Executive and Creative Haute cuisine

FC
Modality: Presencial
Lasting: 165h (30 ECTS)
Languages: Spanish

Target students

PROFILES WITH VALUABLE EXPERIENCE

  • Head Chefs
  • Sous-Chefs
  • Professionals with over 3 years of industry experience
  • Technician in Cooking, Gastronomy and Restaurant Business Services
  • Higher Technician in Kitchen Management