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TEACHING MATERIALS
HOSTEL AND TOURISM
HOT 201 KITCHEN AND GASTRONOMY
2015/2016 YEAR TECHNICIAN
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1. RECOMMENDED TEXTBOOKS OR MANUALS

MODULE BOOK / MANUAL

“ Security and hygiene in the

Safety and hygiene in food handling food handling "
Ed Paraninfo
Author: José Luis Armendáriz
TRAINING AND CAREER COUNSELING. ED.
Training and career counseling Macmillan education. Year 2015
ISBN:978-84-16092-41-3
Preparations of Pastry and Confectionery in the
Basic Pastry and Pastry Processes (PER) Kitchen. José Luis Armendáriz Sanz. Pilar
Carrero- Ed: Paraninfo – 2013
Pre-processing and conservation of
Pre-preparation and preservation of food Food, of Infants and Bartra.
Ed.
HIGH SEAS
Culinary techniques, from Valle, Ferri and
Culinary Techniques others. Ed. HIGH SEAS
“CULINARY PRODUCTS” Various authors. Ed: Altamar:
2014
Culinary Products
"Desserts in Restoration", by Antonio Roquet-
Desserts in Restoration Jalmar, Laura Left, Asier Lahera,
Assumpció Vilella, Gabriel Barta. Of the
Editorial ALTAMAR SA, with ISBN: 978-84 15309-
74-1
OFFERS GASTRONOMIC”. Of
Paraninfo Editions. 2011. 1st Edition. ISBN: 978-
84-9732-832-6. Authors: Ana María López
Gastronomic Offers
Alonso, Lorena Carabias Muñoz and Elena Díaz
Paniagua

COMPANY AND INITIATIVE

Business and Entrepreneurship ENTREPRENEUR. ED. McGraw Hill.
Education. Year 2015 ISBN 978-84-481 9686-8
 2. UNIFORMITY OF STUDENTS IN COOKING AND WORKSHOP WORKSHOPS I
Students who must carry out their internships or evaluation tests, whether quarterly or global, in the kitchen
and workshop workshops, must wear the following clothing during their stay there:
• White long sleeve kitchen jacket
• Kitchen pants plaid or houndstooth
• Apron without breastplate
• High hat (kitchen students), low hat (workshop students) or cap (female students)
• Dish towel
• Closed shoe black

The student will have a sufficient number of units of each piece to guarantee at all times the cleanliness and
hygiene inherent to the profession and established by current regulations.

3. MATERIAL THAT STUDENTS MUST PROVIDE IN COOKING AND WORKSHOP WORKSHOPS

Students who carry out their internships in the kitchen and workshop workshops must use the following
material:

• Onion knife
• Lace
• Saw knife
• Pastry bag (minimum 50cm.)
• 2 smooth nozzles
• 2 curly nozzles
• Saber
• plastic antler
• Scissors
• triangular spatula
• Peeler
• Corer (recommended)
• Stoner. Just cook
• 2 punches, large and little. Just cook
• Knife sheath
• pocket notebook
Pen

I Students who are working in the sector may use the approved kitchen uniform of their company.