Executive and Creative Haute cuisine
Modality: Presencial
Lasting: 410h (54 ECTS)
Languages: Spanish


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.