Encuentra Cursos en Hostelería & Turismo

The great vocation that nowadays exist for cuisine, within the frame of a country with such an extraordinary gastronomic richness and tradition, must be carried to the professional field in a coherent, practical, and efficient way. This training will allow the student to get to know the world of professional cuisine through the knowledge of food and the technology applied to it, learning the conservation techniques, manipulation and preparation, nutritional aspects and quality control and food security, while learning about different cuisines from all over the world and other complementary gastronomic products. The students will also learn about the aspects related to restaurant management and investigation and innovation for the development of new products with the aim of training future chefs in a comprehensive way. The theoretical-practical training is complemented with professional internships in national and international restaurants which will ease the student’s access to the professional culinary world with guarantees of success.

With this course, the student will know the way a kitchen works and how it must be managed and they will specialize in preparation and production techniques of culinary products through the knowledge of food and its technology, conservation techniques, manipulation and elaboration, nutritional aspects, and quality control and food safety. They will know the characteristics of food and the products with which they will develop culinary preparations to include in the menus; they will be able to manage the intrinsic processes of the kitchen area related to the safety and hygiene requisites.

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 pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants and other hospitality establishments which will ease the student’s access to the professional cuisine world with guarantees of success.

The management of tourism businesses in all its forms (hotels and tourist accommodation, catering establishments, brokerage firms, consultancies) requires a professional to have a peculiar knowledge of their management. Therefore, a key factor to leverage the most skilled employment opportunities offered and demanded by the sector is the specialized training of management professionals in the tourism sector and quality with which they are provided. In this dual-degree program (private training – private degree), the School offers specialized training in Kitchen and Nutrition Management. This training is completed with a period of professional internships in many prestigious companies where the students will be able to apply all the theoretical knowledge they would have acquired before giving them a real working experience.

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.

Good Food Institutes’s open-access online course explores the science of plant-based and cultivated meat. In five self-paced modules, you’ll learn about the biological and chemical processes used to produce plant-based and cultivated meat, as well as the environmental and economic drivers behind these market sectors.

Get a glimpse into Chef Paul Liebrandt’s creative process for creating dishes for his Michelin-rated restaurants. In this 45-minute class, you’ll follow along as Paul concocts a dish inspired by the paintings of Monet, using the colors and textures to inform ingredient selection, preparation technique, and final presentation. You will then create a dish of your own that evokes the essence of a favorite painting. What artist will you channel with your inner chef?

Sustainable Catering and Events: A FREE 1-HOUR masterclass to help you reduce food and beverage waste at any gathering by minimising negative environmental, social, and economic impacts.

This FREE 1-HOUR Masterclass, led by EHL Hospitality Business School, explores how legacy luxury brands can successfully evolve from product-based prestige to immersive hospitality experiences—without compromising their core identity.

This FREE 1-hour Masterclass, led by Forbes Travel Guide, explores how shifting guest expectations are redefining luxury hospitality standards. Through expert insights and real-world examples, the session provides practical guidance on delivering personalised, consistent, and high-quality service in today’s competitive hospitality landscape.

You’ll walk away from this class with a newfound appreciation for the world’s favorite sweet treat, and ultimately, a delicious chocolate creation of your own.

You'll learn 4 essential cuts and gain fundamental skills for the kitchen — making prep faster, smoother, and more enjoyable.

quality, safety, healthfulness and sustainability of muscle foods