Expert Course Teachers in Kitchen and Pastry: Expert diploma in pedagogical and didactic qualification in the specialty of professional training cuisine and pastry + 24 ECTS credits

This university expert in pedagogical and didactic qualification in the specialty of professional training cuisine and pastry is a specialized training that combines the technical domain of gastronomy with the necessary pedagogical abilities to develop professionally in the culinary field. In recent years there has been a growing demand for kitchen and pastry professionals, with this course you can acquire deep knowledge in culinary techniques, pastry and bakery, as well as didactic competences and methodologies, to exercise as professionals in professional training centers, cooking schools, culinary institutes and other educational institutions

- Master basic cooking and pastry techniques. - Create innovative desserts with local ingredients. - Learn to decorate cakes and cakes professionally. - Know international recipes and its authentic flavors. - Develop skills to undertake in the gastronomic sector.

With the university expert in pedagogical and didactic qualification in the specialty of professional training cuisine and pastry you can opt for various job exits such as kitchen chef or pastry in restaurants, hotels or cruises, catering or food truck, culinary instructor, gastronomic writer or work in the food industry and product development

The university expert in pedagogical and didactic qualification in the specialty of professional training cuisine and pastry prepares you to become a versatile culinary expert. You will learn professional techniques, international recipes and entrepreneurial skills, to dominate kitchen and pastry, create innovative desserts, work in the gastronomic industry or start your own business with confidence and creativity

This program is exclusively aimed at university students or graduates who want to expand and update their knowledge, skills and training or professional skills, to enthusiasts who wish to improve their culinary techniques, discover the world of pastry and enhance their creativity in the kitchen.

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.