TECHNICIAN IN COOKING, GASTRONOMY AND RESTAURANT BUSINESS SERVICES

Presentation

The School of Hospitality and Tourism CETT is pioneer in offering for the next academic year the possibility to obtain simultaneously the two new official certificates in:

COOKING AND GASTRONOMY

This fact implies that the students who choose to take these studies in CETT school will be trained in both areas in a three years’ plan of studies, instead of the four years it takes when both vocational training studies are done separately. At the end of these three years’ training the students will obtain the corresponding certificate for each specialization.

LOE 2008
The implementation of the new Vocational Training studies implies the re-organization of professional families and certificates. The certificates corresponding to upper and standard vocational training studies will be grouped in 26 professional families, as it is established by the Real Decret 1128/2003

ACCESS

ESO (Certificate of Secondary Education) or Generalitat de Catalunya Official Access Exam for candidates over 17 years old.

CERTIFICATES

After finishing successfully these studies students will get the certificates in:

JOB OPPORTUNITIES

PROFESSIONAL FIELD

PLAN OF STUDIES

Our project is based on our over ten years’ experience of simultaneous training in both kitchen and restaurant business specializations. This view makes of our students complete and versatile future professional staff qualified for the restaurant business sector.

The new Vocational Training Studies in Cooking- Gastronomy and Restaurant Business Services, offered in a three years’ plan of studies, provide a deep view on both areas: kitchen and dining-room and contribute to the acquisition of key professional skills, focused on the execution of culinary production operations, service of elaborations and beverages, customer care, departmental management and service commercialisation always following the established standards for quality protocol . CETT school complements this training with subjects on gastronomy culture, nutrition and foreign languages.

The objectives for the courses are:

First course: Students familiarise with the profession and the specific kitchen operations, acquire sound knowledge on products, culinary and service techniques and put it into continuous practise, taking the roles of kitchen and dining-room assistants.

Second course: Generic knowledge as well as the skills acquired during the first course are consolidated. Students work deeper on the specific professional techniques and on the processes of planning and managing required for each department in accordance to business, service and quality parameters. This enables students to take on duties which involve greater responsibility.

Third course. In this last course students direct their professional future towards specialization. Practical training enables them to perform different roles, either as a head chef or head waiter, to coordinate and supervise their work teams planning the activities and resources common to the overall restaurant management as well as to achieve the relevant competences for their professional profile.