COURSE MODULES AND HOURS
1. FIRST YEAR.
- Gastronomic products. 99 hours.
- Pre-processed foods and conservation. 297 hours.
- Culinary techniques. 330 hours.
- Basic confectionery and dessert-making techniques. 165 hours.
- Health and safety in food handling. 66 hours.
- Technical English. 33 hours.
2. SECOND YEAR.
- Desserts in the catering business. 168 hours.
- Culinary products. 294 hours.
- Training and career guidance. 105 hours.
- Business and entrepreneurship. 63 hours.
- Training in work centres.
SERVICE MANAGEMENT IN THE CATERING BUSINESS
This is a Higher Level vocational training course from the Hotel and Catering professional family. The general skills learned in this course consist in organizing the prod[...]
