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This ONLINE COURSE is aimed at all those people interested in the field of Hospitality and Tourism and want to specialize in Head Chef acquiring an accredited university degree. This course is aimed at all those people who, either for profession...
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University degree
200 h
Online
8 ECTS (Créditos)
University Degree in Chef with 8 ECTS University Credits. Continuous training that can be included in job vacancies and competitive examinations of the Public Administration.
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To know the current situation of the hospitality industry, as well as the most relevant trends.
Acquire knowledge related to the different types of service that can be presented in a catering establishment.
To identify the different gastronomic cultures, both nationally and internationally.
To inquire about the fundamental characteristics of dietetics and nutrition, as well as to proceed to the identification of the most used raw materials in the kitchen department.
To provide the necessary knowledge to correctly plan and organize the work in the kitchen department.
If you imagine yourself at the head of a kitchen, giving precise orders while your dishes dazzle the diners, it's because you have a potential Chef de Cuisine inside you. But wait! It's not just about knowing how to cook. This role goes far beyond what TV shows portray. Being a Chef de Cuisine is a perfect blend of art, leadership and strategy. And today I'm going to tell you how to become that professional that everyone respects in the culinary world.
A Chef de Cuisine doesn't just cook. He or she is the head of the team, the one in charge of making sure that each dish is a masterpiece and, moreover, the one responsible for making sure that the restaurant runs like a perfectly oiled machine. From menu creation and team supervision to cost management and quality control, this role involves a list of tasks that reads like something out of a military manual... but in a gastronomic version!
Let's be clear: it's not easy. The pressure is real, the hours are long and there's always something that can go wrong. However, it's also one of the most exciting, creative and, why not say it, prestigious professions in the industry. Who doesn't want to be the mastermind behind a Michelin-starred restaurant
There's one universal truth: Head Chefs aren't born, they're made! Here it doesn't only matter if you know how to prepare the perfect risotto. You need to combine multiple skills, and here I break them down for you:
The quick answer is: not necessarily. However, training can give you a big advantage. Specialized courses like the ones you find at Educa University offer you a more direct path to the top. Here you can learn everything from the most advanced culinary techniques to how to masterfully manage equipment and resources.
Did you know that many chefs started at the bottom? Some started out washing dishes or as kitchen helpers. So no matter where you are now, the important thing is that you have a plan to move forward.
If you think being a Head Chef is just about creating recipes all the time, you're wrong. Here's a quick look at what's in store for you:
Think about it: every dish that leaves your kitchen bears your stamp. And when you see a customer savoring that perfect bite, you know that all the effort has been worth it. Besides, being a Chef de Cuisine is not a final destination, it's a stepping stone. From here, you can become a culinary consultant, open your own restaurant or even be the next culinary TV star.
Now that you know the secrets of this exciting role, it's time to take charge of your career. Because yes, you can be that Head Chef everyone looks up to - it all starts with a decision and a step forward! If you want to accelerate your path, explore the training offered by Educa University and prepare yourself for success. What are you waiting for? The kitchen waits for no one, and the world needs a leader like you.
The world needs a leader like you.
UNIDAD DIDÁCTICA 1. HOSPITALITY IN THE PRESENT
UNIT DIDACTIC 2. SERVICE IN RESTORATION
TEACHING UNIT 3. GASTRONOMIC CULTURE
UNIT DIDACTIC 4. DIETETICS AND NUTRITION
UNIT 5. MACHINERY, TOOLS AND TOOLS USED IN KITCHEN
UNIT 6. RAW MATERIALS IN RESTORATION
UNIT DIDACTIC 7. CULINARY TECHNIQUES.
TEACHING UNIT 8. PLANNING AND ORGANIZATION OF WORK IN THE KITCHEN DEPARTMENT
UNIT DIDACTIC 9. SAFETY AND HYGIENE IN RESTORATION
UNIT 10. ENVIRONMENTAL MANAGEMENT
Entre el material entregado en este curso se adjunta un documento llamado Guía del Alumno dónde aparece un horario de tutorías telefónicas y una dirección de e-mail dónde podrá enviar sus consultas, dudas y ejercicios. Además recibirá los materiales didácticos que incluye el curso para poder consultarlos en cualquier momento y conservarlos una vez finalizado el mismo.La metodología a seguir es ir avanzando a lo largo del itinerario de aprendizaje online, que cuenta con una serie de temas y ejercicios. Para su evaluación, el alumno/a deberá completar todos los ejercicios propuestos en el curso. La titulación será remitida al alumno/a por correo una vez se haya comprobado que ha completado el itinerario de aprendizaje satisfactoriamente.
This ONLINE COURSE of Head of Kitchen prepares you to acquire specific knowledge within the area developing in the student some skills to develop professionally in the sector, and more specifically in Head of Kitchen being a UNIVERSITY COURSE so it is APPROVED for OPPOSITIONS. The present course will provide the necessary knowledge to the students to develop correctly the functions of Chef, such as the adequate control of the personnel or the planning of the menus, taking into account in any case the importance of the dietetic balance and to proceed to the accomplishment of all the own tasks of this professional with hygiene, security and quality.
This ONLINE COURSE is aimed at all those people interested in the field of Hospitality and Tourism and want to specialize in Head Chef acquiring an accredited university degree. This course is aimed at all those people who, either for professional or personal reasons, are interested in acquiring knowledge of the Head Chef.
Hospitality and Tourism
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