Postgraduate Degree in Head of Creative or Author Cuisine + University Degree

- Introduce the student to the different areas of the kitchen, as well as knowledge of tools, materials and furniture. - Introduce the student to the techniques of the kitchen department. - Organize, coordinate and control the work team and internally manage your department. - Organize work processes to optimize the management and administration of the establishment. - Know the characteristics of the products involved in the preparation of dishes. - Practice possible variations in culinary preparations, testing modifications in techniques, shape and cut of goods, alternative ingredients, combination of flavors and form of presentation and decoration. - Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducing the necessary changes in the culinary production process to make the appropriate adaptations. - Carry out purchasing procedures according to an established budget. - Apply food storage procedures guaranteeing their preservation and conservation in hygienic conditions.