PROFESSIONAL CHEF (2020-2021)

Learning objectives:
- Gain the knowledge, skills and practice required to work as a chef or pastry chef.
- Have a broad view of gastronomy and traditional and avant-garde cuisine.
- Be able to design and draw up catering services and gastronomic offerings that respond to the current market and consumers, considering culinary, operational and management aspects.
- Acquire the main tools required to be able to design and start a catering and food business.
- Develop the capacity to create memorable gastronomic experiences for the twenty-first century customer.

Recommended applicant profiles and admission requirements:
- Adults who want to make cooking their profession.
- Cooking enthusiasts who want to work professionally.
- People who want to start and open their restaurant and kitchen.
- Cooking professionals without a degree and who want to develop professionally.