100% subsidized course.
Aimed at working professionals.

Basic Kitchen Operations

The Basic Cooking Operations Course offered by Joviat represents a unique opportunity for those looking to enter the world of professional cooking or perfect their skills in this area. With a duration of 390 hours, this course is specially designed to develop fundamental skills in cooking, from the application of the strictest hygiene and health standards to learning the pre-processing and preparation of basic kitchen products, without forgetting the presentation and decoration of simple and basic recipes.

Aimed at employed professionals and fully funded by the Consortium for Continuing Training of Catalonia, this course not only provides an excellent learning opportunity but also supports career development in a dynamic and continuously growing sector.
The programme combines theoretical instruction with professional work placements in companies, offering a comprehensive learning experience that enables students to apply the knowledge they acquire in real-world settings.

Through the various editions of the course, JOVIAT seeks to adapt to the needs of its students, offering flexibility in start and end dates, as well as in the schedule, from Monday to Friday from 3:30 pm to 8:30 pm, to ensure that everyone has the opportunity to participate and take advantage of this quality training.

Benefits of studying at JOVIAT: At JOVIAT, we are committed to providing an exceptional educational experience. Our courses not only offer theoretical knowledge, but also practical ones, in order to strengthen your skills.
– 100% Subsidized by SOC.
– Updated and relevant content
– Certification that will boost your professional profile
– Expert instructors and constant support

Certification:
By completing this Occupational Training course, you will obtain a Professional Certificate that will certify your skills and enhance your résumé and opportunities!

EDITION 1
Start06/07/26
Completion27/11/26
Duration390 hours (310 hours of training and 80 hours of internship)

Schedules

Afternoon hours

From Monday to Friday, from 16:00 to 21:00

Course content

Analyze and apply the hygiene and health standards and conditions referred to in food and beverage production or service units, to avoid risks of food poisoning and environmental pollution.

Receive food and drinks for storage and subsequent distribution. Differentiate between the food raw materials commonly used in cooking and describe their main varieties and qualities.

Use the equipment, machines, utensils and tools that form the basic equipment of kitchen departments, according to their applications and based on their optimal performance. Characterize cuts and pieces and carry out the pre-processing operations of the most common culinary products, based on the established work plan, the culinary preparations to be made or the marketing needs. Apply simple methods and operate correctly with equipment for the regeneration, conservation and packaging of raw, semi-processed and finished culinary preparations of common use, which adapt to the specific conservation and packaging needs of these materials and products.

Carry out basic preparations of multiple applications and prepare and present simple culinary preparations, applying simple, previously defined techniques. Carry out the necessary operations to provide assistance in the preparation and presentation processes of all types of culinary preparations, and show receptivity and a spirit of cooperation.

Make and present combined dishes and simple appetizers in accordance with the product definition, applying basic preparation rules.

The course offers additional training in areas such as nutrition, culinary history, or new trends in the sector, helping students expand their knowledge and skills beyond traditional methods.

This module provides practical experience in a professional environment, allowing students to apply the knowledge acquired in real work situations. Internships will be carried out in pastry shops or related businesses, under the supervision of professionals in the sector.

Upon completion of the Basic Cooking Operations Course at JOVIAT, participants will receive a Certificate of Professionalism. This accreditation is an official recognition of the skills and competencies acquired in the field of cooking, demonstrating that the student has achieved the professional competencies necessary to perform basic cooking operations in accordance with established professional standards.

The course is aimed at unemployed people and is fully subsidised by the SOC. To access, candidates must meet specific selection requirements, which may include criteria such as age, employment status and previous training.

The course includes an 80-hour non-work professional internship module, providing students with the opportunity to apply the techniques and knowledge acquired during training in a real environment. These internships are essential for the student’s integration into the world of work, allowing them to gain practical experience and facilitating their professional insertion in the cooking and catering sector.

The Certificate of Professionalism obtained can facilitate access to higher education related to cooking, gastronomy or food business management. Students can consider specializing in specific areas of cooking or continue their education in mid- or higher-level programs that offer more advanced and specialized training in the field of gastronomy.

Graduates of the Basic Kitchen Operations Course are well prepared to enter the job market in various positions within the world of catering.

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