Objectives and competences
Training programme with "hands on" methodology, 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
| 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: 1.584,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s) | No |
| Start of teaching period | 01/09/2025 |
| End of teaching period | 06/09/2026 |
| natalia.roig@cett.cat | |
| Master's degree course homepage | www.cett.es |
| Managment | FERRERES MONTOLIU, NAN |
| Open pre-enrolment | www.cett.es |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification | Yes |
Objectives and competences
Objectives
- 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.
- 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, sommeliers, mixologists, food and drink directors 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
Calendar
Contact us
Classes
| 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 a.m. to 00 p.m. |
Further information
| 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. |