KITCHEN PROFESSOR COURSE: Training trainer for kitchen teachers (double degree + 5 ECTS)

The changes that have occurred in the world of work are demanding new training strategies and the renewal of didactic methodologies. Today, the initial formation is only the beginning of a whole way to go. Indeed, the permanent training of professionals is an indispensable requirement to deal with the demands and requirements of the work environment. Specifically, this Cooking Professor Course is intended for the training of teachers in hospitality and cuisine and aims to train kitchen professionals for the development of training actions in this area.

Through this training action, it is intended to develop an initial pedagogical capacity in the teacher, sufficient to teach training actions in the field of unregulated training and professional training for employment. Thus, it is intended to achieve the following objectives: - Know the current situation of the hospitality, as well as the most relevant trends. - Acquire knowledge related to the different types of service that can be presented in a restoration establishment. - Identify different gastronomic cultures, both nationally and internationally. - Inquire about the fundamental characteristics of dietary and nutrition, roasted how to proceed with the identification of the raw materials most used in the kitchen department. - Provide the necessary knowledge to correctly plan and organize work in the kitchen department. - Apply adequate quality management, hygiene and safety, in order to offer high quality products and services. - Program training actions for employment by adapting them to the characteristics and conditions of the training, to the profile of the recipients and to the labor reality. - Select, prepare, adapt and use materials, means and didactic resources for the development of training content. - To impart and authorize training actions for employment using techniques, strategies and didactic resources. - Evaluate the teaching-learning process in training actions for employment. - Acquire the necessary capacities to perform teachers' functions in a private training or academy. - Acquire the pedagogical and didactic competences necessary for the design, planning, management and implementation of a training plan, both in the business field and in the unregulated official training.

Education and training sector in culinary techniques. Similarly, the student will obtain the degree of trainer of trainers who trained pedagogically to be a professor of courses taught by training centers and academies, unions, business confederations, business schools, etc. (Professional training courses for Employment FPE, continuous supply training, program contracts, continuous demand training, bonus training, progress plan, etc.)

The changes that have occurred in the world of work are demanding new training strategies and the renewal of didactic methodologies. Today, the initial formation is only the beginning of a whole way to go. Indeed, the permanent training of professionals is an indispensable requirement to deal with the demands and requirements of the work environment. Specifically, this Cooking Professor Course is intended for the training of teachers in hospitality and cuisine and aims to train kitchen professionals for the development of training actions in this area.

The present course of Training for Cooking Teachers, is aimed at all those professionals in the hospitality and restoration who are interested in future teaching professionals in this labor sector, as well as all those interested, with or without training in cooking, who wish to train as a kitchen teacher.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.