The school offers these specialised training programs (cuisine, patisserie or restaurant services), which allows the student to know the reality of the gastronomy sector in a theoretical-practical environment, easing their access to the working world with success guarantees.
The courses contemplate a practical program based on the “Know How”, with more than 700 curricular hours in the school and 3 months of professional internships in hospitality companies from all around the world.
The theoretical subjects are focused on the study of vital matter for the development of the tasks involving cuisine, patisserie or service, along with the subjects necessary for the specialisation and the knowledge of food and products, conservation techniques, manipulation and menu elaboration, nutritional aspects and food security and the understanding of the most innovative tendencies together with the most traditional ones.
