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 production and serving of food and drinks in catering businesses, determining offers and resources, controlling the supplies, production and service, following the budget and the quality, hygiene, hazard prevention, and environmental protection standards.
You will be able to work in big, medium and small catering businesses both from the public and private sectors. In this case, they work under the supervision of the directors of the business. They can also work in the wine and beverage industry, selling, distribution or as consultants.
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