Executive and Creative Haute cuisine

FC
Modality: Presencial
Lasting: 165h (30 ECTS)
Call for applications: 16/10/2019
Languages: Spanish
Tuition fee from: 3709 €

Objectives

To provide professional cooks with the knowledge needed for:

  • Developing their skills in the executive and creative areas of high cuisine.
  • Expanding and consolidating their professional skills by applying effective techniques for developing gastronomic projects in order to meet the state-of-the-art trends.
  • Carrying out any culinary project including the creation, management and execution.
  • Wide vision of the businesss management in the catering service area