CE1 Know and be able to apply the basics of kitchen work
CE2 Know the different hierarchies and responsibilities linked to each of the professional profiles that work in a kitchen
CE3 Know the nutritional foundations of human nutrition and be able to apply them to the culinary process.
CE4 Know the fundamentals of food science and dietetics, and be able to carry out their application in the practice of the profession
CE5 Know the ideal conservation conditions of different raw materials, for their proper reception, storage, transformation and distribution.
CE6 Design attractive, healthy gastronomic offerings appropriate to the establishment's characteristics and market expectations.
CE7 Identify foods of animal origin, their production systems and cutting, both from aquatic sources (fish and shellfish) and terrestrial sources (mammals, birds and game).
CE8 Know the production systems of the main crops, recognizing the different varieties of vegetables, fruits, nuts, cereals, seeds and sprouts, mycological varieties (suitable for consumption), spices and aromatic plants and other seafood products (seaweed).
CE9 Know the fundamentals of microbiology, parasitology and toxicology that influence food preparation.
CE10 Identify the determining factors of the appearance of food hazards for the application of practical hygienic measures associated with food preparation.
CE11 Understand the concept of traceability applied to food.
CE12 Know and apply good environmental management practices for waste management, applying current regulations.
CE13 Know the basic technological processes in the agri-food industry and the biochemical, nutritional and organoleptic modifications that food undergoes as a result of their application.
CE14 Know the requirements of culinary production and preservation facilities, equipment and utensils, their operation and optimal maintenance conditions, the relationship between spaces and especially their relationship with hygienic-sanitary circuits, applicable to culinary production.
CE15 Apply different handling techniques in the selection, cleaning, division and conservation in the pre-processing of products of plant and animal origin.
CE16 Know and be able to apply different fundamental culinary techniques.
CE17 Know and be able to apply highly specialized industrial and culinary techniques.
CE18 Identify the facilities, equipment and utensils used in baking, applying the main traditional and advanced techniques.
CE19 Identify the facilities, equipment and utensils used in sweet cooking, developing both fundamental and advanced techniques
CE20 Know the basic operations, new processing, preservation and packaging technologies, as well as the additives and technological ingredients used by the food industry, for their application in the design, testing and development of pre-cooked dishes.
CE21 Analyze cooking processes, identifying and characterizing the techniques, operations, phases, operating and control parameters, and associated services necessary for culinary preparations, defining the results to be obtained.
CE22 Recognize ingredients and culinary techniques, and be able to present dishes and drinks from the main cuisines of Spain, with special emphasis on Canarian cuisine.
CE23 Recognize ingredients, culinary techniques, and be able to present dishes and drinks from the main European, Asian, African, and American cuisines.
CE24 Understand and critically evaluate the evolution of gastronomic tourism and the different tourist offerings, participating with other professionals in the development of projects with special attention to the Mediterranean and its enhancement as a resource or tourist destination.
CE25 Know the structure of the hotel and restaurant business, its management tools, and be able to interpret the operational relationships between gastronomy and hotel companies and the elements of influence towards new restaurant trends.
CE26 Know the legal framework that regulates tourism activity and understand its influence on the activity of companies in the gastronomy sector.
CE27 Apply basic technical criteria in the design of premises and distribution of work spaces (optimal operation and maintenance of work equipment; energy efficiency; noise control; gases and air conditioning) and for consumption spaces (open and/or closed; lighting; soundproofing; ventilation and/or air conditioning) to achieve a pleasant environment, facilitating customer service tasks and production tasks based on the gastronomic offer.
CE28 Know the basic processes in quality management of a company in the restaurant sector.
CE29 Design, implement and interpret logistics and production actions in order to assist management in decision-making processes.
CE30 Know the basic principles of business management and direction to actively participate in their application to the gastronomic sector
CE31 Analyze the general and specific economic environment of gastronomy companies, understanding the basic concepts of economics and financing systems applicable to companies in the sector
CE32 Know the accounting concepts in a restaurant business to calculate profit margins and a selling price for the different products offered on the menu.
CE33 Plan and manage human resources in catering companies, promoting talent development and proper organization (items)
CE34 Know the fundamentals of the psychosocial, cognitive and emotional processes of internal and customer communication
CE35 Know the basics of customer service in the gastronomic business.
CE36 Demonstrate social skills, communication techniques, and skills in customer service, attention, information, and loyalty.
CE37 Promote organizational behaviors that aim to satisfy and retain customers, applying innovative processes in the area of customer service and care.
CE38 Be able to plan, manage and organize events following the appropriate protocol standards in gastronomy.
CE39 Analyze and apply traditional and ICT distribution and communication strategies to the gastronomic sector.
CE40 Understand the fundamentals of segmentation and positioning strategies and the principles of relationship marketing, in order to collaborate in the development of projects of this nature.
CE41 Analyze the importance of innovation in tourism product design and brand management.
CE42 Recognize the basic characteristics of artistic productions that have influenced the evolution of gastronomy.
CE43 Acquire basic skills in the use of artistic production media to adapt culinary creations and decorative and environmental elements to different aesthetic trends or client preferences.
CE44 Understand the basics of how the nervous system and sensory perception function and how these can influence food consumption patterns.
CE45 Establish the foundations of sensory analysis of food products and understand the basic aspects of sensory perception.
CE46 Know and apply culinary techniques to optimize the organoleptic and nutritional characteristics of foods, with respect to traditional and current gastronomy.
CE47 Know and design offerings of wines and other non-alcoholic and alcoholic beverages other than wines, based on their pairing, taking into account important factors such as cooking types, aromas, textures, contrasts of different products and culinary preparations.
CE48 Understand the operation and structural and environmental principles of a winery in restoration to manage its operating procedures (supply, storage and stock management) as well as advise on its design.
CE49 Know the functions of a sommelier.
CE50 Manage management tasks associated with sommelier service.
CE51 Incorporate and demonstrate the professional values and competencies of the different professional profiles associated with the degree.
CE52 Be able to integrate the set of theoretical and practical knowledge taught in the degree in the development of a gastronomic project.
CE53 Know what a company is, the basics of its operation, and understand the basic concepts of marketing.
CE54 Know the functioning of the different devices and systems of interest to gastronomy in the human body
CE55 Know the nutrients, their bioavailability, their function in the body, needs and recommendations, and the bases of energy and nutritional balance.
CE56 Manage and handle food from the perspective of food safety.
CE57 Know and know how to evaluate and prevent biological risks in food.
CE58 Understand the management of quality systems and processes.
CE59 Be able to use the most relevant gastronomic terms in foreign languages.
CE60 Know the sociocultural factors that influence the selection and classification of foods and ingredients and culinary preparations
CE61 Define and develop an innovative, viable and sustainable business proposal in the gastronomic field, or incorporate improvements to existing ones.
CE62 Design and maintain a simple information and monitoring system to stay up-to-date in the gastronomic field, in order to identify the training needs that allow you to acquire further knowledge with a high degree of autonomy.
CE63 Know the basic principles of a balanced diet and acquire the skills necessary to incorporate them into the culinary field.
CE64 Develop the skills necessary to design and implement menus and culinary procedures that meet the needs of all population groups.
CE65 Recognize the plurality of points of view with which the food fact is constructed through different agents and social discourses
CE66 Know the components of food, their chemical properties, their function in the structure and microstructure of food and their nutritional value.
CE67 Design the organizational structure of a gastronomic company and establish the personnel strategy for the provision of services.
CE68 Differentiate between traditional, sustainable and organic food production systems and interpret the labeling of agri-food products.
CE69 Know the environmental risks and the treatment of waste generated in the agri-food industries.