{"id":16181,"date":"2024-05-20T12:57:44","date_gmt":"2024-05-20T12:57:44","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/fo-of-basic-kitchen-operations\/"},"modified":"2026-01-13T10:52:28","modified_gmt":"2026-01-13T10:52:28","slug":"fo-of-basic-kitchen-operations","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/continuing-and-vocational-training\/fo-of-basic-kitchen-operations\/","title":{"rendered":"FC Basic Kitchen Operations"},"content":{"rendered":"

100% subsidized course.<\/strong>
\nAimed at employed workers.<\/strong><\/h2><\/div><\/div><\/div>
<\/span><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Basic Kitchen Operations<\/h2><\/div>

The Basic Cooking Operations Course<\/strong> offered by Joviat<\/strong> 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. <\/p>\n

Aimed at unemployed people<\/strong> and fully subsidised by the SOC<\/strong> , this course not only offers an opportunity for training but also for job reintegration into a dynamic and constantly growing sector. The training combines theoretical sessions with professional practices in companies, thus providing a complete and comprehensive educational experience that allows students to practically apply the knowledge acquired. <\/p>\n

Through the various editions of the course, JOVIAT<\/strong> 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.<\/p>\n

Benefits of studying at JOVIAT:<\/strong>
\n 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.
\n \u2013 100% Subsidized by SOC.
\n \u2013 Updated and relevant content
\n \u2013 Certification that will boost your professional profile
\n \u2013 Expert instructors and constant support <\/p>\n

Certification:<\/strong>
\nBy completing this Occupational Training course, you will obtain a Professional Certificate that will validate your skills and enhance your resume and opportunities!<\/p>\n<\/div><\/div><\/div>

\n
\n\n\n\n\n\n\n\n
EDITION 1<\/th>\n<\/th>\n<\/tr>\n<\/thead>\n
Home<\/td>\n01\/20\/25<\/td>\n<\/tr>\n
Completion<\/td>\n05\/15\/25<\/td>\n<\/tr>\n
Duration<\/td>\n390 hours (310 hours of training and 80 hours of internship)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n
\n\n\n\n\n\n\n\n
EDITION 2<\/th>\n<\/th>\n<\/tr>\n<\/thead>\n
Home<\/td>\n05\/19\/25<\/td>\n<\/tr>\n
Completion<\/td>\n09\/12\/25<\/td>\n<\/tr>\n
Duration<\/td>\n390 hours (310 hours of training and 80 hours of internship)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div>
Contact us<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>

Schedules<\/h2><\/div><\/div><\/div>
<\/span><\/div>

Afternoon hours<\/h3><\/div>

From 15:30 to 20:30 Monday to Friday.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Course content<\/h2><\/div>

<\/i><\/i><\/span>Application and hygiene and sanitary standards in catering (30 hours)<\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Supply of raw materials in the kitchen (30 hours)<\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Culinary pre-processing and preservation (60 hours)<\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Carrying out basic and elementary cooking preparations and assisting in culinary preparation (90 hours)<\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Preparation of combined dishes and appetizers (90 hours)<\/span><\/a><\/h4><\/div>
\n

Make and present combined dishes and simple appetizers in accordance with the product definition, applying basic preparation rules.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Complementary (40 hours)<\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Non-work professional internships <\/span><\/a><\/h4><\/div>
\n

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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/i><\/i><\/span>Accreditation<\/span><\/a><\/h4><\/div>
\n

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. <\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>How to access<\/span><\/a><\/h4><\/div>
\n

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. <\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Internships<\/span><\/a><\/h4><\/div>
\n

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. <\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Access to other studies<\/span><\/a><\/h4><\/div>
\n

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. <\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Career opportunities<\/span><\/a><\/h4><\/div>
\n

Graduates of the Basic Kitchen Operations Course are well prepared to enter the job market in various positions within the world of catering.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Related blog posts<\/h2><\/div>
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