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The course has a total length of 1500 hours, from which 660 are allocated for practical lessons at the Kitchen and Hospitality classrooms of the CETT.
Throughout the course, you will acquire the following knowledge subjects:
The structure in modules is as follows:
Module I: Gastronomy and the Culinary Technique (18 credits)
Module II: Kitchen Processes and Technology (16 credits)
Module III: Innovation and Management in Hospitality (16 credits)
Practicum (10 credits)
The Professional Chef diploma takes into account the accomplishment of 250 hours of mandatory internship, which can be performed in restaurants an other catering companies through our Career Services department, in which there are available internships offered by national and international companies.
In order to carry out the internship, you will have two alternatives according to your availability:
Furthermore, we offer you the possibility to perform additional internship periods in CETT’s partner establishments to favor your inclusion into the job market.