Name:Higher Level Vocational Training Cycle in Kitchen Management
Level:Higher Vocational Training
Duration of the training cycle:2,000 hours
Training in the educational center:1,690 hours
Training in workplaces:350 hours

The Higher Vocational Training Cycle in Kitchen Management is aimed at training qualified professionals to assume leadership and management responsibilities in the culinary sector.

This training covers everything from menu planning and design , incorporating nutrition, sustainability and innovation criteria, to the comprehensive management of cooking processes , including the procurement of raw materials, the application of advanced culinary techniques, and the control of quality and food safety.

The course also emphasizes the development of business skills , preparing students to lead teams, manage finances, and develop marketing strategies in gastronomic environments.

With a combination of theoretical teaching and professional practice in renowned establishments, this degree offers a solid foundation for those who aspire to lead the kitchen in restaurants, hotels and other catering establishments, adapting to current and future trends in the gastronomic world.

Schedules

Morning

Monday to Friday from 9:00 a.m. to 2:30 p.m.

Curriculum

This module focuses on the efficient management of resources, ensuring quality and optimizing costs in the procurement of raw materials.

Reprocessing techniques and food preservation methods are addressed to ensure quality and safety.

This module delves into cooking and dish preparation techniques, from the most traditional to the most innovative, encouraging culinary creativity.

It is about the practical application of advanced culinary techniques for the creation of complex menus and dishes, including time and resource management.

It emphasizes the importance of food safety, hygiene and quality management regulations in all kitchen processes.

This module trains students in the skills necessary for the commercial and administrative management of a catering establishment, including marketing and accounting.

It focuses on developing skills for team management, human resources management and leadership in the restaurant sector.

It delves into the planning, organization and control of culinary production, ensuring efficiency and quality of service.

This module offers knowledge about nutrition applied to gastronomy, essential for the design of balanced and healthy menus.

Students must develop a comprehensive project that encompasses the knowledge acquired throughout the course, demonstrating their ability to apply it in a real professional environment.

Professional internship module that allows students to apply and complement the knowledge acquired in a real work environment, connecting with the sector and gaining practical experience.

Value projects

Gastronomy: products, tastings, techniques and procedures

Product recognition in a technical, organoleptic and sensory way to receive, manage and manipulate them efficiently, profitably and under food quality and safety protocols .

Likewise, we work on the entire gastronomic part of the product from the base to the most representative elaborations in the history of gastronomy and great professional kitchens. We integrate English into the practical sessions, in order to promote its knowledge, mastery and use in professional environments.

Management

Defining the gastronomic offer, preparation of technical sheets, calculations of product yields , to identify the costs inherent to a catering establishment. Analysis of the offer and application of the “engineering menu”.

Challenges

Provide innovative and viable solutions to real challenges , where nutritionally balanced gastronomic proposals will be designed, with current cooking techniques, using the appropriate equipment, to preserve quality and avoid food risks .

Business project

Creation of a restaurant business model and design of its gastronomic offer according to a target client. In this, the incorporation procedures, marketing plan, competition study are carried out and the organizational structure is defined with economic viability criteria.

#2be: Personal Growth, Leadership and Transformation Project

This project is focused on the personal and professional development of students , promoting leadership, creativity, and the capacity for transformation, key skills for their professional future in the world of kitchen management.

Equipment and resources

The degree has high-quality kitchen equipment and collaborations with leading companies and institutions in the sector, providing students with the necessary tools and resources for their practical and theoretical training.

  • cicle formatiu grau superior direcció de cuina
  • cicle formatiu grau superior direcció de cuina
  • cicle formatiu grau superior direcció de cuina
  • cicle formatiu grau superior direcció de cuina
  • cicle formatiu grau superior direcció de cuina

Teaching staff

Daniel Pons Simon

Senior technician in cooking, services and pastry Expert in product and gastronomic innovation

Josep Farreny Vilar

Labor Sciences and Social Graduate Expert in technologies applied to methodology

Josep Pelegrín Rocamora

Senior technician in cooking, services and pastry, and in Tourist Companies and Activities. Best sommelier in Catalonia 2014 and 2015 and in Spain 2016

Lydia Llopart Margenet

Anglo-Germanic Philologist. International Department. Erasmus Coordination

Màrius Ferrer Gendrau

Senior technician in cooking, services and pastry. Gastronomist. Expert in cuisine with classical roots

Laura Perez Ortiz

Nutritionist and food technologist

#2be

A pioneering and innovative program for high school and vocational training

This project focuses on growth, leadership and personal transformation. A life subject around personal autonomy and social skills.

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We promote your professional career

At JOVIAT we understand learning as a full, conscious and vital experience. An experience that marks our paths of professional and personal growth, and that leaves an impact on society.

Senior Technician in Kitchen Management.

It requires a baccalaureate degree, a specialist technician qualification (FP2), a higher technician diploma (Advanced Vocational Training Cycle), a technician diploma (Intermediate Vocational Training Cycle), any university degree or equivalent, or having passed the university entrance exam for individuals over 25 years old.

350 hours of Training in Work Centers (FCT) in companies in the sector, offering a large selection of gastronomic establishments both in Catalonia and internationally.

It allows access to other training programs, such as Intermediate Level courses like the Intermediate Vocational Training in Pastry, Baking and Confectionery, and Higher Level courses like the Advanced Vocational Training in Dietetics, as well as certifications such as the Sommelier Diploma and the CAP (Certificate of Pedagogical Aptitude).

It trains you to work in restaurants, hotels, gastronomic consultancies, Horeca, catering, as a gastronomic demonstrator, and in R&D, among others.