nwcshg

Xunta de Galicia

Study plan

DIPLOMA IN CULINARY ARTS AND MANAGEMENT

(CSHG Diploma)

 

1º YEAR

 

SUBJECTS

ECTS

TYPE

ANNUAL/

SEMESTER

Kitchen Practical Training I

20

 

OB

Annual

Cooking Theory

6

OB

Annual

Service Theory and Practice

5

OB

Annual

Food Hygiene, Nutrition & Dietetics

4

OB

Annual

Business Mathematics

4

OB

Annual

Psychology and Communication

4

OB

Annual

Economics and Accounting

6

OB

Annual

Marketing I

3

OB

1º cuatr.

English I

6

OB

Annual

Legislation

3

OB

2º cuatr.

Computer Science I

4

OB

Annual

Work Placement I (Stage)

14

OB

-----

ECTS 1st YEAR: 79 (OB: compulsory)

 

 

2º YEAR

 

SUBJECTS

ECTS

TYPE

ANNUAL/

SEMESTER

Kitchen Practical Training II

20

OB

Annual

F&B Management

6

OB

Annual

Marketing II

6

OB

Annual

Human Resource Management

6

OB

Annual

Financial Management

6

OB

Annual

English II

6

OB

Annual

Enology and other beverages

5

OB

Annual

Computer Science II

5

OB

Annual

Business Feasibility Proyect

7

OB

Annual

Work Placement II (Stage)

14

OB

-----

ECTS 2nd YEAR: 81 (OB: compulsory)