Master in culinary techniques and products + university degree

At present, in the world of restoration, it is very important to know how to develop the pre -elaboration, preparation, presentation and conservation processes of all kinds of food and define gastronomic offers, autonomy applying the corresponding techniques, achieving the established quality and economic objectives and respecting the norms and practices of safety and hygiene in the food manipulation. Thanks to this master's degree in culinary techniques and products, you will know the appropriate processes to develop dishes of different foods and apply decoration and presentation techniques of gastronomic offers.

- Analyze, put up and carry out the process of executing and conservation of basic elaborations of multiple applications that are suitable for the subsequent elaboration of dishes with vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting, of pastries and elementary desserts. - Analyze, put up and apply the basic pastry and cooked techniques of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, birds and hunting and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes and desserts. - Analyze, put up and carry out the regeneration process required by the culinary elaborations based on vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting, as well as basic preparations of pastry and elementary desserts, for its use or subsequent consumption. - Analyze culinary elaborations describing your execution processes. - Carry out, put up and conserve culinary elaborations that are generally complex and representative for their gastronomic values type: territorial, or temporary. - Design and make decorations for all types of culinary elaborations, applying appropriate graphic and decoration techniques. - Analyze the restoration sector considering their relationships with other companies or areas - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets), estimating their differences - Define characteristics of food and drinks taking into account certain gastronomic offers and the level of quality of the products.

Hospitality / Kitchen / Gastronomy.

The Master in culinary techniques and products prepares to have a broad and precise vision of the kitchen sector in relation to the basic dishes elaboration techniques, as well as the provisioning processes.

The Master in culinary techniques and products is aimed at all those people who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to culinary techniques and products.

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.