Syllabus
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Kitchen Management and Administration
- Gastronomic culture
- Biochemistry of cuisine
- Sommelier training
- Process management
- Purchase and supply management
- Cost control
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Culinary Products and Tecniques
- Product knowledge
- Culinary techniques in traditional cuisine
- Culinary techniques in modern cuisine
- Culinary techniques in modernist cuisine
- Theme-based cuisine
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Creativity and Innovation in the kitchen
- Innovation experiences and future culinary trends
- Molecular cuisine
- Culinary research, development and innovation (R&D&I)
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Cooking for Events
- Type of events
- Supply systems
- Knowledge and practice of different types of cuisine for events
- Control systems
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Pastry and Baking for Restaurants
- Working with sugar
- Working with chocolate
- Working with doughs
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Master’s Degree Final Project
The study plan content encompasses knowledge of concepts, procedure and aptitudes that students must be capable of applying in the Master’s Degree Final Project, together with the incorporation of the management capacities of decision making, problem solving, team management and others required in hospitality companies.
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Work placement in the sector
The practical content is reinforced through external work placements in hospitality companies in accordance with the programme established for each student across the five modules.
Qualification
Màster de Formació Permanent en Culinary Arts and Kitchen Management by the University of Girona*
* It does not include the rate of issue of the title
* It does not include the rate of issue of the title
