Chef mastery (gastronomy)
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Syllabus
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Summary
During the development of the functions of a chef in kitchen, it is necessary to take into account the administrative and creative possibilities that concern the culinary product. After all, it is a complex process that requires some systematization. Through the following mastery, there is an analysis of the different foundations that favor food production by the chef within the services sector.
Goals
Professional opportunities
To prepare you
The mastery in chef is aimed at students who want to enhance their creative abilities in the culinary field, taking into account the organizational processes that govern the proper functioning of the kitchen. Likewise, it certifies the overcoming of a set of competencies related to the creation, administration and supervision of food production within the services sector.
Who is it addressed to?
The mastery in chef is aimed at professionals in the world of kitchen or those interested people, who wish to expand their knowledge during production, supervision and food administration of an establishment.
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
Master's degree in Chef (Gastronomy) with 1500 hours issued by Esibe (Postgraduate Ibero -American School).
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