Host Kitchen Course: Culinary Innovation
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Syllabus
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Summary
This haute cuisine course: culinary innovation offers specialized training in the field. The current gastronomy is far from the mere act of eating. Every time we get carried away by the senses when preparing a good meal or tasting it. But not only we talk about flavor or smell, this process also covers the rest of the senses, as well as the capabilities that we have been learning and experimenting over time. This haute cuisine course offers you training to start in the world of haute cuisine.
Goals
Professional opportunities
To prepare you
This haute cuisine course: culinary innovation prepares you to acquire the basic foundations on techniques used in molecular cuisine and the incorporation of new products used in gastronomy.
Who is it addressed to?
This haute cuisine course: culinary innovation is aimed at all those professionals in the world of restoration and/or those interested in training in haute cuisine.
Official Character
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.
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Certification
Degree issued by Euroinnova International Online Education, member of the AEEN (Spanish Business School Association) and recognized with academic excellence in online education by QS World University Rankings
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