Find Hospitality Courses & Degrees

The school offers a specialized training program in cooking and gastronomy, which allow students enter the professional world by studying food and raw materials, its science and technology, meanwhile learning conservation techniques, handling, and preparation of the same, without forgetting nutritional aspects, quality control, and food safety, all with the knowledge of world cuisines and other complementary gastronomic products. But also, the student will learn aspects related to the management of catering companies and with research and innovation for the development of new culinary products. All this with the aim of integrally training future chefs and pastry chefs. The theoretical-practical training at the School is complemented by internships in national and international catering companies, which will facilitate access to the professional world of cooking with guarantees of success.

The school offers this innovative course of specialized training in restaurant services which will allow the student to know the reality of the catering sector in a theoretical-practical environment, easing their access to the working world with guarantees of success. This course contemplates a practical program based on the “Know How”, with more than 700 hours of curricular practical training in the school and 3 months of internships in national and international hospitality companies. The subjects imparted are focused on the study of vital matter for the appropriate restaurant service: customer service, sale, wines service, food and wine pairing, cocktail, banqueting, as well as the knowledge of food and raw materials, and their nutritional aspects, food security and the understanding of the most innovative service techniques.

Traditional confectionery, chocolate, ice cream, new preparation techniques, decoration, presentations, and the care for taste and aesthetics are the foundations of the training of a pastry chef. In addition to elaborating and presenting pastries of all kinds, the student will learn how to manage the production and composition operations and to integrate in the patisserie area in the bakery or restaurant.

Advanced patisserie and confectionery require professionals that are up to date with the latest tendencies and that are able to work with a diverse variety of products in order to reach many different combinations, textures and flavors. The objective of this program is to incorporate the most innovative preparation, handling and presentation techniques in international pastry and pastry into theoretical and practical training, but also to train the student in nutritional and sensory aspects and food safety and give them tools that enable them to pastry research and innovation. The theoretical-practical training is completed with a period of internships in national and international companies which will ease the student´s access to the professional pastry world with success guarantees.

ESHS maintains a close cooperative relationship with University Pablo Olavide, one of the pioneers among the Spanish universities in the fields of investigation and technological development, with the common goal of bettering the professional qualification of the university students and professionals of the hospitality sector. That is why from ESHS and UPO we carry out the execution of postgraduate programs (Master and University extension) in management and direction of hospitality companies as well as programs of specialized training in collective management. These studies promote the investigation and innovation of the tourism and hospitality sector, especially in those areas of interest for the sector such as expansion and strategic development, nutrition, cuisine, or new gastronomic trends. This program will allow the students to develop skills already acquired in other fields, complement them with new abilities and lead them to their practical application in the touristic fields everywhere in the world. It will also promote their business designing skills which will allow them to innovate, investigate, solve problems, and develop new products and services. These internships with partner companies will allow the students to strengthen their skills easing their introduction to the working world.

MET Master in Tourism Economics and Management is a one academic year postgraduate master program developed by Bocconi University to train young professionals aspiring to take a managerial role or to start their own business in the tourist industry.

Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.

Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French chocolate and confectionary arts with essential business and management knowledge.

Si llevas años dedicándote a la cocina y gastronomía y sientes que ha llegado el momento de subir el nivel de tu formación, o quieres seguir estudiando para especializarte en artes culinarias, este Máster es tu mejor apuesta.

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French pastry arts with essential business and management knowledge.

Gain the knowledge of baking and viennoiserie that will provide a perfect foundation for your future career You will learn from – and work with – some of the best chefs operating in the field of French bakery.

Discover contemporary approaches to service design and delivery Take a journey through service excellence, learning how to design memorable guest experiences across different types of restaurants and venues.

Raising awareness on leadership and its characteristics is essential for any hospitality professional who wants to make a difference and develop the potential and talents of people they work with. The course aims to train participants in the skills and abilities required to perform their role with awareness, focus and professionalism.