Master in Kitchen: Professional cook + 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. Therefore, with this master in kitchen it is about providing the necessary knowledge to prepare and present the dishes of creative or author cuisine.

The objectives that are intended to be achieved in this master's degree are the following: - Evaluate the information 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, put up and apply the basic techniques of cooking fish, crustaceans and mollusks and, where appropriate, conservation, to obtain culinary elaborations and elementary dishes. - Analyze, put up and carry out the regeneration process required by culinary elaborations based on fish, crustaceans and mollusks for subsequent use or consumption - analyze and carry out operations to finish culinary elaborations of fish, crustaceans and mollusks according to their definition, state and type of service, to respond to optimal commercialization. - Analyze, put up and carry out the regeneration process required by culinary elaborations based on meats, birds and hunting, for subsequent use or consumption. - Analyze and perform operations to finish culinary elaborations of meats, birds and hunting, according to their definition, status and type of service, to respond to optimal commercialization. - Carry out, put up and conserve culinary elaborations that are generally complex and representative for their gastronomic values type: territorial, or temporary. - Carry out, put up and conserve culinary elaborations that are generally complex and representative for their gastronomic values type: territorial, or temporary. - Select adequate graphic techniques for the realization of sketches or graphic models. - Deduce variations in the design made according to criteria such as size, raw materials that are going to be used, shape, color, etc. - Perform the sketches or graphic models by applying the necessary techniques. - Choose culinary genres and other materials that are suitable for the application of the selected decorative technique and the consequent realization of the decorative motive designed in advance.

After finishing your training at this online cooking school, you will have acquired the knowledge and skills that will train you to develop your professional activity in the field of hospitality and cooking.

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

This master in kitchen is aimed at all those who are dedicated to the world of restoration, more specifically to the kitchen and who intend to obtain knowledge related to culinary products, creative or author cuisine. Any person interested in acquiring the knowledge of this sector.

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.