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Procesos Básicos De Producción Culinaria

Culinary Arts

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El presente texto forma parte de la colección dirigida a los Programas de Cualificación Profesional Inicial de Ayudante de Cocina que se corresponde con el Nivel 1 del Catálogo Nacional de Cualificaciones Profesionales para el perfil de Ayudante de Cocina. El módulo de Procesos Básicos de Producción Culinaria se corresponde con las necesidades formativas incluidas en la Unidad de Competencia relativa a "Asistir en la elaboración culinaria y realizar y presentar preparaciones sencillas". El enfoque elegido para este libro es claramente práctico y el lenguaje empleado, sencillo y directo, para que la comprensión y el aprendizaje de los contenidos sean lo más efectivos posible. Es por ello una herramienta utilísima e imprescindible tanto para los alumnos que quieran formarse como ayudantes de cocina como para los profesores que vayan a impartir los contenidos

Post Secondary Four Year

PROCESOS BASICOS DE PRODUCCION CULINARIA

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Front Cover.
Half Title Page.
Title Page.
Copyright Page.
&#x00CD;ndice.
Agradecimientos.
Introducci&#x00F3;n.
1: T&#x00E9;cnicas culinarias.
2: Elaboraciones b&#x00E1;sicas de m&#x00FA;ltiples aplicaciones.
3: Elaboraciones culinarias sencillas.
4: Postres b&#x00E1;sicos.
5: Guarniciones y elementos de decoraci&#x00F3;n.
6: Acabados y presentaci&#x00F3;n de elaboraciones.
7: El servicio en cocina.
Glosario.

Procesos Básicos De Producción Culinaria.css-1p8rvzy{position:absolute;padding-left:8px;}

Procesos Básicos De Producción Culinaria