| Name: | Intermediate Vocational Training in Cooking and Gastronomy and Restaurant and Bar Services |
|---|---|
| Level: | Intermediate Vocational Education and Training |
| Duration of the training cycle: | 2,000 hours |
| Training in the educational center: | 1,500 hours |
| Training in workplaces: | 500 hours |
At JOVIAT, we offer Intermediate Vocational Training Cycles in Cooking and Gastronomy and Restaurant and Bar Services over three years, in accordance with the authorization granted by the resolution dated November 20, 2014.
This proposal combines knowledge and practices in cooking , pastry and dining with a sustainable approach and highlighting the use of organic and local products .
The student participates in real projects, such as creating their own wine and managing a restaurant, applying the knowledge acquired in a practical way. In addition, the course incorporates the #2be project for personal growth and offers the opportunity to live international experiences through the Erasmus+ program.
With a methodology that promotes creativity and critical thinking , the student is constantly prepared to overcome the challenges of the gastronomic world, and to lead their future professional career.
JOVIAT not only offers academic training, but also a transformative experience that turns a passion for gastronomy into a successful professional career.
Schedules
Morning
Monday to Friday from 9:00 a.m. to 3:30 p.m. (approximately, varies depending on the group-class), including lunch break
Curriculum
Project work
Brolla Project “Let’s make our own wine”
This project allows students to actively participate in the entire wine production process, from pruning the vines to harvesting , pressing , aging , and blending . It is a practical experience that familiarizes them with the world of viticulture and enology, offering them the possibility of obtaining the qualification of “ Wine Connoisseur ” recognized by the Department of Education and INCAVI (Catalan Institute of Vine and Wine).
Cooking Workshop
In this space, students acquire knowledge from classical to avant-garde cuisine. The students’ creativity is enhanced through the development of a common project, guided by the teachers. This workshop serves as a complement to real practices , allowing them to explore culinary techniques, concepts and procedures in an environment free from the pressure of a real service.
Entrepreneurship Project “Let’s open our restaurant”
Through this initiative, students have the opportunity to design and manage a real restaurant , intended for their families and other guests. This project serves as a conclusion to the training circle , allowing students to comprehensively apply the knowledge and skills acquired during the course in a real professional environment.
Room Workshop
This project focuses on the basics of restaurant service , creating a relaxed environment where students can learn about materials, raw materials, types of clientele and management of unforeseen situations. Effective communication and group cohesion are encouraged, key skills for any professional in the sector.
Program #2be: Personal Growth, Leadership and Transformation
This pioneering project focuses on the personal development of students , offering a “life subject” that promotes personal autonomy and the development of social skills . #2be seeks to foster leadership and the capacity for transformation in students, preparing them not only for the world of work but also for life in general.
Equipment and resources
Advanced equipment for cooking , pastry , and oenology ; specialized workshops, use of organic and local products, real projects such as ” Let’s make our wine “, and professional internships.
Teaching staff
Daniel Pons Simon
Senior technician in cooking, services and pastry Expert in product and gastronomic innovation
Jordi Sola Bonet
Senior technician in cooking, services and pastry Cooking specialist and tutorial advisor
Sandra Jo Sola
Higher technician in cooking, services and pastry. Specialist in room and customer management.
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
Mr. Josep Serrano Jiménez
Higher technician in cooking, services and pastry Specialist in dining room, barista techniques and cocktail making
Oriol Margalef Viladoms
Senior technician in cooking, services and pastry Expert in world cuisines
Josep Farreny Vilar
Labor Sciences and Social Graduate Expert in technologies applied to methodology
Lydia Llopart Margenet
Anglo-Germanic Philologist International Department Erasmus+ Coordination
Cristian Nova Martinez
Senior technician in cooking, services and pastry Restaurateur Entrepreneur and purchasing manager
Jordi Pujol Altarriba
Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95
Màrius Ferrer Gendrau
Senior technician in cooking, services and pastry Gastronomist Expert in cuisine with classical roots
Carmen Navarrete Requena
Diploma in Business Sciences Master in Secondary Education
Alba Puyol Miró
Kitchen technician and restaurant services. Sommelier. Entrepreneur specializing in events and minimal intervention wines.
Laura Perez Ortiz
Nutritionist and food technologist
