CERTIFICATE IN SUPERIOR VOCATIONAL EDUCATION: Advanced Expert on Cooking Managing
CERTIFICATE IN SUPERIOR VOCATIONAL EDUCATION: Advanced Expert on Cooking Managing

Under the Order EDU / 2883/2010, of 02-10-2010, which establishes the curriculum of the upper level training cycle corresponding to the title of Senior Technician in Kitchen Management, the modules taught in that cycle , are the following:


Modules Total hours Weekly Hours 1st Course Weekly Hours 2nd Course
Control of the supply of raw materials 64 2 -
Processes of pre-elaboration and conservation in kitchen 260 8 -
Elaboration of pastry and confectionery in kitchen 174 - 9
Processes of culinary elaboration 294 9 -
Production management in the kitchen 160 - 8
Quality management and food safety and hygiene 100 3 -
Gastronomy and nutrition 60 - 3
Administrative and commercial management in restoration 100 - 5
Human resources and management of restoration teams 40 - 2
English 160 5 -
Kitchen management project 40 - -
Training and career counseling 82 3 -
Business and Entrepreneurship 66 - 3
Formation in work centers 400 - -
Total 2000 30 30