Encuentra Cursos en Hostelería & Turismo

Discover the world of Spanish nougat. Learn to prepare classic recipes and modern creations.

To take your desserts to the next level, you will need the cutting-edge techniques that we teach you in this course. You will learn to master them and use them correctly.

Four cakes with more than 30 preparations to develop your pastry creativity

Enjoy traditional Piedmontese recipes full of flavor and fresh ingredients from the region.

Discover unique recipes at the highest level of culinary mastery and redefine the way you look at pasta.

Create irresistible sweet and savory crackers, transforming your dishes with a satisfying crunch.

Learn the step-by-step and discover the secrets behind one of the most artistic and technical preparations: Pâté en Croûte.

Unlock the secrets to creating perfect risotto every time.

The most complete and innovative formation in the field of event creation and management. The new Up level Master in Event Management trains you by preparing you to operate in a highly competitive sector through a 360-degree training in the event sector. It’s a modern and innovative training that prepares professionals in the field of creation and management of events.

This Master is one of the tourism training courses of excellence in the field of tourism to become professionals in the tourism sector. You will be able to work as a Manager of Travel Agencies and Tour Operators, Marketing and Communication Expert for Tourism, Head of Tourism Promotion, Technical Director of Travel Agency, Tour Leader. No other Master in Tourism prepares you that much!

What is the Master in Communication, Social Media and Digital Marketing? It is a modern and innovative Training that prepares professionals in the field of Digital Marketing and online business communication.

Il Master in Hospitality Management di Up level è un corso di alta formazione nel settore dell’hotel management con stage garantito in importanti hotel. Potrai diventare manager in grandi catene alberghiere, resorts, aree congressuali e di organizzazione di eventi oppure accedere a ruoli dirigenziali nei seguenti reparti delle realtà alberghiere: Operations Sales and Marketing Human Resources Financial

The integration of operational and technical elements of patisserie and confectionery together with the theoretical knowledge will serve as a pillar for the development of this professional activity (Menu design and creation, pastry gastronomical sales, use of products and tools, etc.) the theoretical training is complemented with a period of professional internships in a real context, in the workshop-room of patisserie and confectionery and in the school’s restaurant. Duration: 240 hours (48 hours theoretical + 192 practical) Content: BLOQUE 1. INTRODUCTION: Food manipulation and handling, Occupational Risk Prevention in the kitchen. Kitchen organization, machinery, and tools. BLOQUE 2. PATISSERIE BASES BLOQUE 3. BASIC PRODUCTS OF BAKING AND PASTRIES BLOQUE 4. PASTRY TECHNOLOGY I. DOUGHS, CREAMS AND FILLERS BLOQUE 5. PASTRY TECHNOLOGY II. SPECIAL BAKING AND PASTRY PREPARATIONS BLOQUE 6. FOOD TECHNOLOGY AND FOOD SAFTEY BLOQUE 7. CREATION AND PRESENTATION OF DESSERTS AND PASTRY PRODUCTS BLOQUE 8. DECORATION Y PRESENTATION

Today, gastronomy is a sector with wide and varied professional opportunities, and the profession of chef has achieved great social recognition. A good chef must know from the base the kitchen management techniques, the instruments to be used, the treatment of raw materials, and the traditional and most innovative culinary preparations, to successfully achieve his incorporation into this sector as a professional.. With this objective, this course of preparation for PROFESSIONAL CUISINE IN RESTAURANTS takes place in a practical and real environment, in the School's own restaurant, combining theoretical training with practical preparation, which will allow the student to develop practical skills in the kitchen or expand their culinary knowledge and improve their techniques. Duration: 240 hours (60 hours theoretical + 180 practical) Content: BLOQUE 1. INTRODUCTION: Food manipulation and handling, Occupational Risk Prevention in the kitchen. Kitchen organization, machinery, and tools. BLOQUE 2. KITCHEN BASES BLOQUE 3. BASIC PRODUCTS OF THE KITCHEN BLOQUE 4. KITCHEN TECHNOLOGY. GOURMET PRODUCTS AND PREPARATIONS BLOQUE 5. FOOD TECHNOLOGY BLOQUE 6. CREATION AND PRESENTATION OF DISHES