Programme

• Timetable: Monday, Tuesday and Wednesday from 17.00 to 20.00 hrs.
• Total: 165 teaching hours.
• 30 European Credits.

Creative cuisine: From traditional to the avant-garde cuisine. History of contemporary cooking. New techniques and technologies. The culinary knowledge and creative processes. Gastronomic knowledge from other countries such as the tools for improving competitiveness.

Department management:

• Strategic Management: Market analysis of the restaurant sector and business features. SWOT design. Targets and strategies. Planning and control.
• Purchase Management: Purchase logistics. Supplier selection.Product standardisation. Purchasing process and product traceability.
• Keys to success in the kitchen management: Efficiency in the financial and economic management. Management of the environmental and maintenance of the quality. Team management and coaching.

Technology and culinary trend:

• The tasting conceptual: Application of the theory of tasting products. Recognition memory and sensory taste of food. The pairing in the kitchen.
• Science and Cooking: Procedures culinary and product physicochemical reactions. New technologies and new mechanisms of change. The transmission of sensations.
• A personality, a kitchen: Definition of culinary personality. The exchange of experiences as a growth factor. Product, technique and creativity.

Practicum: Practice on a fine dining establishment or option to validate this course through the accreditation of work experience.