Cuisine Expert

With this course, the student will know the way a kitchen works and how it must be managed and they will specialise in elaboration and production techniques of culinary products through the knowledge of food and its technology, conservation techniques, manipulation and elaboration, nutritional aspects and quality control and food security. They will know the characteristics of food and the products with which they will develop culinary elaborations to include in the menus and they will be able to manage the processes intrinsic to the cuisine area related to the security and hygiene requisites.

  • Duration: 1 Year
  • Degree: Cuisine and Gastronomy Expert Certificate
  • Private Education: Degree run by ESHS
  • Modality: Classroom-based
  • Methodology: Theoretical-practical course
  • Limited Places: 20 Students per year

Who is it directed to?

People in love with food and gastronomy

  • People who want to develop a professional career on the field of hospitality
  • Being older than 16 and younger than 23 years old is recommended for this course. Previous experience is not required

ESHS offers this cuisine expert course of one year of duration. During this year, the students will learn how a professional kitchen works and how it must be managed, and they will exceed at all kinds of techniques and elaborations. They will learn everything related with conservation, manipulation, elaboration, nutritional aspects and quality control and food security, without forgetting the designing of menus for restaurants.

Planes de estudio

Contenidos teóricos
Técnicas de elaboración en cocina
Tecnología aplicada de cocina
Tecnología de los alimentos
Nutrición y dietética
Higiene alimentaria y seguridad alimentaria
Historia de la cocina y la gastronomía
Inglés
Desarrollo profesional para el empleo
Tecnología de la información
Áreas de estudio de la especialidad
Bloque 1 – Introducción

Manipulación de Alimentos (certificado de manipulador)
Prevención de Riesgos Laborales
Organización, gestión y maquinaria de cocina

Bloque 2 – bases de la cocina

Fondos y salsas básicas
Verduras
Lácteos, pastas y arroces
Pescados y mariscos
Carnes y aves de corral

Bloque 3 – Preparaciones especiales de cocina

Guarniciones y aperitivos
Productos de alta gama
El pato y el foie
Setas y caza
Cerdo ibérico
Aceite de Oliva

Bloque 4 – Pastelería y repostería

Introducción a la pastelería
Pastelería para Restaurante

Bloque 5 – Tecnología de cocina

Tecnología alimentaria
Nuevas técnicas de cocina
Cocina al vacío
Creación y presentación de platos
Maridaje y la importancia del servicio en sala

Formación práctica en las áreas de:

Cuarto frío
Carnes
Pescados y mariscos

Programa de Prácticas

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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Formative program you are interested in *
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Other Formative Programs

University Training

  • Hotel and touristic business management
  • Kitchen and nutrition management
  • Master in Hospitality business management and administration (MADEH)
  • Master in Hospitality Management

Technical Training

  • Superior Diploma in Cuisine and Gastronomy
  • Superior Diploma in Patisserie and Confectionery
  • Superior Diploma in Restaurant Services and Sommelier
  • Specialist Technical Diploma in Cuisine and Gastronomy
  • Specialist Technical Diploma in Patisserie and Confectionery
  • Specialist Technical Diploma in Restaurant Services and Sommelier

Specialised Training

  • Restaurant Services Expert
  • Cuisine Expert
  • Patisserie Expert
  • Professional Course in Cuisine for Restaurants
  • Professional Course in Patisserie and Confectionery
  • Superior Course in Spanish Gastronomy and Culture
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