Organic Law 2/2006, of 3 May, of Education, provides in Article 39.6 that the Government, after consulting the Autonomous Communities, will establish the qualifications corresponding to the vocational training studies, thus as the basic aspects of the curriculum for each of them.

The Organic Law of 19 June, of the Qualifications and of Vocational Training, establishes in Article 10.1 that the General Administration of the State, in accordance with the provisions of Article 149.1.30. Establishment and after consultation of the General Council of Vocational Training, the certificates and certificates of professionalism, which shall constitute the offers of vocational training referred to in the National Catalogue of Qualifications, shall be determined. Professionals.

Royal Decree 1538/2006, of 15 December, has established the general organisation of vocational training of the educational system, and defines in Article 6 the structure of vocational training qualifications on the basis of the National catalogue of professional qualifications, guidelines laid down by the European Union and other aspects of social interest.

Moreover, in the same way, the professional profile of these titles, which will include general competence, professional, personal and social skills, qualifications and, where appropriate, the professional qualifications of the (a) the national catalogue of vocational qualifications included in the titles, so that each degree will, at least, incorporate a complete professional qualification, in order to achieve that, in fact, the qualifications of the respond to the needs demanded by the productive system and the values personal and social to exercise democratic citizenship.

This regulatory framework makes it necessary for the Government, after consulting the Autonomous Communities, to establish each of the titles which will form the catalogue of titles of vocational training of the educational system, its minimum teaching and other aspects of academic management which, without prejudice to the competences conferred on the educational authorities in this field, constitute the basic aspects of the curriculum which ensure a common and ensure the validity of the securities, in compliance with the provisions of Article 6.2 of the Law Organic 2/2006, of 3 May, of Education.

For these purposes, it is appropriate to determine for each title their identification, their professional profile, the professional environment, the prospective of the title in the sector or sectors, the teaching of the training cycle, the correspondence of the professional modules with the units of competence for their accreditation, validation or exemption and the basic parameters of training context for each professional module (spaces, necessary equipment, qualifications and specialties of the teachers and their equivalences for the purposes of teaching), after consulting the Autonomous Communities, as provided for in Article 95 of Organic Law 2/2006, of 3 May, of Education.

Also, in each title, the access to other studies and, where appropriate, the modalities and subjects of Baccalaureate that facilitate the connection with the higher grade training cycle, the convalidations, and exemptions will also be determined. and equivalences and information on the necessary requirements under the legislation in force for the professional exercise where appropriate.

In order to facilitate the recognition of credits between higher technical qualifications and the teachings leading to university degrees and vice versa, in the higher education courses the equivalence of each professional module with European credits, ECTS, as defined in Royal Decree 1125/2003 of 5 September, establishing the European credit system and the system of qualifications in university degrees official character and validity throughout the national territory.

Thus, the present royal decree, as provided for in Royal Decree 1538/2006 of 15 December, establishes and regulates, in the basic aspects and elements mentioned above, the title of vocational training of the educational system of Top Technician in Service Management in Restore.

A regulatory standard has been used to establish state bases in accordance with the Constitutional Court, which admits "exceptionally", the bases can be established by regulatory standards in certain cases. as is the case in the present case, where 'it is essential to ensure the lowest common denominator laid down in the basic legal rules' (inter alia, in SSTC 25/0983, 32/1983, and 48/1988).

In the process of drawing up this royal decree, the Autonomous Communities have been consulted and the General Council of Vocational Training, the School Council of the State and the Ministry of Foreign Affairs have issued a report. Territorial.

In its virtue, on the proposal of the Minister of Education and after deliberation of the Council of Ministers at its meeting of May 20, 2010,

DISPONGO:

CHAPTER I

General provisions

Article 1. Object.

1. The present royal decree aims to establish the title of Superior Technician in the Direction of Services in Restoration, with official character and validity throughout the national territory, as well as its corresponding minimum teachings.

2. The provisions of this royal decree supersede the regulation of the title of Superior Technician in Restoration, contained in Royal Decree 2218/1993, of December 17.

CHAPTER II

Identification of title, professional profile, professional and prospective title of the title in the sector or sectors

Article 2. Identification.

The title of Top Technician in the Services in Restore Address is identified by the following elements:

Denomination: Services Address in Restore.

Level: Higher Grade Professional Training.

Duration: 2000 hours.

Professional Family: Hostels and Tourism.

European Reference: CINE-5b (International Standard Classification of Education).

Article 3. Professional profile of the title.

The professional profile of the title of Superior Technician in the Management of Services in Restoration is determined by his general competence, his professional, personal and social competences, and by the relationship of qualifications and, where applicable, units of competence of the National Catalogue of Professional Qualifications included in the title.

Article 4. General competence.

The general competence of this title is to direct and organize the production and service of food and beverages in restoration, determining offers and resources, controlling the activities of the supply, meeting the economic objectives, following the established quality protocols and acting in accordance with hygiene, occupational risk prevention and environmental protection standards.

Article 5. Professional, personal and social skills.

The professional, personal and social competencies of this title are as follows:

a) Define the products and services offered by the company taking into account the parameters of the strategic project.

b) Design the production and service processes, determine their organizational structure and the necessary resources, taking into account the objectives of the company.

c) Determine the supply of food and beverage services, by performing the production techniques, to set prices and standardize processes.

d) Schedule activities and organize resources, taking into account production needs and pre-set objectives.

e) Making the sourcing, storage and distribution of wines, beverages and other raw materials, in suitable conditions, controlling the quality and related documentation.

f) Perform or monitor the preparation of spaces, machinery, tools, and tools to point the workplace.

g) Perform or supervise the processes of preserving, servicing and post-service food and beverages, coordinating the provision of food and beverages, taking into account the scope of their implementation and established protocols.

h) Fulfill the administrative documentation related to the production and/or service units, to carry out budgetary controls, reports or any activity that may be derived, using the technologies of the information and communication.

i) To respond to possible requests, suggestions and complaints from clients, to meet their expectations and achieve their satisfaction.

(j) Adapting to new employment situations, keeping up to date the scientific, technical and technological knowledge related to their professional environment, managing their training and existing resources in learning throughout life and using information and communication technologies.

k) Solve situations, problems or contingencies with initiative and autonomy in the field of their competence, with creativity, innovation and spirit of improvement in the personal work and in that of the team members.

l) Organize and coordinate work teams, monitoring the development of work, with responsibility, maintaining fluid relations and assuming leadership, as well as providing solutions to group conflicts that present.

m) Communicate with their peers, superiors, clients and persons under their responsibility using effective communication pathways, transmitting the right information or knowledge, and respecting the autonomy and competence of the persons involved in the scope of their work.

n) Generate safe environments in the development of your work and that of your team, monitoring and applying the procedures for the prevention of occupational and environmental risks in accordance with the regulations and objectives of the company.

n) Monitor and apply quality management, universal accessibility and design procedures for all, in the professional activities included in the processes of production or service delivery.

o) Perform basic management for the creation and operation of a small business and have an initiative in its professional activity with a sense of social responsibility.

p) Exercise your rights and fulfill the obligations arising from your professional activity, in accordance with the laws in force, actively participating in economic, social and cultural life.

Article 6. Relationship of qualifications and competence units of the National Catalogue of Professional Qualifications included in the title.

1. Full professional qualifications:

a) Service process management in restoration HOT334_3 (R.D. 1700/2007, of December 14), comprising the following units of competence:

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.

(b) Submilleria HOT337_3 (R.D. 1700/2007 of 14 December), comprising the following units of competence:

UC1106_3: Catering 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 commissioning.

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.

2. Incomplete professional qualifications:

a) Address in restore. HOT331_3 (R.D. 1700/2007 of 14 December):

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, environmental, and security management in restore.

UC1101_3: Design and market restore offerings.

UC1051_2: Communicate in English, with an independent user level, in the restore services.

b) Management and production in kitchen HOT332_3 (R.D. 1700/2007, dated 14 December):

UC1062_3: Catering foods for selection and use in hospitality.

UC1063_3: Design gastronomic offerings.

Article 7. Professional environment.

1. People with this professional profile are active in both large and medium-sized and small businesses catering to the public or private sector. In this case, they perform their functions under the dependency of the restaurant management or management, or equivalent hierarchical superior.

You can also develop your professional activity in the field of wine and other beverages, whether in direct sales, distribution or counseling.

2. The most relevant occupations and jobs are as follows:

Director of food and beverage.

Modern restore monitor.

Maitre.

Chief of Room.

Bar-cafeteria manager.

Head of Banquet.

Head of catering operations.

Sumiller.

Beverage purchase manager.

Manager of economate and winery.

Article 8. Prospective of the title in the sector or sectors.

Educational administrations will take into account, when developing the corresponding curriculum, the following considerations:

a) Today, Spain has more than 330,000 companies dedicated to the hospitality sector, among hotels, restaurants, cafes, bars, hospitals, caterers, catering, discos, pubs, etc.

It's more than 1,200,000 people working in the specialty of services and an increase of about 150,000 people in summer time.

b) As far as the typology of establishments is concerned, the market trend points towards a stagnation, in terms of growth, of traditional, luxury restaurants, and of the so-called "author"-in Spain there is the three times the number of restaurants per person than in the rest of Europe-while there is a great expansion and consolidation of the enterprises involved in the restoration of collective activities (health centres, schools, businesses, leisure centres, etc.) and of so-called "modern catering companies" or "neorrestoration", which cover a large range scope and concepts.

Other establishments, such as coffee shops, breweries, pubs, discos, bars, etc. continue to occupy an important percentage in the supply of hospitality establishments in our country.

(c) Because of the wide diversification of business activities in the hospitality sector and more specifically in the catering sub-sector, the emergence of qualified professionals to direct and/or monitor the large number of food and beverage service companies. They must be professionals in the sector who know how to adapt and respond to new organizational, productive and service structures.

d) The functions that will be performed by this title are related to the management, the marketing of the products, the organization of events and services of restoration and the production units among others. The professional evolution related to technological advancement will translate into the introduction of new techniques and systems of attention and customer service, software for the management and control of establishments and services and the use of internet for the exchange of information. Finally, organisational developments will depend, to a large extent, on the characteristics of equipment and machinery suitable for the type of gastronomic and service supply.

CHAPTER III

Formative cycle teachings and basic context parameters

Article 9. General objectives.

The general objectives of this training cycle are as follows:

a) Interpret the business strategic project by identifying and analyzing the components of the project to define the products and services offered by the company.

b) Identify the products and services offered by the company by recognizing its characteristics to design production processes.

c) Recognize production processes, analyzing their characteristics and phases to determine the organizational structure and resources required.

d) Perform production data sheets, identifying and valuing the parameters that characterize them to determine the food and beverage service offering, pricing and standardizing processes

e) Identify production needs, characterizing and sequencing tasks for scheduling activities and organizing resources.

f) Identify wines, beverages and other raw materials, characterising their properties and suitable conservation conditions to receive, store and distribute them.

g) Analyze facilities, machinery, tools, and tools, recognizing their features, applications, and operating principles to perform and monitor the site of the workplace.

h) Identify appropriate procedures in the organization of services, analyzing and relating types, phases, and methods to perform or monitor the processes of preserving, servicing, and post-service food and beverages.

i) Control the data originated by the production and/or service, recognizing its nature to fill in the related administrative documentation.

j) Analyze acting protocols in the face of possible customer demands, identifying the characteristics of each case to respond to possible requests, suggestions and complaints, being able to use at least two languages foreign.

k) Identify risk factors and quality parameters associated with production and service, analyzing their characteristics and performance protocols in order to comply with the safety and labor safety standards, and quality throughout the production process.

l) Apply personnel management and development strategies, identifying the attitudes, aptitudes and needs of the work team to motivate the staff in charge.

m) Recognize and identify possibilities for professional improvement, gathering information and acquiring knowledge to maintain the spirit of innovation and updating in the field of their work.

n) Recognize business possibilities, analyze the market and study its feasibility to develop entrepreneurial culture and generate its own employment.

n) Apply communication strategies and techniques by adapting to the contents to be transmitted, the purpose and the characteristics of the receivers, to ensure the effectiveness of the communication processes.

o) Assess situations of prevention of occupational risks and environmental protection, proposing and implementing personal and collective prevention measures, according to the regulations applicable in the work processes, for ensure secure environments.

p) Identify and propose the professional actions needed to respond to universal accessibility and design for all.

q) Identify and apply quality parameters in the work and activities carried out in the learning process to assess the culture of assessment and quality and to be able to monitor and improve procedures quality management.

r) Use procedures related to entrepreneurial, entrepreneurial and professional-initiative culture, to perform the basic management of a small business or undertake a job.

s) Recognize your rights and duties as an active agent in society, taking into account the legal framework that regulates social and working conditions to participate as a democratic citizen.

Article 10. Professional modules.

1. The professional modules of this training cycle:

(a) They are developed in Annex I to this royal decree, complying with the provisions of Article 14 of Royal Decree 1538/2006 of 15 December.

b) These are the following:

0496. Control of sourcing of raw materials.

0509. Service processes in bar-cafeteria.

0510. Restaurant services processes.

0511. Sommeria.

0512. Planning and direction of services and events in restore.

0501. Management of quality and food safety and hygiene.

0502. Gastronomy and nutrition.

0503. Administrative and commercial management in restore.

0504. Human resources and management of equipment in restore.

0179. English.

0180. Second foreign language.

0513. Service Address Project in Restore.

0514. Training and employment guidance.

0515. Enterprise and entrepreneurial initiative.

0516. Training in job centres.

2. The educational authorities shall establish the corresponding curricula in accordance with this royal decree and in accordance with the provisions of Article 17 of Royal Decree 1538/2006 of 15 December establishing the general management of the vocational training of the education system.

Article 11. Spaces and equipment.

1. The spaces necessary for the development of the teachings of this formative cycle are those set out in Annex II of this royal decree.

2. The spaces will have the necessary and sufficient surface to develop the teaching activities that are derived from the learning outcomes of each of the professional modules that are taught in each of the spaces. In addition, they must meet the following conditions:

(a) The surface will be established according to the number of people who occupy the training space and should allow the development of teaching-learning activities with the ergonomics and mobility required within the same.

b) They should cover the spatial need for furniture, equipment and auxiliary work instruments.

c) They must respect the spaces or safety surfaces required by the machines and equipment in operation.

d) Respect the regulations on the prevention of occupational risks, the regulations on safety and health at the workplace and how many other rules are applicable.

3. The established training spaces may be occupied by different groups of students who are themselves or other educational courses, or educational stages.

4. The various identified learning spaces should not necessarily be differentiated by closure.

5. The equipment included in each space must be the necessary and sufficient to guarantee to the students the acquisition of the learning outcomes and the quality of the teaching. In addition they must meet the following conditions:

(a) The equipment (equipment, machines, etc.) shall have the necessary installation for its proper operation, comply with the safety and risk prevention rules and with the other applicable standards.

(b) The quantity and characteristics of the equipment must be based on the number of pupils and enable the acquisition of the learning outcomes, taking into account the evaluation criteria and the content that is include in each of the professional modules that are delivered in the referenced spaces.

6. The competent authorities shall ensure that the spaces and equipment are adequate in quantity and characteristics for the development of the teaching and learning processes resulting from the learning outcomes of the modules. and thus ensure the quality of these teachings.

Article 12. Teachers.

1. The teaching of the vocational modules which constitute the teaching of this training cycle corresponds to the teaching staff of the Secondary Teaching Body, the Secondary School Teachers 'Corps and the Teachers' Body. Professional Training Technicians, as appropriate, from the specialties set out in Annex III A) to this royal decree.

2. The qualifications required for access to the aforementioned teaching bodies are, in general, those laid down in Article 13 of Royal Decree 276/2007 of 23 February, approving the entry, access and acquisition of the new specialties in the teaching bodies referred to in the Organic Law 2/2006 of 3 May of Education, and the transitional admission regime is regulated, which refers to the transitional provision of the said law. The qualifications equivalent to those before these same effects are, for the various specialties of the faculty, those listed in Annex III B) of the present royal decree.

3. The qualifications required and the necessary requirements for the delivery of the professional modules that make up the title, for the teachers of the centers of private ownership or public ownership of other administrations other than education, are the ones included in Annex III C) of the present royal decree. In any case, the lessons to be taught in the above mentioned qualifications will be required to include the objectives of the professional modules or to be accredited, by means of "certification", a work experience of at least three years in the sector linked to the professional family, performing productive activities in companies that are implicitly related to learning outcomes.

4. The competent authorities shall ensure that the teachers providing the professional modules comply with the specified requirements and thus ensure the quality of these lessons.

CHAPTER IV

Accesses and links to other studies, and correspondence of professional modules with the competition units

Article 13. Preferences for access to this training cycle in relation to the modalities and subjects of Baccalaureate courses.

A preference will be given to access to this training cycle those students who have completed the Bachelor of Science and Technology modality.

Article 14. Access and linkage to other studies.

1. The title of Senior Technician in the Services in Restoration Management allows direct access to cure any other higher grade training cycle, under the conditions of admission that are established.

2. The title of Senior Technician in the Management of Services in Restoration allows direct access to the teachings leading to undergraduate degrees in the conditions of admission to be established.

3. The Government, heard by the Council of Universities, shall, as a rule, regulate the recognition of claims between the qualifications of the higher technical vocational training and the degree of university teaching. For the purpose of facilitating the validation regime, 120 ECTS credits have been allocated in the minimum teachings established in this royal decree among the professional modules of this training cycle.

Article 15. Validations and exemptions.

1. The convalidations between professional training modules established under the Organic Law 1/1990 of 3 October of General Ordination of the Educational System and the professional modules of the title established in the This royal decree is as set out in Annex IV.

2. Professional modules, common to several training cycles, of the same name, duration, contents, objectives expressed as learning outcomes and evaluation criteria, established in the actual decrees, will be validated. laying down the minimum lessons to be learned from vocational training qualifications. However, in accordance with Article 45.2 of Royal Decree 1538/2006 of 15 December, those who have passed the vocational training and guidance module or the business module of Enterprise and entrepreneurial initiative in any of the training cycles corresponding to the securities established under the Organic Law 2/2006 of 3 May of Education shall have such modules validated in any other training cycle established under the same law.

3. The vocational training and guidance module of any professional training title may be subject to validation provided that the requirements laid down in Article 45.3 of Royal Decree 1538/2006 of 15 December 2006 are satisfied. that at least one year of work experience is credited and accredit the training established for the performance of the basic level functions of the preventive activity, issued in accordance with the provisions of Royal Decree 39/1997 of 17 January 1997, approving the Prevention Services Regulation.

4. In accordance with Article 49 of Royal Decree 1538/2006 of 15 December 2006, the total or partial exemption of the vocational training module may be determined in respect of the work experience, provided that an experience related to this training cycle is established in the terms provided for in that Article.

Article 16. Correspondence of professional modules with the units of competence for their accreditation, validation or exemption.

1. The correspondence of the units of competence with the professional modules which form the teaching of the title of Senior Technician in the Management of Services in Restoration for their validation or exemption is determined in Annex V A) of this royal decree.

2. The correspondence of the professional modules which form the teaching of the title of Superior Technician in the Directorate of Services in Restoration with the units of competence for their accreditation, is determined in Annex V B) of this real decree.

Additional disposition first. Title reference in the European framework.

Once the national qualifications framework has been established, in accordance with the European recommendations, the corresponding level of this qualification will be determined in the national framework and its equivalent in the European framework.

Additional provision second. Distance offering of this Title.

The professional modules that form the teachings of this training cycle can be offered at a distance, provided that it is guaranteed that the students can achieve the learning outcomes of the same, according to the provisions in the present royal decree. To this end, the educational authorities, within the scope of their respective powers, shall take the measures they deem necessary and shall give the precise instructions.

Additional provision third. Equivalent qualifications and links with vocational training.

1. In accordance with the provisions of the additional thirty-first provision of the Organic Law 2/2006, of May 3, of Education, the titles of Technical Specialist of Law 14/1970, of 4 August, General of Education and Financing of the Reform Educative, which are then related, will have the same professional and academic effects as the title of Superior Technician in Management of Services in Restoration established in this royal decree:

Technical Specialist in Hostels, Hotels and Tourism branch.

2. The title of Superior Technician in Restoration, established by Royal Decree 2218/1993, of December 17, will have the same professional and academic effects as the title of Superior Technician in Management of Services in Restoration established in the present royal decree.

3. The training provided in this royal decree in the vocational training and guidance module is capable of carrying out professional responsibilities equivalent to those required by basic level activities in the field of risk prevention. This is the case in the case of the case-law of the Court of Law of 17 January 1997, in which the Regulation of the Prevention Services is adopted, provided that it has at least 45 teaching hours.

4. The training provided for in this Royal Decree in the professional module of Quality Management and Food Safety and Hygiene guarantees the level of knowledge necessary to enable good hygiene practices and food handling in accordance with the requirement of Article 4.6 of Royal Decree 202/2000 of 11 February 2000 laying down rules for food handlers.

Additional provision fourth. Regulation of the exercise of the profession.

1. In accordance with the provisions of Royal Decree 1538/2006 of 15 December establishing the general organisation of the vocational training of the education system, the elements set out in this royal decree do not constitute a Regulation of the exercise of profession entitled.

2. Similarly, the equivalence of academic qualifications laid down in paragraph 1 and 2 of the third provision of this royal decree shall be without prejudice to the provisions which they enable for the exercise of the right of regulated professions.

Additional provision fifth. Equivalences for the purposes of teaching in the selective entry procedures in the Professional Training Technical Teachers ' Corps.

The title of Technical Superior or Specialist Technician is declared equivalent to those required for access to the Technical Teachers ' Body of Vocational Training, when the title has been used as an interim teacher in schools. (a) public in the territorial scope of the convening administration and in the teaching profession to which it intends to access for a minimum period of two years before 31 August 2007.

Additional provision sixth. Universal accessibility in the teachings of this title.

1. In the field of their respective competences, the educational authorities will include in the curriculum of this training cycle the elements necessary to ensure that the persons who are cured develop the competences included in the curriculum in design for all.

2. They shall also take the measures they deem necessary to enable this student to access and to pursue that training cycle under the conditions laid down in the final provision of Law 51/2003 of 2 December 2003. equal opportunities, non-discrimination and universal accessibility for people with disabilities.

Single transient arrangement. Applicability of other rules.

1. Until the provisions of this royal decree are applied, pursuant to the provisions of its second and third final provisions, the provisions of Royal Decree 2218/1993 of 17 December 1993 establishing the Superior Technician in Restoration and the corresponding minimum teachings.

2. In addition, until the rule governing the management of the Ministry of Education is applied, the curriculum corresponding to the title of Senior Technician in the Directorate of Restoration Services shall apply to the Royal Decree 142/1994 of 4 February, establishing the curriculum of the higher grade training cycle corresponding to the title of Senior Technician in Restoration.

Single repeal provision. Repeal of rules.

1. Royal Decree 2218/1993 of 17 December 1993 establishing the title of a higher technician in restoration and the corresponding minimum teaching and the provisions of equal or lower rank are hereby repealed with the provisions of the this royal decree.

2. Royal Decree 142/1994 of 4 February is hereby repealed, establishing the curriculum of the higher grade training cycle corresponding to the title of Senior Technician in Restoration.

Final disposition first. Competence title.

This royal decree is of a basic standard, under the jurisdiction conferred on the State by Article 149.1.1ª and 30 of the Constitution.

Final disposition second. Implementation of the new curriculum.

The educational administrations will implement the new curriculum of these teachings in the school year 2011/2012. However, they will be able to anticipate the implementation of this training cycle in the academic year 2010/2011

Final disposition third. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Given in Barcelona, 20 May 2010.

JOHN CARLOS R.

The Minister of Education,

ANGEL GABILONDO PUJOL

ANNEX I

Professional Modules

Professional Module: Raw Material Sourcing Control.

Equivalence in ECTS credits: 3

Code: 0496

Learning results and evaluation criteria.

1. Selects raw materials by identifying their organoleptic qualities and applications.

Assessment Criteria:

a) Raw materials have been described and classified in restoration.

b) The organisation of raw materials has been analysed with reference to the food code.

c) The raw materials in restoration, their characteristics and their organoleptic qualities have been recognized.

d) The organoleptic qualities of food and beverages have been linked to their main gastronomic applications.

e) Commercial categories and presentations of food and beverages have been recognized.

f) European seals and food quality stamps have been recognized and characterized.

g) Products with Spanish food quality stamps have been identified and characterized.

2. It receives raw materials by verifying compliance with quality and food safety protocols.

Assessment Criteria:

a) The operations required to receive raw materials in the kitchen have been described and characterized.

b) Equipment and instruments for quantitative, qualitative and hygienic-sanitary control have been identified.

c) Product labeling has been interpreted.

d) The quantity and quality matching of the requested with the received has been verified.

e) Compliance with packaging, transportation, quantity, quality, expiration, temperature, and handling and others has been verified.

f) Compliance with the purchase request and the requirements set for the requested raw materials have been verified.

g) Documents related to receive processes have been recognized and formalized.

h) Unnecessary consumption of resources and controlled waste collection has been avoided.

i) All operations have been performed, taking into account the hygienic and sanitary regulations, occupational safety and environmental protection.

3. Stores raw materials and other supplies in restoration Identifying conservation and location needs.

Assessment Criteria:

a) Places for the storage and conservation of raw materials and other supplies have been described and characterized.

b) The appropriate conservation methods for raw materials have been determined.

(c) The appropriate temperatures and packaging for the conservation of the genera have been determined up to the time of use.

d) Raw materials have been placed according to the priority in their consumption.

e) Store, economate, and/or hold in order and cleaning conditions has been maintained.

f) Unnecessary consumption of resources and controlled waste collection has been avoided.

g) All operations have been performed taking into account hygiene, health, safety and environmental protection regulations.

4. Controls consumption and stock by recording the movement of inputs and outputs of genera.

Assessment Criteria:

a) The concept of stock control in restore has been described.

b) The order procedures for warehouse orders, their control, associated documentation, and inter-departmental relationships between the departments involved have been characterized.

c) Genera that can be delivered directly to the sales and/or production departments by the supplier and their control have been identified.

d) Several types of inventories have been performed and their function and importance in the control of consumption and stock has been described.

e) Genera rotations have been made in the warehouse based on various circumstances.

f) The consumption of stocks has been calculated taking into account different valuation parameters.

g) Computer applications have been used for control of consumption and stocks in economate.

Duration: 35 hours.

Basic contents:

Selection of raw materials:

-Raw materials in restoration. Descriptions, classifications, organoleptic properties, and applications.

-Food Code Refers.

-Commercial and labeled food and beverage categories.

-Commercial Presentations.

Receiving raw materials:

-Functions of receiving raw materials. Description and characterization.

-Phases and procedures for receiving raw materials. Organization and control.

-Documents related to receive, economate, and hold operations. Functions, formalisation and processing.

Storage of raw materials in restore:

-Places for storage. Warehouse, economate and wine cellar. Description and features.

-Sanitary-sanitary conditions in spaces for storage.

-Classification and distribution of goods according to their conservation, storage and consumption.

Control of consumption and stocks:

-Stock control on restore. Concept.

-Request for orders and removal of store genres. Documentation. Interdepartmental relations. Control. Direct delivery.

-Inventory and stock valuation. Physical inventory and permanent inventory. Concept. Execution procedure and associated documents.

-Calculation of consumption, loss, loss and breakage. Theoretical consumption and actual consumption.

Pedagogical guidelines:

This module contains the training required to perform provisioning-related functions.

The provisioning feature includes aspects such as:

-The selection and control of suppliers.

-Shopping.

-Control of suppliers, raw materials and/or services.

-The receipt, storage, and internal distribution of raw materials.

-Control of provisioning, consumption, and stock documents.

The professional activities associated with these functions apply to:

-Food and beverage sourcing processes in both bars/cafes and restaurants and in collectivities/catering establishments/services and other forms of catering.

The formation of the module contributes to achieving the general objectives (d), (f), (g), (i) and (q), the training cycle and the competences (e), (f), (h) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The classification of the raw materials in restoration according to the food code.

-Recognition of the characteristics and organoleptic qualities of the raw materials used in restoration.

-The recognition and interpretation of regulations concerning packaging, transport, temperature, handling and others.

-The control of quantities and qualities of the raw materials received.

-The determination of the appropriate temperatures, locations and containers for the storage and conservation of raw materials and other supplies.

-The documentation that is associated with the order-to-store request procedures and the consumption and stock control.

-The use of computer applications for the management of the economate.

Professional module: Service processes in bar-cafeteria.

Equivalence in ECTS credits: 14

Code: 0509

Learning results and evaluation criteria.

1. Determines types of services, characterizing their organizational structures.

Assessment Criteria:

a) The different types of bars and coffee shops have been characterized.

b) Different types of services have been identified in the bar-cafeteria area.

c) Related types of services in bar-cafeteria, with different types of establishments and/or events.

d) Organizational structures have been identified in the different types of establishments or events.

e) The functional structure of the departments and staff has been described in establishments and/or events.

f) Interdepartmental relationships have been recognized.

g) Staff organization and functions have been established in relation to the type of service.

h) The deontological aspects related to service personnel have been characterized in the cafeteria bar.

i) Specific technical vocabulary has been identified.

2. Coordinates the installation and installation point-to-point operations, relating the techniques according to the type of service.

Assessment Criteria:

a) Equipment, useful and material have been characterized, relating to their subsequent applications.

b) The operation, management, conservation and control operations of equipment, materials and materials have been executed and controlled, verifying their suitability for subsequent uses.

c) The different types of mounts associated with the services have been characterized.

d) The information about the services to be mounted has been analyzed.

e) The mount operations have been executed by applying and developing the appropriate techniques at any time.

f) The sourcing and receiving operations of materials for the services have been controlled.

g) The collection, distribution, and conservation operations of products and raw materials have been controlled.

h) Unnecessary resource consumption has been avoided.

i) The results obtained have been controlled and evaluated.

(j) Operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection regulations.

3. Selects beverages by recognizing their features and applications.

Assessment Criteria:

a) The cultural and social factors associated with each drink have been determined.

b) Non-alcoholic beverages have been characterized and classified.

c) The fermentation and distillation processes have been described.

d) fermented, fermented and derived alcoholic beverages have been characterized and classified, except for wine.

e) The brands of alcoholic and non-alcoholic beverages, their presentation, categories and commercial characteristics have been identified.

f) New trends in beverage supply and demand have been identified.

g) The organoleptic characteristics of the different beverages have been described.

h) The beverages that must be included in the company's commercial offer have been determined.

i) The consequences of improper consumption of alcoholic beverages have been identified.

4. Prepares/serves drinks in bars/cafeterias, applying procedures according to the needs of elaboration and service.

Assessment Criteria:

a) The different phases of the service have been identified.

b) The availability of all the necessary elements for the manufacture and service of beverages in the cafeteria bar has been verified.

c) Different beverage preparation techniques have been identified and characterized in bars/cafeterias.

d) Different techniques for selling and serving drinks in bars/coffee shops have been identified and characterized.

e) The techniques associated with the elaboration, presentation, decoration and service of cocktails and combined have been characterized.

f) Different cocktails have been produced and combined with respect to their formulation and the appropriate use of the necessary utensils.

g) Protocol rules have been applied during processes.

h) The billing and collection of the services provided has been performed.

i) Unnecessary resource consumption has been avoided.

(j) Operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection regulations.

5. Prepares/serves food in bars-cafeterias, applying procedures according to the needs of elaboration and service.

Assessment Criteria:

a) The culinary elaborations of the bar/cafeteria service have been characterized.

b) Different techniques of food processing and service have been characterized in bars/cafeterias.

c) The availability of all necessary food processing and service items in the bar/cafeteria has been verified.

d) Intermediate and final conservation procedures have been developed, taking into account the needs of the products obtained and their subsequent use.

e) The elaborations have been performed following the established procedures.

f) The processing phases have been coordinated with those of the service.

g) The elaborations have been presented, following aesthetic criteria.

h) New trends in food processing and service have been recognized in bars/cafeterias.

i) Unnecessary resource consumption has been avoided.

j) Operations have been performed, taking into account the hygiene-health, occupational safety and environmental protection regulations.

Duration: 140 hours.

Basic contents:

Determining service types:

-Types and classification of coffee bar establishments.

-Organizational structures of services in the different types of establishments or events.

-The bar/cafeteria service. Types and features.

-Organigrams and staff functions related to bar/cafeteria services.

-Professional deontology of bar/cafeteria staff.

Coordination of service mount and tuning operations:

-Equipment, supplies and materials.

-Point-and-control operations.

-Tipologia of service mounts.

-Mount operations.

-Related documents.

-Previous operations.

-Control of areas.

-Control of equipment, supplies and materials.

-Distribution of functions.

-Running and controlling mount operations.

-Valuation of results.

-Internal sourcing and distribution of products and raw materials.

Selection of drinks:

-Non-alcoholic beverages.

-Definition, classification, and types.

-Organoleptic characteristics.

-Processing processes.

-Commercial and labeled presentations.

-Location and conservation.

-Fermentation and distillation.

-Alcoholic beverages.

-Snacks, spirits and spirits.

-Definition, classification, and types.

-Organoleptic characteristics.

-Processing processes.

-Commercial and labeled presentations.

-Location and conservation.

Preparing and serving drinks:

-Service bases.

-Preserve, service, and postservice.

-Beverage preparation and service techniques.

-Description, types, and features.

-Presentation, finishing and/or conservation.

-Cocteleria.

-Definition, history, origin, and evolution.

-New trends.

-Coctels and combined.

-Definition, characteristics, types, international prescription, series, and classifications.

-Preparation procedures.

-Decoration/presentation and service of cocktails and other combinations. Phases and techniques.

Preparing and serving food in bars/coffee shops:

-Culinary creations in bars/coffee shops. Types and features.

-Related documentation.

-Preprocessing operations of raw materials.

-Elaboration of culinary products of the bar-cafeteria.

-Food service techniques in bar/tables, others.

-Finishes and presentations of the elaborations.

-Food conservation and regeneration procedures.

-Control and rating of results.

Pedagogical guidelines.

This module contains the necessary training for the performance of activities related to the functions/subfunctions of the organization of production units, of the processes of service of beverages and food in bars/cafeterias and/or events, as well as some related to production, in the area of the bar/coffee shop sector.

Production unit organization functions/subfunctions, including aspects such as:

-Analysis of information and needs.

-The determination of resources.

-Programming of activities.

-Vertical and horizontal coordination.

-The staging of the workplace.

-Regeneration/prepare/termination/product presentation.

-Maintenance of facilities, machinery, tools, and tools.

Service process development functions/subfunctions, including aspects such as:

-The preserve and/or post-service operations.

-The provision of services.

-Customer care.

The professional activities associated with these functions are mainly applied in the processes of food and beverage services in the various establishments of bars-coffee shops, catering or other forms of catering and hotel establishments.

The formation of the module contributes to the achievement of general objectives (b), (c), (d), (e), (f), (h), (j) (m), (n) and (q). The training cycle and the skills (b), (c), (d), (e), (f), (i), (l), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The sequenced organization of all phases that configure service processes in bars/cafeterias.

-Determination of resources and coordination needs.

-The identification and application of service techniques in bars/cafeterias.

-The development of preservation, service and post-service operations in bars/cafeterias.

Professional Module: Service Processes in Restaurant.

Equivalence in ECTS credits: 18

Code: 0510

Learning results and evaluation criteria.

1. Determines types of services by characterizing their organizational structures.

Assessment Criteria:

a) The different types of restore establishments have been characterized.

b) The different formulas of services in restoration have been described, relating them to the different types of establishments and/or events.

c) The organizational structures of services have been identified in the different types of establishments and/or events.

d) The functional structure of departments and staff has been described in establishments and/or events.

e) Interdepartmental relationships have been recognized.

f) Different types of services have been identified and characterized in the area of the restaurant and/or events.

g) Staff charts are set based on the type of service.

h) The deontological aspects related to service personnel in the restaurant have been characterized.

i) Specific technical vocabulary has been identified.

2. Coordinates installation and assembly point-to-point operations, relating the techniques according to the type of service.

Assessment Criteria:

a) Equipment, useful and material have been characterized, relating to their subsequent applications.

b) Control operations on equipment, supplies, and materials have been identified.

c) Areas, equipment, tools, and materials have been prepared by verifying their suitability for use.

d) The different types of mounts associated with the services have been characterized.

e) The information about the services to be mounted has been analyzed.

f) The sourcing and receiving operations of materials for the services have been controlled.

g) The collection, distribution, and conservation of raw materials have been controlled.

h) Mount operations have been executed and monitored, applying and developing the appropriate techniques at any time.

i) The assembly and staging operations of auxiliary equipment and furniture for the service have been executed and monitored.

j) Unnecessary resource consumption has been avoided.

k) Operations have been performed, taking into account the hygiene-health, occupational safety and environmental protection regulations.

3. Recognizes communication and sales techniques by applying them in customer service and service procedures.

Assessment Criteria:

a) The client's demands have been recognized to provide the information with immediacy, giving the precise explanations for the correct interpretation of the message.

b) A conversation has been held using formulas, commercial lexicon, and communication links (ask for clarifications, request information, ask someone to repeat and others).

c) Accuracy and correction have been assessed, both in dressing and body image, as key elements in customer care.

d) Written messages related to the professional activity have been produced and interpreted in a clear and correct way.

e) Customer communication has been valued as a means of loyalty to the client.

f) The different possibilities of the service have been communicated to the possible customer, justifying them from a technical point of view.

g) Different food and beverage sales techniques have been identified, estimating their application to different types of customers, restoration and service formulas.

h) Action protocols have been recognized in the management and handling of complaints, complaints, or suggestions.

i) Claims, complaints, or suggestions from potential clients have been applied.

4. Performs customer service and service operations, applying procedures based on the needs of each service.

Assessment Criteria:

a) The different phases of the service have been identified.

b) Different food and beverage service techniques have been identified and characterized.

c) The typology of clients and their treatment has been recognized.

d) The availability of all required elements for service has been verified.

e) Sales and communication techniques have been applied during processes.

f) Client requests have been managed, using the interdepartmental communication systems set up.

g) The appropriate food and beverage service techniques have been applied at each stage of the service.

h) The appropriate auxiliary element service techniques have been applied at each phase of the service.

i) The results obtained have been controlled and evaluated.

j) Unnecessary resource consumption has been avoided.

k) The operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection.

5. Performs culinary elaborations and food manipulations before the diner, identifying and applying pre-established techniques and procedures.

Assessment Criteria:

a) More significant culinary techniques and elaborations have been identified.

(b) The most appropriate elements of the culinary offer have been recognised for processing or handling before the diner.

c) Technical tokens have been made for the products to be developed.

d) Supply of genera and raw materials to meet supply has been done.

e) The needs of equipment, tools and materials necessary for the production of culinary and manipulations to the diner have been identified.

f) The material required for the activity has been made available.

g) Product handling or processing has been performed, identifying and applying the associated techniques.

h) The end product control and assessment has been performed.

i) Unnecessary resource consumption has been avoided.

(j) Operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection regulations.

6. Performs the billing and collection operations of services, applying associated techniques and procedures.

Assessment Criteria:

a) The control documents associated with billing and collection have been identified.

b) Different billing types and collection systems have been identified

c) Service billing and collection processes have been characterized.

d) Invoice/ticket completed successfully.

e) The relationship between the invoiced and the served has been checked.

f) The invoice collection has been made using the various formulas or forms of payment.

g) Cash opening/closing and control operations have been performed on billing and collection.

h) Billing has been related to integrated management systems.

Duration: 175 hours.

Basic contents:

Determining service types:

-Types and classification of restore establishments.

-Organizational structures of services in the different types of establishments or events.

-Service tipologies.

-Applying the organization's organization charts and functions related to the types of services.

-Professional deontology.

Coordination of tuning and service assembly operations:

-Equipment, supplies and materials.

-Description, classification, and features.

-Internal provisioning operations.

-Tipologia of service mounts.

-Restaurant assembly.

-Montages in catering services.

-Mount operations: Analysis of the information. Previous operations.

-Running the mount operations.

-Valuation of results.

Recognition of communication and sales techniques:

-The communication process.

-Verbal communication in the restore.

-Documentation linked to service delivery: styles, formats, trends, and others.

-Non-verbal communication.

-Empathy, receptivity, assertiveness.

-Roles, goals, and professional client relationship.

-Sales techniques.

-Claims, complaints, or suggestions attention.

Performing customer service and service operations:

-Service bases: preserve, service, and post-service. Sequencing, features and control.

-The command.

-Service Techniques. Typologies and features.

-Client Tipology.

-Customer care.

-Control and rating of results.

Conducting culinary elaborations and manipulations before the diner:

-Culinary foundations.

-Elaborate and manipulations to the client view.

-Point-to-Point Operations: Genres and Raw Materials.

-Processing, cutting, sledding, spiny, decoration/presentation and food preservation techniques to the customer's view.

Performing billing and charging operations:

-Billing and charging.

-Billing systems.

-The invoice and ticket.

-Collection systems.

-Control documents associated with billing and collection. Flows.

-Production diaries.

-Reports.

-Other

-Related computer applications.

Pedagogical guidelines.

This module contains the necessary training for the performance of activities related to the functions/subfunctions of the organization of production units, of the service processes in restaurant and/or events, as well as some related to production and administration, in the field of the restore sector.

Production unit organization functions/subfunctions, including aspects such as:

-Analysis of information and needs.

-The determination of resources.

-Programming of activities.

-Vertical and horizontal coordination.

Service process development functions/subfunctions, including aspects such as:

-The preserve and/or post-service operations.

-The provision of services.

-Customer care.

Production, administration, and quality functions/subfunctions include aspects such as:

-The staging of the workplace.

-Regeneration/prepare/termination/product presentation.

-Maintenance of facilities, machinery, tools, and tools.

-Management of collections, payments, and production shutdown.

-The solution and tracking of claims, complaints, or suggestions.

The professional activities associated with these functions are mainly applied in the processes of services in the different areas of traditional restoration, caterers/catering or other forms of restoration and hotel establishments.

The formation of the module contributes to achieving the general objectives (b), (c), (d), (e), (f), (h), (j), (l), (m) and (n). The training cycle and the skills (b), (c), (d), (e), (f), (i) (l), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The sequenced organization of all phases that configure service processes in a restaurant.

-Determination of resources and coordination needs.

-The identification and application of restaurant services techniques.

-The development of preserve, service, and post-service operations.

Professional Module: Submilleria.

Equivalence in ECTS credits: 10

Code: 0511

Learning results and evaluation criteria.

1. Selects wines by identifying their features and components.

Assessment Criteria:

a) Cultural and social factors related to the world of wine have been determined

b) The concepts of wines, their types and characteristics have been described.

c) The components that characterize the different types of wines have been identified ..

d) The factors involved in the processes of viticulture have been characterized.

e) Varieties of grapes destined for winemaking have been identified

f) The different processes of winemaking, breeding and clarification of wines have been characterized.

g) The designations of origin have been related to the types of grapes and wines most representative of them, as well as their characteristics.

h) National and international wine geography has been characterized.

i) The wines have been determined, which must be included in the commercial offer of the company according to its characteristics.

2. Manages the hold of the winery, identifying its conditions and attending to the offer.

Assessment Criteria:

a) The different physical spaces of wine conservation and other beverages as well as their environmental conditions have been characterized.

b) Equipment and machinery for the conservation of wines and other beverages have been identified.

c) The provisioning and storage needs have been calculated based on the stock and service forecasts.

d) The provisioning documents have been completed.

e) Suppliers have been selected taking into account the company's offering and interests.

f) The merchandise entry has been revised and contrasted before storage with its documentary media.

g) Stock rotation processes have been established.

h) The wines reserved by the clients have been correctly identified.

i) Unnecessary resource consumption has been avoided.

j) Operations have been performed, taking into account the hygiene-health, occupational safety and environmental protection regulations.

3. It designs the offer of wines and drinks the offer of wines and drinks of appetizers and desktops, justifying the elements that compose it.

Assessment Criteria:

a) The factors that determine the supply of wines, waters, coffees, snack drinks, and desktops have been recognized.

b) The different types of wine, water, coffee, snack drinks, and desktop cards have been analyzed describing their main characteristics.

c) Letters of wine, water, coffees, snack drinks and table tops have been prepared, taking into account the factors that condition the supply.

d) New trends have been identified in the supply of wines, water, coffee, snack drinks and desktop.

e) Letters of wines and other beverages have been designed so that they are functional, comfortable, attractive and flexible.

f) The factors and criteria to be taken into account for pricing are acknowledged.

g) The pricing of wines and other beverages has been advised to meet the economic and commercial objectives of the establishment.

4. Directs the development and equipment for the service of wines and beverages, applying the techniques according to the type of service, the associated documentation and the established protocol.

Assessment Criteria:

a) Equipment, useful and material, of wine and beverage service have been characterized by relating them to their later applications.

b) The operations of transport, use, maintenance and preservation of equipment, useful and materials for the service of wines and beverages have been executed and controlled.

c) Equipment, supplies and materials have been prepared by verifying their suitability for use.

d) Information about services has been analyzed.

e) The internal sourcing of wines and beverages has been performed to meet the needs of the service.

f) You have received and distributed wines and drinks by applying your treatment to the service.

g) The status of presentation, cleaning, and preservation of letters and other sales instruments has been checked.

h) Collection and cleanup operations have been controlled after services.

i) Unnecessary resource consumption has been avoided.

(j) Operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection regulations.

5. Performs wine tastings and other beverages by recognizing and analyzing their organoleptic characteristics.

Assessment Criteria:

a) The concept of tasting, its types, and purpose has been defined.

b) The external constraints affecting the tasting have been identified.

c) The cata equipment has been used relating to its functionality.

d) The senses used in the tasting and its operation have been described.

e) Different phases of wine tasting and other beverages have been identified and characterized.

f) The organoleptic characteristics of the wine and other beverages have been identified and described, using the correct vocabulary.

g) The organoleptic sensations have been associated with the quality of the product.

h) Catas tokens associated with the different products have been recognized.

i) wines and other beverages have been selected, through sensory analysis, to include in the commercial offer of the company.

j) Operations have been performed, taking into account the hygiene-health, occupational safety and environmental protection regulations.

6. It controls the service of wines and other beverages in the restaurant, identifying service and customer service techniques.

Assessment Criteria:

a) The deontological aspects related to the sommelier have been characterized.

b) It has been reported and advised on the offer of wines and beverages of the establishment taking into account the expectations of the customers.

c) Customers ' demands have been met, so their expectations are met.

d) Service temperatures have been controlled depending on the type of wine or drink.

e) The use of appropriate tools and service tools in relation to the characteristics of the wine or drink has been proven.

f) Protocol rules to the wine and beverage service have been applied.

g) Approval or disapproval of the wine or drink by the customer has been valued to act according to the policy of the establishment.

h) Different possibilities of wine and beverage service have been characterized.

i) Possible customer complaints, complaints, or suggestions have been addressed.

j) Unnecessary resource consumption has been avoided.

k) Operations have been performed, taking into account the hygiene-health, occupational safety and environmental protection regulations.

Duration: 65 hours.

Basic contents:

Selection of wines:

− Introduction to the wine culture.

− Characterization of the wines.

− Viticulture. Definition and concept.

− Factors that influence viticulture.

− The vine and the grape.

− Enology. Definition and concept.

− The harvest.

− The fermentation. Concept, features, and types.

− Vinification systems.

− The breeding of wines. Definition, features, and types.

− Clarification, stabilization and bottling of wines.

− National and international wine geography.

Winery management and control:

− The winery.

− Environmental conditions of the winery.

− Conservation of wines: monitoring of the evolution of wines and critical points.

− Warehouse provisioning: identification of needs, selection of suppliers, reception and storage, distribution of products.

− Stock rotation: stock control and consumption.

− Computer applications related to the management and control of the winery.

Wine and beverage offering design of appetizers and desktops:

− Offer of wines and other beverages. Concept, features, and types.

− Factors that influence the determination of the offer.

− Current Trends.

− The wine and beverage letters: definition and types. Features of formats, structures, information, wording, etc.

− Pricing.

− Price determinants.

Direction of the development of useful and equipment for the service of wines and drinks:

− Puesta a point and control of useful wine and beverage service equipment and equipment.

− Internal distribution of wines and beverages: associated documentation, Distribution and treatment of genres.

− Puesta to point and control of use, cleaning and preservation of machinery and cold equipment. Definition, features, and types.

− Point-to-point and control of letters and sales instruments.

Realization of wine tastings and other beverages:

− Catas. Definition. Types.

− Factors that determine the response of the taster.

− Room and tasting equipment. Definition, feature, and types. Tuning and control.

− Fases of the tasting. Sequencing.

− Specific terminology for wine tasting and other beverages.

− tasting chips.

Control of wine service and other beverages:

− Professional deontology of wine and beverage service personnel in the restaurant.

− Customer Advice.

− Offer Presentation.

− Selection of materials.

− Wine service and other beverages. Common phases and procedures.

− Special Services Techniques.

− Control operations during service.

− Attention to suggestions, complaints, and complaints.

Pedagogical guidelines.

This module contains the necessary training for the performance of activities related to the functions/subfunctions of organization of production, supply and service units, related to wine and other drinks in the field of the restore sector.

The functions/subfunctions of organization of production, provisioning, production, and service units include aspects such as:

-The determination of wine and beverage letters related to gastronomic offerings.

-The selection and control of suppliers.

-The reception and storage of wines and adequate conservation in the various service areas.

-The internal/external distribution.

-The control and flow of documents associated with the wine and beverage procurement activities.

-The installation of work equipment and facilities.

-The control of the wine service according to the protocol rules of the same.

-Information and advice.

The professional activities associated with these functions are mainly applied in the management and service of wines in the different areas of traditional restoration, the collectivities that request catering, bars and hotel establishments.

The formation of the module contributes to the achievement of the general objectives (a), (b), (c), (d), (e), (f), (h), (i), (j), (n) and (q) of the training cycle and competences (a), (b), (c), (d), (e), (f), (h), (i), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The characterization of the wines.

-The characterization, execution and control of the appropriate wine reception, storage, distribution and conservation processes.

-The identification and application of description techniques of the organoleptic and analytical characteristics of the wines.

-The definition of wine and beverage letters, identifying and associating wines and beverages to culinary elaborations.

-The determination of specific resources and utensils for the wine service.

-The characterization, development and control of wine service operations.

Professional Module: Planning and direction of services and events in restore.

Equivalence in ECTS credits: 10

Code: 0512

Learning results and evaluation criteria.

1. She advises on the design of spaces for service in catering establishments, characterizing the needs of spaces and resources.

Assessment Criteria:

a) The required information was identified and interpreted.

b) The current regulations related to the design of installations have been recognized and analyzed.

c) The areas or spaces for the service have been located.

d) The construction and decoration characteristics of different types of establishments have been related.

e) The distribution of spaces and equipment in the establishment has been characterized.

f) The local capacity has been set.

g) Calculations have been made for material and human resources, according to the characteristics and needs of the establishment.

h) The study of times and paths in the processes have been performed.

i) New trends have been identified in the restoration designs and facilities.

j) Health and safety regulations, occupational safety and environmental protection regulations have been taken into account.

2. Plans facilities for catering services and for holding events in restoration, justifying and characterizing them.

Assessment Criteria:

a) The prior information required for the schedule has been identified and interpreted.

b) The required spaces are set and distributed based on the event.

c) The needs of water, energy, wastewater, or other facilities have been identified.

d) The material and machinery needs for the service have been identified, verifying the availability or non-availability of resources.

e) The needs of genres and raw materials for the service have been identified.

f) Service personnel needs have been identified.

g) The distribution of furniture and service and work equipment has been planned.

h) Complementary services to be hired or rented have been determined.

i) Existing regulations related to catering have been recognized.

j) New trends in catering and event service designs and facilities have been identified.

k) Planned considering resource optimization.

3. Organizes services by determining their structures, depending on the elements and variables to be taken into account.

Assessment Criteria:

a) The information about the service to be provided has been analyzed and interpreted.

b) Action protocols have been established in the reservation management.

c) The service has been coordinated with all the departments involved.

d) The service formula has been defined and sequenced, relating to the establishment and/or event.

e) Service staff schedules have been set.

f) Staff work has been organized and distributed according to the needs of the service.

g) Installation and equipment assembly operations for services have been established and monitored.

h) The definitive presentation of the assembly as a whole has been monitored.

i) Service personnel have been checked for disposition.

j) Billing and charging systems have been selected and applied on the basis of establishments/services.

k) Unnecessary resource consumption has been avoided.

l) Operations have been performed taking into account the hygiene-health, occupational safety and environmental protection regulations.

4. Directs the service by controlling and coordinating the processes and actions.

Assessment Criteria:

a) The information about the service to be delivered has been analyzed and interpreted and the critical control points have been detected.

b) Service process information has been transmitted to people from different positions.

c) Information has been transmitted to the service personnel of the elements that make up the gastronomic offer.

d) Customers have been received and advised on the offer of the establishment.

e) All phases of the service have been coordinated with the departments involved.

f) The correct application of techniques has been controlled during service and customer service and collection operations.

g) Action protocols have been coordinated in the solution of complaints, complaints, suggestions and unforeseen events.

h) The billing and collection processes have been controlled.

i) All documentation related to the service has been managed.

j) Unnecessary resource consumption has been avoided.

k) The operations have been performed taking into account the hygienic and sanitary regulations, occupational safety and environmental protection.

5. Applies the protocol by setting the characteristics of the elements that configure them.

Assessment Criteria:

a) The characteristics of the protocol types have been flagged.

b) The elements that make up the protocol in restore are defined.

c) The different systems of ordering of the guests have been characterized according to the type of act to be organized.

d) Different types of invitations have been designed in relation to different types of act.

e) The design and planning of different protocol acts has been characterized.

f) The elements that make up the institutional protocol have been defined.

g) The official protocol and precedence regulations of the State and other institutions have been recognized.

h) The criteria for establishing the presidency in official acts have been determined.

i) The importance of the corporate image has been valued.

Duration: 65 hours

Basic contents:

Facilities design advice:

− The local. Characteristics of the construction and decoration.

− Analysis of current regulations. Floors, walls, lighting, soundproofing, capacity and other possible.

− Distribution of spaces.

− Material resources. Calculation of acquisition needs and criteria.

− Workers 'and clients' circuits.

− New trends in facilities and design of catering establishments.

Planning for installations for catering and events in restore:

− Current Regulations. Catering-banqueting and events in restoration.

− Pre-operations to the organization of the catering and events.

-Analysis of previous information.

-Logical distribution and scheduling of spaces.

-Planning the installations to be used.

-Selection and justification of material resources.

− Determination of gender and raw material needs.

− Selection and justification of human resources.

− Complementary Services. Security, decoration transport and others. Description and characterization.

− Post-event operations.

Service Organization:

− Analysis of previous information. Data, customer expectations: reservations, systems, communication and management.

-Determination of the service type:

-Study of possibilities and limitations.

-Enterprise goals.

-Sequencing.

-Organization of human resources.

-Distribution of functions. Levelling, coordination of duties and responsibilities of service personnel.

-Control of mount operations.

-End presentation control operations.

-Staff ontological control.

Service Address:

-The information in the service.

-Critical point control.

-Coordination of reception and advisory operations to the client.

-Coordination of customer service and service operations:

-Control over processes, sequences, and service times.

-Control over interdepartmental coordination processes.

-Control over billing and charging processes.

-Control over post-service operations.

-Other.

-Coordination of complaints, complaints, suggestions and unforeseen operations.

-Documentation associated with the service. Management, fulfillment, flows.

Protocol application:

-The protocol. Definition and types.

-The protocol in restore.

-The protocol at the table.

-Protocol on the organization of events.

-The institutional protocol.

-Regulations on the protocol and official precedence of the State and the Autonomous Communities.

-Flag sorting within the protocol acts.

Pedagogical guidelines.

This module contains the necessary training for the performance of activities related to the functions/subfunctions of the organization of production units, those of the service processes and the management and administration, in the field of the restore sector.

Production unit organization functions/subfunctions include aspects such as:

-Analysis of information and needs.

-The determination of resources.

-Programming of activities.

-The allocation of resources and tasks.

-Vertical and horizontal coordination.

-Production and/or services monitoring.

The service process development functions/subfunctions include aspects such as:

-Customer care.

-The development and monitoring of protocol rules.

-Information and advice.

-Managing reservations, bonuses, and entries.

Address and administration-related functions/subfunctions include aspects such as:

-Participation in the design of installations.

-Setting up organizational structures.

-The definition of the processes.

-The result control.

-Management of collections, payments, and production shutdown.

The professional activities associated with these functions are mainly applied in the service processes in the different areas of traditional and modern restoration the collectivities that request catering and other forms restore.

The formation of the module contributes to the achievement of the general objectives (b), (c), (d), (e), (g), (h), (i), (j), (m), (n) and (n) of the training cycle and competences (b), (c), (d), (f), (h), (i), (j), (k), (l) and (m) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Advice on the design of installations.

-Planning facilities, resources, and coordination needs for catering and event services.

-Organization of services in restaurants and events.

-The direction of services in restaurants and events.

-The application of the protocol.

Professional Module: Quality Management and Food Safety and Hygiene.

Equivalence in ECTS credits: 5

Code: 0501

Learning results and evaluation criteria.

1. Identifies quality management systems by characterizing the steps for their design and implementation.

a) The concepts, etymology and different aspects of the term "quality" have been recognized.

b) The most relevant quality and management principles have been identified.

c) The objectives of quality management systems have been analyzed

d) The design of the quality system has been related to the particularities of the company.

e) The manuals and other documentation related to the quality management system have been identified

f) The necessary training actions have been described for the staff in charge to implement the particular quality system.

2. It controls the application of quality standards by characterizing measurement methods and tools.

Assessment Criteria:

a) Quality measurement methods and tools have been defined.

b) The data that is obtained from the different measurement tools has been related with possible improvement actions.

c) The characteristics of a quality plan have been identified and recognized for later obtaining the quality certificate.

d) Different quality plans related to catering companies have been analyzed.

e) The methods for self-assessment have been recognized.

f) The most current trends or trends in the standardisation and certification of new models of quality have been recognised and characterised.

3. Monitors the cleaning and disinfection of the tools, equipment and facilities, assessing their impact on the hygiene-sanitary quality of the products.

Assessment Criteria:

a) The hygienic and sanitary requirements to be met by equipment, tools and food handling facilities have been identified.

b) The consequences for the safety of the products and the safety of consumers of inadequate cleaning/disinfection have been assessed.

c) Procedures, frequencies and cleaning and disinfection equipment (L + D) have been described.

d) Cleaning or disinfection with established products has been proven, ensuring complete disposal of these products.

e) The control object parameters associated with the required cleaning or disinfection level have been described.

f) Deratization, Disinfecting, and Disinfection (DDD) treatments have been recognized.

g) Procedures for the collection and removal of waste from a food handling unit have been described.

h) Cleaning, disinfection and use products for DDD treatments and their conditions of use have been classified.

i) The hazards associated with the handling of cleaning, disinfection and DDD treatments have been assessed.

4. Verifies good hygiene practices by assessing the dangers associated with poor hygiene habits.

Assessment Criteria:

(a) The hygienic and sanitary standards of compliance related to hygienic and handling practices have been recognized.

b) Health hazards have been identified, as well as the main risks and toxicinfections associated with bad habits.

c) Risk-causing agents and their prevention measures have been identified in the event that they exist.

d) Personal hygiene measures associated with food handling have been identified to avoid problems in the health of consumers.

e) All those behaviors or aptitudes likely to result in contamination or alteration in food have been recognized.

f) Reporting diseases have been listed, identifying food allergies and intolerances.

g) Performance procedures have been recognized against food alerts

h) Full work dress and its cleaning requirements have been recognized.

i) The means of protection of cuts, burns or wounds of the manipulator have been identified.

5. It applies the self-control systems based on the HACCP and traceability control, justifying the principles associated with them.

Assessment Criteria:

a) The need and importance for food security of the self-control system has been identified.

b) The general concepts of the Hazard Analysis and Critical Control Points (HACCP) system have been recognized.

c) Key concepts have been defined for the control of potential health hazards: critical control point, critical limit, control measures, and corrective measures.

d) The parameters associated with the evaluation of the control critical points have been defined.

e) The records associated with the system have been completed.

f) traceability has been linked to food safety.

g) The origin, stages of the process, and the destination of the food have been documented and plotted.

h) The main voluntary standards implemented in the food sector (BRC, IFS, UNE-EN ISO 9001:2000, UNE-EN ISO 22000:2005 and others) have been recognised.

6. It controls environmental management in catering establishments, recognizing their benefits, as well as their health implications.

Assessment Criteria:

a) It has been related to consumption and its reduction, valuing the environmental advantages it brings.

b) The environmental benefits of the concept of resource reuse have been described.

c) Those energies and/or resources whose use is less harmful to the environment and those that are economically convenient have been identified.

(d) The different types of waste generated, as well as the environmental effects of the waste, have been recognised and classified.

e) Possible conditions caused by the food industry have been determined.

f) The techniques of collection, sorting, sorting and disposal or dumping of waste have been applied.

g) The parameters that enable environmental control in the production processes of food related to waste, discharges or emissions have been established and measures have been taken for environmental protection.

h) Non-conformities and corrective actions related to waste management have been identified.

Duration: 50 hours

Basic contents:

Identifying quality management systems

− Introduction to quality.

− Quality characteristics in the services sector.

− Total quality and human resources.

− Customer Expectations and Perceptions

− Determination and goal setting.

− Quality Manuals.

− Broadcast actions of the quality policy in the enterprise.

Control of the application of quality standards:

− Analysis of quality tools and techniques:

-Introduction to quality tools and techniques.

-Organization tools.

-Planning tools.

-Data. Process and measurement.

-Self-assessment.

− Description of the different quality models.

− Establishment of quality plan and quality certification implementation:

-The quality plan.

-The certifications: steps to follow.

Monitoring the cleaning and disinfection of equipment and installations:

− Concepts and cleanup levels.

− Legislation and general requirements for cleaning, tooling, equipment and facilities.

− DDD treatments: characteristics, products used, and conditions of use.

− Health hazards associated with inadequate cleaning and disinfection or disinfection and disinfecting applications.

− Procedures for the collection and removal of waste.

Verification of good hygiene practices:

− General rules.

− Hygiene Correct Practice Guides (GPCH).

− Means of protection of cuts, burns and wounds in the manipulator.

− Personal hygiene measures.

Application of Good Food Handling Practices:

− General food handling regulations.

− Altering and contamination of food due to improper handling practices.

− Importance of food preservation and its relationship to the associated hazards.

− Take action procedures against food alerts.

Control of environmental management in restore facilities:

− Control measures related to health hazards in food handling.

− The seven principles of the HACCP self-control system.

− Traceability and food security.

− Major voluntary standards in the food sector (BRC, IFS, UNE-EN ISO 9001:2000, UNE-EN ISO 22000:2005 and others).

− Analysis and interpretation.

Pedagogical guidelines:

This professional module contains the necessary training to perform the function of quality control and food and environmental safety.

The role of quality and food and environmental safety and hygiene includes aspects such as:

− Application of quality standards.

− Application of hygiene rules.

− Food handling rules.

− Waste control.

− Minimizing the environmental impact.

The professional activities associated with this function apply to:

− All processes or products related to the restore services.

The formation of the module contributes to the achievement of the general objectives or () and (q) of the training cycle and the skills (n) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− Quality models to be applied in the restore sector.

− Application of safety and hygiene regulations.

− Contribution to the environment, complying with regulations.

− Reduction, as far as possible, of the waste generated.

Professional Module: Gastronomy and Nutrition.

Equivalence in ECTS credits: 3

Code: 0502

Learning results and evaluation criteria.

1. Identifies gastronomic trends by analyzing their principles and characteristics.

Assessment Criteria:

a) The origin of the concept, the etymology and the origin of the term "gastronomy" have been recognized.

b) The most relevant facts related to gastronomy have been identified.

f) Current food trends or trends have been recognized and characterized.

2. It recognizes Spanish and international cuisine, identifying products, elaborations and traditions and/or more representative customs.

Assessment Criteria:

a) It has been related to the gastronomy with the culture of the peoples.

b) The characteristics of Spanish gastronomy have been identified.

c) More significant Spanish working and products have been recognised.

d) Spanish gastronomic customs and traditions have been analyzed.

e) The contributions of Spanish gastronomy to the international gastronomic heritage have been analyzed.

f) The characteristics of international gastronomy have been identified by countries, areas or geographical areas.

g) More significant international products and products have been recognized.

h) The influence of international gastronomy has been recognized in Spanish gastronomy.

3. Identifies the nutritional properties of food by analyzing its functions in the feed.

Assessment Criteria:

a) The food and feed concepts have been described.

b) The food pyramid and its relationship with the various groups have been characterized.

c) Food habits have been linked to their influence on health.

d) New food habits have been recognized in today's society.

e) The concept of nutrition has been described.

f) The nutrients and their functions have been identified.

g) The nutrients present in food groups have been identified.

4. It applies basic dietary principles in catering establishments, relating the dietary and nutritional properties of food to the needs of the customer.

Assessment Criteria:

a) The concept of dietetics has been described.

b) The nutritional and energy needs of people throughout their lives and their relationship to metabolism have been recognized.

c) Different types of diets related to lifestyles have been recognized.

d) The values for the health of the Mediterranean diet have been recognized.

e) Food composition tables have been handled for the preparation of diets.

f) Type diets and their possible applications have been described.

g) Dietary principles have been applied to make specific diets and menus in catering establishments.

h) Diets have been characterized and designed for people with specific dietary needs.

i) The importance of healthy eating habits throughout life has been recognized.

Duration: 30 hours

Basic contents:

Identification of Gastronomic Trends:

− History and evolution of gastronomy.

− The chronological evolution of the culinary movements or currents. Traditional cuisine, modern cuisine or high cuisine, "nouvelle cuisine" and new Spanish cuisine.

− Current Trends.

Recognition of Spanish and international gastronomy:

− Spanish Gastronomy. General and regional characteristics. More significant products and elaborations.

− International Gastronomy. General characteristics by countries or geographical areas. More significant products and elaborations.

Identification of nutritional properties of food:

Food and food concept.

− Food groups.

− Pyramid of food.

− Food and health. Healthy eating habits. New eating habits.

− Concept of nutrition.

− Nutrients. Nutrient degradation.

Application of basic dietary principles:

− Dietetics. Concept and purpose.

− nutritional and energy needs in the various stages of life. Metabolism.

− Diets and lifestyles.

− The Mediterranean diet.

− Wheel of food.

− Type Diets in Restore.

− Characterization of diets for people with specific dietary needs.

Pedagogical guidelines:

This professional module contains the necessary training to perform the function of gastronomic and dietary advice in establishments and catering companies.

The professional activities associated with this function apply to:

-Customer information about local gastronomy or a given area.

-Knowledge of the gastronomic culture of customers from different sources.

-Customer care with specific dietary needs.

-The layout of diets and menus for establishments and catering companies.

The formation of the module contributes to the achievement of the general objectives (a), (b) and (p) of the training cycle and the skills (a) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Knowledge of gastronomy, its history, evolution and new trends.

-Study of Spanish, international and specific gastronomy of certain cultures.

-Application of the basic aspects of food, nutrition and dietary in catering establishments and businesses.

Professional Module: Administrative and Commercial Management in Restore

Equivalence in ECTS credits: 4

Code: 0503

Learning results and evaluation criteria.

1. Establishes organizational structures in restoration, characterizing the different organizational models and objectives of the company.

Assessment Criteria:

a) The regulations on typology and classification of catering establishments have been recognised.

b) The different business goals are defined based on the company's product model.

c) Different business plans have been set according to the marked objectives.

d) Business planning strategies and techniques have been designed.

e) Different organizational models and new trends among companies in the sector have been conceptualized.

f) Different organigraps have been developed which correspond to the organisational models and the new trends among the companies in the sector.

g) The structural and organisational principles of catering companies have been assessed as key elements for achieving the stated objectives.

2. Controls the administrative management of restore areas by analyzing the documentation and the information in it.

Assessment Criteria:

a) The purpose of documentation management in the catering companies has been justified.

b) The documentation and purpose circuit has been recognized in the restore sector.

c) Information logging systems have been designed in it.

d) Different file systems have been identified from the generated, issued, or received documentation.

e) The information that reflects documentation according to business needs has been discriminated against.

f) Basic regulations regarding documentation management have been recognized.

g) The importance of proper management of administrative, economic and financial documentation to improve business or departmental performance has been assessed.

h) New technologies have been applied in the management and interpretation of business documentation.

3. Controls the budgets of the production areas, recognizing and determining the structure of the levels of supply, expense, and income of your department or establishment, as the case may be.

Assessment Criteria:

a) The different types of budgets that affect the schedule of restore businesses have been identified.

b) The different elements that make up the budgets have been characterized and the structure of the revenue and expense has been established to obtain references for generalized behavior of the same.

c) Different types of budgets have been developed for the organization and planning of catering companies, as well as areas within them.

d) Budgetary control methods have been established, rationally justifying possible deviations and implementing corrective measures.

e) The sales prices of the different gastronomic offerings of the establishment have been calculated.

f) The profitability threshold has been determined based on the gastronomic offer and the type of establishment or service.

g) Supplier assessment criteria have been established and the subsequent selection of those best suited to business demands.

h) Office and office systems have been applied in departmental or business management.

4. Evaluates the situation of the company with respect to the market, analyzing the variables of positioning and results.

Assessment Criteria:

a) The different types of traditional catering companies have been recognized.

b) New business trends in restore have been identified.

c) The typologies of the catering companies have been described, according to the legal regulations in force.

d) Demand factors and motivations have been identified.

e) Customers have been classified according to their typology.

f) The determinants of demand have been characterized: socio-cultural, economic and demographic.

g) Current demand trends have been investigated.

h) The importance of knowing the market situation and the trends of the offer to know our positioning in the market has been appreciated.

5. It elaborates the own marketing plan of the catering companies, characterizing the elements that make it up and establishing strategies and actions.

Assessment Criteria:

a) The marketing plan has been conceptualized.

b) Objectives have been set to be achieved with the marketing plan.

c) The strategies and actions required to perform the marketing plan have been designed.

d) The economic planning of the marketing plan has been performed.

e) Marketing plan control systems and deviations have been identified.

f) The presentation of the marketing plan has been designed.

g) The importance of the implementation of the marketing plan to achieve the objectives of the company has been assessed.

6. Designs gastronomic offerings, characterizing and selecting the elements and variables that configure them.

Assessment Criteria:

a) The main types of gastronomic offerings have been characterized.

b) The offers have been related to the different restore formulas.

c) Account has been taken of the characteristics, needs of the clientele and the new trends in the preparation of offers.

d) The type of establishment, seasonality, location of the establishment, type of clientele, and other factors have been considered.

e) The variation and rotation needs of the offering have been defined.

f) Basic principles for the physical design of the card have been taken into account.

g) Promotion and advertising techniques have been applied.

h) Price-related marketing techniques have been applied.

i) The degree of customer satisfaction has been controlled.

Duration: 35 hours

Basic contents:

Setting organizational structures:

− Legal rules on the typology and classification of catering establishments.

− Organizational models of catering companies. Conceptualization. Typologies of organization of the catering companies. Trends.

− Design of organizational charts for restore companies.

Managing administrative, economic, and financial documentation management:

− Documentation Circuit. Purpose and relationship between documents.

− Documentation systems and methods.

− Documentary management regulations.

− New technologies in document management and interpretation.

Control of production areas budgets:

− Concept of budgets and typologies.

− Elements that integrate budgets.

− Budgetary control. Deviations and corrective measures.

− Determination of the selling price of the gastronomic offerings.

− The "profitability threshold".

− Supplier selection. Points to assess, assess, make decisions.

− Determination of minimum order request levels, minimum and maximum stocks, and break "stocks".

Assessment of the business and market situation:

− Traditional catering companies.

− New business trends in restore.

− Factors and motivations that influence demand.

− Demand elements.

− Classification of clients.

− Current demand trends.

Elaboration of the merchandising plan:

− Concept and objectives of the marketing plan.

− Strategies and actions in a merchandising plan in restore.

− Control systems, deviations, and corrective measures.

− Presentation of the marketing plan.

Design of Gastronomic Offerings:

− Description, characterization, and types of offerings.

− Elements and variables of the gastronomic offerings.

− Basic offerings. Menus, letters, buffet and others. Description and analysis.

− Factors to consider for offer design.

− Food Offering Discrimination Techniques.

− Basic principles for the physical design of a card. .

− Merchandising of the letter and promotion of the product offering.

Pedagogical guidelines:

This professional module contains the training required to perform the management functions of the dependent personnel basically from a team leader or management perspective.

The administrative and business management function includes aspects such as:

− Planning and business organization.

− Documentary management.

− Budget control of catering companies as well as their departments.

− Supplier selection.

− Economic management of the economate-warehouse in the catering companies.

− Market Analysis.

− Developing a marketing plan for the business in the restore industry.

− Design of gastronomic offerings.

The formation of the module contributes to the achievement of the general objectives (a), (i), (j), (k), (l), (m) and (n) of the training cycle and the powers of (a), (c), (h), (j), (k), (l) and (m)

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− Planning and organization methods and systems.

− Documentary management.

− Budgetary control.

− Economic control of the warehouse and supplier selection.

− Market Analysis.

− Marketing Plan.

− Gourgals.

Professional Module: Human Resources and Management of Equipment in Restore

Equivalence in ECTS credits: 3

Code: 0504

Learning results and evaluation criteria.

1. It determines the jobs and their functions in the area of restoration, characterizing the different professional profiles.

Assessment Criteria:

a) The stages of template planning and forecasting of staffing needs have been identified.

b) The characteristics of each job corresponding to semi-skilled and skilled workers have been defined.

c) The main methods for the selection of skilled and semi-skilled workers have been analysed.

d) The limits of responsibility, functions, and tasks of each job are defined.

e) The work times of the most significant professional activities in restoration have been evaluated.

f) The characteristic deontological principles have been valued in the framework of the enterprises or areas of restoration.

2. Plans human resources, applying the organizational systems of the dependent personnel.

Assessment Criteria:

a) New business trends have been linked in restoration with different human teams.

b) The functions to be performed by the dependent personnel have been characterized.

c) Template scheduling systems have been set by evaluating the required variables.

d) The necessary shifts, days, annual calendar and rest have been defined for the proper functioning of the establishment or area of restoration.

e) Template management software has been handled.

f) Time measurement method techniques have been set.

g) Different communication and personnel motivation techniques have been identified.

h) The legal regulations in force in labor matters have been assessed.

3. Collaborates in the selection of personnel, taking into account the forecasts and needs of the company.

Assessment Criteria:

a) The personnel selection process and its phases have been identified.

b) A staff selection sequenced plan has been prepared.

c) Different selection techniques have been recognized.

d) Personnel recruitment systems have been chosen.

e) The cost of the selection process was valued.

f) The technical aspects of the interview and the tests have been designed.

g) Other new selection forms have been recognized.

h) The different candidates have been valued according to the position to be covered.

4. Integrates the company's staff, adapting the current models of human resources organization.

Assessment Criteria:

a) The different motivations of company workers have been recognized.

b) Training needs have been described to upgrade to the job position.

c) Different forms of training have been identified.

d) The purpose of the training has been recognized.

e) The determinants of motivation and demotivation in the workplace have been characterized.

f) Motivation techniques have been identified.

g) The importance of knowing the working climate to analyze the motivating and demotivating factors to solve them has been valued.

h) A host plan for new workers has been designed.

5. Directs the teams, applying the human resources management techniques to achieve the objectives.

Assessment Criteria:

a) The address plan has been described.

b) The rules of the equipment address have been characterized.

c) The principles of the address have been set according to the objectives.

d) Necessary leadership strategies and actions have been designed.

e) The importance of a good address has been valued.

Duration: 35 hours

Basic contents:

Job determination:

− Planning for templates in restore companies

− Establishment of areas of responsibility, functions, and tasks of dependent personnel.

− Template Planning and Forecast Tools.

Planning of the dependent staff to the organizational structure:

− Defining the functions to be performed.

− Integration into the needs of the business goals, policies, or guidelines group.

− Template type model.

− Labor standards.

Staff selection collaboration:

− Selection Techniques. Interview, test and other forms of selection.

− Recruitment. Concept and characteristics. Internal and external recruitment systems. Sources to recruit.

− The preselection.

Integrating the staff into the restore company:

− Training Plan.

− Concept of motivation. Evolution.

− The demotivation. Tedium, fatigue, absenteeism.

− Motivating and demotivating factors.

− Design of the host plan in the enterprise.

Team address:

− Basic laws of the direction of equipment: physical laws, of Pareto, human laws.

− Address Plan.

− Principles of the address. Strategies and leadership. Leadership styles.

− Meeting techniques. Classes and types.

Pedagogical guidelines:

This professional module contains the training required to perform the management functions of the dependent personnel, basically from a team leader or management perspective.

The resource function includes aspects such as:

− The characterization of jobs.

− Collaboration in the selection of personnel.

− Plans existing human resources.

− Integrates company personnel based on current human resource organization models.

− Addresses staff.

The formation of the module contributes to the achievement of the general objectives (k), (l), (m) (n), (n), (o), (p) and (s) of the training cycle and competences (b), (j), (k), (l), (m), (n) and (o) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− Planning and organization methods and systems.

− Staff selection.

− Detailed job description.

− Training continues in the post.

− Motivation of the workers.

Professional Module: English.

Equivalence in ECTS credits: 7

Code: 0179

Learning results and evaluation criteria.

1. Recognizes professional and everyday information contained in all types of oral speeches issued by any standard language media, accurately interpreting the content of the message.

Assessment Criteria:

a) The main idea of the message has been identified.

b) The purpose of radio messages and other recorded or retransmitted material in standard language has been recognized, identifying the mood and tone of the speaker.

c) Information has been extracted from standard language recordings related to social, professional, or academic life.

d) The views and attitudes of the speaker have been identified.

e) The main ideas of statements and messages on concrete and abstract topics, in standard language and with a normal rhythm, have been identified.

f) You have understood in detail what you are told in standard language, even in an environment with background noise.

g) The main ideas of lectures, talks and reports, and other forms of linguistically complex academic and professional presentation have been extracted.

h) Awareness has been taken of the importance of understanding a message globally, without understanding each and every element of it.

2. It interprets professional information contained in complex written texts, analyzing its contents in a comprehensive way.

Assessment Criteria:

a) You have read with a high degree of independence, adapting the style and speed of reading to different texts and purposes and using appropriate reference sources selectively.

b) Correspondence relating to your craft has been interpreted, easily capturing the essential meaning.

c) They have been interpreted, in detail, with extensive and relative complexity, related or not with their specialty, provided that they can read the difficult sections again.

d) The text has been related to the scope of the sector to which it refers.

e) The content and importance of news, articles and reports on a wide range of professional topics has been quickly identified.

f) Translations of complex texts have been performed using supporting material if necessary.

g) Technical messages received via telematic media: e-mail, fax.

h) Extensive and complex instructions, which are within your craft, have been interpreted.

3. It issues clear and well-structured oral messages, analyzing the content of the situation and adapting to the caller's linguistic record.

Assessment Criteria:

a) The records used for the issue of the message have been identified.

b) It has been expressed fluently, accurately and effectively on a wide range of general, academic, professional or leisure topics, clearly marking the relationship between ideas.

c) It has communicated spontaneously, adopting a level of formality appropriate to the circumstances.

d) Protocol rules have been used in formal and informal presentations.

e) The terminology of the profession has been used correctly.

f) Points of view have been expressed and defended clearly, providing adequate explanations and arguments.

g) A work process for your competence has been described and sequenced.

h) The choice of a given choice or working procedure has been argued in detail.

i) Reformulation of speech or part of speech has been requested when deemed necessary.

4. It produces documents and reports of the sector or of academic and everyday life, relating the linguistic resources to the purpose of the same.

Assessment Criteria:

a) Clear and detailed texts have been drafted on a variety of topics related to their specialty, synthesizing and evaluating information and arguments from various sources.

b) Information has been organized with correction, accuracy, and consistency, requesting and/or providing general or detailed information.

c) Reports have been drawn up, highlighting the significant aspects and offering relevant details to serve as a support.

d) Specific documentation of your professional field has been completed.

e) The established formulas and the specific vocabulary in document fulfillment have been applied.

f) Items, instruction manuals, and other written documents have been summarized, using a broad vocabulary to avoid frequent repetition.

g) The courtesy formulas of the document that you want to elaborate have been used.

5. It applies professional attitudes and behaviors in communication situations, describing the typical characteristics of the country of the foreign language.

Assessment Criteria:

a) The most significant traits of the customs and uses of the community where the foreign language is spoken have been defined.

b) The country's own social relations protocols and rules have been described.

c) The values and beliefs of the community where the foreign language is spoken have been identified.

d) The socio-professional aspects of the sector have been identified, in any type of text.

e) The country's own social relationship protocols and standards have been applied.

f) Language markers of regional provenance have been recognized.

Duration: 70 hours

Basic contents:

Oral message analysis:

− Understanding professional and everyday messages:

-Direct, telephone, radio, recorded messages.

-Specific terminology of the tour guide, information and assistance sector.

-Main and secondary ideas.

-grammatical resources: verbal times, prepositions, phrasal verbs, locutions, expression of the condition and doubt, use of passive voice, relative prayers, indirect style, modal verbs.

-Other linguistic resources: agreements and disagreements, hypotheses and speculations, opinions and advice, persuasion and warning.

-Different oral language accents.

Interpretation of written messages:

− Understanding messages, texts, professional and everyday basic articles:

-Telematics media: fax, e-mail, burofax.

-Specific terminology of the guide, information and tourism sector. "False friends".

-Main and secondary ideas.

-grammatical resources: verbal times, prepositions, phrasal verbs, I wish + past simple or perfect, I wish + would, If only; use of passive voice, relative prayers, indirect style, modal verbs.

− Logical relations: opposition, concession, comparison, condition, cause, purpose, result.

− Temporary Relationships: Prior, After, Concurrency.

Production of oral messages:

− Oral messages:

-Records used in the issue of oral messages.

-Industry-specific terminology of the restore services address. "False friends".

-grammatical resources: Verbal times, prepositions, phrasal verbs, locutions, expression of the condition and doubt, use of passive voice, relative prayers, indirect style, modal verbs.

-Other linguistic resources: agreements and disagreements, hypotheses and speculations, opinions and advice, persuasion and warning.

-Phonetic. Vocallic sounds and phonemes and their combinations and sounds and consonant phonemes and their groupings.

-Social relations linguistic markers, courtesy rules, and record differences.

− Maintenance and follow-up of oral speech:

-Take, maintain, and release the word shift.

-Support, demonstration of understanding, request for clarification, etc.

-Entonation as the cohesion resource of the oral text: use of the intonation patterns.

Issuing written texts:

− Expression and fulfillment of professional and everyday messages and texts:

-Curriculum vitae. Telematic media: fax, e-mail, burofax.

-Industry-specific terminology of the restore services address.

-Main idea and secondary ideas.

-grammatical resources: verbal times, prepositions, phrasal verbs, modal verbs, locutions, passive voice use, relative prayers, indirect style.

− Logical relations: opposition, concession, comparison, condition, cause, purpose, result.

− Temporary Relationships: Prior, After, Concurrency.

− Textual coinheritance:

-Adequation of text to communicative context.

-Type and text format.

-Language variety. Record.

-lexical selection, syntactic structures, and relevant content.

-Start of speech and introduction of the theme. Development and expansion: exemplification. and conclusion and/or summary of the speech.

-Use of punctuation marks.

Identification and interpretation of the most significant cultural elements of foreign language (English) countries.

− Valuation of socio-cultural and protocol standards in international relations.

− Use of formal and functional resources in situations that require socio-professional behavior in order to project a good company image.

− Recognition of the foreign language to deepen knowledge that is of interest throughout personal and professional life.

− Use of appropriate records according to the context of the communication, the interlocutor, and the intent of the interlocutors.

Pedagogical guidelines:

This module contains the training required for the performance of activities related to the activities of the restore services address.

The task of the director of restoration services includes the development of related processes and compliance with quality processes and protocols, all in English.

The formation of the module contributes to the achievement of the general objectives (j) and (n) of the training cycle, and (i) and (m) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The description, analysis, and application of communication processes using English.

− The characterization of the processes included in the activities of the English restoration services address.

− Quality processes in the company, their assessment and the identification and formalization of documents associated with the activities of the management of restoration services in English.

− The identification, analysis and procedures of action in the face of unforeseen situations (complaints, complaints ...), in English.

Professional Module: Second Foreign Language.

Equivalence in ECTS credits: 7

Code: 0180

1. It recognizes specific daily and professional information contained in clear and simple oral speeches issued in the standard language, identifying the overall content of the message.

Assessment Criteria:

a) The message has been placed in its professional context.

b) The main idea of the message has been fetched.

c) The specific information contained in it has been identified.

d) The attitude and intent of the caller has been identified.

e) The main ideas of a message issued by a media outlet have been extracted.

f) The argument thread of a visionary communicative situation has been identified.

g) The roles that appear in a visionary sequence have been determined.

2. It interprets written professional information contained in simple texts, analyzing its contents in a comprehensive way.

Assessment Criteria:

a) Specific texts of your professional scope have been read in a comprehensive way.

b) The terminology used has been accurately identified.

c) The most relevant information from a text relating to your profession has been extracted.

d) Direct and reverse translations of simple specific texts have been carried out, using reference materials and technical dictionaries.

e) The message received via telematic media has been interpreted: e-mail, fax.

f) The text has been related to the scope of the sector to which it refers.

g) You have read with a certain degree of independence different types of texts, adapting the style and the reading speed even if you can present some difficulty with uncommon modisms.

3. It issues simple, clear and well-structured oral messages, relating the purpose of the message to the acquired language structures.

Assessment Criteria:

a) It has been communicated using simple formulas, bonding links, and interaction strategies.

b) The terminology of the profession has been used correctly.

c) Job preferences have been manifested in your professional sector.

d) Your nearest professional environment has been described with relative fluidity.

e) The activities of a productive process in your professional sector have been sequenced.

f) Brief and prepared presentations on a topic within your specialty have been made clear.

g) Protocol rules have been used in presentations tailored to their level.

h) Complementary brief questions regarding your profession have been answered.

i) You have exchanged, with some fluidity, specific information using simple structure phrases.

4. It makes simple texts, relating grammatical rules to the purpose of them.

Assessment Criteria:

a) Basic information required in different document types has been completed.

b) A job application has been made from a given job offer.

c) A short curriculum has been written.

d) A given text has been completed with visual supports and contributed language keys.

e) A small report has been developed with a specific communicative purpose.

f) A commercial letter has been written out of detailed instructions and given models.

g) Short summaries of simple texts, related to their professional environment, have been made.

5. It applies professional attitudes and behaviors in communication situations, describing the typical characteristics of the country of the foreign language.

Assessment Criteria:

a) The most significant traits of the customs and uses of the community where the foreign language is spoken have been defined.

b) The country's own social relations protocols and rules have been described.

c) The values and beliefs of the community where the foreign language is spoken have been identified.

d) The socio-professional aspects of the sector have been identified, in any type of text.

e) The country's own social relationship protocols and standards have been applied.

f) Language markers of regional provenance have been recognized.

Duration: 70 hours.

Educational Administrations will develop the contents of this professional module according to the second foreign language selected.

Pedagogical guidelines:

This module contains the training required for the performance of activities related to the activities of the restore services address.

The task of the management of restoration services includes the development of related processes and compliance with quality processes and protocols, all in a second foreign language.

The formation of the module contributes to the achievement of the general objectives (j) and (n) of the training cycle, and (i) and (m) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The description, analysis and application of communication processes using a second foreign language.

− The development of processes included in the activities of the management of catering services in a second foreign language.

− The formalization of documents associated with the activities of the management of restoration services in a second foreign language.

− The identification, analysis and procedures of action in the face of unforeseen situations (complaints, complaints ...), in a second foreign language.

Professional Module: Service Address Project in Restore.

Equivalence in ECTS credits: 5

Code: 0513

Learning results and evaluation criteria.

1. Identifies needs of the productive sector, relating them to type projects that can satisfy them.

Assessment Criteria:

a) Companies in the sector have been classified for their organizational characteristics and the type of product or service they offer.

b) Type companies have been characterized by indicating the organizational structure and functions of each department.

c) The most demanding needs have been identified for businesses.

d) The foreseeable business opportunities in the sector have been valued.

e) The type of project required to respond to expected demands has been identified.

f) The specific characteristics required for the project have been determined.

g) Tax, labour and risk prevention obligations and their conditions of application have been determined.

h) Possible grants or grants have been identified for the incorporation of new production or service technologies being proposed.

i) The work script to be followed for project elaboration has been developed.

2. Designs projects related to the competencies expressed in the title, including and developing the phases that compose it.

Assessment Criteria:

a) Information has been collected regarding the aspects to be addressed in the project.

b) The technical feasibility study of the same has been performed.

c) The phases or parts that make up the project and its content have been identified.

d) The objectives that are intended to be identified by identifying their scope have been set.

e) The material and personal resources required to perform it have been provided.

f) The corresponding economic budget has been made.

g) Financing needs have been identified for the implementation of the project.

h) The documentation required for your design has been defined and elaborated.

i) The aspects that need to be controlled to ensure the quality of the project have been identified.

3. Schedules project execution, determining the intervention plan and associated documentation.

Assessment Criteria:

a) Activities have been sequenced by ordering them based on execution needs.

b) The resources and logistics required for each activity have been determined.

c) The permissions and authorization needs to perform the activities have been identified.

(d) The procedures for the performance or performance of the activities have been determined.

e) The risks inherent in the implementation have been identified by defining the risk prevention plan and the necessary means and equipment.

f) The allocation of material and human resources and run times have been planned.

g) The economic assessment has been made that responds to the conditions of the implementation.

h) The documentation required for the execution has been defined and elaborated.

4. Defines the procedures for monitoring and control in project execution, justifying the selection of variables and instruments used.

Assessment Criteria:

a) The procedure for evaluating activities or interventions has been defined.

b) Quality indicators have been defined to perform the assessment.

(c) The procedure for the assessment of incidents that may arise during the performance of the activities, their possible solution and registration has been defined.

d) The procedure has been defined to manage potential changes to resources and activities, including the system of logging them.

e) The documentation required for the evaluation of the activities and the project has been defined and elaborated.

f) The procedure for participation in the assessment of users or clients has been established and the specific documents have been prepared.

g) A system has been established to ensure compliance with the project specification when it exists.

Duration: 25 hours

Pedagogical guidelines:

This professional module complements the training established for the rest of the professional modules that integrate the title into the context analysis, project design and execution organization functions.

The context analysis function includes the subfunctions of information collection, needs identification, and feasibility study.

The design function of the project aims to establish the general lines to respond to the needs posed by concreting the relevant aspects for its realization. Includes the project definition, intervention planning, and documentation subfunctions.

The execution organization function includes the activities programming, resource management, and intervention monitoring subfunctions.

The professional activities associated with these functions are developed in the restore industry.

The formation of the module is related to the overall objectives of the cycle and the professional, personal and social competencies of the title.

The lines of action in the teaching-learning process that enable you to achieve the objectives of the module are related to:

-Knowledge of the fundamentals of a project.

-Use of ICT in the search for information and in the realization of the project.

-Autonomy and initiative.

-Innovation in the project's approach and objectives.

Professional Module: Training and Employment Guidance.

Equivalence in ECTS credits: 5

Code: 0514

Learning results and evaluation criteria.

1. It selects job opportunities, identifying the different insertion possibilities and learning alternatives throughout life.

Assessment Criteria:

a) The importance of lifelong learning has been assessed as a key factor for employability and adaptation to the demands of the production process.

b) Training-professional pathways related to the professional profile of the Senior Technician in the Management of Restoration Services have been identified.

c) The skills and attitudes required for the professional activity related to the profile of the title have been determined.

d) The main fields of employment and job insertion for the Senior Technical Service Directorate of Restoration Services have been identified.

e) The techniques used in the job search process have been determined.

f) Self-employment alternatives have been foreseen in the professional sectors related to the title.

g) The assessment of personality, aspirations, attitudes, and self-training for decision-making has been performed.

2. Applies team work strategies, valuing their effectiveness and efficiency in achieving the goals of the organization.

Assessment Criteria:

a) The benefits of teamwork in work situations related to the profile of the Senior Technician in the Management of Restoration Services have been valued.

b) Work teams that can be created in a real job situation have been identified.

c) The characteristics of the effective work equipment against the ineffective equipment have been determined.

d) The necessary existence of diversity of roles and opinions assumed by members of a team has been positively valued.

e) The possible existence of conflict between members of a group has been recognized as a characteristic aspect of organizations.

f) The types of conflicts and their sources have been identified.

g) Procedures for conflict resolution have been determined.

3. It exercises rights and meets the obligations arising from industrial relations, recognising them in the different employment contracts.

Assessment Criteria:

a) The basic concepts of the right of work have been identified.

b) The main bodies involved in the relations between employers and workers have been distinguished.

c) The rights and obligations arising from the employment relationship have been determined.

(d) The main modalities of recruitment have been classified, identifying the measures to promote recruitment for certain groups.

e) The measures established by the current legislation for the reconciliation of work and family life have been assessed.

f) The causes and effects of the modification, suspension and extinction of the employment relationship have been identified.

g) The receipt of salaries has been analyzed, identifying the main elements that integrate it.

h) Different collective conflict measures and conflict resolution procedures have been analyzed.

i) Working conditions agreed upon in a collective agreement applicable to a professional sector related to the title of Senior Technician in the Management of Restoration Services have been determined.

j) The defining characteristics of new work organization environments have been identified.

4. It determines the protective action of the Social Security system in the face of the various contingencies covered, identifying the different classes of benefits.

Assessment Criteria:

a) The role of Social Security has been valued as an essential pillar for improving the quality of life of citizens.

b) The various contingencies covered by the Social Security system have been listed.

c) Existing regimes have been identified in the Social Security system.

d) The obligations of employer and employee within the Social Security system have been identified.

e) A worker's contribution bases and the corresponding employee and employer contributions have been identified in a simple assumption.

f) Social Security system capabilities have been classified by identifying the requirements.

g) Possible legal unemployment situations have been determined.

h) The calculation of the duration and amount of a basic contributory level unemployment benefit has been performed.

5. It evaluates the risks arising from its activity, analyzing the working conditions and the risk factors present in its work environment.

Assessment Criteria:

a) The importance of preventive culture has been valued in all areas and activities of the company.

b) Work conditions have been linked to the health of the worker.

c) Risk factors have been classified in the activity and the damage resulting from them.

d) The most common risk situations in the Top Technician's work environments have been identified in the Restore Services Address.

e) Risk assessment has been determined in the company.

f) Working conditions have been determined for prevention in work environments related to the professional profile of the Senior Technician in the Management of Restoration Services.

g) Types of professional damage have been classified and described, with particular reference to accidents at work and occupational diseases, related to the professional profile of the Superior Technician in the Directorate of Restore.

6. Participates in the development of a risk prevention plan in a small business identifying the responsibilities of all the actors involved.

Assessment Criteria:

(a) The principal rights and duties in the field of occupational risk prevention have been determined.

b) The different forms of prevention management in the company have been classified, depending on the different criteria laid down in the regulations on the prevention of occupational risks.

c) Forms of representation of workers in the company in the field of risk prevention have been determined.

d) Public bodies related to the prevention of occupational risks have been identified.

e) The importance of the existence of a preventive plan in the company, including the sequencing of actions to be carried out in case of emergency, has been assessed.

f) The content of the prevention plan has been defined in a work center related to the professional sector of the Superior Technician in the Management of Restoration Services.

g) An emergency and evacuation plan has been planned for a company in the sector.

7. Applies prevention and protection measures, analyzing risk situations in the work environment of the Superior Technician in the Management of Restoration Services.

Assessment Criteria:

(a) The techniques of prevention and individual and collective protection that must be applied in order to avoid damage to their origin and to minimize their consequences should they be unavoidable.

b) The meaning and scope of the different types of security signage has been analyzed.

c) Action protocols have been analyzed in case of emergency.

d) The techniques for the classification of injuries have been identified in case of emergency where there are victims of varying severity.

e) The basic first aid techniques to be applied at the site of the accident have been identified with different types of damage and the composition and use of the kit.

(f) The requirements and conditions for the monitoring of the health of the worker and their importance as a preventive measure have been determined.

Duration: 50 hours.

Basic contents:

Active job search:

− Valuation of the importance of permanent training for the career and professional career of the Senior Technician in the Management of Restoration Services.

− Analysis of personal interests, skills and motivations for the professional career.

− Identification of training itineraries related to the Superior Technician in the Management of Restoration Services.

− Definition and analysis of the professional sector of the Superior Technician in the Management of Restoration Services.

− Job search process in industry companies.

− Learning and Employment Opportunities in Europe.

− Employment search techniques and instruments.

− The decision-making process.

Conflict management and work teams:

− Valuation of the advantages and disadvantages of team work for the effectiveness of the organization.

− Teams in the catering service address sector according to the functions they perform.

− Participation in the work team.

− Conflict: features, sources, and stages.

− Methods for conflict resolution or suppression.

Job Contract:

− The right of the job.

− Analysis of the individual labor relationship.

− Work contract modes and procurement promotion measures.

− Rights and duties derived from the employment relationship.

− Modification, suspension, and termination of the work contract.

− Representation of workers.

− Analysis of a collective agreement applicable to the professional scope of the Superior Technician in the Management of Restoration Services.

− Benefits for workers in new organizations: flexibility, social benefits among others.

Social Security, Employment and Unemployment:

− Structure of the Social Security System.

-Determination of the main obligations of employers and workers in the field of social security: membership, high, low and contribution.

− Protected situations in unemployment protection.

Professional risk assessment:

− Assessment of the relationship between work and health.

− Risk Factor Analysis.

− Risk assessment in the company as a basic element of preventive activity.

− Risk analysis linked to security conditions.

− Risk analysis linked to environmental conditions.

− Risk analysis linked to ergonomic and psycho-social conditions.

− Specific risks in the sector of the restore services address.

− Determination of the possible damage to the health of the worker that can be derived from the identified risk situations.

Planning for risk prevention in the enterprise:

− Rights and duties in the field of occupational risk prevention.

− Management of prevention in the enterprise.

− Public bodies related to the prevention of occupational risks.

− Planning for prevention in the enterprise.

− Emergency and evacuation plans in work environments.

− Making an emergency plan in a company in the sector.

Application of prevention and protection measures in the enterprise:

− Determination of individual and collective prevention and protection measures.

− Action protocol in an emergency situation.

− First aid.

Pedagogical guidelines:

The formation of the module contributes to achieving the general objectives k9, m), n), o), p), and s) of the training cycle and competencies j), k), l), n) and p) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The management of information sources on the education and labor system, especially as regards the catering sector.

− The conduct of guidance and dynamic tests on one's own personality and the development of social skills.

− The preparation and implementation of CVs and job interviews.

− Identification of labor regulations affecting workers in the sector, management of the most commonly used contracts, comprehensive reading of collective agreements of application.

− The fulfillment of salary receipts of different characteristics and other related documents.

− The analysis of the Law on the Prevention of Labor Risks that will allow the evaluation of the risks arising from the activities developed in the productive sector, and collaborate in the definition of a prevention plan for the company, as well as the necessary measures to be taken for its implementation.

Professional Module: Enterprise and entrepreneurship.

Equivalence in ECTS credits: 4

Code: 0515

Learning results and evaluation criteria.

1. Recognizes the capabilities associated with the entrepreneurial initiative, analyzing the requirements derived from the jobs and the business activities.

Assessment Criteria:

a) The concept of innovation and its relationship with the progress of society and the increase in the well-being of individuals have been identified.

b) The concept of entrepreneurial culture and its importance as a source of job creation and social welfare have been analyzed.

c) The importance of individual initiative, creativity, training and collaboration as essential requirements to succeed in entrepreneurial activity has been valued.

d) The ability of an employee in the work of a person employed in a small and medium-sized enterprise related to the activities of the management of catering services has been analyzed.

e) The development of an entrepreneur's entrepreneurial activity that starts in the activities sector of the catering services address has been analyzed.

f) The concept of risk has been analyzed as an inevitable element of all entrepreneurial activity.

g) The concept of entrepreneur and the requirements and attitudes required to develop business activity have been analyzed.

h) The business strategy has been described relating to the objectives of the company.

i) A particular business idea has been defined for the scope of the activities of the restoration services management, which will serve as a starting point for the development of a business plan.

2. Defines the opportunity to create a small business, assessing the impact on the performance environment and incorporating ethical values.

Assessment Criteria:

a) The basic functions that are performed in a company have been described and the system concept applied to the company has been analyzed.

b) The main components of the general environment surrounding the company have been identified, in particular the economic, social, demographic and cultural environment.

c) The influence on the business activity of customer relations, with suppliers and with competition, as main members of the specific environment has been analyzed.

d) The environment elements of an activity pyme of the restore services address have been identified.

e) The concepts of enterprise culture and corporate image and their relationship to business objectives have been analyzed.

f) The phenomenon of corporate social responsibility and its importance as an element of the business strategy has been analyzed.

g) The social balance of a company related to the activities of the management of catering services has been developed, and the main social costs incurred by these companies, as well as the benefits, have been described. social they produce.

h) They have been identified, in companies related to the activities of the management of catering services, practices that incorporate ethical and social values.

i) A study of the economic and financial viability of an SME related to the activities of the management of catering services has been carried out.

3. Carries out activities for the establishment and implementation of a company, selecting the legal form and identifying the legal obligations associated with it.

Assessment Criteria:

a) The different legal forms of the company have been analyzed.

b) The degree of legal liability of the owners of the company has been specified according to the chosen legal form.

c) The tax treatment established for the different legal forms of the company has been differentiated.

(d) The formalities required by the legislation in force for the establishment of an SME have been analysed.

e) A comprehensive search has been made for the different support for the creation of management companies in catering services in the reference locality.

(f) The business plan has been included in the business plan as regards the choice of legal form, economic-financial feasibility study, administrative procedures, aid and grants.

g) Existing external administrative advice and management pathways have been identified when starting a SME.

4. Performs basic administrative and financial management activities of an SME, identifying the main accounting and tax obligations and completing the documentation.

Assessment Criteria:

a) The basic accounting concepts, as well as accounting information recording techniques, have been analyzed.

(b) The basic techniques for the analysis of accounting information, in particular as regards the solvency, liquidity and profitability of the company, have been described.

c) The tax obligations of an activity company in the restore service address have been defined.

d) Tax rates have been differentiated in the fiscal calendar.

e) The basic commercial and accounting documentation (invoices, delivery notes, order notes, exchange letters, cheques and others) have been completed for an activity SME in the management of catering services, and have described the circuits that such documentation runs through the company.

f) The main banking finance instruments have been identified.

g) The previous documentation has been included in the business plan.

Duration: 35 hours.

Basic contents:

Entrepreneurial Initiative:

− Innovation and economic development. Main features of innovation in the activities of the management of catering services (materials, technology, production organization, among others).

− Key factors for entrepreneurs: initiative, creativity and training.

− The performance of entrepreneurs as employees of an activity SME in the management of catering services.

− The performance of entrepreneurs as entrepreneurs in the activities sector of the management of catering services.

− The entrepreneur. Requirements for the exercise of business activity.

− Business Plan: The business idea in the scope of the activities of the restore services address.

The company and its environment:

− Basic Business Functions.

− The enterprise as a system.

− Analysis of the overall environment of an activity pyme in the restore services address.

− Analysis of the specific environment of an activity pyme of the restore services address.

− Relationships of an activity pyme in the restore service address with its environment.

− Relations of an Sme of activities of the management of catering services with the whole of society.

Creating and starting a business:

− Enterprise Types.

− Taxation in companies.

− Choice of the legal form.

− Administrative formalities for the formation of a company.

− Economic feasibility and financial viability of an activity SME in the management of catering services.

− Business plan: choice of legal form, economic and financial feasibility study, administrative procedures and management of grants and grants.

Administrative function:

− Concept of basic accounting and notions.

− Analysis of accounting information.

− Tax obligations of companies.

− Administrative management of an activity company in the restore services address.

Pedagogical guidelines:

This professional module contains the necessary training to develop the own initiative in the business field, both towards self-employment and towards the assumption of responsibilities and functions in employment by foreign account.

The formation of the module contributes to the achievement of the general objectives (l), (m), (q) and (r) of the training cycle and the competences (j), (k) and (o) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The handling of information sources about the activity sector of the restore services address.

− The realization of cases and group dynamics that allow understanding and valuing the attitudes of entrepreneurs and adjust the need for them to the service sector related to the processes of activities of the address of restore services.

− The use of administrative management programs for industry SMEs.

− The realization of a business plan project related to address activity in catering services and that includes all facets of a business start-up, as well as justification for its responsibility social.

Professional Module: Job Center Training.

Equivalence in ECTS credits: 22

Code: 0516

Learning results and evaluation criteria.

1. Identifies the structure and organization of the business by relating them to the type of service it provides.

Assessment Criteria:

a) The organizational structure of the company and the functions of each area of the company have been identified.

b) The structure of the company has been compared to the existing business organizations in the sector.

c) The service characteristics and the type of clients have been related to the development of the business activity.

d) Work procedures have been identified in the development of service delivery.

e) The necessary competencies of human resources have been valued for the optimal development of the activity.

f) The suitability of the most frequent broadcast channels in this activity has been assessed.

2. He applies ethical and work habits in the development of his professional activity according to the characteristics of the job and with the procedures established in the company. Assessment criteria:

a) They have been recognized and justified:

-The required personal and temporary availability in the job.

-Personal attitudes (punctuality and empathy, among others) and professionals (order, cleanliness and responsibility, among others) necessary for the job.

-Atitudinal requirements for the prevention of risks in professional activity.

-The aptitude requirements regarding the quality of the professional activity.

-Relational attitudes to the work team itself and to the hierarchies established in the company.

-Attitudes related to the documentation of activities performed in the workplace.

-The training needs for the insertion and reinsertion of work in the scientific and technical field of the good work of the professional.

b) The rules on the prevention of occupational risks and the fundamental aspects of the Law on the Prevention of Occupational Risks of Application in Professional Activity have been identified.

c) Individual protective equipment has been applied according to the risks of the business activity and the company's standards.

d) An attitude of respect to the environment has been maintained in the developed activities.

e) The job or the area corresponding to the development of the activity has been organized, clean and free of obstacles.

f) The assigned job has been held responsible for interpreting and performing the instructions received.

g) Effective communication has been established with the responsible person in each situation and with team members.

h) It has been coordinated with the rest of the team communicating the relevant incidents that are presented.

i) The importance of their activity and the need to adapt to changes in tasks has been assessed.

j) You have taken responsibility for the application of the rules and procedures in the development of your work.

3. Runs the restaurant and bar service processes using means, equipment and control instruments and applying techniques and procedures according to established instructions and/or standards.

Assessment Criteria:

a) The formulas and types of services offered by the company in each area or department have been identified and characterized.

b) The provisioning, distribution, storage, and/or conservation of raw materials in the preparation and service areas has been managed, following established protocols.

c) The staging and assembly operations of the production and service areas have been performed and controlled.

d) Customer service and service operations have been performed in their various domains and phases, recognizing and applying techniques and following established standards.

e) Drinks, cocktails and combined, identifying and applying preparation, presentation and decoration techniques have been developed, according to established protocols.

f) Food processing or handling has been carried out in the customer's view in its various fields, recognising and applying techniques and following established standards.

g) The procedures for charging and invoicing of the services performed have been executed, following the guidelines of action marked by the company and effectively using existing means and resources to this effect.

h) The company's quality management and environmental management protocols have been followed.

i) All operations have been performed taking into account the hygiene-sanitary, occupational safety and environmental protection regulations.

4. Executes activities related to the control and service of wines and beverages using means, equipment and control instruments and applying techniques and procedures according to established instructions and/or standards.

Assessment Criteria:

a) The formulas and types of wine and beverage offerings offered by the company in each area or department have been identified and characterized.

b) Commercial wine and beverage categories and presentations have been recognized in the establishment offering, as well as their possible relationship to the culinary offering.

c) Sourcing operations and control of the hold have been performed and controlled.

(d) The start-up operations have been carried out and controlled for the service, recognising and applying techniques and following established standards.

e) Wine and beverage tasting chips have been made, identifying the essential organoleptic characteristics through the tasting.

f) Wine and other beverage and customer service operations have been performed in their various fields and phases, recognizing and applying techniques and following established standards.

g) The company's quality management and environmental management protocols have been followed.

(h) All operations have been performed taking into account the hygienic-sanitary, occupational safety and environmental protection regulations.

5. Participates in the activities of planning and management of services, justifying the use of means, equipment and instruments and controlling the application of techniques and procedures according to established instructions and/or standards.

Assessment Criteria:

a) The areas of departments related to food and beverage services have been analyzed and characterized.

b) The instructions received and the documentation associated with each of the services or events offered by the establishment have been interpreted.

c) You have actively participated in the planning and organization tasks of the establishment areas.

d) You have been actively involved in designing facilities for catering events.

e) You have actively participated in the planning and organization tasks of the service.

f) Control operations have been involved in each of the phases of the service:

-Point-to-point and service mount operations.

-Receiving and customer support.

-Elaboration and service of food and beverages.

-Billing and charging.

-Collection and closure of the establishment.

g) Protocol elements have been set and applied to services and events.

h) Customers have been provided with the required information, applying different communication and social skills techniques.

i) The company's quality management and environmental management protocols have been followed.

j) All operations have been performed taking into account the hygienic-sanitary, occupational safety and environmental protection regulations.

Duration: 220 hours

Pedagogical guidelines.

This professional module contributes to completing the competencies of this title and the overall objectives of the cycle, both those that have been achieved in the educational center, and those that are difficult to achieve in it.

ANNEX II

Spaces

Formative space

Multi-purpose classroom.

tasting workshop.

Bar-cafeteria workshop.

Restaurant workshop.

ANNEX III A)

Teacher's specialties with teaching assignment in the professional modules of the training cycle of Superior Technician in the Management of Services in Restoration

	Module	Teacher Speciality	Body
0496. Raw material provisioning control.	Services in Restore. Kitchen and Pastoral.	Technical Teachers of Vocational Training
0509. Service processes in bar-cafeteria.	Services in Restoration.	Technical Teachers of Vocational Training
0510. Service processes in restaurant.	Services in Restoration.	Technical Teachers of Vocational Training
0511. Sommeria.	Services in Restore.	Professional Training Technicians
0512. Planning and direction of services and events in restore.	Services in Restore.	Professional Training Technicians.
0501. Quality management and food safety and hygiene.	Hostels and Tourism.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0502. Gastronomy and Nutrition.	Hostels and Tourism.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0503. Administrative and commercial management in restore.	Hostels and Tourism.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0504. Human resources and management of equipment in restoration.	Hostels and Tourism.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0179. English.	English.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0180. Second Foreign Language.	Foreign Language.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0513. Service address project in restore.	Services in Restore	Professional Training Technicians
	Hostels and Tourism	Secondary Teaching Catedratics. Secondary Teaching Teachers
0514. Job training and guidance.	Training and Employment Guidance.	Secondary Teaching Catedratics. Secondary Teaching Teachers
0515. Enterprise and entrepreneurship.	Training and Employment Orientation.	Secondary Teaching Catedratics. Secondary Teaching Teachers

ANNEX III B)

Equivalent to teaching effects

	Specialties
Secondary Teaching Teachers.	Training and Employment Guidance.	Diplomat in Business Sciences. Graduate in Industrial Relations. Graduate in Social Work. Graduate in Social Education. Diploma in Management and Public Administration
	Hostels and Tourism.	Diplomat on Tourism.
Professional Training Technicians	Services in Restore.	Top Technician in Restore. Hostelry Specialist technician.

ANNEX III C)

Required to impart the professional modules that make up the title in the centers of private ownership, from other administrations other than the educational one and orientations for the educational administration

	Modules	Entitled
0496. Control of the supply of raw materials. 0509. Service processes in bar-cafeteria. 0510. Service processes in the restaurant. 0511. Sommeria. 0512. Planning and direction of services and events in restoration. 0513. Service Address Project in Restore.	Licensed, Engineer, Architect, or corresponding degree title or other equivalent titles. Diploma, Technical Engineer or Technical Architect or corresponding degree of degree or other equivalent titles. Superior Technician in Restoration. Hostelry Specialist technician.
0501. Management of quality and food safety and hygiene. 0502. Gastronomy and nutrition. 0503. Administrative and commercial management in restoration. 0504. Human resources and management of equipment in restoration. 0179. English. 0180. Second foreign language. 0514. Training and career guidance. 0515. Enterprise and entrepreneurial initiative.	Licensed, Engineer, Architect or corresponding degree of degree or other equivalent degrees for teaching purposes

ANNEX IV

Convalidations between professional modules of securities established under the Organic Law 1/1990 (LOGSE) and those established in the title of Superior Technician in the Directorate of Restoration Services under the Law Organic 2/2006

Cycle Modules (LOGSE 1/1990): Restoration	Professional Cycle Modules (LOE) 2/2006): Address of Restore Services
Processes.	0509. Service processes in bar-cafeteria. 0510. Service processes in restaurant.
Administration of catering establishments.	0503. Administrative and commercial management in restore.
Marketing in restore.
language.	0179. English.
Foreign Language.	0180. Second foreign language
Training in the Higher Technician title at Restore.	0516. Training in job centers

ANNEX V A)

Correspondence of the accredited units of competence according to the provisions of Article 8 of the Organic Law of June 19, with the professional modules for their validation

Accredited Competition Units	Convalidable Professional
UC1098_3: Define and schedule service processes in restore. UC1104_3: Manage restore service departments. UC1105_3: Apply protocol rules in restore.	0512. Planning and direction of services and events in
UC1103_3: Monitor and develop service processes in restore. UC1048_2: Serve wines and provide basic information about them. UC1110_3: Perform the specialized wine service processes.	0510. Restaurant services processes
UC1047_2: Advise on drinks other than wines, prepare them and present them. UC1106_3: Catering wines and other alcoholic and alcoholic beverages other than wines.	0509. Service processes in bar-cafeteria
UC0711_2: Act under security, hygiene and environmental protection standards in hospitality. UC1100_3: Perform quality, environmental, and security management in restore.	0501. Quality management and food safety and hygiene
UC1107_3: Design wine and other alcoholic and alcoholic beverages other than wines. UC1108_3: Perform sensory analysis of select products of sommeria and design your offers. UC1109_3: Manage the operation of wine storage and maturation wineries for restoration and advice in their implementation.	0511. Sommeria
UC1111_2: Communicate in a foreign language, with an independent user level, in the restore services.	0180. Second foreign language (*)
UC1064_3: Manage provisioning processes in restore. UC1062_3: Catering food for selection and use in hospitality	0496. Raw material provisioning control
UC1097_3 Direct and manage a production unit in restore.	0504. Human resources and equipment address in restore
UC1099_3: Perform the economic-financial management of a restore facility. UC1101_3: Design and market catering offerings. UC1063_3: Design gastronomic offerings.	0503. Administrative and commercial management in restore.
UC1051_2: Communicating in English, with an independent user level, in the restore services.	0179. English (*).

(*) May be validated in accordance with the provisions of Article 66.4 of Organic Law 2/2006 of 3 May of Education.

ANNEX V B)

Correspondence of professional modules with the competency units for their accreditation

Outmatched Professional Modules

Accreditable Competition
0496. Raw material provisioning control.	UC1064_3: Manage provisioning processes in restore. UC1062_3: Catering food for selection and use in
0509. Service processes in bar-cafeteria.	UC1047_2: Advise on drinks other than wines, prepare them and present them. UC1106_3: Catering wines and other alcoholic and alcoholic beverages other than wines
0510. Restaurant services processes.	UC1103_3: Monitor and develop service processes in restore. UC1048_2: Serve wines and provide basic information about them. UC1110_3: Perform the specialized wine service processes
0511. Sommeria.	UC1107_3: Design wine offerings and other alcoholic and alcoholic beverages other than wines. UC1108_3: Perform sensory analysis of select products of sommeria and design your offers. UC1109_3: Manage the operation of wine storage and maturation wineries for restoration and advise in their start-up
0512. Planning and direction of services and events in restore.	UC1098_3: Define and schedule service processes in restore. UC1104_3: Manage restore service departments. UC1105_3: Apply the protocol rules in restore.
0501. Quality management and food safety and hygiene.	UC0711_2: Act under security, hygiene and environmental protection standards in hospitality. UC1100_3: Perform quality, environmental, and security management in restore
0504. Human resources and equipment address in restore.	UC1097_3 Direct and manage a production unit in restore
0503. Administrative and commercial management in restore.	UC1099_3: Perform the economic-financial management of a restore facility. UC1101_3: Design and market catering offerings. UC1063_3: Design gastronomic offerings.
0179. English.	UC1051_2: Communicate in English with an independent user level, in the restore services.
0180. Second foreign language.	UC1111_2: Communicate in a foreign language, with an independent user level, in the catering services