If you do not have a university degree, but you do have professional experience in this field, then this is your opportunity to keep on learning.
This Diploma is intended for:
- Graduate students.
- Advanced and Middle vocational qualification students.
- Professionals in the restaurant and hotel industry who aspire to expand their potential, by obtaining new knowledge and techniques.
Cardenal Herrera University and Gasma opt for an innovative methodology and an active role for participants. The goal is for students to develop their professional profile to the maximum level and to acquire all the skills that the sector demands. The best way to do this is through an innovative and dynamic methodology. For this reason, 80% of the hours in this Diploma are dedicated to practical training.
Students train in practical and participatory sessions by working along internationally renowned chefs. We bet on experiential learning beyond the classroom.
Upon completion of the Diploma, students must accredit the acquired skills in an eminently practical Diploma Final Project. Training includes internships in top gastronomic restaurants once the teaching period is over and the Diploma Final Project has been completed. The internship duration is 350 hours, which can be validated by accrediting skills.
The subjects in this Diploma offer the student a complete training in the most innovative culinary techniques and trends.
TECHNIQUE AND CREATIVITY
Innovation in these two disciplines makes the difference in current gastronomic proposals. We will provide you with creativity management mechanisms, as well as the most appropriate techniques to foster innovation.
THE TECNIFICATION OF CLACISSIM
Contemporary cuisine and the tendency to go back to the origins makes it necessary to have a deep knowledge of classical academicism within each gastronomic aspect.
The "green revolution" is changing the role that vegetables have in the kitchen. You will study the product, its treatment and self-supply systems.
Japanese, Ibero-American, Southeast Asian cuisines, etc. All of them are part of the current gastronomic panorama. Students will discover the techniques and raw materials of the trending world cuisines.
> Diploma final project (tfd)
The TFD is a project that all students are required to work on. In it, students will put into practice all the knowledge and skills acquired during the programme.
Complete your training in gourmet restaurants and prestigious businesses. Learn from the experience of the best professionals and through teamwork at the highest level. Experience the day-to-day of the culinary profession. Our participants take their internships in restaurants that are acknowledged in the best international guides: Michelin, Repsol & 50 Best.
AN EXPERT EVERY DAY
This innovative teaching method involves having an expert trainer for each thematic block within each subject. It only makes sense if you have the best team. Teachers are aware that their job is not only to teach, but to ensure that students learn, mature and advance in their education and career.
All teachers and trainers in the programme are part of our Culinary Team. A team of professionals that is constantly growing:
- Internationally acclaimed Chefs
- Experts in culinary management
- Researchers and experts in R&D+i
- Leading figures in Patisserie and bread making
- Manufacturers and experts in each product area
- Businessmen from the culinary and food industry
If you want to know exactly who are going to be your professors, please, get in contact with the Admissions Department