Programme

DURATION

Teaching term: from October 2020 to June 2021.
Timetable: Monday to Wednesday from 17.00 to 20.00 hrs.
Total: 165 teaching hours.
30 European Credits.

PROGRAM

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.

Haute Cuisine Diploma

General information

Programme

Higher Technician in Kitchen Management

Catering Management Course

Bachelor's Degree in Culinary & Gastronomic Sciences