Master in kitchen. Chef and professional cooking + university degree

That master in kitchen. Chef and professional cooking offers you a specialized training in the field. We must know that for the hospitality and tourism area it is very important to deepen and acquire the knowledge of Chief of Kitchen and/or Professional Cook being a course with a great content and with which you can develop as a professional.

Introduce the student in the different areas of the kitchen, as well as the knowledge of the tools, materials and furniture. Start the student in the techniques of the kitchen department. Organize, coordinate and control the work team and manage their department internally. 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. - 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 and perform operations to finish basic pastry preparations and elementary desserts and culinary elaborations of vegetables, dry legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meats, meat, birds and hunting according to their definition, state and type of service, to respond to optimal commercialization. - Practice possible variations in culinary elaborations, rehearsing modifications as the techniques, form and cutting of the genres, alternative of 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, deducting the necessary changes in the culinary production process to make the appropriate adaptations. - 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. - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets ...) .. - Define features of food and drinks taking into account certain gastronomic offers and the level of quality of products. - Calculate the external and internal supply needs of genders associated with determined gastronomic offers, writing the requests of petition. - Develop the internal provisioning process of basic genders and elaborations of multiple applications according to the gastronomic offers or specific work plans, referring to vegetables, dry legumes, pasta, rice and eggs. - Make the reception of food and drinks for later storage and distribution. - Analyze food and drink storage systems and execute inherent operations according to the selected systems. - Calculate raw material costs to estimate possible prices of associated gastronomic offers. - Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt the measures of security and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities.

It develops its professional activity in both large and medium -sized businesses, mainly from the hospitality sector, although it can also work on your own in small establishments of the restoration subsector.

This master in kitchen. Cook and professional cooking prepares you to acquire specific knowledge within the area developing in the student some capacities to develop professionally in the sector.

This master in kitchen. Cook and professional cooking is aimed at all those interested in the scope of hospitality and tourism and want to specialize in chief cooking and/or professional chef.

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.