Encuentra Cursos en Hostelería & Turismo

Nuestro proyecto se basa en la experiencia de una formación conjunta en las especialidades de Cocina y Restauración. Esta visión permite capacitar a los futuros profesionales de manera completa y polivalente para el sector de la restauración. Los ciclos de Técnico en Cocina-Gastronomía y Servicios de Restauración, impartidos de forma integrada en un programa de tres años, confieren una visión profunda de ambas áreas, cocina y restaurante, y contribuyen a la adquisición de competencias profesionales clave, centradas en la ejecución de las operaciones de producción culinaria, el servicio de elaboraciones y bebidas, la atención a la clientela, la gestión departamental y la comercialización de los servicios bajo el protocolo de calidad establecido. El alumnado, con un itinerario personalizado, podrá escoger la especialidad de Cocina-Gastronomía o la de Servicios de Restauración.

El presente máster está especialmente diseñado para que sus participantes puedan afrontar los retos y oportunidades que comporta la introducción o promoción profesional en el sector de la Restauración, tanto el comercial como el de colectividades, ambos en plena expansión. Se abordan los factores claves de éxito de este tipo de negocios tales como calidad, precio, seguridad, control de costes, gestión de proveedores, entre otros, y se dota a los participantes de las competencias directivas clave para su correcto desarrollo y ejecución. El cuadro docente, formado por profesores y profesionales expertos en este tipo de Restauración, provenientes de las mejores empresas de este sector, proporcionan los conocimientos y prácticas más innovadoras y eficaces.

Con el objetivo de formar a los mejores profesionales del sector hotelero, el CETT-UB presenta el máster oficial en Dirección Hotelera y de Restauración, uno de los programas oficiales de educación superior con mayor reconocimiento y tradición, dentro de la actual oferta universitaria de alta especialización a nivel nacional. Además, CETT-UB gestiona sus propias empresas turísticas, entre ellas un hotel de cuatro estrellas, el Alimara, primer hotel en Catalunya en obtener el certificado Distintivo de Garantía de Calidad Ambiental en Hotelería. El master cuenta en su cuadro docente con directivos de primer nivel de empresas hoteleras y una metodología de aprendizaje, orientada a la acción: dinámicas de grupo, role-play, outdoor training y entrenamiento basado en el coaching que garantiza una formación con aplicabilidad inmediata en la empresa.

Cumple tu sueño y conviértete en un Chef de Estrella Michelin

The catering sector, from a restaurant service standpoint, is today one of the sectors with the greatest professional progression, with wide and varied professional opportunities. The management of restaurant establishments requires highly qualified and specialized professionals not only in service techniques and organization of the work team, but also in matters that are necessary for the correct management of the restaurant: customer service, marketing and sales, cocktails , sommelier and knowledge of wines, food and wine pairings, dishes in sight of the client, confection of menus, organization of events, or collective catering, among others. The theoretical-practical training is completed with a period of professional internships in national and international catering companies (hotels, restaurants, caterings) during the two years of the course.

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.

Are you eager to launch your career in sustainable coastal tourism? The Coastal Starters track helps you build strong foundations in coastal tourism principles, sustainability practices, and opportunities within the blue economy. This entry-level pathway is ideal if you’re exploring your future in coastal-related careers and want structured guidance, real-world insights, and skill development.

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.

Go behind-the-scenes with celebrated California roaster Blue Bottle for a one-hour class on sourcing, brewing, and tasting everyone's favorite bean. From the plant to your cup, Michael Phillips brings every lesson to life while also offering options — giving you a process for making a simple cup or going the distance with pro equipment. Filmed on location at Blue Bottle's original roastery and cupping room, this class is designed to be both enjoyable while also deepening your knowledge of coffee in everyday life. From your morning ritual to even hosting your own coffee tasting at home, these insights will come alive in your own

With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.

This FREE 1-HOUR Masterclass, led by EHL Hospitality Business School, explores how personalization, heritage, and craftsmanship define high-end F&B concepts, setting boutique brands apart from corporate chains.

Already trained in tourism or hospitality? Become a Coastal Climber and take your expertise further. This program enhances your professional profile by deepening your understanding of responsible coastal tourism and enabling you to design sustainable tourism products. This is the perfect advancement track for those shaping long-term careers in the tourism sector and wishing to specialize in coastal sustainability.

Learn to make a dish look as great as it tastes. In this 30-minute class, freelance food photographer Daniel Krieger (New York Times, Eater.com, and more) reveals how he styles and shoots food both on the job and when he's out on his own. Each bite-sized video lesson covers his gear, ordering, shooting in daylight, and the images that make his portfolio stand out. Whether you use a DSLR or iPhone camera (or both), you'll love watching Daniel's gorgeous images come to life — and then creating your own.