Technician in Cooking, Gastronomy and Restaurant Business ServicesCETT-UB Campus de Turisme, Hoteleria i Gastronomia
Technician in Cooking, Gastronomy and Restaurant Business Services
The CETT model is based on our experience of simultaneous training in both kitchen and restaurant business specializations. This view qualifies complete and versatile future professional staff for the restaurant business sector.
The Vocational Training Studies in Cooking, Gastronomy and Restaurant Business Services, offered in an integrated three-year plan of studies, provides a deep view on the fields of the kitchen and restaurant businesses, and contributes to the acquisition of key professional skills, focusing on the execution of culinary production operations, service of preparations and beverages, customer care, departmental management and service commercialisation, always following the established standards for quality protocol. The students, following a personalized career path, will be able to choose a specialization in Cooking and Gastronomy or Restaurant Business Service.
Spanish 4 ESO certificate or equivalent (homologated)
Students familiarize themselves with the profession and the specific kitchen operations and restaurant service; acquire new knowledge on products, culinary and service techniques and put it into continuous practice, taking the roles and duties of a beginner in kitchen work and restaurant service.
Generic knowledge as well as the skills acquired during the first course are consolidated. Students work deeper on specific professional techniques and on the planning and managing processes required for each department in accordance to business, service and quality parameters. This enables students to take on duties which involve greater responsibility. The students choose their specialty and therefore start either the Cooking and Gastronomy path or the Restaurant Service path.
In this last course students direct their professional future towards specialisation in Cooking and Gastronomy or Restaurant Service. Practical training enables them to perform different roles, either as ahead chef or head waiter, coordinating and supervising their staff, planning the activities and resources common to the overall restaurant management as well as achieving the skills and competences relevant for their professional profile.
Scholarships & funding
Please visit the CETT-UB webpage for more information about scholarships.
CETT-UB Campus de Turisme, Hoteleria i Gastronomia
CETT is an international School for education and knowledge transfer in tourism and hotel management and gastronomy. CETT is affiliated with the University of Barcelona. It offers all available training and study levels (technical training, university graduate and postgraduate, continuous...
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