Plates, desserts, pastries, bakery ... Would you like to create the most exquisite combination of flavors and the most original emplatados? Start new experiences in the kitchen from the minute one of your learning, you can become the most requested professional.

GOALS

Execute pre-elaboration, preparation, conservation, finishing / presentation and service of all kinds of culinary elaborations in the field of production in kitchen.

Course program

First Year Professional Modules

  • Company and entrepreneurial initiative (65 h)
  • Pre-elaboration and conservation of food (300 h)
  • Basic pastry and confectionery processes (270 h)
  • Safety and hygiene in food handling (65 h)
  • Culinary techniques (300 h)

Second Year Professional Modules

  • Training and job counseling (90 h)
  • Gastronomic offerings (80 h)
  • Desserts in catering (185 h)
  • Culinary products (195 h)
  • Foreign Language (80 h)
  • Training in work centers (370 h)

Professional outings

  • Chef.
  • Head of departure.
  • Employee of economato of units of production and service of foods and drinks.

Academic progress

At the end of our studies the students can accredit Cambridge First level (with the passing of the official exam evaluated in the own center).

  • Access to higher-level studies (with Apto qualification in the Upper-Level Access Test).
  • Professional specialization courses.
  • The preparation to perform the test of access to higher grade cycles.
  • Another cycle of Professional Training of Medium Degree with the possibility of establishing validations of professional modules according to the current regulations.
  • The Bachillerato in any of its modalities.
Program taught in:
  • Spanish

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This course is Campus based
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