Courses and studies for working in gastronomy: options, requirements, and career opportunities

Working in gastronomy involves combining a passion for cooking with solid training and professional skills that meet the demands of a constantly changing sector. In 2026, gastronomy offers multiple opportunities for employment and professional growth, both in traditional cuisine and in catering, culinary innovation, and food service management. The right training can make the difference between getting a job or leading your own project. In this context, CETT, a leading school in tourism, hospitality, and gastronomy, offers a comprehensive academic program ranging from vocational training to university degrees and specialized professional training in gastronomy and related sectors.

Training options to get started in gastronomy

One of the first decisions for anyone who wants to work in gastronomy is whether to start with vocational training, a university degree, or a specialized technical course.Vocational training is highly valued for its practical approach and proximity to the job market, combining technical knowledge with internships at companies in the sector.

In the field of vocational training, CETT's Technician in Culinary Arts, Gastronomy, and Pastry allows students to acquire a solid foundation in culinary and pastry techniques, gaining skills that enable them to work in professional kitchens from the outset. Likewise, the Technician in Culinary Arts, Gastronomy, and Restaurant Services provides training in both cooking and restaurant service, which broadens job opportunities by honing skills in customer service and the operation of gastronomic services.

These programs focus primarily on practical training, with access to professional facilities, and are taught in person at the CETT campus, facilitating contact with companies and organizations in the sector through internship agreements.

Higher education to specialise

For those who already have a foundation in gastronomy or wish to move into positions of greater responsibility, there are advanced programs that delve deeper into more complex aspects of the sector. The Higher Technician in Culinary Management trains professionals to master traditional and cutting-edge cooking techniques, design sustainable gastronomic proposals, lead teams, and manage economic processes related to the restaurant industry.

In addition, CETT offers university degrees, such as the Bachelor's Degree in Culinary and Gastronomic Sciences, which combines culinary creativity with management and food science. This degree prepares students to innovate, design, manage, and direct operations in various areas of gastronomy, from haute cuisine to the food industry.

University education also allows students to explore specialized paths, such as culinary innovation, food industry research, or collective catering management, integrating business management skills, critical thinking, and creativity applied to the gastronomic sector.

The role of master's degrees in gastronomy and related fields

Once the initial levels of training have been completed, those who wish to access positions of greater responsibility, leadership, or professional innovation can opt for master's degrees and postgraduate programs. These studies provide strategic knowledge, management skills, and high-level competencies that facilitate access to advanced roles in management, sustainability, or sector specialization.

In addition to its sustainable approach, CETT's master's degree catalog includes programs covering aspects of strategic and operational management of restaurant and hospitality services, such as the Master's Degree in Hotel and Food & Beverage Management, which prepares students to manage restaurant and hotel businesses by integrating aspects of general management, customer experience, and adaptation to new competitive environments.

Although some CETT master's degrees have a broader scope (such as those related to hotel management or tourism), their content also provides useful tools for professional development in gastronomy, especially in roles that combine team management, gastronomic service design, or comprehensive management of food and beverage operations.

In addition, CETT offers postgraduate programs that integrate elements of innovation, revenue management, and digital marketing, enabling those trained in gastronomy to develop their own projects, differentiation strategies in catering, or gastronomic ventures with a solid foundation in business and current trends.

Short courses and continuing education

Not everyone interested in gastronomy wants or is able to pursue a full degree or long professional training program. To meet different training needs and professional profiles, CETT offers more specialized and shorter training programs for professionals.

Among the continuing education programs, the Higher University Diplomas stand out, such as the Professional Chef program, which is an intensive nine-month course that combines theory and practice with an up-to-date methodology and a sustainable approach, ideal for those who want to quickly become professionals or expand their skills with prestigious certifications.

There are also diplomas in specific areas such as Gastronomic Pastry Making, which provide an innovative approach to sweet cuisine and advanced techniques that enable graduates to work in high-end pastry shops and enhance the gastronomic offerings of any establishment.

In addition to these, CETT also offers specialized courses and subsidized occupational training, which allow students to acquire specific skills in areas such as cooking techniques, food safety, and food service management, with the added advantage of internships in companies.

Entry requirements

Admission requirements vary depending on the level of education. For intermediate vocational training (FP) programs, applicants are typically required to have completed compulsory secondary education or equivalent studies. For higher degrees and university degrees, applicants are required to have completed high school or equivalent studies, in addition to meeting the admission criteria specific to each program.

In the case of higher diplomas or professional continuing education courses, access is often open to people with previous experience in the sector or those who wish to upgrade their skills with specialized training.

Career opportunities in gastronomy

Gastronomy is a field with a wide variety of career opportunities and many job prospects, both for those who want to work in kitchens and for those who seek to develop their own projects or move into leadership roles. Studies in gastronomy prepare students to work as chefs, sous chefs, kitchen managers, collective catering managers, pastry specialists, gastronomic consultants, and catering professionals, among other roles.

In addition, higher education and university degrees open doors to positions of greater responsibility, including team leadership, food service management, innovation in food services and products, and research applied to new food trends.

In an increasingly competitive sector, people who combine technical training with practical experience, languages, and digital skills have a clear advantage in standing out and advancing their professional careers in gastronomy.

Requirements that make the difference

Although technical training is essential, employers in the food service industry also value other complementary skills that can be developed through cross-disciplinary training or practical experience. The ability to work in a team, time management, mastery of digital tools applied to the sector, and an understanding of trends in sustainability and nutrition are attributes that increase employability in this field.

Internships, agreements with gastronomic organizations, and access to professional activities during studies are factors that reinforce professional development and open doors in a fast-paced, dynamic job market full of opportunities.

Studying gastronomy offers multiple paths and alternatives, from vocational training to university degrees and specialized courses that respond to different training needs and professional profiles. At institutions such as CETT, you will find a wide range of academic programs connected to the job market, with programs that combine theory, practice, and real experience in companies in the sector.

The key to working in gastronomy lies not only in acquiring technical knowledge, but also in developing interpersonal and practical skills that allow you to adapt and excel in a competitive and constantly changing professional environment.