DESCRIPTION
This simulator has several environments where activities related to the restaurant and hospitality industry are carried out. It also includes an activity for preparing the necessary tools for culinary creations in which the teacher can generate an unlimited number of practices.
OBJECTIVE
To teach, in an immersive way, the key aspects related to the hotel and restaurant industry without the need for physical facilities.
ACTIVITIES
- Mise en place: An activity that can be customized by the teacher that consists of the organization and preparation of the instruments and utensils necessary for the realization of culinary elaborations guaranteeing a practical and effective learning experience.
- Reception and conservation of food: The students receive food and must verify its condition before it is properly stored. Through this simulation, they learn to recognize and managefresh products, guaranteeing food safety in professional environments.
- Arranging different recipes for an attractive and professional plating, allowing students to perfect aesthetic and technical skills.
- Identifying gender and participating in an auction at a fish market with a limited budget. Through this activity, skills of recognition and decision-making are developed.
