Superior Diploma in Cuisine and Gastronomy - Escuela Hostelería Sevilla ESH

The great vocation that nowadays exist for cuisine, within the frame of a country with such an extraordinary gastronomic richness and tradition, must be carried to the professional field in a coherent, practical and efficient way.

This training will allow the student to get to know the world of professional cuisine through the knowledge of food and the technology applied to it, learning the conservation techniques, manipulation and elaboration, nutritional aspects and quality and food security control, learning about different cuisines all over the world and other complementary gastronomic products. But the students will also learn about aspects related to restaurant management and investigation and innovation for the development of new products with the aim of training the future chefs in a comprehensive way.

The theoretical-practical training is complemented with professional internships in national and international restaurants which will ease the student´s access to the professional cuisine world with guarantees of success.

Duration: 3 Years
Access requirements: High school graduate or equivalent.
Degree: Superior Diploma in Cuisine and Gastronomy
Private education: Degree run by ESHS

Who is it directed to?

Amateurs with a passion for cuisine and gastronomy

People with interests in the world of nutrition, health and gastronomic investigation
High school graduates or equivalent. Previous experience is not required

Diplomatura Superior en Cocina y Gastronomía - ¿A quién va dirigido? - Escuela Superior de Hostelería de Sevilla

The Superior Diploma in Cuisine and Gastronomy, of three years of duration and classroom-based training, is a private degree run by ESHS that will allow the student to enter the professional cuisine world through the knowledge of food, treating aspects related to nutrition, food security or cuisines from around the world and also getting to learn about business management.

Planes de estudio

	1st Year– Common in the threee specialities	2nd Year- Speciality	3rd Year – Speciality
Theoretical Training	1st Year– Common in the threee specialities Basic Restaurant techniques (cuisine, patisserie and service) Labour risk prevention History of gastronomy Food technology I Nutrition and dietetics I Food hygiene Informatic processess applied Learning techniques and personal development Language: English	2nd Year- Speciality Elaboration techniques and applied technology Food technologyII Nutrition and Dietetcis II Business management Technology of information Communication and negotiation Professional orientation Language: English	3rd Year – Speciality International cuisine techniques and applied technology Bromatology – food biochemistry Restaurant administrative management Hospitality legislation Food and drinks management Business model and Marketing in the restaurant industry Quality system applied to the restaurant industry Food security management Business creation workshop Language : English

Practical Training	1st Year– Common in the threee specialities Curricular: Cuisine, restaurant services and patisserie and confectionery 4 months Extracurricular: cuisine in partner companies 2 months in summer	2nd Year- Speciality Curricular: cuisine 4 months Extracurricular: cuisine and patisserie and confectionery in partner companies 2 months in summer	3rd Year – Speciality Curricular: cuisine 4 months Extracurricular: cuisine and patisserie and confectionery in partner companies June to December – 6 months

1st Year– Common in the threee specialities

2nd Year- Speciality

3rd Year – Speciality

Theoretical Training

1st Year– Common in the threee specialities

Basic Restaurant techniques (cuisine, patisserie and service)
Labour risk prevention
History of gastronomy
Food technology I
Nutrition and dietetics I
Food hygiene
Informatic processess applied
Learning techniques and personal development
Language: English

2nd Year- Speciality

Elaboration techniques and applied technology
Food technologyII
Nutrition and Dietetcis II
Business management
Technology of information
Communication and negotiation
Professional orientation
Language: English

3rd Year – Speciality

International cuisine techniques and applied technology
Bromatology – food biochemistry
Restaurant administrative management
Hospitality legislation
Food and drinks management
Business model and Marketing in the restaurant industry
Quality system applied to the restaurant industry
Food security management
Business creation workshop
Language : English

Practical Training

1st Year– Common in the threee specialities

Curricular:
Cuisine, restaurant services and patisserie and confectionery
4 months
Extracurricular:
cuisine in partner companies
2 months in summer

2nd Year- Speciality

Curricular:
cuisine
4 months

Extracurricular:
cuisine and patisserie and confectionery in partner companies
2 months in summer

3rd Year – Speciality

Curricular:
cuisine
4 months

Extracurricular:
cuisine and patisserie and confectionery in partner companies
June to December – 6 months

Diplomatura Superior en Cocina y Gastronomía - Programa de Prácticas - Escuela Superior de Hostelería de Sevilla

Internship Program

Nuestro ambicioso programa de prácticas (Programa Worlwide Career), así como los numerosos acuerdos alcanzados con las mejores empresas turísticas y hosteleras nacionales e internacionales, posibilitan que los alumnos de la Escuela Superior de Hostelería de Sevilla realicen cada año sus stages en los hoteles y restaurantes más prestigiosos del mundo, facilitando su inserción definitiva en el mercado laboral con un alto nivel de capacitación.

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