Master in culinary arts and cooking address + university degree

If you work in the kitchen and restoration environment and want to learn the skills to perform the functions of the Kitchen Chief This is your time, with the master in culinary arts and cooking address you can acquire the necessary knowledge to play this function in the best possible way.

The objectives that are intended to be achieved in this master in culinary arts and kitchen address are the following: - introduce the student in the different areas of the kitchen, as well as the knowledge of the tools, materials and furniture. - Organize work processes to optimize the management and administration of the establishment. - Know the characteristics of the products involved in the elaboration of the dishes. - Identify authorized cleaning products and supplies and use the appropriate ones in each case, according to the characteristics of food and drinking production units. - Classify and explain the most common food risks and toxyinfections, identifying their possible causes - acting with the responsibility and honesty required by participation in the processes of reception, storage and distribution of goods. - Calculate the external and internal supply needs of genders associated with determined gastronomic offers, writing the requests of petition. - Analyze food and drink storage systems and execute inherent operations according to the selected systems. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - Analyze culinary elaborations describing your execution processes.

The objectives that are intended to be achieved in this master in culinary arts and kitchen address are the following: - introduce the student in the different areas of the kitchen, as well as the knowledge of the tools, materials and furniture. - Organize work processes to optimize the management and administration of the establishment. - Know the characteristics of the products involved in the elaboration of the dishes. - Identify authorized cleaning products and supplies and use the appropriate ones in each case, according to the characteristics of food and drinking production units. - Classify and explain the most common food risks and toxyinfections, identifying their possible causes - acting with the responsibility and honesty required by participation in the processes of reception, storage and distribution of goods. - Calculate the external and internal supply needs of genders associated with determined gastronomic offers, writing the requests of petition. - Analyze food and drink storage systems and execute inherent operations according to the selected systems. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - Analyze culinary elaborations describing your execution processes.

The Master in Culinary Arts and Kitchen Address prepares to know in depth the kitchen environment and learn the techniques to direct equipment in this sector, knowing the hygienic standards and different elaboration processes.

If you work in the kitchen and restoration environment and want to learn the skills to perform the functions of the Kitchen Chief This is your time, with the master in culinary arts and cooking address you can acquire the necessary knowledge to play this function in the best possible way.

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.