Parcourez les Cours Hotellerie Restauration

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.

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.

Watch this exclusive roundtable discussion on "Skills Needed in the Hospitality Sector" as part of the MCEU Project! ✅ Discover the top in-demand skills hospitality professionals need for the present and future ✅ Understand how employers and educators can respond to growing skills gaps ✅ Grasp what’s driving change in the sector—from sustainability to digital innovation ✅ Explore how training strategies and micro-credentials are reshaping the talent pipeline

Enhance your entrepreneurial expertise Designed for career-switchers, aspiring or current entrepreneurs, as well as professionals who own a family business, this master’s teaches the A-to-Z of entrepreneurship.

The program is designed and delivered by professional Chefs from Le Cordon Bleu Paris institute in order to meet the current and future requirements of the pastry sector. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

Our strong character as a Business School positions us as one of the international references to provide face-to-face university training in the hotel and hospitality sector. 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 Hotel and Tourism Business Management. This theoretical training is complemented by practical training in prestigious hotel companies, which will facilitate the student's access to the working world. This Senior Management career is complemented by internships in prestigious international companies, either in the most recognized hotel chains or in the most awarded restaurants in the world.

In this program, you’ll learn key concepts, strategies, and practical skills necessary for managing and operating a thriving food and beverage business, integrating it into the hospitality environment and generating incremental returns.

The Food & Beverage Entrepreneurship bachelor’s degree program allows students the opportunity to study an integrated mix of food and/or beverage courses, entrepreneurial and business classes, and a variety of experiential opportunities both inside and outside of the classroom. This program prepares students for careers as innovators creating and managing food- and/or beverage-related small businesses and start-ups or to work as a proponent of intrapreneurship and innovators within existing organizations. Students begin their studies focused on the craft of food, exploring and developing their passion, and then expand their focus into business and entrepreneurship studies. Throughout the course of study, students learn what it takes to begin their own food and/or beverage venture that includes developing a business plan, resource management, finance, marketing, leadership and innovation. Opportunities exist for students to engage in internship or study abroad. Upon completion of the program, graduates are expected to: Evaluate human, financial and other resources in the entrepreneurial ecosystem that support or inhibit new ventures. Communicate effectively to diverse audiences, regarding different purposes and situations, through a variety of professional methods. Apply ethical principles in response to common entrepreneurial decisions and challenges. Develop a business plan for an innovative product or service in a food or beverage-related market. Analyze the sources of funding available for food and beverage-related ventures and use decision support tools to determine effective structures for early-stage investments. Food & Beverage Entrepreneurship A four-year program leading to the bachelor of science degree for graduates of two-year food related associate degree program.

Transforming the food system requires more than just passion and intent. You need to move quickly from idea to plan to action—with rigor, empathy, and effectiveness. By embracing a process that calls on collaboration, negotiation, and inquiry with diverse stakeholders, you will learn to act deliberately and listen empathetically as you explore the concept of food experience design. Engaging the hallmarks of design thinking, this short-form course will help you apply these tools to your food business. You will explore innovation as a team sport, develop customer empathy, frame your challenge, build creativity and refine your ideas, and craft your pitch. Participants will learn from an expert in the field, work through a series of targeted activities, and have the opportunity to learn from and share ideas with one another, with the support of a course navigator with expertise in mentoring start-ups at all levels of engagement. Click on "Watch Video" below to hear more about the course from lead faculty, Kyleigh Wawak.

Experience Design has become as much a business art as product design and process design. Experience Design is an interdisciplinary practice that emphasizes the centrality of each guest and the guest experience in service innovation. Today’s global customer who has experienced service in culturally diverse environments is demanding personalized and memorable experiences. An innovative experience design strategy can differentiate one service provider from another and ensure differentiation and greater profit in the experience economy.

Students acquire important theoretical knowledge in accounting, pricing, marketing, business communications, human resources management and more, studying more specialized modules such as culinary arts technology, innovation and creativity in gastronomy and culinary arts, international F&B management, special events management as well. In the course of their studies, students undertake practical internships of up to 12 months. Thanks to the extensive and sophisticated network of active international partners of VUM, students get the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-classed restaurants and to work in “Michelin” starred ones. Thus, they get a real opportunity to create contacts, gain skills and experience in a real environment and lay the foundations for their future successful realization.

Ethics, Governance and Responsibility Hospitality Revenue Management Strategic Hospitality HR Management Hospitality Leadership and Management Corporate Finance for Hospitality Hotel Property Planning, Design and Development Competitive Strategies for Hospitality Business Global Hospitality Marketing Innovation and Change Management Big Data Analytics in Hospitality Hospitality Law Hospitality Business Development

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.