations and accounts.
-Objective of accounting.
▫ Situation Balance.
▫ Profit and Loss Account.
▫ The Memory.
▫ Net worth of accounts.
-Company's net worth components.
▫ Assets.
▫ Rights.
▫ Obligations.
-The economic-financial plan of a catering company.
▫ Fixed Asset.
-Constitution expenses.
-Intangible fixed assets.
-Transfer law.
-Fixed assets.
▫ Circulants:
-Initial stocks.
-Debtors.
-Treasury.
-Accounting books.
▫ Required. Daily Book.
▫ Book of inventories and annual accounts.
-Initial balance.
-Quarterly Balances.
-Annual accounts.
-Administrative processing of purchases.
▫ The departmental requests.
▫ Purchase Requisitions.
▫ Goods entry record book.
▫ The Albaran.
▫ The stock or theoretical inventory tabs.
▫ The invoice.
-Operations related to accounting control.
▫ Provider registration and control circuit.
▫ Cash and Bank Registration Circuit.
▫ Accounting registration circuit in main books.
3 Business and Tax Tipologia in Restoration
-Defining the Company's legal form
▫ Individual business.
▫ Limited Society.
▫ Anonymous Society.
▫ Unipersonal Society
▫ Job Society
▫ Cooperative Society
▫ Collective Society
▫ Comandaria Society
-Tax rates.
▫ IAE.
▫ VAT.
▫ Corporate Tax.
▫ IRPF.
FORMATIVE UNIT 2
Naming: MANAGEMENT AND CONTROL IN RESTORE
Code: UF1092
Duration: 90 hours
Competition Reference: This training unit corresponds to RP3, RP4, and RP5
C1: Analyze the management and control of the client accounts, developing the operations that are inherent to them, in order to achieve the settlement of their balances in time.
CE1.1 Describe the billing procedures, control of credit accounts, collect and refund to clients and issue documents supporting collections and payments.
CE1.2 Check the right to return for alleged services not enjoyed and loaded, formalizing communications to suppliers and documents that were necessary.
CE1.3 Register on sales media, the amounts of service usage rights or products sold.
CE1.4 Archive documentation according to established procedures.
CE1.5 Issue documents in relation to the status of customer account situation.
CE1.6 In practical scenarios for charging clients, describing the necessary steps and resolving discrepancies, generating the corresponding accounting-administrative documents.
CE1.7 In a practical economic management scenario, make the notes that come from the cash registers and bank accounts, in response to defined cases, with the maximum precision.
C2: Develop the settlement operations of the balances with suppliers and treasury management and control of bank accounts and banks, carrying out the necessary checks with the required accuracy and accuracy, in order to avoid situations of financial insolvencies.
CE2.1 To differentiate, describe and formalize different payment documents, identifying and applying the current market legislation.
CE2.2 Formalize administrative, pre-accounting and accounting forms to record treasury operations.
CE2.3 Formalize periodic summary of box movements.
CE2.4 In cash management assumptions, perform cash account controls, performing the corresponding tonnage and resolving differences between actual balances and notes made.
CE2.5 In case-control scenarios of bank and bank accounts, conduct with bank statements and resolve differences between the financial institutions ' notes and the books and records of bank accounts of the food and beverage establishment, area or department.
CE2.6 Describe the necessary security measures to prevent theft or loss.
CE2.7 Argument of the need to develop treasury management operations with the most precision and a high sense of personal responsibility and honesty.
C3: Analyze and control the results obtained by an establishment, area or department of food and beverages, with the intention of optimizing the results in future periods.
CE3.1 Analyze the balance of an establishment, area, or department and determine its short-and long-term balance.
CE3.2 Analyze the results of an establishment, area or department of food and beverages and determine their profitability from prior periods or to the competition.
CE3.3 Analyze the partial profitability, if any, of the various outlets of the establishment, area or department.
CE3.4 In a practical economic management scenario, run the cost control, through the calculation of theoretical consumption and real consumption and its comparative.
CE3.5 Design and apply cost corrective measures.
Contents
1. Administrative and accounting process in restoration.
-Billing process.
▫ Obligation to issue invoices.
-Exceptions from the obligation to issue invoices.
-Bill replacement documents.
-Invoices by the recipient or by a third party.
-Invoice content.
-Simplified invoices.
-Deadline for issuing invoices.
-Recapped, duplicate, and rectifying invoices.
-Log of operations.
-Management and control.
▫ Documentation.
▫ Antipos and Deposits.
▫ Billing and Cobro.
▫ Payment Media.
-Credit and debit cards.
-Cheiques.
-Pagars.
-Store.
-Inventories.
-Accounting records.
▫ Sources of information.
▫ Classification of routine information sources.
-Sales: Current Hand.
-Shopping: Journal of purchases.
-Sales cost: Part of consumption.
-Nominations: Payroll Summary.
-General expenses: Part of expenses.
-Box and Banks: Liquidation of the box.
-Classification of non-routine information sources.
▫ Realization of inventories and their valuation.
▫ The age analysis of client balances.
▫ Expense paid for advances.
▫ Calculation of amortization and depreciations.
▫ Profit tax calculation.
2. Managing and controlling customer accounts
-Control of customer accounts and cash handling.
▫ Drill down and analyze payment documents under current legislation.
▫ Register of cash movements and formalization of pre-accounting and accounting administrative forms.
▫ Cash Controls.
▫ Analysis of bank account statements.
▫ Analysis of security measures with accounting documentation and cash.
3. Restore Accounting Analysis
-Analysis of the balance sheet and determination of its balance in the short and long term.
-Introduction and study of wealth, financial and economic analysis.
-Definition and cost classes.
▫ Direct and indirect costs.
▫ Standard costs and historical costs.
▫ Fixed costs and variable costs.
-Calculation of raw material costs.
-Application of consumption control methods.
-Calculation and study of the deadlock.
-Return threshold.
▫ Sales expansion.
▫ Market Share.
▫ Average sales per customer.
▫ Rotations.
4. Computer programs in restore
-Managing the major management and restore control programs.
▫ Spreadsheets.
▫ Database introduction systems.
▫ Restore Management Software.
Methodological guidelines
Distance training:
| Total duration in hours of the training units | Number of maximum hours susceptible distance | |
|---|---|---|
|
Unit-UF1091. | 60 | 50 |
|
Unit-UF1092. | 90 | 70 |
Sequence
The training units for this module can be programmed independently.
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 5
Naming: QUALITY, SAFETY AND ENVIRONMENTAL PROTECTION IN RESTORATION
Code: MF1100_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1100_3 Perform Quality, Environmental, and Security Management in Restore
Duration: 60 hours
Assessment Capabilities and Criteria
C1: To analyze the process of design and implementation of quality management and assurance systems and environmental management for their adaptation to the organization.
CE1.1 Explain the concept of quality and environmental protection, justifying its application in the hospitality and tourism sector.
CE1.2 Determine the expectations and needs of clients, internal and external, to identify the real possibilities of meeting them with the means at their disposal.
CE1.3 Explain and implement the meaning of the organization's quality and environmental management policies to promote its compliance.
CE1.4 Analyze the quality and environmental management objectives set in the organization and the responsibilities and resources available to ensure and demonstrate its achievement.
CE1.5 Precise the importance of quality and environmental management manuals and their location at every moment for their continuous adaptation and updating.
CE1.6 To handle quality and environmental management manuals with dexterity or, where appropriate, those areas of the same that directly affect the sector to which the establishment belongs.
C2: Recognize the importance of the documentation of the quality and environmental management processes, in order to guarantee its usefulness as a management element.
CE2.1 Citar and apply the service specifications that affect your job position and the existing relationship with other positions.
CE2.2 To record those data that affect your job in relation to the objectives of quality and environmental management, to verify your compliance according to the standards and standards set.
CE2.3 Recognize and detect those situations that, in their appearance, can assume weaknesses of the service for inclusion in devices that provide truthful information about them.
CE2.4 Organize the development of surveys for the collection of data and proposals from the same according to the requirements and the proposed circuit from the management systems.
CE2.5 Propose the methodological adjustments that, in their understanding, could improve the processes involved in the distribution and collection of data for further analysis.
C3: Analyze the data obtained during quality and environmental management processes, and propose actions for the continuous improvement of the company and/or entity.
CE3.1 In a scenario of continuous improvement of companies or entities:
-Collect and, where appropriate, summarize in the corresponding registers and indicators, the data intended for the analysis to establish an objective diagnosis of the situation.
-Set, at their level, conclusions about the analyzed data to determine the weaknesses that they display.
CE3.2 Determine, as far as possible, causes that generate situations of non-compliance.
CE3.3 Propose preventive or corrective actions to avoid or solve non-compliant results.
CE3.4 Review the preventive and corrective actions implemented in their scope to verify their effectiveness.
C4: To act in compliance with and compliance with the plans, regulations and measures envisaged to ensure professional practices in the environment of safety, hygiene and health.
CE4.1 Identify and apply personal hygiene measures and recognize all those behaviors likely to produce contamination in any food.
CE4.2 Identify and interpret the hygienic and sanitary standards of mandatory compliance related to facilities, premises, tools and handling and transportation of food.
CE4.3 Classify and explain the risks and main toxiinfections of food origin and their consequences for health, relating them to the alterations and agents causing them.
CE4.4 In practical scenarios of cleaning, disinfection, disinterment and deratization:
-Identify all the hygiene and personal behavior actions to be taken.
-Select usable products and treatments.
-Set the control parameters.
-List the required equipment.
-Set the frequency of the sanitizing process.
Make the necessary operations for cleaning, disinfecting, disinfecting, and disratizing.
CE4.5 Identify the most relevant health risks related to the activity of the hospitality sector.
CE4.6 In scenarios of emergency situations:
-Identify the most relevant risks.
-Design the measures to appear in the Security Plan.
-Citar and, where appropriate, apply the guidelines of action in situations of various emergencies or accidents.
C5: Actuate responsibly in the workplace to comply with the current environmental protection regulations.
CE5.1 Identify and explain the conditions to be met by the workplace in terms of installations, elements and materials.
CE5.2 Recognize the consequences of environmental damage and the possible actions of the Administration and companies to minimize them.
CE5.3 Collect and disseminate the different environmental protection regulations to ensure compliance with the workplace.
CE5.4 Describe the techniques of collection, selection, recycling, purification, disposal and disposal of waste to be in accordance with good professional practice.
CE5.5 Specify the actions to be developed in a framework of good environmental practices in the workplace to adapt them to the current regulations.
Contents
1. Quality in restoration.
-Basic quality:
▫ Hygiene.
▫ Attitudes.
▫ Standardized products/services.
-Division in restoration of Quality Standards.
▫ Address.
▫ Provisioning and storage.
▫ Kitchen.
▫ Room.
▫ Maintenance.
▫ Hygiene and cleanliness.
-Regulations.
▫ UNE Standard 167000:2006 for restore establishments.
▫ Self-evaluation of the restore services.
-Quality Management Systems Models.
▫ ISO 9000.
▫ ISO 9001.
▫ ISO 9004.
▫ ISO 19011.
-Quality system implementation.
▫ Decision to implement a quality system.
▫ Diagnosis and evaluation of the current situation.
-Organization of the implementation team.
-Information, training and training.
-Defining quality elements, criteria, and indicators.
-Making a quality manual.
-Internal audits and evaluation of results.
2. Hygiene in restoration.
-General legal food hygiene regulations.
-Food hygiene control protocol in restoration.
▫ Receiving.
▫ Storage and conservation.
▫ Manipulation.
▫ Hot-crafting.
▫ Cold production.
▫ Post-ready.
▫ Daily temperature control.
▫ Weekly control tab.
▫ Cleaning program.
▫ Hazard analysis and critical control points.
3. Prevention of occupational risks in restoration.
-Risk factors:
▫ Workspaces.
▫ Firmes and soils.
▫ traffic surfaces and hallways.
▫ Noise and vibrations.
▫ Thermohygrometric conditions.
▫ Lighting.
-Principles of preventive activity.
▫ Avoid Risks.
▫ Evaluate the risks that cannot be avoided.
▫ Combat risks at source.
▫ Adapting the job to the person.
▫ Take into account the evolution of the technique.
▫ Replace the dangerous with little or no danger.
▫ Adopt measures that put collective protection before the individual
▫ Give due instructions to the workers.
▫ Order and cleanup.
▫ Recommended Costume.
▫ Individual protection teams.
▫ Work teams.
▫ Installations.
▫ Machinery.
▫ Auxiliary teams.
-Safety in the hotel.
▫ General Tips.
▫ Risks, causes and prevention.
-People drop at the same level.
-Fall of people to different levels.
-Objects of objects in manipulation.
-Golpes against mobile objects.
-Pissed on objects.
-Cortes and amputations.
-Attraction.
-Burns.
-Electrical contacts. Direct. Indirect.
-Contacts with chemicals.
-Physical Fatigue.
-Inadequate postures.
▫ Industrial hygiene.
▫ Noise.
▫ Temperature.
▫ Exposure to chemical contaminants.
▫ Exposure to biological contaminants.
-Ergonomics and psychosociology.
▫ Stress.
▫ Mental fatigue.
▫ Work in shifts.
▫ Night work.
▫ Job harassment.
▫ Emergency situations.
▫ General Tips.
▫ Emergency and evacuation plans.
▫ Fires.
▫ Explosions.
▫ Gas Escapes.
▫ Floods.
▫ Stacks or Adocks.
-First aid.
4. Environmental Management in Restore
-Environmental aspects.
▫ Previous environmental impact study of the establishment in the environment.
▫ Analysis of the type, status, and use of installations, equipment, or items that might affect them.
▫ Products or raw materials that are recommended to us.
▫ Selection of garbage for recycling.
▫ Control of water, electricity and fuel consumption.
▫ Control of the fats and oils used.
▫ Using raw materials, products, or items that can affect the environment.
▫ Standard ISO 14001 for the implementation of Environmental Management Systems and the EMAS Regulation.
-Environmental management systems.
▫ Environmental policy, objectives, and program.
▫ Organization and staff.
-Responsibility and authority.
-Management Representative.
-Environmental effects.
▫ Emissions controlled and uncontrolled into the atmosphere.
▫ Vertids controlled and uncontrolled in the waters.
▫ Solid waste.
▫ Soil contamination.
▫ Using soil, water, fuels, and energy.
▫ Emission of thermal energy, noise, odors, dust.
▫ Repercussions on specific sectors.
-Operational control.
▫ Documented work instructions that define how to perform the activity.
▫ Procedures related to purchase activities.
▫ Verification and control of the important features of the process.
▫ Approval of the intended processes and equipment.
▫ Result Criteria.
-Environmental management documentation records.
▫ Coding the policy, objectives, and program.
▫ Document the roles and responsibilities.
▫ Describe the interactions of the system elements.
▫ Environmental audit.
▫ The compliance of environmental management activities.
▫ The efficiency of the management system.
-Incompliance and corrective measures.
▫ Determine the reason.
▫ Develop an action plan.
▫ Take preventive measures.
▫ Apply controls to ensure the effectiveness of the measures.
▫ Register any changes to the corrective actions.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1100_3. | 60 | 50 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 6
Naming: DESIGNING AND MARKETING RESTORE OFFERINGS
Code: MF1101_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1101_3 Design and merchandising of restore offerings
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Analyze the restoration sector and define the positioning of the establishment, interpreting all the variables that configure it and explaining its current situation and the trends that are detected.
CE1.1 Describe the variables that determine the evolution and trends of the demand and the supply of catering services as well as their situation at a particular moment, to design new offers that fit in them.
CE1.2 Identify the demand segments of the catering industry, to precisely define the establishment market.
CE1.3 In a scenario of market analysis of catering establishments:
-Identify and describe the main competitors, comparing them and determining their main characteristics, to determine strengths and weaknesses of the establishment with respect to the rest of the competition.
-Identify the weaknesses and threats of the establishment, as well as the strengths and opportunities of the establishment, in order to identify the future positioning of the business.
-Analyze the different types of consumers to describe the target audience of the establishment.
-Identify the positioning of the establishment, design it and put it into application.
-Perform the strategic analysis of the company, using the necessary tools to obtain the conclusions that allow decision making.
C2: Determine the composition and characteristics of various gastronomic offerings, taking into account the economic and commercial parameters contemplated in the catering sector.
CE2.1 Analyze food groups, explaining their nutritional contributions.
CE2.2 Describe all kinds of gastronomic offers, indicating elements that compose them, characteristics and category.
CE2.3 Relate gastronomic offers with formulas for the restoration of the various hotel establishments, in accordance with the current legislation.
CE2.4 From the characterization of certain restore establishments:
-Identify and analyze variables derived from socioeconomic, dietary, variety, taste and other types of needs to be taken into account in order to make gastronomic offers.
-Compose gastronomic offers that respond to the needs detected and that are balanced dietetically, varied and of quality.
-Present the appropriate gastronomic offers and terms and in accordance with the established economic and commercial objectives.
-To act with creativity and imagination in the formulation and development of personal proposals for the presentation of gastronomic offers.
CE2.5 Identify and apply the basic principles of hygiene, diet and nutrition in the design of the selected gastronomic offer, with the aim of making this offer more productive, healthy and current.
C3: Analyze the processes of information, advice and sales, and apply appropriate customer and communication procedures and techniques to them as a basic element for achieving business objectives.
CE3.1 Identify the different types of customers, describing their habits and their behavior in purchasing, and analyze the interactions that occur and the applicable communication and customer support techniques.
CE3.2 Distinguished and analyze the information processes that occur in the catering companies.
CE3.3 Identify and describe all the gastronomic offers, both food and beverage and services that makes the establishment available to its customers.
CE3.4 Determine sales prices for all the services included in the gastronomic offer of the establishment.
CE3.5 Apply all sales techniques, optimizing the economic performance of the establishment and maintaining customer satisfaction.
CE3.6 Analyze and resolve conflict situations with clients and determine and describe the procedures applicable to them.
CE3.7 In practical information demand situations, claim purchase and claim submission:
-Adopt an attitude according to the situation raised, using the appropriate courtesy rules and applying the appropriate style of communication.
-Identify the needs of the client, advise you clearly on your demand and give it a proper deal, using empathy.
-Propose the offer that suits your approach and expectations.
-Apply complaint and complaint management procedures.
-To seek to satisfy the habits, tastes and information needs of potential clients, to resolve with kindness and discretion their complaints, and to enhance the good image of the entity that provides the service.
CE3.8 Argument the importance of acting quickly and accurately in all processes of creation and delivery of services in order not to impair the perception of quality by the clients.
C4: Develop promotional actions applicable to catering establishments, applying marketing techniques.
CE4.1 Define segments of the demand and identify sources of information to identify their components.
CE4.2 Create files of current and potential clients that can include data relevant to sales promotion goals and other marketing actions.
CE4.3 Identify the characteristic elements of the gastronomic offer of the establishment and make comparisons of the positive or negative differentials.
CE4.4 Describe sales promotion techniques, define promotional actions, and develop the corresponding media, such as chronograms, visits tokens, or arguments.
CE4.5 Describe negotiation techniques and apply them in sufficiently characterized situations.
CE4.6 Recognize merchandising techniques, describing those applicable to catering establishments.
CE4.7 To act with creativity and imagination in the formulation and development of personal proposals for promotional actions.
CE4.8 Describe a marketing plan in restore.
Contents
1. Sale of services in restoration.
-Classification and characteristics of the restore services.
-Identification of the information sources for the restore offering.
-Study and analysis of the environment.
-Rate types and application conditions according to our objective.
-Strategies for pricing.
▫ Competition Price Analysis.
▫ Customer-perceived value price.
▫ Market penetration price.
▫ Price for prestige.
▫ Price for market mismatch.
▫ Price per promotion.
▫ Psychological price.
▫ Price based on profit.
-Types of services that can be offered.
2. Composition of the gastronomic offer.
-Classification and basic principles in the creation of the culinary offer.
-Attributes that define the restore offering:
▫ Local situation.
▫ Offer of meals and drinks.
▫ Prices.
▫ Corporate Identity.
▫ Environment.
▫ Service.
▫ Quality.
▫ Warranty.
▫ Management style.
▫ Value for the client.
-Elements of the offers.
▫ The client.
▫ The physical media.
▫ The staff in contact.
-Variables of the offers.
▫ Leisure Meals.
▫ Business Meals.
▫ Banquet and ceremonies.
-Types of gastronomic offerings.
▫ Menu.
▫ Letter.
▫ Suggestions and dishes of the day.
▫ Special Offers.
▫ Menu buffet.
-Basic principles for drawing up a letter.
-Rules for drawing up a menu.
▫ Dietetic.
▫ Economic.
▫ Organization view point.
▫ Gastronomic appearance.
▫ Aesthetic.
-Merchandising and product offering design.
-Study of the current situation of food and health.
-Generic competitive strategies.
▫ Leadership in costs.
▫ Differential.
▫ Focus or segmentation.
3. Analysis of the situation in the catering sector.
-Market situation analysis and analysis.
▫ Trends.
▫ Market quotas.
-Analysis of the restore sector.
▫ Internal Analysis.
▫ External analysis.
▫ SWOT Analysis.
-Market research types.
▫ Quantitative or numeric.
▫ Qualitative.
▫ Documentary or secondary sources.
▫ Marketing Secondary.
-Positioning a restaurant.
▫ Customer Sociodemographic Profile.
▫ Purchase Funnel.
▫ Consumer frequency.
4. Communication, marketing, and sales in restore
-To study the needs and wishes of the client in well-defined segments of the market.
-Interpersonal communication and its types.
-Analysis of human needs and motivation.
▫ The decision-making process.
▫ Customer expectations and their techniques.
▫ Satisfaction techniques.
▫ Quality Standards.
-Evaluate and measure the company image and customer satisfaction.
-Motivation to all departments.
-C.R.M. Structure (Customer Relationship Management).
▫ Sales.
▫ Assigning sales targets to each unit or person in the business.
▫ Management of all types of contacts that are maintained.
▫ Account Management.
▫ Management of offers.
▫ Contract Management.
▫ Tracking the marked targets.
-Marketing.
▫ Market Data.
▫ Competition Data.
▫ Customer segmentation.
▫ Definition of the offering.
▫ Allocation of segments/channels.
▫ Services.
-Managing requests and service demands.
-Incident management.
-Claims management.
-Updating client databases.
-Satisfaction surveys and achievement of quality levels.
-Merchandising items in restore.
▫ Decorate and environment.
▫ Equipment.
▫ Menu.
▫ Preferred product location.
▫ Photos.
▫ Masts.
▫ Posters.
▫ Advertising.
▫ Animation.
▫ Demonstrations and tastings.
▫ Other.
-Structure of a marketing plan.
▫ Analytics phase.
-External analysis.
-Internal analysis.
-SWOT Analysis.
▫ Strategic phase.
-Decisions.
-Set targets.
-Mix Marketing Policy.
▫ Operational Phase.
-Action Plan.
-Budget.
-Profitability forecast.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1101_3. | 90 | 70 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
TRAINING MODULE 7
Naming: Catering Logistics
Code: MF1102_3
Professional qualification level: 3
Associated with the Competition Unit:
UC1102_3 Manage catering logistics
Duration: 60 hours
Assessment Capabilities and Criteria
C1: Analyze information and design processes for loading, transporting and unloading genera, culinary and material elaborations with the aim of offering catering services.
CE1.1 Identify the most common departments in establishments dedicated to catering, explaining the functions of each one of them.
CE1.2 Explain interdepartmental relationships and the flow of information between the different departments in establishments dedicated to catering.
CE1.3 Identify the type of material, equipment, and usual means of transport used in different types of catering services.
CE1.4 In an assumption of preparing a catering service:
-Identify the departments of the catering establishment involved.
-Identify the genres and culinary elaborations object of transport.
-Identify the material and equipment to be transported.
-Identify the type of transport to be used, depending on the service contracted.
-Collect information from the departments involved in the contracted catering service.
-Analyze the information received from the departments involved and contrast it with the structure of the company.
-Design the process of loading, transporting and unloading genera, culinary and material elaborations for the contracted catering service.
CE1.5 In a scenario of planning a catering service:
-Meet a track plan or work plan with the planned transportation services, with the aim of distributing it among the dependent personnel.
-Deduct from the work plan, the need for personnel and vehicles to fulfill the scheduling of catering services.
-Distribute catering services between available vehicles, assigning loads and downloads to the corresponding shift staff.
-Analyze with the departments involved, changes that may occur in assigned targets, service delays or cancellations, and propose modifications to the Job Plan.
C2: Describe and apply procedures for the monitoring of load/discharge and transport of genres, culinary and material processing to provide catering services.
CE2.1 Describe procedures to control compliance with established load/unload, genera transport, culinary elaborations, and catering material.
CE2.2 In case of case studies of load/discharge and transport of genera, culinary elaborations and transport catering material:
-Formulate instructions for the supposed dependent personnel, with the material and equipment that they must use for each company, according to the type of transport and the contracted load.
-Meet load/unload diagrams for each type of aircraft, train or ship, for distribution among the dependent personnel.
-Apply load/unload time control techniques so as not to delay the supposed departure of the plane, train or ship and control the productivity of the dependent personnel.
-Apply procedures to ensure that the reception at the destination of the genera, culinary and material elaborations, is recorded using the established documentation, noting the arrival temperature and checking the signature to subsequently invoice the service.
-Apply procedures to ensure that the incidents in destination are recorded in the established documentation, to proceed with their analysis and solution.
CE2.3 In practical cases of process of loading and transport of genera, culinary elaborations and catering material:
-Apply procedures for the control of the operation of the machinery and equipment necessary to offer the contracted catering service and which is located in the transport so that it does not suffer damage that affect the operation.
-Apply procedures to check that the material is checked and embedded, receiving information from breakages or losses that occur.
-Apply procedures to ensure that the culinary genres and elaborations are loaded and transported by applying the established hygienic-sanitary standards.
-Apply procedures to ensure that the containers of the genera, culinary elaborations and materials are reviewed prior to their transport, noting their quantified content and the temperature of food outlet.
C3: Describe and apply the vehicle fleet status monitoring procedures dedicated to the transportation of the contracted catering offer.
CE3.1 Identify and apply vehicle fleet status control procedures and identify the departments involved, to ensure coordination between them.
CE3.2 Describe and apply procedures to check the documentation of the fleet of vehicles, explaining the current legislation regarding permits, insurance and inspections.
CE3.3 In case of fleet vehicle accident, describe the procedure with the insurance company and, if applicable, the communication to the human resources department.
Contents
1. Catering planning and organization
-Catering tipologies to be offered.
▫ Transport.
▫ Home.
▫ Collections.
▫ Demand.
-Relationships with other departments.
-Characteristics, training and operation of working groups in a catering.
-Interpersonal communication processes in the catering.
-Materials and equipment for assembling catering services.
-Normal machines and equipment.
▫ Identification.
▫ Functions.
▫ Operation modes.
▫ Simple maintenance.
-Transport companies with more usual catering services.
▫ Payment Service.
▫ Free service.
-Container load diagrams according to transport types.
-Specific in the collective restoration.
▫ Client type.
▫ Presentation.
▫ Products.
▫ Gastronomic offer.
▫ Materials used.
-Organize and develop the process of preparing and planning a catering service.
2. Catering service
-Catering tipologies.
▫ Catering cocktail.
▫ Catering reception.
▫ Catering reception buffet.
▫ Catering reception, food or sidewalk.
▫ Catering working breakfast.
▫ Catering brunch.
▫ Catering vernissage.
▫ Catering came from honor.
▫ Catering coffee break.
-Required materials according to the catering to be offered.
▫ Kitchen equipment.
▫ Utensils for the treatment of food.
▫ Utensils for transport and service.
▫ File material.
▫ Material inventory books, shift frames, and schedules.
-The catering service assembly process.
▫ Phases.
-Puesta a point of material and equipment.
-Interpretation of the service order.
-Supply of genres and culinary elaborations.
-Catering service assembly.
-Disposition for your load.
-More common catering service assembly types.
▫ Montage in transport catering.
▫ Montage in catering for collectivities and at home.
▫ Regular culinary creations in the various catering services.
-The assembly of products destined for sale on board in means of transport.
▫ Teams.
▫ Products.
▫ Security.
▫ Storage.
▫ Common documentation approved by the Customs Authority.
3. Catering logistics
-Categories of catering companies.
▫ Catering Aviation.
▫ Catering of Railways.
▫ Catering from Ships.
▫ Central Cook.
-Regulations of catering companies.
▫ Sanitary-sanitary conditions.
▫ Freight receipt dependency.
▫ Food preparation and packaging room.
▫ Staff.
▫ Transport of the culinary preparations.
-Vehicle fleet control.
-Documentation control.
4. Catering service work plan
-Creating work manuals.
▫ Entries.
▫ Outputs.
▫ Times.
-Resource planning.
-Documentary records and sanitary control.
-Sales and service procedure manual.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
| Formative module-MF1102_3. | 60 | 40 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
FORMATIVE MODULE 8
Naming: PROFESSIONAL ENGLISH FOR CATERING SERVICES
Code: MF1051_2
Professional qualification level: 3
Associated with the Competition Unit:
UC1051_2: Communicating in English, with an independent user level in the restore services
Duration: 90 hours
Assessment Capabilities and Criteria
C1: Interpret English-language simple oral messages, issued in the scope of the restore activity.
CE1.1 Interpret the global meaning of spoken English spoken messages slowly and clearly and recognize the purpose of the message in professional situations, such as:
-Salute and farewell to the client.
-Request for information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing request and collection system information.
-Communication of a complaint or complaint.
-Request for varied information about the environment.
Ce1.2 Interpret globally, oral messages issued in English, in simulated professional situations, under conditions that affect communication, such as:
-Presential or telephone communication, recorded message, and public address.
-Formal or informal communication.
-The number and characteristics of the message emitters.
-Costeasements in the use of language and different accents.
-Clarity of pronunciation.
-Environmental noise, interference and distortions.
-Non-verbal elements.
C2: Interpret simple messages and documents written in English, received, or used in the scope of the restore activity.
CE2.1 Interpret the global meaning of messages, brief instructions, and documents received or used in English and recognize their purpose, with sufficient accuracy to be able to apply content in professional situations, such as:
-Query for machinery, equipment, or utensils for the restoration activity.
-Query of computer application manuals.
-Request for information, reservations, and orders.
CE2.2 Interpreting simple messages written in English, in simulated professional situations, under conditions that affect communication, such as:
-Channel of communication such as fax, e-mail or letter.
-Costeasements in the use of language.
-Poor graffiti.
C3: Produce simple oral messages in English, referring to typical situations of the restoration activity.
CE3.1 Express verbally in English, delivering clearly, courtesy formulas learned, short phrases linked to connectors, and a vocabulary shared internationally, in professional situations, such as:
-Salute, accommodation and farewell of customers.
-Information about the gastronomic offer.
-Food and beverage service.
-Billing and charging.
-Resolution of complaints and complaints.
-Variated information about the environment.
CE3.2 Verbally express short and simple messages in English, adapting the type of message and recording to the conditions of a simulated professional situation that can affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Environmental noise or frequent interferences in catering establishments.
-The time available for communication.
C4: Write simple written documents in English, referring to typical situations of the restoration activity.
CE4.1 Produce short written messages and instructions, adjusted to basic grammatical correction criteria and using a simple vocabulary, in professional situations, such as:
-Comandon redaction.
-Redaction of simple documents to promote the establishment or the gastronomic offer.
-Redaction of information of interest to the customer, such as schedules, dates, and notices.
CE4.2 Produce short and simple written messages and instructions in English, adapting the message, medium and medium to the conditions of a simulated professional situation, affecting communication, such as:
-Formal or informal communication.
-Costeasements in the use of language.
-Message receiver characteristics.
-Quality of printing or printing.
-Lighting level for message reading.
C5: Communicate orally with one or more speakers in English, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, of the service of restoration.
CE5.1 Interaction with one or more English speakers, in professional situations, such as:
-Salute and farewell.
-Information about the gastronomic offer.
-Request for the gastronomic offer.
-Food and beverage service station.
-Billing and collection system information.
-Complaints and complaints attention.
-Request for varied information about the environment.
CE5.2 Resolve interaction situations in English, under conditions that affect communication, such as:
-Presential or telephone communication.
-Formal or informal communication.
-Costeasements in the use of language.
-Number and characteristics of the interlocutors.
-Clarity in pronunciation and different accents.
-Environmental noise or frequent interference in hotels and tourism establishments, in transport, theme parks, leisure and congresses.
-The time available for communication.
Contents
1. Provision of food and documentary information in English
-Interpretation and translation of menus, letters and recipes.
-Elaboration of lists of distribution of diners in a special event or service of restoration.
-Setting up of establishment schedules.
-Basic information about events in restore, such as date, place, and price.
-Attention to demands for information about the gastronomic offer, drinks and prices of the same.
-Redaction of documents and simple communications for the management and promotion of the establishment.
-Redaction of documents and simple communications for the commands, indications and schedules.
-Query a simple manual of machinery, equipment, or utensil of the computer application and restoration activity.
2. Customer support in English on the restore service
-Specific terminology in client relationships.
-Personal presentation (giving information for yourself).
-Usos and usual structures in customer or consumer care: greetings, presentations, courtesy formulas, farewell.
-Treatment of complaints or complaints from customers or consumers: common situations in customer complaints and complaints.
-Simulation of customer care situations in the restaurant and resolution of claims with fluency and naturalness.
-Advice on drinks and harmony with dishes.
-Billing and billing system information. The accounts.
-Attention requests for information, reservations, and orders.
-Attention to demands for varied information about the environment.
3. Oral and written expression of the specific terminology of the Restaurant
-Handling the terminology of the main English drinks.
-Using and handling the most frequent expressions in restore.
-Knowledge and use of the main drinks in English.
-Elaboration of listings and dialogues on the main fish, seafood and meats in English.
-Knowledge and use of the main vegetables, legumes and fruits in English.
-Elaboration of English listings and dialogues of the main spices and nuts.
-Elaboration of listings and dialogs in English with the elements of the menaje and restoration utensils.
-Interpretation of measures and weights in English.
-Elaboration and use in English dialogues of the professionals who integrate the branch and its departments.
Methodological guidelines
Distance training:
| Number of total hours of the module | No. of maximum hours capable of distance | |
|---|---|---|
|
-MF1051_2. | 90 | 70 |
Access criteria for students
They will be those established in Article 4 of the Royal Decree that regulates the certificate of professionalism of the professional family to which this annex accompanies.
RESTORE MANAGEMENT NON-WORK PROFESSIONAL PRACTICE MODULE
Code: MP0226
Duration: 80 hours
Assessment Capabilities and Criteria
C1: Participate in the design and scheduling of service processes in restore
CE1.1 Collaborate in the elaboration of work plans of the department, by defining human and material resources, relating them to the productivity objectives of the department.
CE1.2 Participate with the head of the kitchen department in the selection of the different offers of culinary elaborations.
CE1.3 Assist in the organization of an event in restoration: organization, necessary means, budgets and expenses.
CE1.4 Collaborate on the organization of a special event.
CE1.5. Interpret the different service orders.
C2: Make the reception of food and drinks for storage and distribution.
CE2.1 Assist in the performance of control operations, using means and instructions provided for this purpose, detecting deviations between the quantities of the requested genera and those received.
CE2.2 Manipulate in accordance with hygienic and sanitary regulations, both the control equipment and the genera destined to the warehouse or to immediate consumption.
CE2.3 Run basic food and beverage storage operations, ordering them with the place, dimensions, equipment and system established by rigorously applying sanitary sanitary regulations.
CE2.4 Withdraw deteriorated genera during the storage period and indicate possible departments to which the different types of establishments should be reported.
CE2.5 Act with responsibility and honesty that requires participation in processes of reception, storage and distribution of goods.
.
C3 Analyze the economic-financial management of a restore facility.
CE3.1 Analyze the various annual budgets, studying the profile of the establishment.
CE3.2 Cooperate in accounting operations.
CE3.3 Participate in the box, supplier, and bank control processes
CE3.4 Collaborate on cost control.
C4: Cooperate in the analysis and application of hygienic and sanitary standards and conditions regarding food and beverage units of production or service, in order to avoid risks of food poisoning and environmental contamination.
CE4.1 Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.
CE4.2 Combining the characteristics of the production units or services with the products and useful cleaning agents.
CE4.3 Use the appropriate cleaning products and useful in each case, taking into account the characteristics of the food and beverage units of production or service.
C5: Marketing of restore offerings.
CE5.1 Analyze the restore industry and its environment.
CE5.2 Identify gastronomic trends and participate in the design of the gastronomic offer.
CE5.3 Participate in the study and development of promotional actions in restoration with marketing techniques.
C6: Manage the logistics of Catering.
CE6.1 Analyze the preparation and planning processes for a catering service.
CE6.2 Apply the procedures for monitoring load/unloading and transport of genera in catering service.
CE6.3 Identify the procedures for monitoring and controlling documentation in the transport of the catering offer.
C7: Communicate orally with one or more speakers in English, expressing and interpreting simple messages of reduced complexity, in different situations, formal and informal, of the catering service.
CE7.1 Atender to the client in English.
CE7.2 Apply specific terminology and more frequent expressions in English to the restaurant.
C8: Participate in the company's work processes, following the rules and instructions set out in the work center.
CE8.1 behave responsibly in both human relationships and in the work to be done.
CE8.2 Respect the procedures and rules of the work center.
CE8.3 To diligently undertake the tasks according to the instructions received, trying to adapt to the work rhythm of the company.
CE8.4 Integrate into the production processes of the job center.
CE8.5 Use the established communication channels.
CE8.6 Respect at all times the measures of risk prevention, occupational health and environmental protection.
Contents
1. Service processes in restore
-Collaboration in the department's work plans.
-Assistance in the needs of human resources, materials and in the productivity objectives of the department.
-Collaboration with the kitchen manager in the selection of different offers of culinary elaborations.
-Assistance in the organization of an event: organization, necessary means, budgets and expenses.
-Collaboration in the organization of a special service.
-Interpretation of the different service orders.
2. Reception and storage of culinary raw materials and materials
-Control operations at the receipt of goods.
-Manipulation of the genera destined for the warehouse or for immediate consumption.
-Basic food and beverage storage operations.
-Formalization of vouchers and documentation.
-Responsibility in processes of reception, storage and distribution of goods.
3. Economic-financial management of a restore facility
-Study of the different budgets of an establishment.
-Interpretation and assistance of accounting accounts.
-Compliance with accounting records.
-Collaboration in the administrative process.
4. Compliance with safety, hygiene and environmental protection standards
-Compliance with hygiene, safety and food handling regulations.
-Respect for energy saving and environmental conservation measures in the processes of storage and handling of genres and culinary elaborations.
-Application of emergency procedures in situations of risk.
5. Marketing the restore offering
-Collaboration in the market study and establishment situation.
-Assistance in the design of the gastronomic offer.
-Application of marketing and promotion techniques in restore.
6. Catering logistics
-Interpretation and fulfillment of the catering service process.
-Realization of the load disposition process that makes up the catering service.
-Fulfillment of the catering transport documentation.
7. Communication and expression in the English language in the case of catering services
-Direct attention in English to the restaurant or hotel client, on arrival, during your stay and on your way out.
-English resolution of contingencies, emergent situations and deficiencies produced during the delivery of a service.
-Resolution of complaints and complaints in English.
-Information and advice in English, on drinks and meals.
-Attention to the demands of varied information in English by the client or professional of the sector.
-Communication in English in an in-person or telephone form.
-Communication in English in formal or informal situations.
-Communication in English taking into account customs in the use of language.
-Communication in English taking into account the number of partners and their characteristics.
-Communication in English, with clarity in pronunciation and interpreting different accents.
-Communication in English in ambient noise or interference conditions.
8. Integration and communication in the workplace
-Responsible behavior in the job center.
-Respect to the procedures and rules of the workplace.
-Interpreting and diligently performing the instructions received.
-Recognition of the organization's production process.
-Using the communication channels established in the job center.
-Adequation to the work rate of the company.
-Tracking the regulations for risk prevention, occupational health and environmental protection.
IV. PRESCRIPTIONS OF TRAINERS
| Required Accreditation | Professional experience required in the scope of the competency | ||
|---|---|---|---|
| With accreditation | No accreditation | ||
|
MF1097_3: Administration of units production on restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1098_3: Design of service processes in restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1064_3: Provisioning in restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1099_3: Economic-financial processes in restore establishments | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1100_3: Quality, security, and environmental protection in restore | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree title or other equivalent titles. | 1 year | Required titration |
|
MF1101_3: Design and merchandising of restore offerings | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 2 years | 4 years |
|
MF1102_3: Catering Logistics | • Licensed, engineer, architect, or corresponding degree title or other equivalent titles. • Diplomate, technical engineer, technical architect or corresponding degree of degree or other equivalent titles. • Superior technician of the professional family of Hotels and Tourism. | 1 year | 4 years |
|
MF1051_2: Professional English for restore services. | • Licensed in Philology, Translation and Interpretation of the corresponding English language or degree of equivalent degree. • Any other higher titration with the following complementary training: • Have passed a cycle of studies leading to the attainment of the Bachelor's Degree in Philology, Translation and Interpretation in English or equivalent qualifications. • Certificate or diploma of official accreditation of the language proficiency of the English language as the Advanced Level Certificate of the Official Schools of Languages or other recognized equivalents or superiors. • A university degree completed in an English-speaking country, if any, with the corresponding type-approval. | 1 year | Required titration |
V. MINIMUM REQUIREMENTS FOR SPACES, FACILITIES AND EQUIPMENT
| Surface m2 15 pupils | Surface m2 25 pupils | |
|---|---|---|
|
and Language Technical | 45 | 60 |
| Workshop Restaurant-bar | 90 | 90 |
| M1 | M2 | M3 | M4 | M5 | M6 | M7 | M8 | |||
|---|---|---|---|---|---|---|---|---|---|---|
|
and Language Management Technique |
X | X | X | X | X | X | X | X | ||
|
-bar workshop |
| X |
X | X |
|
|
|
|
|
|
| Equipment | |
|---|---|
|
the Management and Language Techniques. | -Audio-visual equipment. -network installed PCs, projection cannon, and Internet. -Specialty specific software. -Pizarras to write with a marker. -Rotafolios. -Classroom material. -Table and chair for trainer. -Messes and chairs for students. -1 projector. -Computer programs for English learning. -Reproducers and sound recorders. -bilingual dictionaries. |
|
-Bar Workshop. | -Comedor equipped, decorated and conditioned to perform an appropriate service. -Dining tables of different shapes and sizes. -Tableros of different shapes and sizes. -Sillas. -Letters. -Dining room. -Gueridones or auxiliary tables. -Miscellaneous Carros. -Dishes heaters. -Exhibitor display (of material that serves as pedagogical aid). -Cuberteria. -Vajilla. -Cristaleria. -Mantle. -Litos and bayets. -Petit Menage. -Rechaud or infernillo. -Sautesse or pans. -Cava or fridge cabinet for wines. -Cestas for wine service. -Cubes and feet of cubes. -Decanters. -rectangular baskets of different types and sizes. -Bartender round baskets. -Campaigns and Sources. -Jamon and salmon table. -Special knives (bread, ham, salmon, puntilla and chives). -Collect. -Variated Condiments. -Comanderos. -Coffee Maker. -Coffee mills. -tasting cups. -Set of wine aromas. -Set of wine defects. |
It should not be interpreted that the different learning spaces identified must necessarily be differentiated by means of closure.
The facilities and equipment must comply with the corresponding industrial and sanitary regulations and will respond to measures of universal accessibility and safety of the participants.
The number of units that must be available for the tools, machines and tools specified in the training spaces, will be sufficient for a minimum of 15 students and must be increased, if necessary, to attend to the higher number.
In the event that the training is addressed to persons with disabilities, the adaptations and reasonable adjustments will be made to ensure their participation in equal conditions.
