Master in Tourism Management
Up Level School of Management
Rome, ItalyThis 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!
Formato
Online / en el campus
Professional Patisserie Course
Escuela Superior de Hostelería de Sevilla
Seville, SpainThe 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
Professional Restaurant Cook Course
Escuela Superior de Hostelería de Sevilla
Seville, SpainToday, 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