Professional Course in Cuisine for Restaurants

The aim of the course

Nowadays, the gastronomy sector offers a variety of career opportunities, one of them being a cook which has gained great social recognition compared to years before. A good chef must know all kitchen management techniques, the tools needed, the appropriate treating of the products, the traditional culinary tendencies and the newest ones in order to successfully incorporate to the sector as a professional.

With this aim, ESHS organises the Professional course in cuisine for restaurants, which is developed in a practical environment, within the school´s restaurant, combining theoretical and practical training.

  • Directed to: Everybody interested in acquiring knowledge of professional cuisine.
  • Total Duration: 4 months
  • Next Call: Starts September 16th 2019 to December 13th 2019
  • Limited Places: 15/18 students per year. Mandatory interview in order to have access to the enrolment phase. Call us to arrange a meeting
  • Coordinator Fermín Lopez
  • Theoretical-practical classes: From Monday to Friday afternoon-evening schedule
  • Location: Escuela de Hostelería de Sevilla
  • Degree: Restaurant cuisine expert Diploma (Degree run by ESHS). In order to obtain the degree, at least an 80% of assistance is necessary.

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Who is it directed to?

  • People interested in training as professional cooks.
  • People passionate about gastronomy and nutrition.

The professional course in cuisine for restaurants imparted by ESHS has a duration of 4 months and it is developed within the ESHS and Taberna del Alabardero facilities. The student will learn cuisine techniques, instruments, treatment of products and traditional and modern elaborations, in order to enter the sector as professionals.

Planes de estudio

Contenidos teórico-prácticos
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
Mignardises y petit fours

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
Pastelería y repostería

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
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