{"id":1415,"date":"2026-04-29T07:54:10","date_gmt":"2026-04-29T07:54:10","guid":{"rendered":"https:\/\/reverent-almeida.91-213-46-106.plesk.page\/formacion\/elaboracions-basiques-de-cuina\/"},"modified":"2026-04-29T07:59:33","modified_gmt":"2026-04-29T07:59:33","slug":"elaboracions-basiques-de-cuina","status":"publish","type":"curso_foment","link":"https:\/\/foment.teamdesarrollo.com\/ca\/formacio\/elaboracions-basiques-de-cuina\/","title":{"rendered":"Elaboracions b\u00e0siques de cuina"},"featured_media":0,"template":"","meta":{"_doceos_id":"17262","_start_date":"2026-06-01T22:00:00.000000Z","_end_date":"2026-07-07T22:00:00.000000Z","_available_seats":"15","_seats":"20","_lang_code":"ca","_tt_days_mask":"1101000","_tt_pm_start":"18:00:00","_tt_pm_end":"22:00:00","_timetable_desc":"Monday, Tuesday and Thursday from 18:00 to 22:00","_horario_tipo":"Tarde","_presence_hours":"40","_teletraining_hours":"0","_distance_hours":"0","_syllabus":"M\u00f2dul 1 \u00b7 Elaboracions b\u00e0siques de cuina\n\n- Introducci\u00f3 als conceptes b\u00e0sics de la cuina\n- Manipulaci\u00f3 d\u2019aliments\n- Alimentaci\u00f3 i nutrici\u00f3\n- Classificaci\u00f3 de mat\u00e8ries primeres, t\u00e8cniques de manipulaci\u00f3, preparaci\u00f3 i conservaci\u00f3\n- Aplicaci\u00f3 de t\u00e8cniques b\u00e0siques culin\u00e0ries\n- Elaboraci\u00f3 de primers plats\n- Elaboraci\u00f3 de segons plats\n- Aplicaci\u00f3 de t\u00e8cniques b\u00e0siques de rebosteria i pastisseria\n- Elaboraci\u00f3 de receptes de cuina regional i nacional","_contingut":"<span style=\"color:#c1002b\">Contingut del curs<\/span>\n\n<span style=\"color:#c1002b\">M\u00f2dul 1 \u00b7 Elaboracions b\u00e0siques de cuina<\/span>\n<strong>Introducci\u00f3 als conceptes b\u00e0sics de la cuina<\/strong>\n<ul>\n<li>Condicions f\u00edsiques del local<\/li>\n<li>Instal\u00b7lacions: maquin\u00e0ria, mobiliari, bateria i utensilis<\/li>\n<li>L\u2019ajudant de cuina i les seves funcions<\/li>\n<\/ul>\n\n<strong>Manipulaci\u00f3 d\u2019aliments<\/strong>\n<ul>\n<li>Manipulaci\u00f3 d\u2019aliments<\/li>\n<\/ul>\n\n<strong>Alimentaci\u00f3 i nutrici\u00f3<\/strong>\n<ul>\n<li>Alimentaci\u00f3 i nutrici\u00f3: definici\u00f3<\/li>\n<li>Diferents formes de classificaci\u00f3 dels aliments<\/li>\n<\/ul>\n\n<strong>Classificaci\u00f3 de mat\u00e8ries primeres, t\u00e8cniques de manipulaci\u00f3, preparaci\u00f3 i conservaci\u00f3<\/strong>\n<ul>\n<li>Hortalisses i verdures<\/li>\n<li>Llegums<\/li>\n<li>Tubercles<\/li>\n<li>Peixos i marisc<\/li>\n<li>Carns, aus i ca\u00e7a<\/li>\n<\/ul>\n\n<strong>Aplicaci\u00f3 de t\u00e8cniques b\u00e0siques culin\u00e0ries<\/strong>\n<ul>\n<li>Elaboracions b\u00e0siques culin\u00e0ries: definici\u00f3, tipus, composici\u00f3 i conservaci\u00f3 dels fons<\/li>\n<li>Classificaci\u00f3 i utilitzaci\u00f3 de les principals salses<\/li>\n<\/ul>\n\n<strong>Elaboraci\u00f3 de primers plats<\/strong>\n<ul>\n<li>Consom\u00e9s, sopes i cremes<\/li>\n<li>Plats elementals a base de llegums seques<\/li>\n<li>Plats elementals a base d\u2019hortalisses<\/li>\n<li>Plats elementals a base d\u2019arr\u00f2s i altres cereals<\/li>\n<li>Plats elementals a base de pasta<\/li>\n<\/ul>\n\n<strong>Elaboraci\u00f3 de segons plats<\/strong>\n<ul>\n<li>Plats elementals a base d\u2019ous<\/li>\n<li>Plats elementals a base de peixos i marisc<\/li>\n<li>Plats elementals a base de carns, aus i ca\u00e7a<\/li>\n<\/ul>\n\n<strong>Aplicaci\u00f3 de t\u00e8cniques b\u00e0siques de rebosteria i pastisseria<\/strong>\n<ul>\n<li>Preparacions b\u00e0siques de rebosteria i pastisseria<\/li>\n<li>Postres i gelats<\/li>\n<\/ul>\n\n<strong>Elaboraci\u00f3 de receptes de cuina regional i nacional<\/strong>\n<ul>\n<li>Cuina regional<\/li>\n<li>Plats m\u00e9s representatius de la cuina nacional<\/li>\n<li>Cuina internacional<\/li>\n<\/ul>\n","_objectius":"<span style=\"color:#c1002b\"><strong>Objectiu general<\/strong><\/span>\nElaborar diferents preparacions b\u00e0siques, plats senzills i postres de cuina, realitzant igualment la preparaci\u00f3, posada a punt, aprovisionament, conservaci\u00f3 i manipulaci\u00f3 de mat\u00e8ries primeres.\n\n<span style=\"color:#c1002b\">Objectius espec\u00edfics<\/span>\n<ul>\n<li>Comprendre els conceptes b\u00e0sics de la cuina i les condicions f\u00edsiques dels locals i instal\u00b7lacions.<\/li>\n\n<li>Recon\u00e8ixer la import\u00e0ncia de la manipulaci\u00f3 d\u2019aliments i la seguretat aliment\u00e0ria.<\/li>\n\n<li>Distingir les t\u00e8cniques b\u00e0siques de preparaci\u00f3, manipulaci\u00f3 i conservaci\u00f3 de les mat\u00e8ries primeres (hortalisses, llegums, tubercles, peixos, marisc, carns, aus i ca\u00e7a).<\/li>\n\n<li>Aplicar t\u00e8cniques culin\u00e0ries b\u00e0siques i identificar tipus i usos dels fons i salses.<\/li>\n\n<li>Elaborar primers plats (consom\u00e9s, sopes, cremes, llegums, hortalisses, arrossos, pastes...)<\/li>\n\n<li>Elaborar segons plats a base d\u2019ous, peixos, marisc, carns, aus i ca\u00e7a.<\/li>\n\n<li>Aplicar t\u00e8cniques b\u00e0siques de rebosteria i pastisseria (preparacions, postres i gelats).<\/li>\n\n<li>Elaborar receptes representatives de la cuina regional, nacional i internacional.<\/li>\n<\/ul>","_requisits":"<span style=\"color:#c1002b\">Requisits dels alumnes<\/span>\n<ul>\n<li><strong>Estudis (Acreditacions\/Titulacions)<\/strong>\n  <ul>\n    <li>No es requereixen titulacions ni acreditacions espec\u00edfiques. S\u2019han de posseir suficients habilitats de comunicaci\u00f3 ling\u00fc\u00edstica.<\/li>\n  <\/ul>\n<\/li>\n\n<li><strong>Experi\u00e8ncia professional<\/strong>\n  <ul>\n    <li>No es requereix experi\u00e8ncia professional pr\u00e8via.<\/li>\n  <\/ul>\n<\/li>\n\n<li><strong>Altres requisits<\/strong>\n  <ul>\n    <li>Habilitats b\u00e0siques per ser usuari d\u2019una plataforma virtual (si escau modalitat mixta).<\/li>\n  <\/ul>\n<\/li>\n<\/ul>\n\nEl curs est\u00e0 dirigit a tots els alumnes interessats en el tema personal o professionalment.\n\n<ul> \n<li>Persones que cotitzen per R\u00e8gim General o Aut\u00f2nom.<\/li> \n<li>Persones en situaci\u00f3 d'atur: Aquest col\u00b7lectiu t\u00e9 l'acc\u00e9s limitat a aquest Pla de Formaci\u00f3, per la qual cosa no tindran garantida la seva pla\u00e7a fins que portin la documentaci\u00f3 presencialment al Centre de Formaci\u00f3 i es comprovi que no s'excedeix la limitaci\u00f3 estipulada pel Reial decret 694\/2017.<\/li> \n<li>Els treballadors de l'Administraci\u00f3 P\u00fablica no poden accedir a aquest Pla de Formaci\u00f3 Sectorial.<\/li> \n<\/ul>\n","_materials":null,"_resp_name":"Lidia Casas Casta\u00f1o","_resp_email":null,"_certificado":"0","_adaptado":"0","_modality_id":"1","_training_area_id":"9","_custom_code":null,"_group":"1","_closed":"0","_full":"0","_num_sessions":null,"_visible_on_web":"1","_wpml_trid":"1201","_wpml_lang":"ca"},"class_list":["post-1415","curso_foment","type-curso_foment","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Elaboracions b\u00e0siques de cuina -<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elaboracions b\u00e0siques de cuina -\" 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