Técnico Superior en Dirección de Cocina

Certification authority: 
Department of Economy, Employment and Finance of the Autonomous Community
EQF Level of the qualification: 
ES Spain
Evaluate the core competences
needed for this job
Core competences 
Define the products offered by the company taking into account the parameters of the strategic project.
Design the production processes and determine the organizational structure and the necessary resources, taking into account the objectives of the company.
Determine the offer of culinary products, taking into account all its variables, to set prices and standardize processes.
Carry out the supply, storage and distribution of raw materials, in ideal conditions, controlling the quality and related documentation.
Controlling the setting up of spaces, machinery, tools and tools.
Verify the processes of preelaboration and/or regeneration that is necessary to apply to the diverse raw materials for their later use.
To organize the realization of the culinary elaborations, taking into account the standardization of the processes, for its later decoration/finishing or conservation.
To supervise the decoration/finishing of the elaborations according to needs and established protocols, for its later conservation or service.
To verify the processes of packing and/or conservation of the goods and culinary elaborations, applying the appropriate methods and using the suitable equipment, to preserve their quality and to avoid food risks.
How can the certification be obtained? 
Initial training scheme (pupil or student)
Individual application
Is it possible to obtain a partial validation?: 
No ❌