{"id":277,"date":"2020-02-23T20:00:03","date_gmt":"2020-02-23T20:00:03","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=277"},"modified":"2021-07-06T08:07:14","modified_gmt":"2021-07-06T08:07:14","slug":"legislacion-cfgm-cocina-y-gastronomia","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/23\/legislacion-cfgm-cocina-y-gastronomia\/","title":{"rendered":"\ud83d\udcdaLegislaci\u00f3n CFGM Cocina y gastronom\u00eda."},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">FAMILIA PROFESIONAL: Hosteler\u00eda y Turismo<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"http:\/\/www.boe.es\/boe\/dias\/2007\/11\/23\/pdfs\/A47950-47979.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">RD 1396\/2007 BOE 23-11-2007<\/a><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743693\/GM_COCINA_GASTRONOMIA.pdf\/0da5f8de-ba33-4f35-a2a8-e950ef3741ae\" target=\"_blank\" rel=\"noreferrer noopener\">Materiales<\/a><br><\/li><li><a href=\"https:\/\/www.docv.gva.es\/portal\/portal\/2009\/09\/03\/pdf\/2009_9797.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Curr\u00edculo C.V.: ORDEN de 29 de julio 2009 (DOGV N\u00fam. 6094, 03.09.2009)<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/web\/formacion-profesional\/presentacion-y-calendario\">Acceso mediante prueba<\/a><br><\/li><li><a href=\"https:\/\/ceice.gva.es\/va\/web\/centros-docentes\/listados-fp?ciclo=09039702103\">D\u00f3nde se realiza<\/a><br><\/li><li><a href=\"http:\/\/www.ceice.gva.es\/documents\/161863064\/162743917\/hotcocloe2h.pdf\/03857ef6-ea7b-4286-9c08-697ce0bb9f5e\" target=\"_blank\" rel=\"noreferrer noopener\">Horario<\/a><br><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Grado Medio 2000 horas<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">QU\u00c9 OCUPACIONES PUEDES DESEMPE\u0147AR<\/h2>\n\n\n\n<p>Cocinero. Jefe de partida. Empleado de economato de unidades de producci\u00f3n y servicio de alimentos y bebidas.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00d3DULOS PROFESIONALES<\/h2>\n\n\n\n<p><strong>Primer curso:<\/strong><\/p>\n\n\n\n<p>Preelaboraci\u00f3n y conservaci\u00f3n de alimentos.<\/p>\n\n\n\n<p>T\u00e9cnicas culinarias.<\/p>\n\n\n\n<p>Procesos b\u00e1sicos de pasteler\u00eda y reposter\u00eda.<\/p>\n\n\n\n<p>Seguridad e higiene en la manipulaci\u00f3n de alimentos.<\/p>\n\n\n\n<p>Formaci\u00f3n y orientaci\u00f3n laboral.<\/p>\n\n\n\n<p>Horario reservado para el m\u00f3dulo impartido en ingl\u00e9s.<\/p>\n\n\n\n<p><strong>Segundo curso:<\/strong><\/p>\n\n\n\n<p>Ofertas gastron\u00f3micas.<\/p>\n\n\n\n<p>Productos culinarios.<\/p>\n\n\n\n<p>Postres en restauraci\u00f3n.<\/p>\n\n\n\n<p>Empresa e iniciativa emprendedora.<\/p>\n\n\n\n<p>Horario reservado para el m\u00f3dulo impartido en ingl\u00e9s.<\/p>\n\n\n\n<p>Formaci\u00f3n en Centros de Trabajo: 380 horas.<\/p>\n\n\n\n<p><strong>C\u00d3MO SE ACCEDE<\/strong><\/p>\n\n\n\n<p><strong>Acceso directo:<\/strong><\/p>\n\n\n\n<p>Graduados en Educaci\u00f3n Secundaria Obligatoria.<\/p>\n\n\n\n<p>Titulados de Formaci\u00f3n Profesional de primer grado (T\u00e9cnico Auxiliar).<\/p>\n\n\n\n<p>Titulados de Formaci\u00f3n Profesional de grado medio (T\u00e9cnico).<\/p>\n\n\n\n<p>Tener 2.\u00ba de BUP aprobado.<\/p>\n\n\n\n<p>Haber superado el segundo curso del primer ciclo experimental de reforma de las ense\u00f1anzas medias.<\/p>\n\n\n\n<p>Haber superado, de las ense\u00f1anzas de Artes Aplicadas y Oficios Art\u00edsticos, el tercer curso del Plan de 1963 o segundo de comunes experimental.<\/p>\n\n\n\n<p>Otras titulaciones equivalentes a efectos acad\u00e9micos.<\/p>\n\n\n\n<p><strong>Acceso mediante prueba:<\/strong><\/p>\n\n\n\n<p>Sin cumplir ninguno de los requisitos acad\u00e9micos de acceso directo, tener diecisiete a\u00f1os de edad o cumplirlos durante el a\u00f1o en curso, y superar la correspondiente prueba de acceso.<\/p>\n\n\n\n<p><strong>TITULACI\u00d3N QUE SE OBTIENE: T\u00c9CNICO EN COCINA Y GASTRONOM\u00cdA.<\/strong><\/p>\n\n\n\n<p>El alumnado que obtenga la titulaci\u00f3n podr\u00e1 acceder a los estudios de Bachillerato.<\/p>\n\n\n\n<p>O continuar otros estudios de Formaci\u00f3n Profesional.<\/p>\n\n\n\n<p><strong>TITULACIONES EQUIVALENTES<\/strong><\/p>\n\n\n\n<p>Conforme la norma vigente, tienen los mismos efectos profesionales las siguientes titulaciones:<\/p>\n\n\n\n<p>T\u00e9cnico Auxiliar en Cocina, rama Hosteler\u00eda y Turismo. (FP1)<\/p>\n\n\n\n<p>T\u00e9cnico Auxiliar en Hosteler\u00eda-Cocina, rama Hosteler\u00eda y Turismo. (FP1)<\/p>\n\n\n\n<p>Conforme la norma vigente, tienen los mismos efectos profesionales y acad\u00e9micos las siguientes titulaciones:<\/p>\n\n\n\n<p>T\u00e9cnico en Cocina. (LOGSE)<\/p>\n\n\n\n<p><a href=\"https:\/\/www.cvpcruz.com\/\">Esto forma parte de los contenidos que estudian los alumnos del ciclo formativo de grado medio en cocina y gastronom\u00eda en el Colegio Virgen al Pie de la Cruz.&nbsp;<\/a><a href=\"http:\/\/CVPCRUZ.com\"><strong>CVPCRUZ.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>FAMILIA PROFESIONAL: Hosteler\u00eda y Turismo RD 1396\/2007 BOE 23-11-2007 Materiales Curr\u00edculo C.V.: ORDEN de 29 de julio 2009 (DOGV N\u00fam. 6094, 03.09.2009) Acceso mediante prueba D\u00f3nde se realiza Horario Grado Medio 2000 horas QU\u00c9 OCUPACIONES PUEDES DESEMPE\u0147AR Cocinero. Jefe de partida. Empleado de economato de unidades de producci\u00f3n y servicio de alimentos y bebidas. M\u00d3DULOS &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/02\/23\/legislacion-cfgm-cocina-y-gastronomia\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83d\udcdaLegislaci\u00f3n CFGM Cocina y gastronom\u00eda.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[57,20,52,51,19,56,59,61,54,48,64,58,63,62,55,50,53,60],"class_list":["post-277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legislacion","tag-apuntes-de-cocina","tag-cfgm-cocina-y-gastronomia","tag-cocina-facil","tag-cocina-y-gastronomia","tag-curriculum-cfgm-cocina","tag-curso-a-distancia","tag-curso-a-distancia-gratis","tag-curso-con-salida-laboral","tag-curso-de-cocina","tag-curso-de-cocina-gratis","tag-curso-gratis","tag-curso-y-taller","tag-cvpcruz","tag-esloga","tag-estudiar-cocina","tag-estudiar-cocina-y-gastronomia","tag-pucol","tag-repaso-de-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ 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