Master in Culinary Arts and Kitchen Management

Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar
En Sant Pol De Mar
  • Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar

más de 9000€

Estoy realmente orgullosa por haber formado parte de la escuela y familia Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar.

LA OPINIÓN DE María Lupo
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Información importante

Tipología Master
Inicio Sant pol de mar
Horas lectivas 1500 horas lectivas
Duración 8 Meses
Inicio clases A elegir
prácticas en empresa
  • Master
  • Sant pol de mar
  • 1500 horas lectivas
  • Duración:
    8 Meses
  • Inicio clases:
    A elegir
  • prácticas en empresa
Descripción

The course is divided between theoretical classes, practical workshops and professional internship in a real, high quality restaurant.

The master is made of five independent modules whose content
is explained in the following pages. The candidates can choose to study the five modules in an academic year or to study any single module independently.

To obtain the Master’s Diploma, the student needs to attend successfully the five modules, the thesis, and professional internship. There is the possibility to study each of the modules independently, obtaining a Certificate Diploma.

Información importante Instalaciones y fechas

Dónde se imparte y en qué fechas

Inicio Ubicación
A elegir
Sant Pol De Mar
Ctra. N-II s/n, 08395, Barcelona, España
Ver mapa
Inicio A elegir
Ubicación
Sant Pol De Mar
Ctra. N-II s/n, 08395, Barcelona, España
Ver mapa

Preguntas Frecuentes

· ¿Cuáles son los objetivos de este curso?

Acquire knowledge of the administration and kitchen management of a cooking department. Learn how to apply different cooking techniques depending on the type of traditional cuisine, modern, on the cutting edge and thematic. Learn how to apply the newest culinary techniques: vacuum cooking, molecular cooking, cooking with nitrogen, etc. Know and analyse the experiences and trends in creativity and innovation in cooking. Be informed on the culinary trends, apply creative processes in the kitchen and constant research. Be in command of document processes planning cuisine of any category of events and control costs. Apply systematization and standardization processes in the development of the cuisine for different types of events.

· ¿A quién va dirigido?

The Master is addressed to graduates and professionals of gastronomy with experience in the culinary industry, wishing to expand and deepen their knowledge in this field.

· Requisitos

There are 4 ways to access the Master in Culinary Arts and Kitchen Management: 1) Official university graduates in cooking-related courses. 2) Official university graduates with sufficient experience in the field of cooking according to EUHT StPOL. 3) Graduates from technical cooking courses lasting a minimum of 2 years full time. 4) Cooking professionals with sufficient proven experience according to EUHT StPOL.

· Titulación

All students who take the 5 modules of the Master will obtain the EUHT StPOL Diploma of Master in Culinary Arts and Kitchen Management, regardless of their previous education.

· ¿Qué distingue a este curso de los demás?

Each year, EUHT StPOL invites some of the most important hotel & restaurant chains. Corporate recruiting managers of these companies come to Sant Pol for personal job interviews to the graduated students and to recruit them. The goal is to obtain a job through a previous internship period. The PDD are a resource and a tool with great potential for all stakeholders. 100% of students attending in PDD get an internship contract and subsequent employment contract in most cases. This exclusive service is also provided to all EUHT StPOL alumni.

Opiniones

M
María Lupo
19/07/2017
Lo mejor Estoy realmente orgullosa por haber formado parte de la escuela y familia Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar.

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¿Qué aprendes en este curso?

Panadería
Helados
Bioquímica de la cocina
Sumillería aplicada
Administración de cocina
Gestión de Compras y Aprovisionamiento
Conocimiento de productos
Categorización y estudio de productos
Técnicas culinarias
Cocina tradicional
Cocina moderna
Cocina de vanguardia
Cocina temática
Cocinas del mundo
Cocina molecular
Investigación desarrollo e innovación en la cocina
Cocina para eventos
Protocolo de servicio de eventos
Pastelería y repostería
Productos de panadería y bollería

Profesores

Artes Culinarias Dirección de Cocina
Artes Culinarias Dirección de Cocina
Director

Temario

Summary


Module 1: kitchen management and administration

Module 2: culinary products and techniques

Module 3: innovation and creativity in cooking

Module 4: cooking for events

Module 5: pastry and baking for restaurants

Final project during the lecture period (6 ECTS, 150 hours of study work)

Professional internship to be done after completion of the five modules(12 ECTS, 300 hours of study work)


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Información adicional

The classes will be taught in English language.