Procesos básicos de producción culinaria

Synopsis of Procesos básicos de producción culinaria

«Procesos básicos de producción culinaria» is the training manual by José Luis Armendáriz Sanz, published by Paraninfo in paperback (152 pages).

Manual for the Basic Culinary Production Processes module for training kitchen assistants. Covers recipe preparation, culinary techniques, food handling and safety, hygiene, plating, quality control and gastronomic equipment, with a practical approach and simple language.

First edition, published in 2012. Part of the PCPI Hospitality and Tourism collection, with the Kitchen Assistant profile (Level 1 of the National Catalogue of Professional Qualifications).

Aimed at students of initial vocational qualification programs in cooking and teachers delivering these contents.