DESCRIPTION
This simulator features a range of settings in which activities related with the catering and hospitality industries are covered. In addition, it includes an activity for preparing the equipment needed for cooking, in which the teacher can create an unlimited number of practical exercises.
OBJECTIVE
Teaching, through an immersive approach, the key aspects of the hotel and catering industry without the need for physical facilities.
ACTIVITIES
- Mise en place: An activity that can be adapted by the teacher, involving the organisation and preparation of the equipment, utensils and workspaces required for cooking.
- Receipt and storage of food: Checking the condition of received goods and applying appropriate storage procedures, while learning to identify fresh produce and ensure food safety in professional settings.
- Plating: Practicing various ways of presenting recipes, developing technical and aesthetic skills to achieve an attractive presentation that meets industry standards.
- Product identification and auction at the market: Recognition of fish species and participation in a fish auction on a limited budget, promoting decision-making, quality assessment and responsible resource management.
