The FP training cycles in cooking, masters in kitchen management or restaurant management and diplomas that we offer will allow students to enter the world of professional cooking and pastry, expanding their culinary knowledge and improving their techniques. With the aim of showing the most recent kitchen management techniques (preparation of raw materials, plating and decoration, setting up buffets, cooking methods, menu design and menu making, etc.).

Students will receive basic cooking skills and will be introduced to the world of cutting-edge culinary techniques. From the first day, the assimilation of the concepts explained in the preparation classes is reinforced with the daily practices in the kitchen.

The cooking practices allow the student to work in depth on the main cuts, the cooking methods and the preparation of the mother sauces. Progressively, the development of techniques is complicated and the training is complemented with other concepts necessary for the conservation and knowledge of the products, as well as for the understanding of current cuisine and its history.

Thus, throughout the academic year, the student will not only learn the theory, but will also learn the knowledge and techniques to function in a professional kitchen.