Postgraduate in Culinary Arts & Kitchen Management
The Postgraduate degree in Culinary Arts and Kitchen Management offers professional training for gastronomic entrepreneurship and/or to work in high-end restaurants, hotel chains and other destinations in the catering sector in directives and management.
The postgraduate course has a professionalizing nature to master the use of products and raw ingredients by applying the different culinary techniques of production, elaboration and presentation. It also delves into the matters that are the foundation of kitchen management, such as the systematization of management operational processes, cost and performance control, and purchasing management techniques.
The Postgraduate in Culinary Arts and Kitchen Management is the first semester of the Master in Culinary Arts, Innovation and Kitchen Management (English).
- Starting date: September.
- Duration: 4 months of class and a 3-month internship.
- Language: English or Spanish.
- Schedule: From Monday to Thursday.
Culinary Arts and Kitchen Management, 30 ECTS
- Bootcamp in professional kitchen service
- Basics of European Fine Dining
- Healthy Cooking
- Nutrition and Science in Kitchen Service
- Executive Chef Training
- Sustainability and Circular Economy in Kitchen Management
- Culinary Techniques
- Products and Raw Materias
Completion of the course entitles students to the Postgraduate Diploma in Culinary Arts and Kitchen Management by Sant Pol School of Hospitality & Culinary Management
To study the Specialization Postgraduate programs, follow the next steps:
- Send the information request.
- Submit your CV with focus on your educational background and previous experience in gastronomy.
- Schedule an interview with the Academic Director.
- Complete the Admission and Enrolment Form.
Looking for other options?
In addition to the Postgraduate in Culinary Arts and Kitchen Management, you can also study the Postgraduate in Haute Cuisine and Culinary Innovation. Both programs correspond to the first and second semesters, respectively, of EUHT StPOL Master in Culinary Arts, Innovation and Kitchen Management.
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