The school, where everything starts

Our spirit is based on the culture of effort, teamwork, personal skills and specific skills of the trade. This is the best way to learn, understand and live the restoration.

FORMATION CATALOG

Kitchen assistant

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Professional Quits

Developing professional activity as an kitchen assistant, in large, medium-sized or small enterprises, mainly in the hostelry industry: restaurant, bars, hotels, catering services and collectivities.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Safety and hygiene at work and PRL (prevention of occupational risks)
  • Food Manipulation
  • Provisioning and storing raw materials in the kitchen
  • Elementary cooking
  • Acquirative, combined dishes and desserts
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Waiters and waitresses assistant

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Professional Quits

This professional is in charge of helping the waiter prepare and serve meals and drinks at the various hotel shops. The waiter’s assistant has specific functions depending on the type of establishment where he works (restaurant, bar, cafeteria…) and its attachment to bar or dining service.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Application of hygiene and conditions in restoration
  • Use of the basic equipment of the restaurant and assistance in the preserve
  • Basic Food and Drink Service and Post-service tasks in restaurant tasques
  • Food and Drinking at the bar
  • Preparation and service of fast beverages and food at the bar
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Catering assistant

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Professional Quits

Ceterinary preparation and assembly, collectivity assistant and catering preparer.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Catharging and assembly provision
  • Application of hygienic-Sanitarian norms and conditions in restoration
  • Performing basic and elementary cooking and attending culinary elaboration
  • Machines and basic kitchen equipment
  • Regeneration of common genera and culinary products in cooking
  • Common culinary genre preparation in cooking
  • Application of common conservation and commercial presentation systems of the most common genera and culinary products in cooking
  • Participation in improving quality
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Kitchen assistant for communities

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Professional Quits

Kitchen Auxiliar in collectivity companies, hospitals, residences, educational centers, fifth gama companies.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Safety and hygiene at work and PRL (prevention of occupational risks)
  • Food manipulation, food allergies and collectivities
  • Deck Cooking
  • Basic culinary and combined dishes
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Fresh produce sales assistant

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Professional Quits

Food products seller in supermarkets or small shops.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Prevention of occupational risks
  • Food Manipulation
  • Auxiliary operations at the point of sale
  • Basic customer attention,
  • Preparing and selling meat and shrapnel
  • Preparing and selling fish and seafood
  • Preparing and selling fruit and vegetables
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Butchers sales assistant

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Professional Quits

Vendor of meat products and derivatives in supermarkets and small and medium-sized establishments.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Safety and hygiene at work
  • Food Manipulation
  • Classification of beef, sheep, goats, pigs and sewage.
  • The difference of all sales products.
  • Meat, bird and small
  • Meat in nutrition.
  • Cutting products: knife cut. cutting tools, hooks, sting machines.
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Fishmonger sales assistant

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Professional Quits

Shipping of marine products in small and medium-sized supermarkets.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • Food Manipulation
  • General reception and storage operations and checks.
  • Identify fresh fresh, salty fish, molluscs, crustaceans and cephalopods. Normative and protocols.
  • Healthy fish and seafood controls.
  • Productive areas and different markets, FAO regulations.
  • Conditioning, transporting and preserving the product of fresh and frozen fishing.
  • Environmental impact of the fishing industry.
  • Basic fish preparation operations, legislation, preparedness operations. Identification and preparation of fish, labelling on establishment.
  • Conditioning and marketing of fish in establishments for sale to the public, recognising the different species of catch in the Mediterranean and their commercial and scientific designation, as well as their form of marketing.
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Bakery assistant

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Professional Quits

Helping dependants in cafeterias, helping dependants in caféries, helping bakery dependants, selling in supermarkets.

Approximate hours

Depending on course typology, hours may vary from a minimum of 40h to a maximum of 300h.

Description

  • PRL
  • Food Manipulation,
  • Quality service, customer attention and communication.
  • Precaution and sale of common products in bakery establishments
  • Coffee and Surgery Service
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