{"id":16253,"date":"2024-01-26T12:14:06","date_gmt":"2024-01-26T12:14:06","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/higher-level-vocational-training-cycle-in-kitchen-management\/"},"modified":"2026-03-16T08:22:43","modified_gmt":"2026-03-16T08:22:43","slug":"higher-level-vocational-training-cycle-in-kitchen-management","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/culinary-studies\/higher-level-vocational-training-cycle-in-kitchen-management\/","title":{"rendered":"Higher Level Vocational Training Cycle in Kitchen Management"},"content":{"rendered":"

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Name:<\/th>\nHigher Level Vocational Training Cycle in Kitchen Management<\/th>\n<\/tr>\n<\/thead>\n
Level:<\/td>\nHigher 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

The Higher Vocational Training Cycle in Kitchen Management<\/strong> is aimed at training qualified professionals to assume leadership and management responsibilities in the culinary sector.<\/p>\n

This training covers everything from menu planning and design<\/strong> , incorporating nutrition, sustainability and innovation criteria, to the comprehensive management of cooking processes<\/strong> , including the procurement of raw materials, the application of advanced culinary techniques, and the control of quality and food safety.<\/p>\n

The course also emphasizes the development of business skills<\/strong> , preparing students to lead teams, manage finances, and develop marketing strategies in gastronomic environments.<\/p>\n

With a combination of theoretical teaching and professional practice<\/strong> in renowned establishments, this degree offers a solid foundation for those who aspire to lead the kitchen in restaurants, hotels and other catering establishments, adapting to current and future trends in the gastronomic world.<\/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 2:30 p.m.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Curriculum<\/h2><\/div>

<\/i><\/i><\/span>Control of the Supply of Raw Materials<\/span><\/a><\/h4><\/div>
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This module focuses on the efficient management of resources, ensuring quality and optimizing costs in the procurement of raw materials.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Reprocessing and Preservation Processes in Cooking<\/span><\/a><\/h4><\/div>
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Reprocessing techniques and food preservation methods are addressed to ensure quality and safety.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Cooking Preparations<\/span><\/a><\/h4><\/div>
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This module delves into cooking and dish preparation techniques, from the most traditional to the most innovative, encouraging culinary creativity.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Culinary Preparation Processes<\/span><\/a><\/h4><\/div>
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It is about the practical application of advanced culinary techniques for the creation of complex menus and dishes, including time and resource management.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Food Quality, Safety and Hygiene Management<\/span><\/a><\/h4><\/div>
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It emphasizes the importance of food safety, hygiene and quality management regulations in all kitchen processes.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Administrative and Commercial Management in Catering<\/span><\/a><\/h4><\/div>
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This module trains students in the skills necessary for the commercial and administrative management of a catering establishment, including marketing and accounting.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Human Resources and Team Management in Restoration<\/span><\/a><\/h4><\/div>
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It focuses on developing skills for team management, human resources management and leadership in the restaurant sector.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Kitchen Production Management<\/span><\/a><\/h4><\/div>
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It delves into the planning, organization and control of culinary production, ensuring efficiency and quality of service.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Gastronomy and Nutrition<\/span><\/a><\/h4><\/div>
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This module offers knowledge about nutrition applied to gastronomy, essential for the design of balanced and healthy menus.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Kitchen Management Project<\/span><\/a><\/h4><\/div>
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Students must develop a comprehensive project that encompasses the knowledge acquired throughout the course, demonstrating their ability to apply it in a real professional environment.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Training in Work Centers (FCT)<\/span><\/a><\/h4><\/div>
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Professional internship module that allows students to apply and complement the knowledge acquired in a real work environment, connecting with the sector and gaining practical experience.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Value projects<\/h2><\/div>

Gastronomy: products, tastings, techniques and procedures<\/h3><\/div>

Product recognition in a technical, organoleptic and sensory way to receive, manage and manipulate<\/strong> them efficiently, profitably and under food<\/strong> quality and safety protocols<\/strong> .<\/p>\n

Likewise, we work on the entire gastronomic part of the product<\/strong> from the base to the most representative elaborations in the history of gastronomy and great professional kitchens. We integrate English into the practical sessions, in order to promote its knowledge, mastery and use in professional environments. <\/p>\n<\/div><\/div><\/div>

Management<\/h3><\/div>

Defining the gastronomic offer, preparation of technical sheets, calculations of product yields<\/strong> , to identify the costs inherent to a catering establishment. Analysis of the offer and application of the \u201cengineering menu\u201d. <\/p>\n<\/div><\/div><\/div>

Challenges<\/h3><\/div>

Provide innovative and viable solutions to real challenges<\/strong> , where nutritionally balanced gastronomic proposals will be designed, with current cooking techniques, using the appropriate equipment, to preserve quality and avoid food risks<\/strong> .<\/p>\n<\/div><\/div><\/div><\/div>

Business project<\/h3><\/div>

Creation of a restaurant business model and design of its gastronomic offer<\/strong> according to a target client. In this, the incorporation procedures, marketing plan, competition study are carried out and the organizational structure is defined with economic viability criteria. <\/p>\n<\/div><\/div><\/div>

#2be: Personal Growth, Leadership and Transformation Project<\/h3><\/div>

This project is focused on the personal and professional development of students<\/strong> , promoting leadership, creativity, and the capacity for transformation, key skills for their professional future in the world of kitchen management.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Equipment and resources<\/h2><\/div>

The degree has high-quality kitchen equipment and collaborations with leading companies and institutions in the sector, providing students with the necessary tools and resources for their practical and theoretical training.<\/p>\n<\/div><\/div><\/div>