The school offers specialised training in direction of restaurant businesses but also on the field of health, nutrition, gastronomy, food investigation and business management. Our aim is to provide professionals the necessary abilities to lead and manage commercial catering companies and collective production centres and to promote investigation and innovation processes for the developing of products and technologies applicable to the sector.
This training is completed with a period of professional internships in many prestigious companies where the students will be able to apply all the theoretical knowledge they would have acquired before giving them a reak working experience.
- Duration: 4 years
- Access requirements: advanced secondary education or equivalent.
- Double degree: Advanced degree in kitchen and nutrition management/University extension diploma run by Pablo Olavide University.
- Private education – Degree run by ESHS
Who is it directed to?
Personas sin formación previa en hostelería
- Self-trained cooks that want cooking to become their profession
- People interested in nutrition, eating healthy and investigation
- Entrepreneurs looking forward to open their own business
- Advanced secondary education or equivalent. Previous experience is not needed
The key you need to open the doors to your future. The university degree given exclusively by ESHS is complemented by the University extension granted by Pablo Olavide University. Classroom-based education that combines theoretical and practical training in order to help the students take on the responsibilities that leading a hospitality business brings.
Training Program
| Curso 1 | Curso 2 | Curso 3 | |
|---|---|---|---|
| Operation Area |
Curso 1 Technology and operations of cuisine, patisserie and catering services |
Curso 2 Technology and operations of cuisine, patisserie and catering services |
Curso 3 International and market cuisine and menú ingeneering |
| Business area |
Curso 1 Innovation on the hospitality industry |
Curso 2 Costs and yields |
Curso 3 Applied financial practice |
| Humanities area |
Curso 1 Introduction to the history of gastronomy |
Curso 2 Managerial and leading skills |
Curso 3 Human Resources management |
| Lenguage area |
Curso 1 English |
Curso 2 English |
Curso 3 English |
| Internship Area |
Curso 1 Curricular internships 4 months |
Curso 2 Curricular internships 4 months |
Curso 3 Curricular internships 4 months |
4º curso / Diploma de Extensión Universitaria
| Curso 4 | |
|---|---|
| Operation area | Kitchen management and organisation Food and drinks management Kitchen production in collectives Food quality and security Business plan designing: final project |
| Business area | Management and control. “Uniform System Account” for hospitality business Law of tourism (II) Commercial policies applied to hospitality and tourism Yield management/ Revenue management Quality systems for hospitality |
| Humanities area | Corporative social responsability Personal branding |
| Lenguage area | English 2nd Lenguage: French / German |
| Internship Area | Extracurricular internships 6 months starting in March |
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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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
- Improvement in Culinary Techniques – Level 1
- Improvement in Culinary Techniques – Level 2
