Objectives and competences
Training programme with "hands on" methodology, experiential learning to acquire highly specialized skills and consolidate new conceptual knowledge and applied techniques. Taught and supervised under the tutelage of the Disfrutar restaurant trainers. An expert course for catering professionals and graduates that will allow them to take on more responsibilities in their work environment, improve and achieve new haute cuisine skills. Transfer of specific knowledge that can only be acquired in a real environment.
Basic information
| Type | Postgraduate courses |
|---|---|
| Certificate | Expert certificated |
| Faculty or school | Escola Universitària d'Hostaleria i Turisme CETT |
| Branch of knowledge |
|
| Mode of delivery | Face-to-face |
| Credits | 27 |
| Length of course | 1 academic year |
| Language(s) of instruction | Spanish |
| Enrolment fee: | First year: 1.515,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s): | No |
| Classes begin: | 01/09/2023 |
| natalia.roig@cett.cat | |
| Master's degree course homepage | www.cett.es |
| Managment | FERRERES MONTOLIU, NAN |
| Open pre-enrolment | No |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification: | Yes |
Objectives and competences
Objectives
- To know control food safety associated to culinary processes.
- To broaden and perfect practical professional skills, applying and experimenting with preparation and cooking techniques adapted to special requirements.
- To understand the gastronomy sector and be able to satisfy demand for high-level cuisine.
- To acquire the knowledge for greater creativity in cooking and to organize business strategies accordingly.
- Those with an interest in gastronomy research.
- To develop an interest in innovation in avant-garde cuisine.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
Gastronomy professionals, head chefs, chefs de partie and graduates in hotel and catering industries and food science and technology who wish to acquire the knowledge to take on further responsibilities in their workplaces.Access requirements and conditions
Pre-enrolment
Contact us
Faculty or school where the course is taught
| Address: | Restaurant Disfrutar C/Villaroel, 163 BARCELONA 08036 - BARCELONA ESPANYA |
|---|---|
| Email address: | natalia.roig@cett.cat |
| Webpage: | www.cett.es |
| Telephone: | 934280777 |
| Observations: | from 8 a.m. to 9 p.m. |
For further enquiries
| Address: | ESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT AV. CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | natalia.roig@cett.cat |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | from 9 a.m. to 9 p.m. |