Study Plan

The 1,000 hours of training are divided into the following modules:

  • • Marketing Applied to the Restaurant Industry (30 horas). (30 hours) This module teaches how to design a restaurant concept tailored to market tastes and preferences, focusing on the value proposition.
    • Analytical marketing.
    • Strategic marketing.
    • Emerging formats.
    • Communication and restaurant promotion.
  • Food and Beverage Management Tools (30 hours). This module covers how to analyse the gastronomic offering, identify problems, and implement solutions.
    • Production controls.
    • Retail pricing strategies.
    • Menu engineering.
    • Sales statistics in the restaurant sector.
  • Human Resources: Teamwork and Professional Development (20 hours). This section focuses on coordinating teams (kitchen staff, service staff, suppliers, clients) and developing skills for career advancement.
    • Teamwork dynamics.
    • Interpersonal and written communication.
    • Social skills and assertiveness.
    • Emotion management.
    • Talent development and career progression.
  • Finance in the Restaurant Industry (20 hours). This module provides tools for interpreting financial reports, including profit and loss accounts, cost control, budgeting, and evaluating investment projects.
  • Operational Training in Food and Beverage: Kitchen, Pastry, and Service (800 hours). Students develop work skills, personal attitudes, and teamwork abilities, preparing them to perform in service, kitchen, and pastry roles across various establishments. The training imparts theoretical knowledge, technical skills, and professional attributes in line with industry demands.
    • Cold kitchen.
    • Galician cuisine.
    • Regional and international cuisine.
    • Large-scale dish assembly.
    • Pastry and baking.
    • Pastry module.
    • Service theory and practice.
    • Methodology:
      • Small groups.
      • Rotations through Kitchen and Service departments.
      • Oral presentations with written and visual support to explain technical aspects. Demonstrations, explanations, and practical application by students.
      • Customised projects based on specific objectives and opportunities.
  • Final Project (20 hours)
  • Masterclasses and Company Visits (80 hours):
    • 7.10.24. Introduction to wine tasting. Nuria Cid
    • Cooking with Preserves. Javier Rodriguez Ponte
    • The Culture of Olive Oil by Aceites Abril. Elena Pérez Canal.
    • Avant-garde Gastronomy and Plate Artistry. Lucia Freitas
    • Cooking with Sounds of Nature. Javi Olleros
    • Seafood Cuisine. Iñaki Bretal
    • Cooking and Livestock. Héctor López
    • Cooking at the End of the World. Brais Pichel
    • Farm-to-Table Cuisine. Rocío García Carregal
    • The Final Flourish of a Great Menu. Manuel Costiña
    • Culinary Techniques to Highlight Local Gastronomy. Juan Sauquillo  + Nicolas Sabogal
    • Rooted Cuisine: Local and Seasonal Ingredients. Dani Guzman
    • Atlantic Wines in Gastronomy. Luis Padín
    • Pastry Module. Carles Mampel (3 days) and Guillermo A Moa (2 days)
    • The Atlantic Diet: Gastronomy, Nutrition, and Health. Rosaura Leis
    • Cuisine and Anthropology: Applied Research. Pepe Vieira and Rafael Quintía