Higher Technician in Culinary Management

The program offers personalized teaching with individual tutoring, continuous assessment, and small group classes, adapting to the needs of each student and fostering deep learning.

You will develop leadership skills to manage teams and oversee kitchen production, preparing you for roles such as head chef or restaurant management.

Work on concepts ranging from traditional and gastronomic culture to the evolution of trends, innovation, and global cuisine.

The program includes mandatory internships with leading companies in the sector, allowing students to apply their knowledge in real-world environments and build professional networks.

CETT has strong ties to the industry, reflected in the positive recognition of the training provided, focusing on both professional and personal skills to develop professionals that the sector values.

The training promotes values such as sustainability and respect for the environment, preparing you to adapt to the changing demands of the gastronomic sector, combining technical skills with a global and ethical vision.

Furthermore, you will gain the knowledge to adapt inclusive gastronomy, with a perspective that values diversity and equal opportunities for all.

Students have access to a 33,000 m² campus with excellent facilities, such as the Aula Restaurant and the Alimara University Hotel, which replicate real work environments in gastronomy and hospitality.

This training in real-world settings allows students to understand the evolution and trends of the industry, ensuring they acquire practical and up-to-date skills to face professional challenges.