Postgraduate Chef Chef. Specialty in Tapas, Pinchos and Canapés + University Degree (+8 ECTS Credits)

Among the objectives of the Tapas and Pinchos Course we can highlight the following: - Know the current situation of the hospitality industry, as well as the most relevant trends. - Acquire knowledge related to the different types of service that can be presented in a restaurant establishment. - Identify the different gastronomic cultures, both nationally and internationally. - Inquire into the fundamental characteristics of dietetics and nutrition, as well as proceed to identify the raw materials most used in the kitchen department. - Provide the necessary knowledge to correctly plan and organize work in the kitchen department. - Apply adequate quality, hygiene and safety management, in order to offer high quality products and services. - Train in food hygiene when making tapas. - Learn to classify food types. - Know the general aspects of tapas, the varieties and preparations. - Learn a range of tapas recipes. - Know the different food hygiene measures necessary for making skewers. - Know the classification of food genres. - Know the different food preservation techniques used in making skewers. - Learn concepts about food hygiene when making canapés. - Know the classification of different types of food. - Learn food preservation techniques used in the preparation of canapés. - Learn the different recipes for canapés.