Upper-level education cycles (A model)

In order to access the Higher Grade Vocational Training Cycle, the requirements outlined in the following link are necessary:

If you do not have this qualification, you can access this training cycle through an access test.

Secretary's Schedule:

Until 05/31/22 (inclusive), Monday to Thursday from 8:15 to 13:30 and from 14:15 to 16:00. Friday from 8:15 to 14:00 h.
From 06/01/22 to 09/30/22, Monday to Friday from 8:00 to 14:00 h.

Introduction. The upper-level education cycle in Kitchen Management from a variety of practical modules will enable you to become a competent professional in managing a hospitality establishment, capable of designing and organizing production processes, always following established quality protocols, optimizing resources, and participating in activities related to hygiene, prevention of work risks, and environmental protection.

Title: HIGHER TECHNICIAN IN KITCHEN MANAGEMENT
Duration: 2 academic years (2,000 hours)
Schedule: full-time, mornings

General Skills

To direct and organize kitchen production and service, specify offerings and resources, control the activities specific to provisioning, production, and service of food, and achieve economic objectives; always following established quality protocols, and by acting according to hygiene, prevention of work risks, and environmental protection regulations.

Training Program

First Year

• Control of initial provisioning
• Preliminary kitchen processes and conservation
• Cooking training processes
• Management of food quality, safety, and hygiene
• Administration and merchandising management in the restaurant sector
• Workplace training and guidance
• English

Second Year

• Pastry and confectionery training in the kitchen
• Management of kitchen production work
• Gastronomy and nutrition
• Human resources and staff management in the restaurant sector
• Kitchen management project
• Business and entrepreneurial initiative
• Workshop training

Supplementary Activities of Our Teaching-Learning System and Extracurricular Activities

• Visits to gastronomy conferences
• Participation in culinary competitions
• Presentations of Basque markets and tourism campaigns
• Visits to top establishments in the sector
• Practices in foreign companies, through the Leonardo program
• Exchanges with the most important schools in the country.

Job Opportunities

• Director of food and beverages.
• Kitchen manager.
• Head of kitchen production.
• Chef.
• Second chef.
• Responsibility for catering tasks.
• Line cook.
• Cook.
• Manager of the pantry and cellar.