The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy.
It includes five modules, besides the Final Project of the Master and a professional internship.
Module 1:: Kitchen Management and Administration.
Module 2: Good Practices in Treating Products and Application of Culinary Techniques.
Module 3: Creativity and Innovation in the Kitchen.
Module 4: Cooking for Events.
Module 5: Baking and Pastry for Restaurants.
Duration: 8 months, from October to June, besides from 3 to 6 professional internship in the industry.
Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.
Internships in the industry once the Master’s classes are completed.
They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.
There are 4 ways to access the Master in Culinary Arts and Kitchen Management:
1) Official university graduates in cooking-related courses.
2) Official university graduates with sufficient experience in the field of cooking according
to EUHT StPOL.
3) Graduates from technical cooking courses lasting a minimum of 2 years full time.
4) Cooking professionals with sufficient proven experience according to EUHT StPOL.
If you do not meet the entry requirements for this course then consider one of these postgraduate preparation courses from another institution: