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MANAGEMENT AND INNOVATION IN HAUTE CUISINE (2022-2023)

General information

Qualification awarded: Master (Degree Universitat Barcelona)
Management:
  • Martínez , Maria
Number of credits: 60,00
Length of course (in academic years): 1
Mode of delivery (face-to-face/ blended/ distance): Face-to-face
Centre responsible : Centro Universitario Internacional de Barcelona (UNIBA)
In-company placement(s): Yes (consult conditions with the course directors)
Enrolment fee:
  • 10.800,00 €
  • An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
Classes begin: 10/25/2022

Objectives and admission

Learning objectives:
- To become a trained professional capable of leading, creating and proposing new culinary options that make use of new cooking and handling techniques.?- To be capable of managing and designing sustainable and profitable culinary spaces and projects that are sensitive to culinary traditions and, in general, to the culinary identities of different regions.

Recommended applicant profiles and admission requirements:
University degree holders

Admission for applicants not holding a degree qualification:
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.

Further information

FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT

Name of individual or institution: Barcelona Culinary Hub
Address: Pendiente ubicación definitiva 08015 Pendiente ubicación definitiva España
Email address: mmartinezi@ostelea.com
Webpage: http://www.barcelonaculinaryhub.es
Telephone: +34 93 227 7972



FOR FURTHER ENQUIRIES

Name of individual or institution: María Martínez Iglesias
Address: Entença 101 08015 Barcelona España
Email address: mmartinezi@ostelea.com
Webpage: http://www.barcelonaculinaryhub.es
Telephone: +34 93 227 7972



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