{"id":24163,"date":"2025-01-31T00:21:40","date_gmt":"2025-01-31T00:21:40","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/cocina\/"},"modified":"2025-06-16T12:08:26","modified_gmt":"2025-06-16T12:08:26","slug":"cocina","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/cocina\/","title":{"rendered":"COCINA"},"content":{"rendered":"<p>1. COCINA ESPA\u00d1OLA<br \/>\n  1.1. Caracter\u00edsticas generales y evoluci\u00f3n hist\u00f3rica<br \/>\n  1.2. Alimentos espa\u00f1oles m\u00e1s emblem\u00e1ticos. Productos con Denominaci\u00f3n de Origen protegida<br \/>\n  1.3. La Dieta mediterr\u00e1nea<\/p>\n<p>  2. COCINA TRADICIONAL Y COCINA DE VANGUARDIA. LA ACTUAL COCINA ESPA\u00d1OLA EN EL MUNDO; PLATOS M\u00c1S REPRESENTATIVOS DE LA GASTRONOM\u00cdA ESPA\u00d1OLA<br \/>\n  2.1. Tapas, pinchos, banderillas, montaditos y cocina en miniatura<br \/>\n  2.2. La dieta mediterr\u00e1nea y sus caracter\u00edsticas<br \/>\n  2.3. Las cocinas de las distintas autonom\u00edas. Principales peculiaridades. Platos m\u00e1s representativos<br \/>\n  2.4. Restaurantes espa\u00f1oles m\u00e1s reconocidos<br \/>\n  2.5. Utilizaci\u00f3n de todo tipo de la terminolog\u00eda culinaria<\/p>\n<p>  3.COCINA DEL RESTO DE EUROPA<br \/>\n  3.1. La cocina francesa e italiana y sus caracter\u00edsticas. Su influencia en la gastronom\u00eda de otros pa\u00edses. Platos y productos m\u00e1s representativos<br \/>\n  3.2. La cocina portuguesa, principales caracter\u00edsticas y platos m\u00e1s representativos<br \/>\n  3.3. Otras cocinas del continente y sus platos m\u00e1s implantados en Espa\u00f1a<\/p>\n<p>  4. OTRAS COCINAS DEL MUNDO<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Objetivos generales:<\/p>\n<p>  -Adquirir los conocimientos te\u00f3ricos y pr\u00e1cticos, habilidades y destrezas necesarias para confeccionar ofertas gastron\u00f3micas.<br \/>\n  -Cumplir la normativa de higiene alimentaria y prevenci\u00f3n de riesgos laborales.<\/p>\n<p>  Objetivos espec\u00edficos:<\/p>\n<p>  -Preparar y presentar los platos m\u00e1s significativos de las cocinas regionales de Espa\u00f1a y de la cocina internacional.<br \/>\n  -Preparar y presentar distintos tipos de platos de las cocinas regional, nacional e internacional, que resulten atractivos para los clientes y se ajusten a los objetivos econ\u00f3micos del establecimiento.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24163","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>COCINA -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/cocina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COCINA -\" \/>\n<meta property=\"og:description\" content=\"Objetivos generales:   -Adquirir los conocimientos te\u00f3ricos y pr\u00e1cticos, habilidades y destrezas necesarias para confeccionar ofertas gastron\u00f3micas.  -Cumplir la normativa de higiene alimentaria y prevenci\u00f3n de riesgos laborales.   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