CR 3.7 The utensils and equipment used during the process are cleaned with the established products and methods, keeping them in optimal condition for further use.

CR 3.8 Manual operations on the regulators or process control means on machines and equipment are executed, thus enabling the ideal operating conditions and reporting to those who asequences and relate them to the alterations and causative agents.

CE1.6 Explain the appropriate systems and procedures for waste management and disposal in hospitality activity.

CE1.7 Identify and compare the various cleaning products and treatments, such as disinfection, sterilization, disinsaving and deratization and their conditions of use.

CE1.8 In a practical scenario of cleaning, disinfecting and disinsusing a given site and dedicated to the elaboration or service of food and beverages:

-Identify all the hygiene and personal behavior actions to be taken.

-Select usable products and treatments.

-Identify the parameters object of control.

-List the required equipment.

-Set the frequency of the sanitizing process.

-Make the necessary operations to clean, disinfect, and untar.

C2: Specify the environmental problems caused by the activity of hospitality and the control of the waste produced.

CE2.1 Classify the different types of waste generated according to their origin, status, recycling, and need for debugging.

CE2.2 Relating the environmental effects of waste, contaminants and other conditions arising from hospitality activity.

CE2.3 Identify the basic parameters that enable environmental control in the processes of hospitality and waste purification.

CE2.4 Hierarchical measures for environmental protection in hospitality.

CE2.5 Describe the techniques of collection, selection, recycling, debugging, disposal and dumping of waste.

C3: Adopt security measures and control their compliance in all work situations of hospitality activity.

CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.

CE3.2 Identify the most relevant risks or hazards in hospitality activity and analyze the applicable safety measures in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, individual protective equipment, toxicity or danger and appropriate handling of the products.

CE3.3 Identify and apply adoptable action guidelines in emergency situations and in case of accidents, such as fire equipment management, control procedures, warning and alarm, basic sanitary techniques, and first aid and emergency and evacuation plans.

C4: Induce the importance of water and energy sources and identify measures for their efficient use in hospitality activities.

CE4.1 Relate the use of energy sources in a hospitality establishment.

CE4.2 Identify electrical, gas, and other facilities of a hospitality establishment and critical points where they can present dysfunctions.

CE4.3 To analyze good practices in water and energy consumption in a hospitality establishment and identify possible actions that result in their decline.

CE4.4 In a practical scenario of efficient use of energy sources in a hospitality establishment characterized by a given project:

-Rate the economic impact of efficient water and energy use.

-Explain a basic water and energy saving program and its possible follow-up and control measures.

-Deduct the measures that can impact water and energy savings.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.8; C2 with respect to CE2.5; C4 with respect to CE4.4.

Other capabilities:

Respect and demonstrate environmental sensitivity.

Maintain the work area with the appropriate degree of order and cleanliness.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, clear and accurate way to the right people at every moment.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Participate and actively collaborate with the work team.

Contents:

1. Food hygiene and food handling:

General hygiene regulations applicable to the activity.

Alteration and contamination of food: concepts, causes and contributing factors.

Sources of food contamination: physical, chemical and biological.

Cleansing and Disinfection: Differentiation of concepts and applications.

Materials in contact with food: types and requirements.

Health-hygiene quality.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Good hygiene practice guides (GPCH).

Concepts and types of foodborne diseases.

Company's responsibility for the prevention of food transmission diseases.

Manipulative personnel: requirements of food handlers, regulations, health and personal hygiene, authorized clothing and work equipment, wounds and their protection, assumption of attitudes and habits of the manipulator food.

2. Cleaning of hospitality facilities and equipment:

Concept and cleanup levels.

General hygienic requirements for facilities and equipment.

Cleaning processes: disinfection, sterilisation, disinterment and de-ratization.

Systems, methods, and cleaning equipment: applications of basic equipment and materials.

Good practice to promote sustainable development in hospitality activities.

3. Security and emergency situations in the business of hospitality:

Identification and interpretation of specific safety standards: most common risk factors and situations.

Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business.

Prevention and protection measures: in facilities, in the use of machines, equipment and utensils. Personal safety equipment: protective clothing, adequacy and applicable regulations.

Emergency situations: procedures for action, warning, and alarms.

Types: fires, gas leaks, water leaks, or floods.

Emergency and evacuation plans.

First aid.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshos="parrafo">CE1.2 Identify the hygienic-sanitary requirements to be met by hospitality facilities and equipment.

CE1.3 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.

CE1.4 To differentiate the main alterations suffered by food, identifying the agents causing them, their origin, multiplication and transmission mechanisms.

CE1.5 Explain the risks and main food-borne toxicinfections and their health conor warehouse control.

CE6.8 Identify personal responsibilities in participation in the processes of warehousing and distribution of goods.

CE6.9 Recognize the serious effects arising from food toxies produced as a result of non-compliance with hygienic and sanitary standards in the process of storage of genera and products culinary.

C7: Calculate cost of products and/or cooking dishes to estimate possible prices of the associated gastronomic offerings, in collaboration with the person responsible for the task.

CE7.1 Identify the documentation related to obtaining cost of products and/or culinary dishes, highlighting the most relevant sections.

CE7.2 Define basic budgeting and pricing methods by selecting the most common ones.

CE7.3 In a practical cost calculation scenario and from a simple dining offer given:

-Get cost of dishes and/or culinary products, from the cost of raw materials by indicating the documents consulted and carrying out the relevant calculations.

-Formalize the specific documentation.

-Propose prices of dishes from the gastronomic offer to the person responsible.

CE7.4 Effectively use available office media, identifying specific software for cost calculation.

CE7.5 Explain the importance of security in the preservation of documentation and information related to the process of obtaining costs, treating them with rigor.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 complete; C4 with respect to CE4.2; C5 for CE5.3; C6 for CE6.5; C7 for CE7.3.

Other capabilities:

Take responsibility for the work you are developing.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Prove a good professional.

Maintain the work area with the degree of order and cleanliness required by the organization.

Propose alternatives with the aim of improving results.

Adapt to organization, organizational and technological changes as well as new situations or contexts.

Contents:

1. Simple gastronomic offerings:

Types of establishments and restoration formulas: organizational and functional structure, economic aspects.

Defining the elements and variables of simple gastronomic offerings.

Planning and design of the offerings: the menu, the letter, and the analogs.

Calculation of provisioning needs: the purchasing department, economate, and others, the purchase cycle, documentary records, the permanent inventory and stock valuation.

Reception and storage of raw materials: inspection, control, distribution and storage of raw materials, documentary records and collaboration in inventory management and control.

2. Collaboration on control of consumption and costs:

Definition and cost classes.

Calculation of raw material cost and documentary record.

Control of consumption: price components, application of basic methods.

Basic pricing methods.

3. Quality management and control collaboration in restore

Basic and peculiar features.

Quality concept by the client.

Basic programs and procedures and specific instruments.

Basic self-control techniques.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the definition of simple gastronomic offerings, the realization of the supply and control of consumption, which will be credited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: FOOD PREPARATION AND CONSERVATION.

Level: 2.

Code: MF0260_2.

Associated with UC: Preprepare and conserve all kinds of food.

Duration: 240 hours.

Assessment Capabilities and Criteria:

C1: Use equipment, machines, tools and tools that make up the allocation of kitchen departments according to their applications and according to their optimal performance.

CE1.1 Describe all kinds of tools and tools, as well as the elements that make up the equipment and machinery of the kitchen departments, explaining functions, rules of use, quantitative and qualitative results which are obtained, risks associated with their handling and maintenance of necessary use.

CE1.2 Justify the use of tools, tools, equipment and machinery based on the type of gender, instructions received, and production volume.

CE1.3 Perform maintenance of use in accordance with instructions provided or received, verifying your application by testing.

CE1.4 Apply rules for the use of equipment, machines and kitchen tools, following established procedures to avoid risks and obtain predetermined results.

C2: Classify food raw materials of use in the kitchen, describing varieties and qualities and identifying the culinary factors or parameters to be conjugated in the processing or conservation process.

CE2.1 Identify and characterize food raw materials, describing their physical characteristics (shape, color, size, among others), their gastronomic qualities (basic culinary applications), their needs Preparation and its conservation needs.

CE2.2 Describe the usual formulas for presentation and marketing of the culinary raw materials, indicating qualities, characteristics and needs of regeneration and conservation.

CE2.3 Identify appropriate sites for conservation needs and techniques applicable to the regeneration needs of various culinary raw materials.

CE6.5 To order food and beverages according to the place, dimensions, equipment and system established, rigorously applying sanitary regulations and consumption times.

CE6.6 Detect possible deterioration or loss of genera during the storage period, performing the withdrawal operations and indicating the possible departments to be reported in the different types of establishments.

CE6.7 Describe the various documentation and books f">C3: Describe the preprocessing operations of the different culinary genres and perform them, so that they are suitable for use in the subsequent processing of dishes or for marketing.

CE3.1 Describe the most common cuts or pieces associated with different genera used in culinary elaborations, indicating their commercial characteristics and their culinary applications.

CE3.2 Deduct preprocessing needs of any kind according to certain culinary applications or certain production and marketing plans.

CE3.3 Select tools, tools, and work teams according to the preworking to be performed.

CE3.4 Make necessary preprocessing for a particular work plan, according to the nature of the genera used.

CE3.5 Propose possible corrective measures based on the results obtained from the preprocessing operations to obtain the desired level of quality.

CE3.6 Justify the method and place of conservation of the pre-prepared genera taking into account the assigned destination or consumption, the characteristics derived from their own nature and the hygienic-sanitary norms.

C4: Apply methods and operate properly equipment for the preservation and packaging of raw, semi-finished and finished culinary genera, ensuring their subsequent use or consumption in optimal conditions.

CE4.1 Differentiate and describe different conservation and packaging methods and equipment.

CE4.2 Characterizing the auxiliary operations required by raw, semi-finished and culinary products according to the chosen method or equipment, instructions received or provided and destination or consumption allocated.

CE4.3 Make the necessary operations for the conservation process of all types of genera.

CE4.4 Apply established control rules, to evaluate intermediate and final results of each operation to obtain a final product according to the default quality level.

CE4.5 Justify the place of preservation of the products obtained taking into account the assigned destination or consumption, the characteristics derived from the adopted system and the hygienic-sanitary regulations.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.4; C3 with respect to CE3.5; C4 with respect to CE4.3.

Other capabilities:

Respect internal organization procedures and rules.

Habit to the organization's work rate.

Interpret and execute work instructions.

Recognize the organization's productive process.

Comply with the production rules set by the organization.

Act quickly in problematic situations and not just wait.

Contents:

1. The kitchen department:

Organization definition and models.

Local structures and areas of culinary production.

Specificities in collective restoration.

Basic competencies of the professionals involved in the department.

Elaboration of simple culinary production plans.

2. Basic kitchen machinery and equipment:

Classification and description according to features, functions, and applications.

Location and Distribution.

Application of characteristic techniques, procedures, modes of operation and control.

Specificities in collective restoration.

3. Raw materials.

Gastronomic classification: most important varieties, characterization, qualities and basic gastronomic applications.

Raw materials: optimal time of consumption and seasonality.

Commercial classification: ways of marketing and treatments that are inherent to you.

Regeneration and conservation needs.

4. Development of the internal sourcing process for culinary raw materials:

Formalizing and moving requests.

Running operations in time and form required.

5. Regeneration of genera and culinary products

Definition.

Classes of techniques and processes.

Identification of associated equipment.

Phases of the processes, risks in execution, and results control.

Performing operations required for regeneration, applying the appropriate techniques and methods.

6. Preparation of culinary genera:

Characteristic treatments of raw materials.

Cortes and most common parts: classification, characterization, and applications.

Phases of the processes, risks in execution, and results control.

Performing operations required to obtain culinary preworking, applying the appropriate techniques and methods.

Traditional and modern culinary techniques applied to food conservation.

7. Systems and methods for the conservation and commercial presentation of culinary products and genera:

Classes and characterization.

Identification of associated equipment.

Phases of the processes, risks in execution, and results control.

Identification of basic conservation and commercial presentation needs, according to the time of use or consumption and nature of the gender or culinary product in question.

Deduction from the appropriate technique or method.

Execution of operations necessary for the conservation and commercial presentation of culinary genera and products, applying appropriate techniques and methods.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the preparation and conservation of all kinds of food, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 4: CULINARY TECHNIQUES.

Level: 2.

Code: MF0261_2.

Associate to UC: Preparing basic elaborations of multiple applications and elementary dishes

Duration: 240 hours.

Assessment Capabilities and Criteria:

C1: Analyze, put to point and perform the process of execution and conservation of blying the basic decoration techniques.

CE5.1 Choose or devise decoration shapes and motifs, applying creativity and imagination.

Ce5.2 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, among others.

CE5.3 Choose culinary genera and other materials that are suitable for the application of the decorative technique to be applied.

CE5.4 Perform the decorative motifs according to the type of culinary elaboration to be presented.

CE5.5 Place culinary products on the exhibitors following criteria of flavor, size, color, nature of the product and temperature of conservation, showing artistic sensitivity and taste.

Capabilities whose acquisition must be completed in a real work environment:

C1 complete; C4 with respect to CE4.2; C5 with respect to CE5.5.

Other capabilities:

Propose alternatives with the aim of improving results.

Demonstrate some autonomy in solving small contingencies related to their activity.

Demonstrate responsibility for successes and failures and failures.

Use time and effort to extend knowledge and supplemental information.

Maintain an assertive, empathetic and conciliatory attitude to others demonstrated cordiality and kindness in dealing.

Recognize the organization's productive process.

Contents:

1. Spanish territorial kitchens and most significant kitchens in the world:

Sources of information and bibliography on regional cuisine and more significant international cuisine.

General characteristics and historical evolution.

General concepts in food traditions.

Classification and description of most significant culinary elaborations.

Using characteristic culinary terms.

Dish-making schemes: phases of applicable processes, instruments, techniques and procedures, risks in execution, results and controls.

Elaboration of the most significant dishes.

2. Internal sourcing of genera and culinary products for the elaboration of the most significant dishes of regional, international and new creation:

Internal provisioning process logic.

Departments or units involved: internal documentation.

Deduction and calculation of the needs of genera, preworking and basic cooking of multiple applications for the elaboration of elementary dishes.

Forcing and moving internal provisioning requests.

Execution of operations related to internal sourcing of genera and culinary products in time and form required.

Execution of regeneration operations that require genera, preworking, and basic elaborations.

3. Current kitchen:

Sources of information and bibliography about current cooking.

Identification, selection, analysis, assessment, and utilization.

General features.

Evolution of the gastronomic movements.

Habits and trends in consumption.

4. Experimentation and evaluation of results:

Experimentation of modifications in terms of techniques and procedures, instruments used, shape and cut of the genera, alternative of ingredients, combination of flavors and forms of finishing.

Justification and performance of variations in the decoration and presentation of culinary elaborations.

Using novel raw materials.

Analysis, control and evaluation of results.

Application of methods of evaluating the degree of satisfaction of consumers of new culinary elaborations.

Justification for commercial offers of new results obtained.

5. Analysis and finishing of own-creation culinary elaborations:

Estimate of the specific organoleptic qualities: assessment of the qualities applied to a base elaboration and combinations.

Experimentation and evaluation of results.

Forms and colors in the decoration and presentation of culinary elaborations: the color technique in gastronomy, contrast and harmony, flavor, color and sensations.

Experimentation and evaluation of possible combinations.

The drawing applied to the culinary decoration: instruments, tools and materials of more general use, needs of finishing and decoration according to type of elaboration, modality of marketing and type of service.

Execution of basic operations for the decoration and presentation of regional, international, own-creation and kitchen dishes, according to their definition and standard quality standards.

6. Decoration of working and assembly of exhibitors and/or related services:

Definitions.

Basic organoleptic rules and combinations.

Finishing needs by type of processing, merchandising mode, and service type.

Decorative motifs.

Operations required for the finishing of elementary culinary elaborations according to the product definition and the default quality standards.

Applications and trials.

7. Regeneration of culinary elaborations of traditional, international and new-creation paltos

Definition.

Classes of techniques and processes.

Identification of associated equipment.

Phases of the processes, risks in execution, and results control.

Performing operations required for regeneration, applying the appropriate techniques and methods.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of the knowledge and techniques related to the preparation and presentation of the most significant dishes of the regional cuisines of Spain and international cuisine, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Explain the process of adaptation of the elaborations, indicating the changes that in their execution are derived from the demand.

-Deduct possible culinary alternatives to original elaborations that can respond satisfactorily to the demand.

-Develop culinary elaborations by incorporating the modifications and obtaining final results that meet the demand, reach the predetermined quality levels, and meet the objectives of the establishment.

C5: Present all kinds of culinary elaborations, appmmodation establishments, following the instructions received.

CR 4.1 The cleaning, disinfection and beautification of surfaces is carried out using the products suitable to the nature, characteristics and finish of the same, applying the appropriate proportion in each case and having in account for possible toxicity and risk of environmental contamination.

CR 4.2 The specific machinery for cleaning operations is used according to the manufacturer's instructions for use, applying rationality criteria, complying with applicable safety and environmental regulations, and respecting the rest of the clients/users.

CR 4.3 The change of the bed linen and bathroom of the rooms is done by taking care of the presentation, aesthetic sense, good taste and following the established hygiene standards.

CR 4.4 Host products and customer/user establishment documents are replenished according to established rules.

CR 4.5 The clean and prepared room is presented according to aesthetic and energy saving criteria and takes care of details such as lighting, environmental temperature and decoration.

CR 4.6 The requests, complaints, complaints and suggestions made by the clients/users are addressed, at their level, promptly, diligently and kindly processing them to their immediate superior and to the Integral System adopted by the company.

CR 4.7 Customer security is sought, controlling the entry of people outside the rooms and applying the rules of action established for these cases.

CR 4.8 The control tasks-energy saving, waste separation, water saving, among others-determined by the environmental plan adopted by the company are met in accordance with the established procedures.

CR 4.9 The cleaning and maintenance of the equipment and tools used is carried out in compliance with the technical specifications and respecting the periodicity required in each case for proper conservation.

RP 5: Perform, under supervision, post-cleaning and conditioning operations of rooms, nobles, and common areas of the accommodation establishment.

CR 5.1 The baggage, at the request of the clients, is made in their case under the supervision of a superior.

CR 5.2 The work equipment and the places where it has been performed-rooms, noble zones and common areas-are passed away leaving the area cleared and depositing in the office all the cleaning material used.

CR 5.3 The check for breakdowns or breakdowns is performed, verifying that they have been remedied and informing their immediate superior of the status of the faults.

CR 5.4 Used lingerie is sent to laundry by conditioning and scoring the garments, according to the established rules.

CR 5.5 The cleaning cart is collected and cleaned, keeping supplementary items and envelopes according to established rules.

CR 5.6 The keys and the completed part of work are delivered to the corresponding top at the end of the day and informing the same of the incidents that have arisen.

CR 5.7 The safety, hygiene and health standards that affect your job and the process are met in the right conditions to prevent personal and environmental risks.

RP 6: Prepare and care for, under supervision, the decorative elements of rooms, nobles, and common areas of the accommodation establishment.

CR 6.1 The decoration elements of the rooms, noble areas and common areas-paintings, porcelains, marfiles, bronzes, tapestries or others-are cleaned by applying the work plan linked to the preventive and corrective systems of each decorative element, taking into account its characteristics and the established standards.

CR 6.2 The decorative elements are placed according to the standards and aesthetic criteria established, respecting in their case, the tastes of the customers or users.

CR 6.3 Interior plants, floral or fruit compositions, decorative motifs or table centers are taken care of by actions such as irrigation, subscriber and cleaning with the required assiduity in each case, applying criteria aesthetic and remove those elements that are not in the optimal presentation conditions.

CR 6.4 The simple floral or fruit compositions are elaborated taking into account the color, the proportions and the support, applying the defined aesthetic criteria of seasonality and festivities of the time.

CR 6.5 The execution of the inventory of the decorative elements is performed according to the planning of the establishment for subsequent replenishment.

RP 7: To carry out, in the professional field, the operations linked to the establishment of meetings, incentives, congresses and events according to the established procedure.

CR 7.1 The work plan established for the assembly, decoration and setting of rooms and spaces contracted for the holding of meetings, incentives, congresses and events is executed, following instructions and having in the specific procedures for the act in question.

CR 7.2 The tasks of the department of floors in the conduct of the contracted acts are executed by applying the rules of protocol established for each of them.

CR 7.3 The operations of disassembly, ventilation, cleaning and replacement of the post service are carried out according to the daily and weekly planning according to the established procedures.

Professional context:

Production media:

Equipment and cleaning and surface treatment products. Lingerie and other clothing. Products and services for customers or users. Machinery (vacuum cleaners, waxing machines, etc.) Office facilities. Room furniture. Other beings such as extra beds, cots, bed boards, ladders or boob.

Products and results:

Rooms, bathrooms and common facilities clean, arranged and conditioned. Internal provisioning and cleaning cart disposed for use. Office organized with the established endowment of beings, clothes and materials. Inventory inventories and loss records of the area of floors performed under supervision. Printed and completed parts. Clean decorative elements. Preserved and cared for plants and flowers. Simple floral ornamentation.

Information used or generated:

Information or manuals on the use and conservation of equipment, furniture, utensils and materials. Manuals of cleaning techniques. Rules for the use and application of cleaning products. Documentary material (work orders, material order sheets, consumption control, breakdown parts). Internal information concerning processes, procedures, methods and quality plans of the company. Specific printed and documentation. Applicable hygiene-sanitary, environmental and safety regulations regarding premises, facilities and tools.

COMPETITION UNIT 2: PERFORM THE LAUNDRY ACTIVITIES OF YOUR OWN ACCOMMODATION ESTABLISHMENTS.

Level: 1.

Code: UC0707_1.

CR 3.4 The participation in emergency cases or in drills is carried out, collaborating with the emergency team established, following the instructions given by the technical service or the director of operations to evacuate guest rooms, applying, if necessary, first aid techniques.

RP 4: Perform the cleaning and mounting operations of rooms, nobles, and common areas of accoass="parrafo">Professional realizations and realization criteria:

RP 1: Carry out the internal procurement of the materials and means necessary for the washing and conditioning activities of the own clothing of accommodation establishments, following the established procedures.

CR 1.1 The internal supply of products and utensils for the washing and drying of the clothing of the accommodation establishments is carried out on the basis of the instructions received and according to the needs of the service.

CR 1.2 Similar vouchers or documents for internal provisioning are completed by following the instructions above.

CR 1.3 The products and utensils supplied are stored according to the types and effects of the products, the criteria of rationality and the need of the service.

CR 1.4 The department store is ordered and maintained under operating conditions in accordance with established standards, criteria, or procedures.

CR 1.5 Minimum stocks of required products and utensils are transmitted to the top following established procedures.

RP 2: Sort the laundry for washing and conditioning in batches, according to the instructions received.

CR 2.1 The clothes to be treated are marked, under supervision, at the time of their reception, thus avoiding losses and errors, taking into account the identification labels of the customer/user, the origin section and the date of the collection.

CR 2.2 The documents necessary for the billing of the cleaning and arrangement of the clothes are completed, moving them to the department or person responsible in accordance with the established procedure.

CR 2.3 Clothing is checked before washing, if necessary, to remove any forgotten or foreign objects that may damage the garment or the machine or cause interruptions in the washing process, separating the machine from the washing process. Impaired or requires special treatment.

CR 2.4 Clothing is classified, under supervision, by lots taking into account the characteristics and recommendations described in its label, degree of soil, special disinfection needs and, where appropriate, the existence of stains. they need to follow different washing processes or special treatments for disposal.

CR 2.5 The characteristics of the composition and the requirements for the preservation of the clothes to be treated are identified, interpreting their labelling and respecting at all times the recommendations of the manufacturer, thus enabling a possible reclamation in case of deterioration.

CR 2.6 Unlabeled clothing is removed from the washing circuit according to the established procedure.

CR 2.7 The washing operations of the own clothing of accommodation establishments are carried out using the individual protective equipment set up for potentially infected clothing.

RP 3: Carry out the washing and draining operations of the treated clothes, depending on their characteristics and in accordance with established procedures.

CR 3.1 The machines used for washing and draining the clothing of accommodation establishments are programmed, taking into account the characteristics of the lot or consignment and following the instructions received.

CR 3.2 Clothing washing and sizing products are dosed by following established instructions or criteria.

CR 3.3 The delicate clothes are washed by hand, respecting in each case the technical instructions of the manufacturer and those received from his superiors.

CR 3.4 The first level maintenance of the machines used during the process is performed, following their technical documentation and/or instructions received.

CR 3.5 The dysfunctions or anomalies observed during the process are transmitted to the superior, taking corrective measures in the framework of their responsibility, minimizing as much as possible the costs and damages that arise.

RP 4: Perform the drying operations of the washed clothes, depending on their characteristics and in accordance with the established procedures.

CR 4.1 The machines used for drying and draining the laundry are programmed, taking into account the characteristics of the batch or consignment and following the instructions received.

CR 4.2 The washed clothes that do not exceed the suitability control are separated from the circuit to give them the appropriate treatment, following the established procedures.

CR 4.3 Clothing drying is done using the , storage and distribution of goods.

C3: Properly interpret oral and written information and fill in the necessary documentation for the cleaning and setting of rooms, noble areas and common areas.

CE3.1 Interpret the labeling of different products commonly used in the cleaning and commissioning procedures of rooms, noble zones and common areas.

CE3.2 Identify and fill in documents of customary use in the activities of cleaning and placing on the point of rooms and public areas: control sheety checking that they correspond to the instructions and the established quality system.

RP 5: Perform control and maintenance operations in the product and clothing stores according to the instructions received.

CR 5.1 The clothing store for lingerie itself of accommodation establishments is available in accordance with the instructions received and taking into account the own criteria for improvement of the work in terms of optimization of times and logical placement of the stored according to its degree of rotation.

CR 5.2 The lingerie store is updated in accordance with the timing established and following criteria of use of the clothes, duration, age or current status of the same.

CR 5.3 The stored clothes are protected, thus facilitating their perfect state of use according to the instructions received.

CR 5.4 Products, materials, tools and tools for ironing and clothing arrangement are stored, taking into account established standards, criteria or procedures.

CR 5.5 The detected dysfunctions or anomalies, in those situations of their responsibility, are corrected by following established procedures and informing the person responsible.

CR 5.6 The results are verified according to their level of responsibility, according to the instructions received and the quality system established.

CR 5.7 The process is developed in compliance with applicable safety, hygiene and health regulations to prevent potential personal and environmental risks.

Professional context:

Production media:

Machinery and equipment specific to ironing and packaging-sealing of clothes such as: plates, pressing machines, roller machines or calendering. Tools and tools such as carts, buckets, scales, dirty clothes markers, ironing boards, files. Warehouses. Sewing machines and accessories. Sewing elements: yarns and fornitures. Tools for rivets and staples. Provision of own clothing for different types of accommodation.

Products and results:

Internal provisioning. Facilities, machinery, equipment and products arranged for use. Printed and completed parts. Customer clothing, uniforms and lingerie planked, repaired, packaged and stored. Application of optimal organization systems and use of machinery under control criteria of consumption, mainly energy. Lingerie stores arranged and ordered.

Information used or generated:

Manuals or instructions for operating, cleaning and preserving machinery. Manuals of cleaning and ironing techniques. Rules for the use of chemicals used in cleaning and ironing of clothing. Applicable hygiene-health and environmental regulations. Machinery and plant maintenance plans. Internal information regarding processes, procedures, methods and quality plans in the company. Documentary material, such as work orders, material order sheets, and consumption control.

TRAINING MODULE 1: ARRANGEMENT OF ROOMS AND COMMON AREAS IN ACCOMMODATION.

Level: 1.

Code: MF0706_1.

Associated with UC: Prepare and point rooms, noble zones, and common areas.

Duration: 150 hours.

Assessment Capabilities and Criteria:

C1: Describe the most common formulas of accommodation establishments, identifying the structure and functions of the apartment.

CE1.1 Classify and characterize the different accommodation formulas according to the type, capacity, category and location of the establishment and the services provided.

CE1.2 Defer the zones that make up the floor area, indicating the functions of the department and its characteristics.

CE1.3 Describe the most characteristic jobs in the flooring area, listing their main functions and the relationships between them.

CE1.4 Identify the relationships that the floor department establishes with other departments within an enclosure setting.

CE1.5 In a practical scenario concerning the type of staff of the floor area staff, duly characterized:

-Define the limits of responsibility, functions, and tasks for each component of the work teams in the enclosure area.

-Evaluate the work times of the most significant professional activities.

C2: Describe the provisioning, control, and inventory techniques applied to the floor area.

EC2.1 Explain the administrative procedures relating to the reception, storage, internal distribution and issuance of stocks, specifying the function and the formal requirements of the documents generated.

CE2.2 Explain the most commonly used classification and stock location criteria.

CE2.3 Describe and characterize the most commonly used inventory types and explain the purpose of each of them.

CE2.4 In a scenario of provisioning, control, and inventory inventory, appropriately characterized by the mode and occupancy of a previously defined hosting facility:

-Organize the warehouse and office, keeping it tidy and clean, bringing the stock level of goods, clothes and materials according to established procedures.

-Perform and update inventory inventories and loss records with accuracy and clarity, on specified dates, times, and times, in accordance with established instructions or procedures.

-Fill in the documentation required so that the hierarchical top assumption can verify the results of the inventory controls.

CE2.5 Precise the concepts of optimal and minimum stock, breakage of stocks, identifying the variables involved in their calculation.

CE2.6 In a practical scenario, properly characterized, perform the maintenance and replacement of the warehouse, complying with the pre-fixed stocks and controlling the expiration of the products.

CE2.7 Interpret and fill in the documentation used for the internal provisioning of the floor area.

CE2.8 In a practical scenario, properly characterized, communicate the anomalies that have arisen and detected throughout the storage process and proceed to the removal of the affected products, following and carrying out the control of the the expiration of the products.

CE2.9 In a practical scenario, duly characterized, act with responsibility and honesty that requires participation in processes of reception of buttons; brooches, zippers, self-adhesive, contact closures or other; Simple left-handed-on, taking into account the complexity of the arrangement or importance of clothing.

CR 4.3 The machines or tools and the appropriate material for the simple arrangement and/or clothing of clothes are used in accordance with the characteristics of their composition, applying aesthetic criteria and following the instructions received.

CR 4.4 The vouchers and supporting documents for the provision of the simple sewing arrangemen by quantity and characteristics of the garments to be treated:

-Identify clothing based on the type of garment, type of dirt, degree of infection, and labeling requirements.

-Relate the dirt and degree of infection with its characteristics and form of elimination.

-Review and remove any foreign objects.

-Group the clothes according to their characteristics and finish.

-Separating garments which, on the basis of labelling, require special treatmenrist and non-tourist accommodation: features and types.

Classification.

The flooring department: activities, features, objectives, areas, and interdepartmental relationships.

The hotel room.

Peculiarities of the regatta of flats in non-hotel entities: hospitals, residences and others.

Floor waiters: description, functions, uniformity.

Applicable safety and hygiene and environmental regulations.

Basic first aid techniques.

2. Provisioning, control and inventory of stocks in the floor area

Administrative procedures relating to the reception, storage, internal distribution and issuance of stocks. Application.

Classification and location of stocks.

Inventory types. Application of management procedures.

Maintenance and stock replenishment in the warehouse.

3. Cleaning and tuning techniques of the floor area and public areas

Equipment, machinery, tools and tools: description, applications, cleaning and maintenance of use.

Safety rules in use.

Products used in cleaning: types, applications and yields; benefits and drawbacks. Risks: identification, common causes and prevention.

Cleaning techniques: description and application; results control.

Preparing rooms for blocks by work and painting.

Assembly/facility assembly for specific acts.

Furniture and decoration in the apartment area.

Furniture: classification, description, and basic measures according to characteristics, functions, applications and type, accommodation category.

Coatings, carpets and curtains: classification and characterization according to type, category and formula of accommodation. Other decoration elements.

Cleaning and maintenance of furniture and decorative elements: products used, applications and techniques.

Lighting and temperature in the rooms.

Floral decoration: simple techniques and applications.

4. Customer support, events, and protocol in accommodation establishments

Client typologies, patients, or users in general.

Take Action Rules.

Complaints and complaints.

Different events taking place in the accommodation establishments.

Protocol and personal presentation techniques. Basic concepts.

Preparing acts.

Different protocol treatments.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the preparation and setting of rooms, noble zones and common areas, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: LAUNDRY WASHING IN ACCOMMODATION.

Level: 1.

Code: MF0707_1

Associated with UC: Perform the laundry activities of your own accommodation establishments.

Duration: 90 hours.

Assessment Capabilities and Criteria:

C1: Properly interpret oral and written information, be it instructions, indications, technical specifications or labels of chemicals, vouchers, or other documents used in the laundry process.

CE1.1 Interpret the labeling of commonly used products in laundry procedures.

CE1.2 Interpret the symbols that are used on the labels of the chemicals on conservation and manipulation.

CE1.3 Identify and fill in documents of customary use in laundry activities: control documents for the justification of entries and exits, casualties caused by various incidents and others of common use in this field professional.

CE1.4 In practical assumptions, properly characterized, perform the count and update of the data dragged as a result of previous counts, high and low storeroom.

CE1.5 To properly move information derived from your own observation or received about detected failures or dysfunctions.

CE1.6 In various situations of reception and transfer of oral information: correctly interpret the information received and issue clear and concise messages, making sure you understand it by the interlocutor.

CE1.7 Meet the supporting documents of the execution of the processes in the field of quality.

C2: Sort and mark clothes for washing.

CE2.1 Distinguished the different types of clothes and identify them.

CE2.2 Identify the composition and preservation characteristics of the clothes, interpreting their labeling.

CE2.3 Describe the techniques of selection, counting and marking of clothing based on the type of garment, fabric, fibre and finish, and the different working dynamics established according to the type of establishment.

CE2.4 Classify clothes according to their types and requirements for composition and conservation of the labeling.

CE2.5 Identify the different washing, draining and drying processes and their application according to the characteristics of the garments to be treated.

CE2.6 In a practical assumption of classification of clothes for washing, duly characterizedass="parrafo">CE8.4 Apply the safety and environmental criteria in the handling of the most commonly used chemicals in the processes of preparation and commissioning of rooms, noble zones and common areas of a setting dedicated to the enclosure.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.4; C4 with respect to CE4.3; C5 for CE5.4; C7 for CE7.5.

Other capabilities:

Identify the organ have arisen and have been detected throughout the ironing process, folding and sealing of the clothes that require it and the removal of the affected ones.

CE3.6 Take the commitment to maintain and care for facilities and equipment, and make the most of the products used in the process, avoiding unnecessary costs and costs.

C4: Describe and apply hand and machine stitching techniques, using the right means and materials.

CE4.1 Develop the internal sourcing process for products according tostorage and distribution of products for washing

Organizational process of product storage, washing utensils.

Storage systems: stacked blocks, conventional system, compact system, dynamic system, others.

Storage criteria: advantages and disadvantages.

Classification of products.

Packaging and tagging.

Application of stock management procedures.

Analysis of the rotation and location of stocks.

Elaboration of warehouse tokens. Inventories.

Applicable safety, hygiene and environmental regulations in laundry washing processes.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct of the laundry activities of accommodation establishments, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: IRONING AND CLOTHING ARRANGEMENT IN ACCOMMODATION.

Level: 1.

Code: MF0708_1.

Associate to UC: Perform the ironing and clothing arrangement activities, owned by accommodation establishments.

Duration: 90 hours.

Assessment Capabilities and Criteria:

C1: Properly interpret oral and written information, whether instructions, indications, technical specifications or labels of chemicals, vouchers or other documents used in the ironing process and clothing and in the making of simple textile articles.

CE1.1 Interpret the labeling of commonly used products in the ironing and clothing arrangement procedures.

CE1.2 Interpret the symbols that are used on the labels of the chemicals on conservation and manipulation.

CE1.3 Identify and fill in documents of customary use in the activities of lingerie, such as control documents for the justification of entrances and exits, for casualties caused by various incidents, among others.

CE1.4 Perform the count and update of the data dragged as a result of previous counts, high and low storeroom.

CE1.5 To properly move information derived from your own observation or received about detected failures or dysfunctions.

CE1.6 In various situations of reception and transfer of oral information: correctly interpret the information received and issue clear and concise messages, making sure you understand it by the interlocutor.

CE1.7 Meet the supporting documents of the execution of the processes in the field of quality.

C2: Sort the clothes for your ironing.

CE2.1 Distinguished the different types of clothes and identify them.

CE2.2 Identify the composition and preservation characteristics of the clothes, interpreting their labeling.

CE2.3 Describe selection techniques based on the type of garment, fabric, fibre and finish, and different working dynamics established according to the type of establishment.

CE2.4 Classify clothes according to their types and requirements for composition and conservation of the labeling.

CE2.5 Identify the different ironing processes and their application according to the characteristics of the garments.

CE2.6 In a practical assumption of classification of clothing for your ironing, duly characterized by the characteristics and quantity of garments to be treated:

-Defer batch clothing based on its type and labelling requirements.

-Group the clothes that should receive the same type of ironing.

-Separating garments which, on the basis of labelling, require special treatment which differs from the commonly used treatment.

-Group clothes that have the same finish.

-Separating clothing with a lack of labeling waiting for instructions.

-Place the sorted clothes in the corresponding containers.

C3: Describe and execute ironing, bending and clothing presentation techniques, applying the appropriate procedure and using the set machinery.

CE3.1 Develop the internal sourcing process for products according to certain service orders or daily job plans.

CE3.2 Explain the types, handling, cleaning and maintenance of use of machines, tools and tools commonly used in ironing and folding or folding of clothes.

CE3.3 Describe the additives and other products used for ironing, indicating their applications, precautions and risks in their use.

CE3.4 Describe clothing ironing processes based on the type of garment, fabric, and fiber, and the usable machinery.

CE3.5 In a practical scenario of ironing, bending and presentation of clothes, according to the technical tab or instructions for the lot:

-Identify the ironing characteristics and bending and presentation indications for the batch of clothing to be ironed.

-Dispose and schedule the machinery to perform the ironing operations, paying particular attention to the characteristics of the lot and its specifications.

-Dispose and schedule machinery to perform bending or folding operations.

-Make, if necessary, the corresponding adjustment of the machines for the reimbursement or sealing of the clothes that need it.

-Communicate the anomalies thating clothes: hand mark, in iron with adhesive tape, mark in laundry with pliers, brand with thermoselers, others.

Procedures for password in lingerie stores.

3. Washing, cleaning and drying clothes

Clothing washing: types.

Machinery: features, operation, and precautions for use.

Accessories for washing: carts, scales, classifiers, marcadoras and machines for password, other.

Stains and their treatment: simple and compley and economic objectives established in compliance with safety and hygiene standards and practices in food handling.

Competition Units:

UC0306_2: Perform and/or control mass-processing operations, pastes, and basic products of multiple pastry-pastry applications.

UC0709_2: Define simple refuelling offerings, perform internal provisioning, and control consumption.

UC0710_2: Develop and present products made from masses and pastes, kitchen desserts and ice cream.

UC0711_2: Act under security, hygiene, and environmental protection standards in hospitality.

Professional Environment:

Profession Scope:

Develops its professional activity in the kitchen department or in pastry workers and/or bakery in entities of a public or private nature regardless of its legal form, of any size and dedicated to the hotels. It develops its professional activity as an employee, depending on the functional or hierarchically of a superior, although it can also work for its own in small establishments of restoration, pastry-pastry and/or artisan bakery. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility and universal design or design for all persons are applied in the development of professional activity in accordance with applicable regulations.

Productive Sectors:

It is located in the production sector of hospitality, in the subsector of supply of food and beverage services in which processes of sourcing, preworking and processing of pastry-pastry products are developed and/or bakery of the worker or in any other productive sector that has this activity.

Relevant Occupations and Jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Refuels.

Pastels.

Bakers.

Churlers.

Associated Training (420 hours).

Training Modules:

MF0306_2: Basic pastels for pastry-pastry (120 hours).

MF0709_2: Refuel offerings, internal provisioning and consumption control (60 hours).

MF0710_2: refuelling products (180 hours).

MF0711_2: Safety, hygiene and environmental protection in hospitality (60 hours).

COMPETITION UNIT 1: PERFORM AND/OR CONTROL MASS-PROCESSING OPERATIONS, PASTES, AND BASIC PRODUCTS FROM MULTIPLE APPLICATIONS FOR PASTRY-PASTRY.

Level: 2.

Code: UC0306_2.

Professional realizations and realization criteria:

RP 1: Develop masses and pastes for the production of pastry-pastry products and artisanal bakery products, according to the technical information sheet and according to the established procedure.

CR 1.1 The supply of raw materials and the preparation of supplies and equipment is carried out on the basis of the technical specifications for manufacturing and work order, verifying that the characteristics of the flour and the other ingredients conform to what is required in the process.

CR 1.2 The pre-processing techniques established for obtaining the various masses and pastes apply:

-Dosifying the ingredients, according to the formulation and the established order.

-Selecting the most appropriate for each case, such as sifting, mixing, and kneading, among others.

-Controlling the time, temperature, and rate parameters of the machine used in the process.

CR 1.3 Final physical and organoleptic characteristics such as the extensibility, tenacity and texture of the dough/paste are verified, taking the necessary corrective measures in case of deviations.

CR 1.4 The mas/paste for each required product is fractionated after the appropriate rest time has elapsed and by methods such as division, upturned, and repose in part, among others.

CR 1.5 The shape, weight and volume of the pieces obtained are proven to be the ones required in their technical information sheet, adopting in case of deviations the necessary corrective measures.

CR 1.6 The pieces obtained are stored in the containers and equipment assigned to the appropriate conservation temperatures, so that they are suitable for subsequent finishing or commercial distribution.

CR 1.7 The utensils and equipment used during the process are cleaned with the established products and methods, keeping them in optimal condition for later use.

RP 2: Cocer the pieces obtained from the elaborate masses/pastes, applying the method of cooking required for each type according to their technical specification tab.

CR 2.1 The machinery, tools and equipment required for obtaining the intended product is selected, programming temperature and time according to its technical elaboration sheet.

CR 2.2 Pre-cooking manipulations of the pieces such as cut, fermented, painted, incorporation of fillers, among others, are performed at the required time and form.

CR 2.3 The pieces are cuted in the selected heat equipment, controlling the temperature-time-humidity parameters and verifying that the final physical and organoleptic characteristics are those previously established.

CR 2.4 The cooked parts are allowed to cool until they reach the temperature that allows their subsequent processing, storing them in the containers and equipment assigned to the required conservation temperatures.

CR 2.5 The utensils and equipment used during the process are cleaned with the established products and methods, keeping them in optimal condition for later use.

RP 3: Confect complementary elaborations of multiple applications for dishes and/or pastry-pastry products and craft bakery, based on production priorities.

CR 3.1 The internal supply of raw materials and the development of the necessary equipment and equipment for the manufacture of complementary working of multiple pastry-refuelling and artisanal bakery applications is made from the technical specification tab according to the established procedures.

CR 3.2 The specific processing techniques for each product, such as mixing, smoothie, casting, molding, cooking among others, are executed in compliance with the applicable food handling regulations throughout the process.

CR 3.3 The final physical and organoleptic characteristics of each product, such as texture, density and fluency, are verified by checking that they are required in their technical data sheet and correcting any possible detected deficiencies.

CR 3.4 The made-up elaborations are stored in the containers and equipment assigned to the appropriate conservation temperatures, so that they are suitable for subsequent finishing or commercial distribution.ANNEX III

Professional qualification: Reposteria

Professional Family: Hostels and Tourism

Level: 2.

Code: HOT223_2.

General competition:

Develop the processes of pre-production, preparation, presentation and preservation of products made from masses and pastes, kitchen desserts and ice cream and define simple offers of pastry, applying with autonomy relevant techniques, achieving the qualitp>

CR 3.5 The utensils and equipment used during the process are cleaned with the established products and methods, keeping them in optimal condition for later use.

Professional context:

Production media:

Furniture and machinery of the production area of pastry-pastry and artisanal bakery: cold-generating equipment, ovens, fermenters, others. Auxiliary machines, pastry utensils and pastry and artisan bakery. Raw materials, goods and packaging materials and labelling. inishing and presentation of products intended for immediate consumption, in accordance with the defined standards.

CR 1.4 The made-up elaborations are tagged and stored in the allocated containers and equipment, at the appropriate conservation temperatures in compliance with the applicable regulations.

CR 1.5 Stored products are regenerated at the service temperature, with established equipment and methods, ensuring the required temperature conditions, avoiding unnecessary consumption and wear.

CR 1.6 The utensils and equipment used during the process are cleaned with the established products and methods, keeping them in optimal condition for later use.

RP 2: Prepare and present kitchen and ice cream desserts according to the product definition, which are attractive to customers and meet the economic objectives of the establishment.

CR 2.1 The supply of raw materials and the development of the necessary equipment and equipment for the manufacture of kitchen and ice cream desserts is carried out on the basis of the technical information sheet and following the established procedure.

CR 2.2 Cooking and ice cream dessert preparation runs:

-Using the elaboration techniques set out in the technical tab of each product.

-Taking off the maximum economic and gastronomic match of seasonal products.

-Confecting your own garnishes or add-ons for each elaboration.

CR 2.3 The made-up working is labelled and stored in the containers and equipment assigned to the conservation temperatures suitable for each case, so that they are suitable for subsequent finishing or distribution. commercial.

CR 2.4 Stored products are regenerated at the service temperature, with established equipment and methods ensuring the required temperature conditions, avoiding unnecessary consumption and wear.

CR 2.5 Desserts and ice cream destined for immediate consumption are finished and presented, according to the defined standards.

CR 2.6 Manual operations on the regulators or process control means on machines and equipment are executed, thus enabling the ideal operating conditions and reporting to those who are responsible for the anomalies. detected.

CR 2.7 The utensils and equipment used during the process are cleaned, with the established products and methods keeping them in optimum condition for further use.

RP 3: Collaborate on the assembly and decoration of all types of exhibitors and services of pastry-pastry and/or handcrafted pastry, so that they are attractive and potentiate the sale of the products exposed.

CR 3.1 The techniques and the decorative elements for the assembly of the exhibitor and/or the pastry service and similar products are proposed to the hierarchical superior, depending on:

-Type of establishment.

-Type of service.

-Product type.

-Potential client Tipologia.

-Current and current trends in refuelling.

-Display classes and types.

-Product quality.

-Establishment sales program, others.

CR 3.2 The needs of specific equipment and utensils for the assembly of the exhibitor and/or service are deducted in collaboration with the controller, taking into account the reason for the exposure and the resources available.

CR 3.3 The place and order of placement of the genera, products and other materials for the assembly of the exhibitor and/or pastry service is determined, following the procedure established in terms of taste criteria, size, color, nature and conservation of the product, among others.

CR 3.4 The genera and products are arranged in the exhibitor, using the elements of the selected assembly so that they are attractive and potentiate the sale of the establishment.

CR 3.5 The assembly is maintained in good condition for the duration of the product exposure, replacing those that have altered aesthetic characteristics.

Professional context:

Production media:

Furniture and machinery of the production area of pastry/pastry and artisan bakery: cold equipment, ovens, fermenters, fryer, others. Auxiliary machines, utensils and utensils: blender, kneading, heller, among others. Raw materials, goods and packaging materials and labelling. Traditional and novel culinary techniques and products. Exhibitors. Tasting bars. Cleaning products.

Products and results:

Internal provisioning process performed. Finished products based on masses and pastes: churros, tarts, cakes, simple breads, pizzas, pies, among others. Prepared kitchen desserts and ice cream. Storage and/or regeneration of possible surpluses. Collaboration in the assembly and decoration of all types of exhibitors and/or services of pastry, pastry and/or artisan bakery. Cleaning and tuning of machinery and tools in the production area.

Information used or generated:

Operating manuals for equipment, machinery and facilities of the production area. Standard documents such as 'reliefs', order vouchers and technical processing sheets. Work orders. Instructions for the safety, use and handling of cleaning products. Applicable regulations on food handling, environmental protection and occupational risks.

COMPETITION UNIT 4: ACT UNDER SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION STANDARDS IN HOSPITALITY.

Level: 2.

Code: UC0711_2.

Professional realizations and realization criteria:

RP 1: Apply the personal hygiene rules laid down in the current regulations, ensuring the safety and health of food products and hospitality activities.

CR 1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.

CR 1.2 The required state of cleaning and personal grooming is maintained, especially for those parts of the body that may come into contact with food.

CR 1.3 The established warning procedures are met in case of disease that can be transmitted through food.

CR 1.4 Skin injuries or injuries that may come into contact with food are protected with a waterproof bandage or cover, applying basic sanitary techniques.

CR 1.5 The habits, gestures, or practices that might project germs or negatively affect food products are avoided.

CR 1.6 Individual protective equipment and the general and control security means are identified according to each performance, using and caring for them for subsequent uses.

RP 2: Run the operations necessary for the maintenance of the work areas and facilities of the hospitality establishment for the preparation and service of food, in accordance with the applicable rules for food handling.

CR 1.3 The elaboration of products made from masses, pastes and basic products of multiple applications such as tarts, cakes and simple loaves among others, is carried out:

-Using established processing techniques.

-Taking off the maximum economic and gastronomic match of seasonal products.

-Performing the flass="parrafo_2">CR 2.1 The food and beverage production and service area of the hospitality establishment is maintained in the required environmental conditions of light, temperature, ventilation and humidity complying with the applicable regulations in the matter.

CR 2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the facilities and, in particular, those that are in contact with the food are maintained, according to the procedure set.

CR 2.3 The drainage, extraction and evtions.

Formalizing and moving requests.

2. Masses and pastes:

Definition, classification, and applications.

Phases of processes and risks in execution and outcome control.

Application of specific execution techniques and procedures.

Masses and sweet/salty pastes: breeze, puff, empanada, simple loaves, others.

Regeneration Techniques: fundamentals, identification of the main associated teams, classulti-application working for pastry-pastry products and the like.

-Prepare and manage the appropriate equipment and conditions to perform the heat treatment (baking, frying, etc.) of those products that require it.

-Decide possible corrective measures, depending on the results obtained in each of the operations, to obtain the default quality levels.

-Apply the methods and assign the places of conservation of the masses, pastes and other basic elaborations obtained, taking into account the assigned destiny and consumption, the characteristics derived from their own nature and the hygiene-sanitary regulations.

C3: Deduct the processes of preparation of complementary elaborations of multiple applications for pastry-pastry and/or artisanal bakery, such as syrups, syrups, jams, hedges, gelatins, creams, fillers sweet and salty and other, according to the basic techniques so that they are suitable for their direct consumption or to complete dishes and products.

CE3.1 Classify the various types of creams, sweet and salty fillings, hedges, syrups, syrups, jams, gelatins and others that can be used in pastry-pastry and/or artisanal bakery, associating them with the products to be manufactured.

CE3.2 List the ingredients needed for each type of cream, bath, filling, syrup, syrup, jam, among others.

Ce3.3 Interpret basic formulas, identifying the function of each of the ingredients and adjusting them for the various products and quantities to be worked out.

CE3.4 Identify needs for basic processing of multiple applications derived from offers of pastry-pastry products, artisanal bakery or determined work plans.

CE3.5 Describe the sequence of integrated operations in each process of manufacturing complementary products of multiple applications for pastry-pastry and artisanal bakery, indicating the objectives and effects produced for each of them.

CE3.6 Relate the required equipment with the different elaborations and regulate or program the appropriate working conditions for each machine or equipment.

CE3.7 In a scenario of preparation of complementary elaborations, duly characterized by its technical specification tab:

-Dispose the conditions in which different elaborations and parameters to be controlled are to be performed.

-Perform the correct order and form of mixing of the ingredients.

-Amend in time and appropriate form for those products that need a maturation, or conditioning, period.

-Determine the optimal point of temperature, fluidity, cooking, mounting, or consistency of each of the elaborations.

-Apply the appropriate cooling and conservation conditions for each elaboration.

CE3.8 Check the physical and organoleptic characteristics of the elaborations obtained, contrasting them with the appropriate ones and adopt, in cases of deviations, appropriate corrective measures.

CE3.9 Justify the methods or places of conservation of the complementary elaborations obtained, taking into account the assigned destination and consumption, the characteristics derived from their own nature and the regulations hygiene-sanitary.

C4: Apply the precise methods and operate correctly the equipment for the conservation and regeneration of raw, semi-finished and basic genera to prepare pastry products and bakery products craft.

CE4.1 Justify the places, methods and equipment of storage, conservation and regeneration of raw materials, preworking and basic elaboration more appropriate depending on the assigned destination or consumption, the characteristics derived from their own nature and hygiene-health regulations.

CE4.2 Characterize auxiliary operations that require raw, semi-finished products and basic elaborations based on the chosen method/equipment, received instructions, and assigned target or consumption.

CE4.3 Describe the different stages of the manufacturing process and the products that may be treated for future-time consumption or use in a subsequent development.

CE4.4 Identify the main problems of cold application in different elaborations by relating them to the anomalies or differences observed in the final product.

CE4.5 In a scenario of conservation and regeneration of raw, semi-finished and processed genera, defined and characterized by the technical specification sheet of the product in question:

-Carry out the necessary operations for the processes of conservation, regeneration and packaging of raw materials, preworking and basic working, according to their status and selected methods and equipment, following a correct order, complying with the instructions received and taking into account the hygiene and sanitary regulations.

-Apply control rules set to evaluate intermediate and final results of each operation, in order to obtain final products according to predetermined quality levels.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.5; C3 with respect to CE3.7; C4 with respect to CE4.5.

Other capabilities:

Act quickly in problematic situations and not just wait.

Recognize the organization's productive process.

Take responsibility for the work you are developing.

Habit to the organization's work rate.

Participate and actively collaborate on the work team.

Finish the job within the set deadlines.

Contents:

1. Production area of pastry-pastry and craft bakery:

Organization definition and models.

Structures of their dependencies.

Basic competencies of the professionals involved in the department.

Terminology used in pastry/pastry production and artisanal bakery.

Making simple plans for production.

Machinery and basic equipment: types, location, characteristic operating modes, cleaning and maintenance.

Application of characteristic techniques, procedures, and modes of operation and control.

Raw materials: gastronomic classification and commercial classification.

Receiving and storage: methods, documentation, and applicarafo">CE2.2 Recognize the general characteristics of the masses and sweet/salty basic pastes (sugary, beaten, scalded, puff) of multiple applications for pastry-pastry, classifying them according to their more usual applications or processes of realization and identify the most significant products obtained from the various masses or basic pastes.

CE2.3 Describe the sequence of integrated operations in each process of mass production and basic pastels of pastry-pastry and artisanal bakery, indicating the objectives and effects produced by eacrespect to CE4.2.

Other capabilities:

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Use time and effort to extend knowledge and supplemental information.

Propose alternatives with the aim of improving results.

Demonstrate autonomy in solving small contingencieing and design of the offerings.

Calculation of provisioning needs: the purchasing department, economate, and others.

The purchase cycle: documentary records, permanent inventory, and stock valuation.

Receiving and storing raw materials: inspection, control, distribution and storage.

Collaboration on inventory management and control.

2. Collaboration on the control of consumption and costs of the offer of the establishment:

Definition and cost classes.

Calculation of raw material cost and documentary record.

Control of consumption: price components, application of basic methods.

Basic pricing methods.

3. Collaboration in quality management and control in catering establishments and in craft workers:

Basic and peculiar features.

Quality concept by the client.

Basic programs and procedures and specific instruments.

Basic self-control techniques.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the definition of simple refuelling offerings, the completion of internal procurement and consumption control, which will be credited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: PASTRY PRODUCTS.

Level: 2.

Code: MF0710_2.

Associate with UC: Elaborate and present products made from masses and pastes, kitchen desserts and ice cream.

Duration: 180 hours.

Assessment Capabilities and Criteria:

C1: Develop the processes of making products made from masses and pastes, kitchen desserts and ice cream, applying the techniques inherent in each process.

CE1.1 Describe the technical structure for the development of significant pastry-pastry products and/or artisanal bakery products, explaining their most important phases of elaboration, classes and results obtained.

CE1.2 Deduct internal sourcing needs for raw materials and basic elaborations to address specific pastry production plans, completing the corresponding requests.

CE1.3 Identify useful tools, tools, and equipment by selecting the appropriate ones to develop the corresponding production plans.

CE1.4 Explain the regeneration operations that require different processing of the offer, defining the results from the signals/information generated during the process.

CE1.5 Develop products made from masses and pastes, kitchen desserts and ice cream according to the base recipes or procedures that replace them, proposing possible corrective measures according to the results obtained.

CE1.6 Justify the most appropriate storage/storage methods or places for the products obtained, taking into account the assigned destination/consumption, the characteristics derived from their own nature and the regulations hygiene-sanitary.

C2: Design and make simple decorations for the products made and collaborate in the assembly of exhibitors and refueling services and similar products.

CE2.1 Choose or devise forms and motifs of decoration, applying creativity and imagination.

CE2.2 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, or others.

CE2.3 Suggest the placement of different pastry products in exhibitors following criteria of flavor, size, color, nature of the product and temperature of conservation, showing artistic sensitivity and taste.

C3: Perform finishing and decorating operations of pastry products according to their definition, status or, where applicable, type of service, in order to respond to optimal marketing.

CE3.1 Justify finishing needs according to the product definition, service type, instructions received, or, where applicable, marketing mode.

CE3.2 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.

C4: Propose possible variations in the presentations of kitchen desserts and ice cream, rehearsing modifications in terms of the shape and cutting of the genera, motifs of decoration, alternative of ingredients, combination of flavors and forms of finishing.

CE4.1 Select updated information sources to obtain or deduct alternatives and modifications to the kitchen and ice cream desserts, based on their current characteristics and trends of consumption.

CE4.2 In a practical scenario of defining possible variations in finishing and presentation of kitchen desserts and ice cream, duly characterized by the technical information sheet of each product object of the test:

-Apply novel techniques by describing their principles, applications, and results.

-Identify possible alternatives or modifications in the instruments used, shape and cut of the genera, motifs of decoration, change of ingredients, combination of flavors or forms of finish.

-Justify the possible commercial offer of the new results or products obtained, assessing their economic viability and adaptation to the potential demand.

Capabilities whose acquisition must be completed in a real work environment:

C2 complete; C4 with p class="parrafo_2">Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 complete; C4 with respect to CE4.2; C5 with respect to CE5.3.

Other capabilities:

Recognize the organization's productive process.

Interpret and execute work instructions.

Transmit information clearly, in an orderly, structured, clear and precise manner; respecting the channels established in the organization.

C3: Adopt security measures and control their compliance in all work situations of hospitality activity.

CE3.1 Analyze the risk factors and situations for safety and the prevention and protection measures applicable to hospitality activity.

CE3.2 Identify the most relevant risks or hazards in hospitality activity and analyze the applicable safety measures in the design of the premises and facilities, environmental conditions, status of the workplace, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, individual protective equipment, toxicity or danger and appropriate handling of the products.

CE3.3 Identify and apply adoptable action guidelines in emergency situations and in case of accidents, such as fire equipment management, control procedures, warning and alarm, basic sanitary techniques, and first aid and emergency and evacuation plans.

C4: Induce the importance of water and energy sources and identify measures for their efficient use in hospitality activities.

CE4.1 Relate the use of energy sources in a hospitality establishment.

CE4.2 Identify electrical, gas, and other facilities of a hospitality establishment and critical points where they can present dysfunctions.

CE4.3 To analyze good practices in water and energy consumption in a hospitality establishment and identify possible actions that result in their decline.

CE4.4 In a practical scenario of efficient use of energy sources in a hospitality establishment characterized by a given project:

-Rate the economic impact of efficient water and energy use.

-Explain a basic water and energy saving program and its possible follow-up and control measures.

-Deduct the measures that can impact water and energy savings.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.8; C2 with respect to CE2.5; C4 with respect to CE4.4.

Other capabilities:

Respect and demonstrate environmental sensitivity.

Maintain the work area with the appropriate degree of order and cleanliness.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, clear and accurate way to the right people at every moment.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Participate and actively collaborate with the work team.

Contents:

1. Food hygiene and food handling

General hygiene regulations applicable to the activity.

Alteration and contamination of food: concepts, causes, and contributing factors.

Sources of food contamination: physical, chemical and biological.

Cleansing and Disinfection: Differentiation of concepts and applications.

Materials in contact with food: types and requirements.

Health-hygiene quality.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Good hygiene practice guides (GPCH).

Concepts and types of foodborne diseases.

Company's responsibility for the prevention of food transmission diseases.

Manipulative personnel: requirements of food handlers, regulations, health and personal hygiene, authorized clothing and work equipment, wounds and their protection, assumption of attitudes and habits of the manipulator food.

2. Cleaning of hospitality facilities and equipment

Concept and cleanup levels.

General hygienic requirements for facilities and equipment.

Cleansing processes: disinfection, sterilization, disinsaving, and deratization.

Systems, methods, and cleaning equipment: applications of basic equipment and materials.

Good practice to promote sustainable development in hospitality activities.

3. Security and emergency situations in the activity of hospitality

Identification and interpretation of specific safety standards: most common risk factors and situations.

Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business.

Prevention and protection measures: in facilities, in the use of machines, equipment and utensils. Personal safety equipment: protective clothing, adequacy and applicable regulations.

Emergency situations: procedures for action, warning, and alarms.

Types: fires, gas leaks, water leaks, or floods.

Emergency and evacuation plans.

First aid.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance under safety, hygiene and environmental protection standards in hospitality, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

ANNEX IV

Professional qualification: Basic catering operations

Professional Family: Hostels and Tourism

Level: 1.

Code: HOT325_1.

General competition.

Perform basic sourcing and assembly operations of genera, packaged culinary elaborations, menaje, tools and miscellaneous materials in the equipment intended for the catering service, receiving the load from of the service and condition the reusable equipment and materials.

Compet different types of waste generated according to their origin, status, recycling, and need for debugging.

CE2.2 Relating the environmental effects of waste, contaminants and other conditions arising from hospitality activity.

CE2.3 Identify the basic parameters that enable environmental control in the processes of hospitality and waste purification.

CE2.4 Hierarchical measures for environmental protection in hospitality.

CE2.5 Describe the techniques of collection, selectiition Units:

UC1089_1: Run basic sourcing and assembly operations of genera, packaged culinary elaborations, and diverse material from catering services and dispose of the load for their transport

UC1090_1: Perform the receive and wash operations of goods from catering services

Professional Environment:

Professional Scope:

Develops its professional activity in the area of restaurant, room, bar and the like, in entities of public or private naks and dysfunctions that may occur during the process are counted, rigorously completing the established documents.

CR 3.8 The maximum hygiene and safety conditions are maintained throughout the process, complying with the applicable hygiene-sanitary regulations and using established self-protection measures.

Professional context:

Production media:

Equipment, merchandise and possible surplus of culinary elaborations from catering services. Cold rooms. Washing machcatering service is placed according to the default order, using priority criteria to facilitate the delivery of the contracted service.

CR 5.6 The disposition of the containers for shipment or any possible incident communicates to the appropriate one so that it in turn moves it to the recipient in the time and form established.

Professional context:

Production media:

Cleaning products. Machinery and equipment of the load mounting area for the catering service. Genera, packaged culinary products and material that make up the load. Refrigeration equipment and energy media. Material and useful for mounting the load, such as baskets, cabins and trolleys. Accessories, menaje and utensils of a catering service, such as cutlery, glasses, coffee makers. Items that are distributed or marketed and sold on board, such as perfumes or promotional products. Work order. Packaging material and labelling. Machinery for assembling catering equipment.

Products and results:

Genres, packaged culinary products, supplied and ready for loading. Materials, such as trays for mounting, lingerie, equipment such as trolleys or cabins, equipment such as cutlery or glasses and tools, such as ice-tweezers or stirrers, supplied, and arranged for loading. Data recorded on the established media, corresponding to reception, storage and distribution. Production plans executed. Load ready for shipment.

Information used or generated:

Instructions for security, use, and handling of cleaning products. Operating manuals of equipment, machinery and facilities of the area for the assembly of the load for catering services. Instructions and general information of the different catering departments. Service Orders. Production plans. Food and beverage conservation temperature tables. Standard documents, such as inventories, 'reliefs', order vouchers and transfers and technical specification sheets, among others. Applicable regulations on food handling, environmental protection and occupational risks.

COMPETITION UNIT 2: PERFORM THE OPERATIONS OF RECEIVING AND WASHING GOODS FROM CATERING SERVICES.

Level: 1.

Code: UC1090_1.

Professional realizations and realization criteria:

RP 1: Prepare, where appropriate, the place where the catering service has been carried out for equipment, goods and possible culinary surpluses for transport to the centre of origin, in accordance with the procedure laid down.

CR 1.1 Genera and potential culinary surpluses are classified, depending on their possible subsequent use and taking into account the nature of the culinals.

CR 1.2 The containers or equipment allocated for the return transport of the classified surpluses are labelled, thus favouring their subsequent distribution.

CR 1.3 The control of the temperature conditions for the return transport of the possible surpluses is carried out with the means established and following the instructions indicated for this purpose.

CR 1.4 The material used is washed, in established cases, in the same place where the catering service has been performed and is available for return transport, according to the instructions received.

CR 1.5 The materials and equipment used for the catering service, such as thermos or coffee makers, are placed in their corresponding containers for return transport, following the established procedure.

CR 1.6 The leased material, such as chairs or tables, is reviewed and arranged as agreed upon for shipment, informing who corresponds to the possible breakages or incidents arising during the service.

RP 2: Receiving the load from the catering service according to the established procedures.

CR 2.1 The container equipment with the load from the service is received, where appropriate, in the discharge chambers or in the places previously established, taking into account the reference of their labelling.

CR 2.2 The load from the realized service is stored or distributed to the established zones, chambers, or departments, considering that:

-Genera and packaged culinary elaborations susceptible to reuse are sent to the corresponding department.

-The material, equipment and equipment used are sent, if necessary, to the washing department for further use.

-Unused material is sent to the central warehouse, if any, to be distributed internally again.

-Materials, in general, are distributed to the source department for later use by the department.

-The lingerie is sent to the establishment laundry or is available for delivery to the contracted company for that purpose, according to the established procedure.

CR 2.3 The genera, culinary and material elaborations of which information is required are counted and recorded, under supervision, their quantity in the documents established for that purpose.

CR 2.4 The good status of the materials and equipment from the service is checked, under supervision, by verifying the possible breaks or dysfunctions detected and completing the documents established for their control.

RP 3: Proceed to wash the materials, equipment, tools and equipment from the catering service for later use or storage, with the maximum sanitary and sanitary guarantees.

CR 3.1 The materials and equipment from the catering service such as baskets, cabins, trolleys, cutlery and crockery, are received and located according to their order of arrival in the washing room or sink.

CR 3.2 The generated waste is classified and discarded according to its nature, thus favouring its recycling.

CR 3.3 Materials and equipment are classified according to their nature and/or size and are placed in the washing machines using the appropriate gavets, according to the established procedure.

CR 3.4 The washing machines are used in compliance with the instructions for use to promote water saving and optimum use throughout the process.

CR 3.5 The result of cleaning the materials and equipment is checked by verifying that those who do not comply with the established hygiene conditions are subjected to a new wash, if any, manually.

CR 3.6 The laundered items are stored in places destined for future services, following the established procedure.

CR 3.7 The bre the planning and improvement of the service provided.

RP 5: Dispose for your load the equipment containers of genera, packaged culinary elaborations, menaje, tools and diverse material for the catering service according to the instructions received.

CR 5.1 Data that is printed or annotated on labels, such as flight or train number or destination, is collected, querying the production plan and service order.

CR 5.2 The required labels are printed or annotated with clear graphics, thus facilitling information of the containers of the load from the catering service.

-Distribute to the corresponding department, from the information of the labeling, the genera, and the surplus of packaged culinary elaborations to be determined its reuse.

-Distribute to the washing department the equipment, equipment, material and equipment to be washed.

-Distribute the diverse material and reusable equipment that do not require washing to the source department.

-Check the good stalace.

-Discharge the loads from the catering service at the place you have set up.

C6: Recognize hygienic and sanitary standards and conditions regarding food and beverage assembly units to avoid risks of food poisoning and environmental contamination.

CE6.1 Identify and act under the hygienic-sanitary standards of mandatory compliance related to facilities, premises, tools and food handling.

CE6.2 Recognize and classify the most common cleaning products and useful labeling, according to your applications, describing properties, advantages, modes of utilization, and environmental protection.

CE6.3 Identify the authorized cleaning products and useful and relate the appropriate ones in each case, taking into account the characteristics of the food and beverage assembly units.

CE6.4 To cite the most common food risks and toxiinfections, identifying possible causes.

CE6.5 Clean up catering equipment, meet hygienic and sanitary standards and self-protect and apply cleaning and order methods when operating with equipment, machines, tools and genera.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.2 and CE2.3; C4 with respect to CE4.1; C5 with respect to CE5.2.

Other capabilities:

Take responsibility for the work you are developing.

Respect the organization's internal procedures and rules.

Habit to the organization's work rate.

Comply with the production rules set by the organization.

Interpret and execute the work instructions.

Identify the organization's production process.

Contents:

1. The assembly department in catering facilities:

Common structures of catering establishments: definition and characteristic organization.

Machinery: identification, functions, modes of operation and maintenance.

Teams: trolleys, booths, baskets, others.

Materials: reusable menaje, glassware, cutlery, tablecloth, crockery, disposable menage, diverse stewardship material, promotional products, beverages, others.

Features, training, and working groups in a catering.

Basic competencies of the professionals involved in the department.

Relationships with other departments.

Interpersonal communication processes in catering: the 'feed-back' and effective listening, barriers to communication in catering and solutions, others.

2. The process of sourcing and assembling catering services:

Phases: equipment and equipment, interpretation of the order of service, supply of genera and culinary elaborations, assembly of the catering service and provision for its cargo.

Request and receipt of load components.

Storage and warehouse controls.

Catering service mount types.

The assembly of products intended for sale on board in means of transport.

Container Load Diagrams.

3. Food safety and hygiene in the catering service assembly department:

Uniformity and personal equipment for security of catering services: types of uniforms for assembly, adequacy and regulations of protective garments.

Specific safety and cleaning conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the catering assembly units.

Cleansing and Disinfection: Differentiation of concepts, applications.

Requirements for food handlers.

Responsibility of the company in the prevention of diseases of food transmission.

Food labelling: reading and interpreting mandatory information labels.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the execution of basic operations of supply and assembly of genera, packaged culinary and diverse material of catering services, as well as the provision of the load for its transport, which will be credited by one of the following two ways:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: RECEPTION AND WASHING OF CATERING SERVICES.

Level: 1

Code: MF1090_1

Associated with UC: Perform the operations of receiving and washing merchandise from catering services.

Duration: 90 hours.

Assessment Capabilities and Criteria:

C1: Perform load receiving processes from catering services performed according to default procedures.

CE1.1 Identify the discharge areas for materials and equipment from the service and their machinery, describing:

-Functions.

-Usage rules.

-Risks associated with their use.

-Basic maintenance of required usage.

CE1.2 In a scenario of receiving load from a previously quantified catering service:

-Interpret the laberealization.

-Precise the results to be obtained.

-Who, how, and when to control compliance with the instructions.

-Request clarifications or information from a member of the alleged working group and/or instructions to the direct person.

C5: Explain and perform the load disposition process that makes up a catering service, identifying the areas where it occurs.

CE5.1 Identify the most common places in the catering industry where the different ltus of reusable materials and equipment and if necessary, fill in the sheet of breaks or disfunctions.

-Contar and annotate in the corresponding document the genera, packaged culinary elaborations, and products in general received.

C2: Perform washing processes for reusable materials and equipment from catering services according to predetermined procedures.

CE2.1 Identify the elements that make up the machinery and equipment of the washing department, the washing train and the pressure-washing method, describing:

-Functions.

-Usage rules.

-Quantitative and qualitative results that are obtained.

-Optimal use of the machine and water saving.

-Risks associated with their manipulation.

-Maintenance of required usage.

CE2.2 In a practical case of washing reusable materials and equipment from a previously quantified catering service:

-Locate materials and equipment in the prewash room according to criteria of arrival order, priority, or physical space.

-Classify materials and equipment according to their nature and place them on the washing train using appropriate containers to avoid breakages.

-Identify the usual materials from a catering service which by their nature must be manually washed.

-Verify cleaning of washed materials and equipment, determining whether they should be washed again or manually to obtain optimal hygiene results.

-Identify the most common disposable waste from a catering service and classify them for recycling.

-Identify the documents in which the produced breaks and dysfunctions detected in the wash department are logged.

-Identify hygienic and self-protection standards.

-Apply cleaning and order methods when operating with equipment, machines, tools, and genera.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.2.

Other capabilities:

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Adapt to organization, organizational and technological changes as well as new situations or contexts.

Comply with the production rules set by the organization.

Interpret and execute the work instructions.

Habit to the organization's work rate.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Contents:

1. Washing of catering material:

The department of washing in catering facilities: definition and characteristic organization.

The process of washing material from catering services: identification, functions, modes of operation and maintenance of the machinery and basic equipment.

Phases: sorting, washing, final wash control, and disposal for storage.

2. Safety and cleanliness in washing areas in catering facilities:

Uniformity and personal safety equipment: washing uniforms, lingerie and shoes.

Protective garments: types, adequacy and regulations.

Specific security conditions to be met by the catering scrubbing units.

Common-use cleaning products: types, classification, main features of use, security measures, and rules for storage and interpretation of specifications.

Cleaning systems and methods: applications of basic equipment and materials.

Common procedures: types and execution.

3. Hygiene, handling and classification in the area of laundering of surplus catering services:

Handling of surpluses and waste.

Waste disposal and pest control.

Cleansing, Disinfection and Disinfection: Differentiation of concepts; practical applications.

Health risks arising from incorrect food waste handling.

Types of diseases caused by incorrect food waste handling.

Health and personal hygiene: factors, materials and applications.

Self-control: Hazard analysis systems and HACCP critical control points.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit Partner competence, taking into account applicable regulations of the productive sector, prevention of occupational risks, occupational health, universal accessibility, universal design or design for all persons and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct of reception and washing operations of goods from catering services, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.