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:

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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