-Applying and supervising the execution of all types of food handling, preservation and regeneration techniques. - Develop processes for the preparation and presentation of basic, complex and multi-application culinary preparations. - Develop processes of preparation and presentation of cuisine dishes. - Develop processes for the preparation and presentation of all types of confectionery products. - Taste food for its selection and use in the hotel and catering industry. - Act according to safety, hygiene and environmental protection rules in the catering industry. - Designing gastronomic offers. - Manage supply processes in catering. - Organise culinary production processes. - Managing culinary production units. - Supervising preliminary operations or handling techniques. - Control of food preservation for consumption and commercial distribution. - Optimal food regeneration. - Culinary processing. - Development and supervision of the supply of goods and mise en place.