HIGHER TECHNICIAN IN CATERING SERVICES 

These studies aim to enable students to manage establishments, areas or departments in restaurant businesses, designing and commercialising the gastronomic offer of the different kinds or specialities of establishments to which the offer is applied.
Students are given the option to specialise as “Chef” or “Maître”in kitchen or dining-room service areas respectively.

ACCESS

Upper secondary school or Generalitat de Catalunya Official Access Exam for candidates over 19 years old.

CERTIFICATE

Higher Technician in Restaurant Business

JOB OPPORTUNITIES

• Chef
• Chef de partie
• Cook
• Production manager
• Restaurant or Banqueting manager
• Maître
• Sales Head
• Catering manager
• Store room and cellar manager
• Food and beverage manager

PROFESSIONAL FIELD

• Commercial Restaurant Business: classic, haute cuisine, new restaurateurs, bars, cafés, hotels, banquets
• Institutional food service: residences, schools, hospitals, airline and shipping catering

PLAN OF STUDIES

Objectives.

For the first course:Familiarize students with the restaurant business sector through theoretical and practical subjects.
Acquire the concepts, techniques and the most basic relations as well as an overall view of the different departments in restaurant business.

For the second course: Deal in depth and widen all the theoretical and practical aspects achieved, highlighting organization, coordination, departmental and managerial management both in specific areas of restaurant establishments and other restaurant and catering businesses. At this level students can personalise their training by choosing from the different practical specializations.