Master in Culinary Arts and Kitchen Management
In this Master you will learn to manage a kitchen, you will delve into culinary techniques and discover the latest in gastronomic innovation, without forgetting pastry or the preparation of complete menus for special celebrations.
The Master in Culinary Arts and Kitchen Management (60 ECTS) is divided into five modules, plus the Final Project and the professional internships.
Module 1: Kitchen Management and Administration
The Master begins with the conceptual basis of professional kitchen management. Improve logistics, optimize the production system and understand every step of the process. That's the best way to improve your professional project and create the one that you have always dreamed!
You will also learn to control costs and results, purchasing management techniques and the logistics ecosystem behind a first-class restaurant.
Module 2: Culinary products and techniques
Once you have mastered the production system, you will learn the different culinary techniques, taking them to their highest level. You will discover new products to use in your culinary preparations and you will learn how to treat each raw material and ingredient to optimize its gastronomic properties.
In addition, you will be able to apply a large number of preparation and plating techniques for different gastronomic offers. From traditional cuisine to the most modern and the latest avant-garde dishes!
Module 3: Innovation and creativity in cooking
Do you know what is the most exciting thing about cooking? That it's always evolving and innovating. You will immerse yourself in the study and practice of creativity, learning the latest trends in cooking and the most innovative techniques that have changed everything
It's time to master the new technologies applied to gastronomy, such as molecular cuisine. Liquid nitrogen, low temperature cooking, spherifications, gelatins, foams...
With this module you will become an expert in modern and avant-garde cuisine. And you will learn about kitchen research thanks to the institutions and professionals with the most experience in R + D + I.
Module 4: Cooking for events
Flavors transport us to magical moments: build unique experiences thanks to the power of gastronomy.
In the fourth module of the Master you will learn everything that must be taken into account to organize a gastronomic event: how to create menus for banquets, what must be taken into account when preparing a catering or if it is better to opt for a finger-food proposal or a plated menu.
You will master the phases of organizing all kinds of culinary events, from the most intimate banquets to the most massive congresses.
Module 5: Pastry and Baking for Restaurants
The icing on the cake. Bakery and pastry-making: the best way to complete this training. You will master the art of the sweetest recipes and discover the different decorating methods for desserts.
Demonstrate all the knowledge you have acquired during the Master in the Final Thesis. It is the last step to achieve success!
Grow professionally thanks to our internships
After completing the Master, continue learning through a professional internship of between 3 and 6 months in prestigious restaurants and Michelin-starred restaurants worldwide. Through the Professional Development Days you will be in touch with human resources representatives of the best restaurants and hotel groups.
The professional internships are a fundamental piece that will allow you to consolidate the knowledge acquired, achieve your goals and master your profession. They are the beginning of a direct relationship with the professional environment and become a fantastic networking opportunity, because you can start creating your own network of contacts in the sector.
Our priority is to offer each student a personalized internship, both nationally and internationally.