Objectives and competences

Training programme with "hands on" methodology, is based on experiential learning to acquire highly specialized skills and consolidate new conceptual knowledge and applied techniques. The course is taught and supervised under the guidance of trainers from the restaurant Celler de Can Roca. This is an expert course for catering professionals and graduates that enables them to take on greater responsibilities at work, improve and acquire new skills in haute cuisine by transferring specific knowledge that can only be acquired in an authentic setting.

Basic information

TypePostgraduate courses
CertificateExpert certificated
Faculty or schoolEscola Universitària d'Hostaleria i Turisme CETT
Branch of knowledge
  • Economic sciences, business administration and management, marketing, commerce, accounting and tourism
Mode of deliveryFace-to-face
Credits27
Length of course1 academic year
Language(s) of instructionSpanish
Enrolment fee:First year: 1.545,00 €
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:01/09/2024
E-mailnatalia.roig@cett.cat
Master's degree course homepage www.cett.es
ManagmentFERRERES MONTOLIU, NAN
Open pre-enrolmentNo
Lead to doctoral studiesNo
Admission for applicants not holding a degree qualification:Yes

Objectives and competences

Objectives

- To know and apply front-of-house service processes in different settings.
- To understand the factors involved in safety and hygiene as they relate to restaurant service processes.
- To broaden and perfect practical professional skills, applying and experimenting with restaurant service techniques and customer service approaches adapted to special requirements.
To analyse the restaurant sector in order to respond to a differentiated range of restaurant service and high level customer service.
- Acquire the knowledge for greater creativity in cooking and to organize business strategies accordingly.
- An interest in gastronomy research.
- Those with an interest in innovation in avant-garde cuisine.

Access and admission

Applicant profile and access requirements

Recommended applicant profile

Gastronomy professionals, head chefs, banquet managers, sommeliers, mixologists, food and drink directors, waiters and graduates in Hotel and Catering Industries and Food Technologies wishing to acquire the knowledge required to take on greater responsibilities and advance their careers.

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:El celler de Can Roca
C/Can Sunyer, 48
GIRONA
17007 - GIRONA
ESPANYA
Email address:natalia.roig@cett.cat
Webpage:www.cett.es
Telephone:934280777
Observations:from 8.00 a.m. to 9.00 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.

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