Master in Culinary Arts And Kitchen Management (English Program)
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Presencial
Course comprised by complementary subjects which are the basis of the kitchen management. The subjects for the second part of the module study the systematization of the operative management processes, the costs and output control, and purchasing management techniques.
Kitchen Management and Administration, 9 ECTS, 225 hours
Introduction and overview:
Biochemistry of cuisine
Applied wine pairing
Kitchen Administration:
Process management
Management of purchasing and procurement
Cost control