Hospitality and catering II: kitchen assistant, food hygiene and waste management for the self-employed

The hospitality and catering II course offers all-round training for anyone looking to strengthen their professional profile in cooking and food management. The programme covers key areas such as working as a kitchen assistant, food hygiene, hazard analysis with HACCP (APPCC in Spanish), waste management and food waste prevention, with an innovative, hands-on approach.

During the course you will learn everything from handling basic utensils and cooking techniques to correctly applying disinfection and food safety protocols. You will also discover how to get the most out of meat preparation and how to make stocks, sauces and home-made preserves, with particular attention to sustainability and current occupational risk prevention regulations.

Aimed at entrepreneurs who want to build efficient teams, working professionals looking to update their knowledge and people starting out in the sector alike, this course boosts employability through training tailored to the Spanish market and its current demands.

Lasting 450 hours in total and taught online, it includes a work placement so you can apply what you learn in a real setting. It costs 600 euros, an affordable investment for anyone who wants to stand out in hospitality and catering with up-to-date knowledge and practical skills.

The course combines safety, quality and sustainability – essential elements for working in today's hospitality industry.

On completing this course, learners will be able to carry out a range of roles related to cooking and food management, applying quality and sustainability standards.

• Master the basic and advanced techniques of a kitchen assistant.
• Correctly apply food hygiene and disinfection protocols.
• Implement the HACCP system to guarantee safety when handling food.
• Manage waste and adopt practices to prevent food waste.
• Understand and apply occupational risk prevention measures in hospitality and catering.
• Make stocks, sauces and home-made preserves using professional methods.
• Make the best use of ingredients through knowledge of weights, measures and nutritional classification.
• Build sustainability and efficiency criteria into kitchen management.

Basic kitchen utensils

An introduction to the essential utensils you need to handle to work efficiently in a professional kitchen.

Disinfection and gourmet cuts

Learning cleaning and disinfection techniques, together with specialist cuts for high-quality dishes.

Meat cuts and preparation

Knowledge of the different types of meat cuts and the right preparation methods for each one.

Making stocks

Preparing the classic culinary bases that are indispensable for many professional recipes and dishes.

Culinary preparation techniques

Mastering methods and processes for cooking and handling food.

Making sauces

Creating basic and complex sauces to enhance the flavour and presentation of dishes.

Home-made preserves

Learning to make artisan preserves to extend the shelf life and quality of ingredients and dishes.

Flavoured butters and oils

Preparing products that add value and variety to recipes.

Weights and measures in the kitchen

Using quantities and measures correctly to ensure accurate recipes and control the cost of raw ingredients.

Tips for the professional kitchen

Practical advice and tricks to improve efficiency and results in the kitchen.

Trends in modern cooking

Exploring new culinary movements and innovative techniques.

Classification of nutrients and healthy recipes

A study of the key nutrients and how to prepare balanced, nutritious recipes.

Occupational risk prevention in hospitality and catering

Measures and regulations to ensure a safe working environment in the sector.

Food hygiene

Practices and regulations for maintaining and controlling the quality and safety of food.

Hazard Analysis and Critical Control Points (HACCP)

A systematic process for identifying, assessing and controlling risks in the food chain.

Waste management, sustainability and risk prevention

Strategies for handling waste efficiently and building environmental criteria into hospitality.

This course prepares learners to join the hospitality and catering sector with a practical, responsible technical profile focused on quality and food safety.

• Kitchen assistant in restaurants and hotels.
• Food hygiene and food safety technician.
• Waste and sustainability manager in hospitality businesses.
• Support in implementing the HACCP system in professional kitchens.
• Trainer in occupational risk prevention and food handling best practice.

Sectors and companies

• Restaurants and hotel chains.
• Catering and food service companies.
• Hospitality training centres.
• Companies specialising in environmental and waste management in hospitality.