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KITCHEN MANAGEMENT

MODULES AND STUDY HOURS

1. FIRST YEAR

  • Controlling supplies of raw materials. 99 hours.
  • Pre-processing and conservation processes in the kitchen. 198 hours.
  • Cooking processes. 264 hours.
  • Quality and Food Safety Management. 66 hours.
  • Administration and business management in catering. 99 hours.
  • English. 165 hours.
  • Training and career guidance (option in English). 99 hours.

 

2. SECOND YEAR

  • Pastries and desserts in cooking (option in English). 200 hours.
  • Kitchen production management. 200 hours.
  • Gastronomy and nutrition. 60 hours.
  • Human resources and team management in catering. 80 hours.
  • Kitchen management project. 50 hours.
  • Business and entrepreneurship. 60 hours.
  • Training in work centres. 360 hours.