{"id":16186,"date":"2024-01-26T12:07:46","date_gmt":"2024-01-26T12:07:46","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/intermediate-vocational-training-in-cooking-and-gastronomy-and-restaurant-services\/"},"modified":"2026-03-16T09:05:30","modified_gmt":"2026-03-16T09:05:30","slug":"intermediate-vocational-training-in-cooking-and-gastronomy-and-restaurant-services","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/intermediate-vocational-training-programme\/intermediate-vocational-training-in-cooking-and-gastronomy-and-restaurant-services\/","title":{"rendered":"Intermediate Vocational Training in Cooking and Gastronomy and Restaurant Services"},"content":{"rendered":"

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Name:<\/th>\nIntermediate Vocational Training in Cooking and Gastronomy and Restaurant and Bar Services<\/strong><\/th>\n<\/tr>\n<\/thead>\n
Level:<\/td>\nIntermediate Vocational Education and Training<\/td>\n<\/tr>\n
Duration of the training cycle:<\/td>\n2,000 hours<\/td>\n<\/tr>\n
Training in the educational center:<\/td>\n1,485 hours<\/td>\n<\/tr>\n
Training in workplaces:<\/td>\n515 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

At JOVIAT, we offer Intermediate Vocational Training Cycles in Cooking and Gastronomy<\/strong> and Restaurant and Bar Services<\/strong> over three years, in accordance with the authorization granted by the resolution dated November 20, 2014.<\/b> <\/p>\n

This proposal combines knowledge and practices in cooking<\/strong> , pastry and dining<\/strong> with a sustainable approach and highlighting the use of organic and local products<\/strong> .<\/p>\n

The student participates in real projects, such as creating their own wine and managing a restaurant, applying the knowledge acquired in a practical way. In addition, the course incorporates the #2be project for personal growth and offers the opportunity to live international experiences through the Erasmus+<\/a> program. <\/p>\n

With a methodology that promotes creativity and critical thinking<\/strong> , the student is constantly prepared to overcome the challenges of the gastronomic world, and to lead their future professional career.<\/p>\n

JOVIAT not only offers academic training, but also a transformative experience that turns a passion for gastronomy into a successful professional career.<\/strong><\/p>\n<\/div><\/div><\/div>

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Schedules<\/h2><\/div><\/div><\/div>
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Morning<\/h3><\/div>

Monday to Friday from 9:00 a.m. to 3:30 p.m. (approximately, varies depending on the group-class), including lunch break<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Curriculum<\/h2><\/div>

<\/i><\/i><\/span>Technical and Practical Knowledge in Cooking and Pastry<\/span><\/a><\/h4><\/div>
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