Disaggregation of the professional family of hotel and tourism
| Code | Denomination | General competences | Detail of competences |
|---|---|---|---|
| HOT091_1 | Basic operations of kitchen | Preelaborar foods, prepare and present simple culinary preparations and assist in the preparation of preparations more complex, executing and applying operations, technical and basic norms of manipulation, preparation and conservation of foods | Execute basic operations of procurement, preelaboración and culinary conservation |
| Assist in the culinary preparation and make and present simple preparations | |||
| HOT092_1 | Basic operations of restaurant and bar | Assist in the service and prepare and serve simple drinks and fast foods, executing and applying operations, technical and basic norms of manipulation, preparation and conservation of foods and drunk | Assist in the service of foods and drinks |
| Execute basic operations of procurement and prepare and serve simple drinks and fast foods | |||
| HOT093_2 | Kitchen | Develop the processes of preelaboración, preparation, presentation and conservation of all class of foods and define gastronomic offers, applying with autonomy the corresponding technicians, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the alimentary manipulation | Define simple gastronomic offers, make the procurement and control consumptions |
| Preelaborar and conserve all class of foods | |||
| Prepare basic preparations of multiple applications and elementary dishes | |||
| Prepare and present the most significant dishes of the regional kitchens of Spain and of the international kitchen | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT094_3 | Reception | Manage the department of reception, in accordance with the general planning of the establishment of accommodation, developing and ensuring the correct provision of the services that are him own and the execution of commercial actions | Execute and control the development of commercial actions and reservations |
| Make the own activities of the reception | |||
| Manage departments of the area of accommodation | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT095_3 | Sale of services and tourist products | Sell services and tourist products, developing the economic management-administrative that results inherent and managing the department or corresponding unit of the agency of trips or equivalent entity | Sell tourist services and trips |
| Develop the economic management-administrative of agencies of trips | |||
| Manage units of information and tourist distribution | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT222_1 | Basic operations of flats in accommodations | Make the cleaning and tuned of rooms, noble zones and common areas, as well as wash, iron and fix the clothes of the establishment and of the users in distinct types of accommodations, applying the norms of security and hygiene established in the corresponding professional sector | Prepare and tune rooms, noble zones and common areas |
| Make the activities of wash of own clothes of establishments of accommodation | |||
| Make the activities of ironed and arrangement of clothes, own of establishments of accommodation | |||
| HOT223_2 | Cake shop | Preelaborar, prepare, present and conserve all class of products of repostería and define his offers, applying with autonomy the corresponding technicians, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the manipulation of foods | Define simple gastronomic offers, make the procurement and control consumptions |
| Make and/or control the operations of preparation of masses, pastes and basic products of multiple applications for confectionery-repostería | |||
| Elaborate and present products done to base of masses and pastes, desserts of kitchen and ice creams | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT325_1 | Basic operations of catering | Make the setting of genders, culinary preparations packed, menaje, tooling and varied materials, in the destined teams to the service of catering, recepcionar the pertinent load of the service of catering made and wash the materials and reusable teams | Execute basic operations of procurement and setting of genders, culinary preparations packed and diverse material of services of catering and have the load for his transport |
| Make the operations of reception and wash of pertinent commodities of services of catering | |||
| HOT326_2 | Rural accommodation | Execute the basic operations of accommodation and own restoration of rural tourist accommodations, carrying out his administrative management, ensuring the correct provision of the services and the information on complementary offers and collaborating in his commercialization | Create, manage and commercialize services of accommodation in rural houses |
| Manage and make the service of reception in rural accommodations | |||
| Prepare and serve breakfasts, simple culinary preparations and significant dishes of the zone | |||
| Ensure the maintenance and instructions for use of spaces, installations and endowment in rural accommodations | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT327_2 | Services of bar and café | Develop the processes of preservice, service and postservice of the bar café, applying with autonomy the corresponding technicians, receiving and attending the customer, using, in necessary case, the English tongue, achieving the quality and economic aims established, respecting the norms and practical of security and hygiene in the alimentary manipulation and managing administratively small establishments of this nature | Develop the processes of service of foods and drinks in bar and table |
| Advise on distinct drinks to wines, prepare them and present them | |||
| Serve wines and loan basic information on the same | |||
| Prepare and propose own simple preparations of the offer of bar-café | |||
| Manage the bar-café | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT328_2 | Services of restaurant | Develop and perform all type of services of foods and drinks in restaurant, and prepare gastronomic preparations in sight of the commensal, applying with autonomy the corresponding technicians, receiving and attending to the customer, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the alimentary manipulation | Develop the processes of service of foods and drunk in room |
| Serve wines and give basic information about it | |||
| Prepare and exhibit simple elaborations typical of the bar-cafeteria offer | |||
| Have all type of special services in restoration | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT329_3 | Tourist animation | Design, manage, implement and evaluate projects of tourist animation, organizing, directing and dinamizando, in the respective establishments, physical activities-recreational, cultural activities and watched and shows, to achieve the entertainment and loyalty of the customers and the achievement of the economic aims of the company | Manage departments of tourist animation |
| Design, promote and evaluate projects of tourist animation | |||
| Create and dinamize groups in during their leisure time | |||
| Organize and develop recreational and physical recreational activities in tourism animation | |||
| Organize and develop cultural activities for tourist and recreational animation purposes | |||
| Organize and develop evenings and shows for animation purposes | |||
| Communicate in English, with a level of competent user, in the tourist services of guide and animation | |||
| Communicate in a foreign language other than English, with a competent user level, in the tourist services of guide and animation | |||
| HOT330_3 | Creation and management of trips combined and events | Create and operate package tours, similar products and events, using, if necessary, the English language, and manage the corresponding department or unit of the travel agency or equivalent entity | Develop and operate package tours, excursions and transfers |
| Manage events | |||
| Manage tourist information and distribution units | |||
| Communicate in English, with an independent user level, in tourism activities | |||
| HOT331_3 | Direction in restoration | Direct and manage the own activities of a restaurant or unit of production and service of foods and drunk, define and supervise his processes and optimize the material resources and available humans to achieve the maximum profitability of the unit, offering the best quality of service and attention to the customer, if it was precise, in English | Direct and manage a unit of production in restoration |
| Define and schedule processes of service in restoration | |||
| Manage processes of procurement in restoration | |||
| Make the financial economic management of an establishment of restoration | |||
| Make the management of quality, environmental and of security in restoration | |||
| Design and commercialize offers of restoration | |||
| Manage the logistics of catering | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT332_3 | Direction and production in kitchen | Manage culinary production units, manage their processes by providing technical and operational assistance and determine gastronomic offers, optimizing material and human resources so that the objectives of the organization and the expectations of customers are met | Apply and supervise the execution of all kinds of techniques for handling, conservation and regeneration of food |
| Develop and supervise processes of preparation and presentation of basic culinary elaborations, complex and of multiple applications | |||
| Develop and supervise processes of preparation and presentation of creative and author’s dishes | |||
| Develop and supervise processes of preparation and presentation of all types of confectionery products | |||
| Taste food for its selection and use in restoration | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Design gastronomic offers | |||
| Manage provisioning processes in restoration | |||
| Organize culinary production processes | |||
| Manage culinary production units | |||
| HOT333_3 | Management of flats and cleaning in accommodations | Manage the activities carried out in flats, rooms, service and public areas and laundry-linen area in the accommodations, optimizing the material and human resources available to offer the best quality of service and customer service, taking into account the general objectives formulated for the establishment | Define and organize the processes of the apartment department and provide customer service |
| Supervise the processes of the apartment department | |||
| Manage housing area departments | |||
| HOT334_3 | Management of processes of service in restoration | Development of the professional activity in large as well as medium and small catering companies in the public or private sector. In this case, performance of functions under the supervision of the director or restaurant manager or equivalent hierarchical supervisor | Define and schedule processes of service in restoration |
| Supervise and develop processes of service of restoration | |||
| Manage departments of service of restoration | |||
| Advise about drinks other than wines, prepare them and present them | |||
| Serve wines and provide basic information about them | |||
| Apply the protocol rules in restoration | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Communicate in English, with an independent user level, in the catering services | |||
| HOT335_3 | Guide of tourists and visitors | Inform about the heritage, the cultural and natural interest goods and other tourist resources of the specific scope of action to tourists and visitors, in an attractive way, interacting with them and awakening their interest, as well as providing support and assistance services, so that they feel cared for at all times, their expectations of information and playful enjoyment are met and the objectives of the entity organizing the service are met | Interpret the heritage and assets of cultural interest of the scope of action to tourists and visitors |
| Interpreting natural spaces and other assets of natural interest from the scope of action to tourists and visitors | |||
| Provide accompaniment and assistance services to tourists and visitors and design tourist itineraries | |||
| Communicate in English, with a level of competent user, in the tourist services of guide and animation | |||
| Communicate in a foreign language other than English, with a competent user level, in the tourist services of guide and animation | |||
| HOT336_3 | Local tourist promotion and information to the visitor | Promote and commercialize territorial tourist destinations, managing services of tourist information and participating in the creation, commercialization and management of products and tourist services of the local surroundings | Manage tourist information |
| Create, promote and manage services and tourist products venues | |||
| Manage units of information and tourist distribution | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT337_3 | Sommelier | Tasting wines, other beverages and select sommelier-specific products, designing their offer, managing the conservation of wines and carrying out their specialized service, advising the client on the harmony between wines and dishes and, communicating in a foreign language if appropriate, integrating into the establishment’s team and acting under rules of safety, hygiene and environmental protection | Tasting wines and other alcoholic and alcoholic beverages other than wines |
| Design offers for wines and other alcoholic and nonalcoholic beverages other than wines | |||
| Perform sensorial analysis of selected products of sommelier and design their offers | |||
| Manage the operation of wineries for conservation and maturation of wines for restoration and advise on their implementation | |||
| Carry out the specialized wine service processes | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Communicate in a foreign language, with an independent user level, in the catering services | |||
| HOT414_1 | Basic operations of confectionery | Prepare, elaborate and present simple elaborations of pastry and assist following instructions in the preparation of more complex ones, carrying out basic operations of internal supply and applying techniques and basic rules of handling, preparation and conservation of food | Perform basic operations of internal procurement and conservation of pre-elaborations and pastry elaborations |
| Prepare, elaborate and present simple elaborations of pastry and assist in complex elaborations | |||
| HOT540_1 | Operations for the game in establishments of bingo | Perform, under supervision, the operations related to the development of the bingo game, applying the regulations in effect at the time of admission to the establishment, selling the cards to the clients for the game to develop, logging the numbers and paying the corresponding prizes, as well as exchanging operational information on routine activities related to the game of bingo | Carry out the activities of admission and control of clients in gambling establishments |
| Carry out the auxiliary operations and sale of cards of a bingo game room | |||
| Carry out the activities related to the locution of numbers and payment of prizes in bingo halls | |||
| Communicate with different regular partners of gambling establishments | |||
| HOT541_2 | Activities for the game in tables of casinos | Facilitate the development of Black Jack games, Discarded Poker and Non-Discarded Poker, Point and Banking, American Roulette and French Roulette, arbitrating and guaranteeing the transparency of them at all times and performing their auxiliary operations, reviewing bets, driving the games and paying to the clients the prizes corresponding to the winning bets, respecting at all times the current regulations and under the supervision of the hierarchical superior, within the framework of the procedures of the organization and of the prevention of labor risks | Perform complementary operations to the conduction of board games in casinos |
| Driving the black jack game | |||
| Driving poker games with discard and poker without discarding | |||
| Driving the point and banking game | |||
| Drive the games of American roulette and French roulette | |||
| Oversee the development of table games in casinos | |||
| Communicate with different regular partners of gambling establishments | |||
| HOT542_3 | Direction and production in confectionery | Supervise the execution and pre-elaboration, elaboration, conservation and regeneration of all kinds of pastry products, respecting the rules and practices of safety and hygiene and direct production and sale establishments of pastry, designing and marketing their offers, so that the quality and established economic objectives | Supervise the execution and apply the techniques of pre-elaboration, elaboration, conservation and regeneration of masses, creams and fillings |
| Supervise the execution and pre-elaborate, elaborate, conserve and regenerate ice cream and semifreddo | |||
| Supervise the execution and pre-elaborate, elaborate, conserve and regenerate confectionery products and chocolates | |||
| Supervise and execute the operations of finishing and presentation of pastry products | |||
| Manage supply processes in pastry | |||
| Design and market pastry products | |||
| Direct and manage a production and sale establishment of pastry products | |||
| Carry out the economic–financial management of a pastry establishment | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| HOT653_2 | Guard shelters and mountain lodges | Assist the client or user of the refuge or mountain lodge in the catering, accommodation and information services, market their facilities and activities, using, where appropriate, a foreign language, be responsible for the operation and surveillance of the establishment, collaborating with the services publics that operate in the area, and, depending on the location of the refuge or shelter, operate safely in the middle of the mountain | Manage and perform the reception service in rural accommodation |
| Assist as first intervener in case of accident or emergency situation | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Manage and market own shelter services and mountain lodges | |||
| Communicate in a foreign language, with an independent user level, in tourist activities | |||
| Maintain the facilities of the refuge or mountain lodge in good condition and ensure the functioning of its systems and equipment | |||
| Monitor the refuge or mountain shelter and ensure its communication, in collaboration with public services operating in the area | |||
| Progress safely through mountain terrain, especially in collaborative tasks with emergency services and provision of shelters and mountain lodges | |||
| Prepare and serve breakfasts, simple culinary creations and meaningful dishes of the area | |||
| HOT654_2 | Attention to passengers in rail transport | To develop the activities of reception and attention to the passage in railway means of transport of passengers, using if necessary the English language, according to the specifications of the company rendering the service and attending to the requirements of the person in charge, providing assistance in case of emergency and applying current regulations and legislation on safety and prevention of occupational hazards | Develop operations in relation to the boarding and disembarking of passengers in rail transport |
| Provide passengers with their own means of transport services | |||
| Communicate in English, with an independent user level, in tourism activities | |||
| Provide first aid in means of passenger transport | |||
| Prevent and assist passengers in railway emergencies |
| Code | Denomination | General competences | Detail of competences |
|---|---|---|---|
| HOT091_1 | Basic operations of kitchen | Preelaborar foods, prepare and present simple culinary preparations and assist in the preparation of preparations more complex, executing and applying operations, technical and basic norms of manipulation, preparation and conservation of foods | Execute basic operations of procurement, preelaboración and culinary conservation |
| Assist in the culinary preparation and make and present simple preparations | |||
| HOT092_1 | Basic operations of restaurant and bar | Assist in the service and prepare and serve simple drinks and fast foods, executing and applying operations, technical and basic norms of manipulation, preparation and conservation of foods and drunk | Assist in the service of foods and drinks |
| Execute basic operations of procurement and prepare and serve simple drinks and fast foods | |||
| HOT093_2 | Kitchen | Develop the processes of preelaboración, preparation, presentation and conservation of all class of foods and define gastronomic offers, applying with autonomy the corresponding technicians, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the alimentary manipulation | Define simple gastronomic offers, make the procurement and control consumptions |
| Preelaborar and conserve all class of foods | |||
| Prepare basic preparations of multiple applications and elementary dishes | |||
| Prepare and present the most significant dishes of the regional kitchens of Spain and of the international kitchen | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT094_3 | Reception | Manage the department of reception, in accordance with the general planning of the establishment of accommodation, developing and ensuring the correct provision of the services that are him own and the execution of commercial actions | Execute and control the development of commercial actions and reservations |
| Make the own activities of the reception | |||
| Manage departments of the area of accommodation | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT095_3 | Sale of services and tourist products | Sell services and tourist products, developing the economic management-administrative that results inherent and managing the department or corresponding unit of the agency of trips or equivalent entity | Sell tourist services and trips |
| Develop the economic management-administrative of agencies of trips | |||
| Manage units of information and tourist distribution | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT222_1 | Basic operations of flats in accommodations | Make the cleaning and tuned of rooms, noble zones and common areas, as well as wash, iron and fix the clothes of the establishment and of the users in distinct types of accommodations, applying the norms of security and hygiene established in the corresponding professional sector | Prepare and tune rooms, noble zones and common areas |
| Make the activities of wash of own clothes of establishments of accommodation | |||
| Make the activities of ironed and arrangement of clothes, own of establishments of accommodation | |||
| HOT223_2 | Cake shop | Preelaborar, prepare, present and conserve all class of products of repostería and define his offers, applying with autonomy the corresponding technicians, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the manipulation of foods | Define simple gastronomic offers, make the procurement and control consumptions |
| Make and/or control the operations of preparation of masses, pastes and basic products of multiple applications for confectionery-repostería | |||
| Elaborate and present products done to base of masses and pastes, desserts of kitchen and ice creams | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT325_1 | Basic operations of catering | Make the setting of genders, culinary preparations packed, menaje, tooling and varied materials, in the destined teams to the service of catering, recepcionar the pertinent load of the service of catering made and wash the materials and reusable teams | Execute basic operations of procurement and setting of genders, culinary preparations packed and diverse material of services of catering and have the load for his transport |
| Make the operations of reception and wash of pertinent commodities of services of catering | |||
| HOT326_2 | Rural accommodation | Execute the basic operations of accommodation and own restoration of rural tourist accommodations, carrying out his administrative management, ensuring the correct provision of the services and the information on complementary offers and collaborating in his commercialization | Create, manage and commercialize services of accommodation in rural houses |
| Manage and make the service of reception in rural accommodations | |||
| Prepare and serve breakfasts, simple culinary preparations and significant dishes of the zone | |||
| Ensure the maintenance and instructions for use of spaces, installations and endowment in rural accommodations | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| HOT327_2 | Services of bar and café | Develop the processes of preservice, service and postservice of the bar café, applying with autonomy the corresponding technicians, receiving and attending the customer, using, in necessary case, the English tongue, achieving the quality and economic aims established, respecting the norms and practical of security and hygiene in the alimentary manipulation and managing administratively small establishments of this nature | Develop the processes of service of foods and drinks in bar and table |
| Advise on distinct drinks to wines, prepare them and present them | |||
| Serve wines and loan basic information on the same | |||
| Prepare and propose own simple preparations of the offer of bar-café | |||
| Manage the bar-café | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT328_2 | Services of restaurant | Develop and perform all type of services of foods and drinks in restaurant, and prepare gastronomic preparations in sight of the commensal, applying with autonomy the corresponding technicians, receiving and attending to the customer, achieving the quality and economic aims established and respecting the norms and practical of security and hygiene in the alimentary manipulation | Develop the processes of service of foods and drunk in room |
| Serve wines and give basic information about it | |||
| Prepare and exhibit simple elaborations typical of the bar-cafeteria offer | |||
| Have all type of special services in restoration | |||
| Act under norms of security, hygiene and environmental protection in hospitality industry | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT329_3 | Tourist animation | Design, manage, implement and evaluate projects of tourist animation, organizing, directing and dinamizando, in the respective establishments, physical activities-recreational, cultural activities and watched and shows, to achieve the entertainment and loyalty of the customers and the achievement of the economic aims of the company | Manage departments of tourist animation |
| Design, promote and evaluate projects of tourist animation | |||
| Create and dinamize groups in during their leisure time | |||
| Organize and develop recreational and physical recreational activities in tourism animation | |||
| Organize and develop cultural activities for tourist and recreational animation purposes | |||
| Organize and develop evenings and shows for animation purposes | |||
| Communicate in English, with a level of competent user, in the tourist services of guide and animation | |||
| Communicate in a foreign language other than English, with a competent user level, in the tourist services of guide and animation | |||
| HOT330_3 | Creation and management of trips combined and events | Create and operate package tours, similar products and events, using, if necessary, the English language, and manage the corresponding department or unit of the travel agency or equivalent entity | Develop and operate package tours, excursions and transfers |
| Manage events | |||
| Manage tourist information and distribution units | |||
| Communicate in English, with an independent user level, in tourism activities | |||
| HOT331_3 | Direction in restoration | Direct and manage the own activities of a restaurant or unit of production and service of foods and drunk, define and supervise his processes and optimize the material resources and available humans to achieve the maximum profitability of the unit, offering the best quality of service and attention to the customer, if it was precise, in English | Direct and manage a unit of production in restoration |
| Define and schedule processes of service in restoration | |||
| Manage processes of procurement in restoration | |||
| Make the financial economic management of an establishment of restoration | |||
| Make the management of quality, environmental and of security in restoration | |||
| Design and commercialize offers of restoration | |||
| Manage the logistics of catering | |||
| Communicate in English, with a level of independent user, in the services of restoration | |||
| HOT332_3 | Direction and production in kitchen | Manage culinary production units, manage their processes by providing technical and operational assistance and determine gastronomic offers, optimizing material and human resources so that the objectives of the organization and the expectations of customers are met | Apply and supervise the execution of all kinds of techniques for handling, conservation and regeneration of food |
| Develop and supervise processes of preparation and presentation of basic culinary elaborations, complex and of multiple applications | |||
| Develop and supervise processes of preparation and presentation of creative and author’s dishes | |||
| Develop and supervise processes of preparation and presentation of all types of confectionery products | |||
| Taste food for its selection and use in restoration | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Design gastronomic offers | |||
| Manage provisioning processes in restoration | |||
| Organize culinary production processes | |||
| Manage culinary production units | |||
| HOT333_3 | Management of flats and cleaning in accommodations | Manage the activities carried out in flats, rooms, service and public areas and laundry-linen area in the accommodations, optimizing the material and human resources available to offer the best quality of service and customer service, taking into account the general objectives formulated for the establishment | Define and organize the processes of the apartment department and provide customer service |
| Supervise the processes of the apartment department | |||
| Manage housing area departments | |||
| HOT334_3 | Management of processes of service in restoration | Development of the professional activity in large as well as medium and small catering companies in the public or private sector. In this case, performance of functions under the supervision of the director or restaurant manager or equivalent hierarchical supervisor | Define and schedule processes of service in restoration |
| Supervise and develop processes of service of restoration | |||
| Manage departments of service of restoration | |||
| Advise about drinks other than wines, prepare them and present them | |||
| Serve wines and provide basic information about them | |||
| Apply the protocol rules in restoration | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Communicate in English, with an independent user level, in the catering services | |||
| HOT335_3 | Guide of tourists and visitors | Inform about the heritage, the cultural and natural interest goods and other tourist resources of the specific scope of action to tourists and visitors, in an attractive way, interacting with them and awakening their interest, as well as providing support and assistance services, so that they feel cared for at all times, their expectations of information and playful enjoyment are met and the objectives of the entity organizing the service are met | Interpret the heritage and assets of cultural interest of the scope of action to tourists and visitors |
| Interpreting natural spaces and other assets of natural interest from the scope of action to tourists and visitors | |||
| Provide accompaniment and assistance services to tourists and visitors and design tourist itineraries | |||
| Communicate in English, with a level of competent user, in the tourist services of guide and animation | |||
| Communicate in a foreign language other than English, with a competent user level, in the tourist services of guide and animation | |||
| HOT336_3 | Local tourist promotion and information to the visitor | Promote and commercialize territorial tourist destinations, managing services of tourist information and participating in the creation, commercialization and management of products and tourist services of the local surroundings | Manage tourist information |
| Create, promote and manage services and tourist products venues | |||
| Manage units of information and tourist distribution | |||
| Communicate in English, with a level of independent user, in the tourist activities | |||
| HOT337_3 | Sommelier | Tasting wines, other beverages and select sommelier-specific products, designing their offer, managing the conservation of wines and carrying out their specialized service, advising the client on the harmony between wines and dishes and, communicating in a foreign language if appropriate, integrating into the establishment’s team and acting under rules of safety, hygiene and environmental protection | Tasting wines and other alcoholic and alcoholic beverages other than wines |
| Design offers for wines and other alcoholic and nonalcoholic beverages other than wines | |||
| Perform sensorial analysis of selected products of sommelier and design their offers | |||
| Manage the operation of wineries for conservation and maturation of wines for restoration and advise on their implementation | |||
| Carry out the specialized wine service processes | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Communicate in a foreign language, with an independent user level, in the catering services | |||
| HOT414_1 | Basic operations of confectionery | Prepare, elaborate and present simple elaborations of pastry and assist following instructions in the preparation of more complex ones, carrying out basic operations of internal supply and applying techniques and basic rules of handling, preparation and conservation of food | Perform basic operations of internal procurement and conservation of pre-elaborations and pastry elaborations |
| Prepare, elaborate and present simple elaborations of pastry and assist in complex elaborations | |||
| HOT540_1 | Operations for the game in establishments of bingo | Perform, under supervision, the operations related to the development of the bingo game, applying the regulations in effect at the time of admission to the establishment, selling the cards to the clients for the game to develop, logging the numbers and paying the corresponding prizes, as well as exchanging operational information on routine activities related to the game of bingo | Carry out the activities of admission and control of clients in gambling establishments |
| Carry out the auxiliary operations and sale of cards of a bingo game room | |||
| Carry out the activities related to the locution of numbers and payment of prizes in bingo halls | |||
| Communicate with different regular partners of gambling establishments | |||
| HOT541_2 | Activities for the game in tables of casinos | Facilitate the development of Black Jack games, Discarded Poker and Non-Discarded Poker, Point and Banking, American Roulette and French Roulette, arbitrating and guaranteeing the transparency of them at all times and performing their auxiliary operations, reviewing bets, driving the games and paying to the clients the prizes corresponding to the winning bets, respecting at all times the current regulations and under the supervision of the hierarchical superior, within the framework of the procedures of the organization and of the prevention of labor risks | Perform complementary operations to the conduction of board games in casinos |
| Driving the black jack game | |||
| Driving poker games with discard and poker without discarding | |||
| Driving the point and banking game | |||
| Drive the games of American roulette and French roulette | |||
| Oversee the development of table games in casinos | |||
| Communicate with different regular partners of gambling establishments | |||
| HOT542_3 | Direction and production in confectionery | Supervise the execution and pre-elaboration, elaboration, conservation and regeneration of all kinds of pastry products, respecting the rules and practices of safety and hygiene and direct production and sale establishments of pastry, designing and marketing their offers, so that the quality and established economic objectives | Supervise the execution and apply the techniques of pre-elaboration, elaboration, conservation and regeneration of masses, creams and fillings |
| Supervise the execution and pre-elaborate, elaborate, conserve and regenerate ice cream and semifreddo | |||
| Supervise the execution and pre-elaborate, elaborate, conserve and regenerate confectionery products and chocolates | |||
| Supervise and execute the operations of finishing and presentation of pastry products | |||
| Manage supply processes in pastry | |||
| Design and market pastry products | |||
| Direct and manage a production and sale establishment of pastry products | |||
| Carry out the economic–financial management of a pastry establishment | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| HOT653_2 | Guard shelters and mountain lodges | Assist the client or user of the refuge or mountain lodge in the catering, accommodation and information services, market their facilities and activities, using, where appropriate, a foreign language, be responsible for the operation and surveillance of the establishment, collaborating with the services publics that operate in the area, and, depending on the location of the refuge or shelter, operate safely in the middle of the mountain | Manage and perform the reception service in rural accommodation |
| Assist as first intervener in case of accident or emergency situation | |||
| Act under safety, hygiene and environmental protection regulations in the hotel industry | |||
| Manage and market own shelter services and mountain lodges | |||
| Communicate in a foreign language, with an independent user level, in tourist activities | |||
| Maintain the facilities of the refuge or mountain lodge in good condition and ensure the functioning of its systems and equipment | |||
| Monitor the refuge or mountain shelter and ensure its communication, in collaboration with public services operating in the area | |||
| Progress safely through mountain terrain, especially in collaborative tasks with emergency services and provision of shelters and mountain lodges | |||
| Prepare and serve breakfasts, simple culinary creations and meaningful dishes of the area | |||
| HOT654_2 | Attention to passengers in rail transport | To develop the activities of reception and attention to the passage in railway means of transport of passengers, using if necessary the English language, according to the specifications of the company rendering the service and attending to the requirements of the person in charge, providing assistance in case of emergency and applying current regulations and legislation on safety and prevention of occupational hazards | Develop operations in relation to the boarding and disembarking of passengers in rail transport |
| Provide passengers with their own means of transport services | |||
| Communicate in English, with an independent user level, in tourism activities | |||
| Provide first aid in means of passenger transport | |||
| Prevent and assist passengers in railway emergencies |
Sharing content requires targeting cookies to be enabled. Please update your cookie preferences to use this feature.