Objectives and competences
This diploma course will act as a catalyst to transform culinary professionals into successful chefs of excellence. It is aimed at gastronomy professionals with experience who want to master classic and avant-garde culinary techniques, the use of local and seasonal ingredients, the creation of innovative and healthy meals and commitment to society. It promotes entrepreneurship, marketing and business management from a technological perspective. This training ensures that students develop these skills in order to lead the gastronomical industry in a creative, responsible, ethical, efficient, competitive and rigorous manner.
Basic information
| Type | Postgraduate courses |
|---|---|
| Certificate | Advanced university diploma |
| Faculty or school | Escola Universitària d'Hostaleria i Turisme CETT |
| Branch of knowledge |
|
| Mode of delivery | Face-to-face |
| Credits | 30 |
| Length of course | 1 academic year |
| Language(s) of instruction | Catalan;Spanish |
| Enrolment fee: | First year: 4.275,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s): | Yes |
| Classes begin: | 10/10/2024 |
| infocett@cett.es | |
| 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 promote sustainability and responsibility To teach sustainable culinary practices, minimize food waste and ensure the compliance of sanitary and nutrition regulations to promote a responsible and sustainable gastronomy.
- To integrate technology and business management. To develop skills in gastronomic business management, including digital transformation to improve efficiency, the interaction with clients and marketing strategies, ensuring professional success in the gastronomic industry.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
- Professionals of gastronomy that already possess studies or have previous work experience and want to evolve and transform their work career.- Head chefs and sous chefs with experience.
- Professionals in the field of catering as well as other fields linked to food and nutrition.
- Technicians in catering with minimum professional experience in the field.
- Superior technicians in kitchen management.
- Cooking-culinary technicians (intermediate) with experience.
Access requirements and conditions
The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.Pre-enrolment
Contact us
Faculty or school where the course is taught
| Address: | ESCOLA UNIVERSITARIA D'HOTELERIA I TURISME CETT AV.CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | infocett@cett.es |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | from 8 a.m. to 9 p.m. (opening hours). |
For further enquiries
| Address: | ESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT AV. CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | infocett@cett.es |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | from 9 a.m. to 9 p.m. |