PUBLIC HOSPITALITY SCHOOL IN GALDAKAO
In order to access the Middle Grade Vocational Training Cycle, the requirements outlined in the following link are necessary:
If you do not have this qualification, you can access this training cycle through a access test.
More information about syllabuses, exemptions, preparation courses...
Secretary's Schedule:
Until 10/14 (inclusive), Monday to Friday from 8:00 to 13:30 h.
From 10/15 to 03/15, Monday to Thursday from 8:00 to 13:30 h. and from 14:30 to 16:00 h. Fridays from 08:00 to 13:30 h.
Introduction. The training cycles in Culinary Arts and Gastronomy offer you the opportunity to train as a professional capable of preparing all kinds of dishes and desserts in any type of establishment. In addition to practical modules, the training is complemented with technical modules, allowing you to obtain a highly recognized qualification by following established quality protocols and actively participating in hygiene, occupational risk prevention, and environmental protection regulations.
Title: CULINARY AND GASTRONOMY TECHNICIAN
Duration: academic year (2,000 hours)
Activity and Schedule: full-time, morning
General Competencies
In the field of kitchen production work, carrying out activities of preparation, production, conservation, completion/presentation, and service for all types of culinary training.
Training Program
First Year
Second Year
Additional Activities and Extracurricular Activities of Our Teaching-Learning System
Career Opportunities
Introduction: The middle-level training cycle in Catering Services with a greater demand will be valuable for you to establish yourself as a true professional in the hospitality sector, precisely according to the level currently required by the provinces; it is indeed an area of demanded professionalism. Thus, you will be able to, among other things, carry out activities of preparation, presentation, and service of food and beverages, as well as provide attention to restaurant sector clients, following established quality protocols, and complying with hygiene, prevention of workplace risks, and environmental protection regulations.
Title: TECHNICIAN IN CATERING SERVICES
Duration: 2,000 hours (2 academic years, from September to June)
Activity and Schedule: Full-time, mornings, Monday to Friday
General Competencies:
Performing activities related to the preparation, presentation, and service of food and beverages, as well as attending to the needs of restaurant sector clients, following established quality protocols, and complying with hygiene, prevention of workplace risks, and environmental protection regulations.
Training Program:
First Year
Second Year
Additional Activities and Extracurricular Activities of Our Teaching-Learning System:
Career Opportunities:
Introduction: The middle-level training cycle in Pastry, Confectionery, and Desserts, with a more extensive practical module, offers you the opportunity to become a professional capable of making pastries, sweets, and confectionery products, as well as planning and executing the management of a small company. All of this, in addition, is complemented by technical modules to obtain a recognized qualification: precisely what CIFP HOSPITALITY LHII - GALDAKAO offers you.
Title: TECHNICIAN IN CONFECTIONERY, PASTRY, AND DESSERTS
Training Program:
First Year
Second Year
Additional Activities and Extracurricular Activities of Our Teaching-Learning System:
Career Opportunities:
