Prevention and good practices in the professional kitchen

Overview

Goals

To equip students with the professional skills necessary for the comprehensive management of occupational safety and health in work environments with high preventive demands.
To train professionals in safety practices in multidisciplinary kitchen teams.
Enable it to monitor safe and operational workflows.
Transforming the professional into an active manager and a benchmark in preventive culture in the sector.

Access requirements

Students must be between 25 and 64 years old on the date the training begins.
This training is only available to staff from companies associated with ASHOTEL (Hotel and Extrahotel Association of Tenerife, La Palma, La Gomera and El Hierro).
A university degree will not be required to access this micro-credential.

Academic program

Contents

I. Basic concepts on safety and health
Work and health
Work-related injuries: accidents and occupational diseases.
Basic rights and duties in prevention.
II. Introduction to risks in the kitchen
Characteristics of the working environment: high temperature, humidity, hot machinery,
Sharp utensils. Electrical hazards, cleaning products
Preventive objectives derived from risk assessment.
III. Basic risk assessment methodology
Concepts of severity and probability applied to the kitchen area.
Introduction to the systematic analysis of hazardous tasks.
IV. Specific Risks
Risks of falls and slips: floors with grease, spills, water and food scraps.
Prevention through continuous order and cleanliness, signage and maintenance.
Cuts and burns: safe handling of knives, hot trays, pans, fryers, and ovens. Thermal control and protective barriers.
Falling and handling of objects: risks in handling pots, trays, containers, utensils and food from cameras and shelves.
Manual handling and ergonomics: Lifting weights (large pots, food boxes) safely. Correct postures, space management, and task rotation.
Kitchen machinery and tools: risks arising from slicers, processors,
Cold storage rooms and electrical equipment. Safe procedures: pre-checks, basic lockout/tagout, safety distances.
V. Specific preventive measures and operational order
Control of mechanical, thermal, electrical and chemical risks (degreasing cleaners).
Safe cleaning procedures to avoid slippery floors.
Emergency response. First aid.
VI. Practical examples and real incident studies.
Analysis of common mistakes in cooking.
Good practices demonstrated by the professional demands of the teacher.

Methodology and activities

Theoretical classes: expository, explanatory or demonstration sessions of the contents and knowledge.
Practical classes: sessions of practical application of the content developed in the theoretical classes, through the resolution of exercises, problems or theoretical-practical scenarios.
Independent work: independent and self-regulated activity of the student based on the guidelines proposed in the subject.
Individual tutoring.
Assessment: continuous assessment tests and a final exam. The tests will be conducted online on the designated platform.

Regarding the way to organize the teaching to achieve the objectives set out in the micro-credential, the organizational modality summarized below will be followed:
Lectures/expository method: presentation or explanation by the teaching staff.
Personal study: preparation for tests, exams, etc.
Assessment: written tests, oral tests, practical tests, …
Tutoring: instruction period in which teachers and students interact with the aim of reviewing and discussing materials and topics presented in class.

Evaluation criteria

The microcredential will have an evaluation system (ES) based on the following assessment tests:

Objective tests (true/false, multiple choice, test-type, fill-in-the-blank, ordering, etc.): These are measurement instruments that allow for the evaluation of knowledge, skills, performance, aptitudes, etc. The answers are closed-ended, thus promoting objectivity during the scoring process.
Attendance, participation or attitude in teaching activities, seminars, tutorials, etc.: monitoring student attendance and participation in teaching activities, carrying out activities during teaching sessions.
Observation techniques (records, checklists, attitude scales, etc.): application of methods to describe and record the manifestations of student behavior.

General information

Credits: 2 ECTS

Duration: 11/05/2026 – 19/05/2026

Teaching modality: Blended learning

Location: ULL Virtual Campus and hotel to be determined

Registration fee: €43.50

Valued at: €145

Registration

More info and registration help

The cost of tuition for this Microcredential will be subsidized by the 'Plan for the development of university microcredentials', investment 6 of component 21 of the Addendum to the 'Recovery, Transformation and Resilience Plan', financed by the European Union – Next Generation EU, year 2025.