Upper-level education cycles (A model)

In order to access the Higher 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 an access test.

Secretary's Schedule:

Monday to Friday from 8:30 to 14:30 h.

Overview. With a strong focus on practical modules (subjects), the Advanced Vocational Training Program in Kitchen Management prepares you to become a true professional in the management of a hospitality establishment, capable of designing and organizing production processes, optimizing resources while following established quality protocols and complying with hygiene, occupational risk prevention, and environmental protection standards.

Title: ADVANCED TECHNICIAN IN KITCHEN MANAGEMENT
Duration: 2 Academic Years (2,000 Hours)
Schedule: Morning intensive

General Competence

Manage and organize kitchen production and service, determining offers and resources, overseeing supply, production, and service activities, meeting economic goals, following established quality protocols, and complying with hygiene, occupational risk prevention, and environmental protection standards.

Training Program

First Academic Year

• Pre-preparation and preservation processes in the kitchen
• Culinary preparation processes
• Quality management and food safety and hygiene
• Supply control of raw materials
• Professional English
• Personal employability pathway I
• Digitalization applied to productive sectors

Second Academic Year

• Pastry and dessert preparation in the kitchen
• Production management in the kitchen
• Administrative and commercial management in catering
• Gastronomy and nutrition
• Human resources and team management in catering
• Personal employability pathway II
• Sustainability applied to the productive system
• Elective modules

Extracurricular and complementary activities of our teaching-learning system

• Visits to Gastronomy Congresses
• Participation in Gastronomic Competitions
• Fairs and presentations of Basque Country tourism campaigns
• Visits to leading establishments in the sector
• Internships in foreign companies under the Leonardo program
• Exchanges with outstanding educational centers in Spain

Career Opportunities

• Food and beverage director
• Kitchen director
• Kitchen production manager
• Head chef
• Deputy head chef
• Catering operations manager
• Station chef
• Cook
• Storeroom and wine cellar manager