Design, execution and control of gastronomic events.
What you will learn
a) Be in command of document processes planning cuisine of any
category of events.
b) Learn how to apply the protocols of systems for the procurement
of goods for the preparation of events according to their type.
c) Apply systematization and standardization processes in the
development of the cuisine for different types of events.
d) Apply the techniques of cost control and performance of event
Who is the course for?
Chefs willing to learn the knowledge and practical application of the techniques of organization, management and control of the gastronomic offers of banquets, conventions, congresses and other events.