Enroll in this Online Cooking Master and become an expert chef. give your professional career the boost it deserves and highlight your training in an increasingly competitive job market thanks to Euroinnova Business School.The kitchen, gastronomic artThe notion of cuisine inspires many people around the world, in each country cooking is carried out in a special way, it transmits its customs and traditions that reflect the lifestyle of a specific population, being the culinary art loved by the whole world.
Society in large cities have changed many eating habits, many opt for the easy thing and resort to fast food, being a poorly elaborated food and considered unhealthy since it contains unnatural substances that enter our body since they include numerous preservatives and GMOs that generate great long-term prejudices for our health.
That is why we must become aware of how important healthy food is and not resort to fast food or other types of food that do not generate benefits as defined by health sciences. Having already known the importance of the Kitchen in the human being and its own elaboration linked to healthy foods in which it is understood that it is a basic and fundamental function in human development.What will you learn?Thanks to this Online Master of Professional Chef and Chef, with Official University Degree, it will teach you techniques and knowledge in the culinary field, becoming an expert in the field.
Once specialized, you will be able to become a master chef by being a highly qualified chef who leads his own kitchen team. All large restaurants have a master chef who is in charge of choosing the themes and preparing menus as well as evaluating and managing the preparation and process in the kitchen.Who is it for?It is focused on people who are dedicated in the hospitality sector and in business models dedicated to the commercialization of precooked foods, storage and packaging companies, raw foods and all aspects that have to do with the culinary and food sector. The nutrition.Course methodologyDo you still have doubts? Don't worry, at Euroinnova we are attentive to your needs and we will answer any questions without obligation. Request access! through our social networks, customer service, website or through our advisory team. In addition, if you register now, you will have at your fingertips the acquisition of educational material related to the most outstanding gastronomies in the world.
It should be noted that this Master in Cooking. Professional Chef and Chef de Cuisine is taught completely remotely, which allows you greater flexibility when studying and combining it with your work and personal life.
Register with Euroinnova and take advantage of this opportunity!General characteristicsSummary of professional opportunities for online master cooking:
That Master in Cooking. Professional Cook and Chef de Cuisine offers you specialized training in the field. We must know that for the Hospitality and Tourism Area it is very important to deepen and acquire the knowledge of Chef de Cuisine and / or Professional Cook, being a course with great content and with which you will be able to develop yourself as a professional.
Objectives of master cocina online:
This Master in Cooking will facilitate the achievement of the following established objectives: Introduce the student to the different areas of the kitchen, as well as the knowledge of tools, materials and furniture. Initiate the student in the techniques of the kitchen department. Organize, coordinate and control the work team and internally manage your department. Organize work processes to optimize the management and administration of the establishment. Know the characteristics of the products involved in the preparation of the dishes.Analyze, fine-tune and carry out the process of execution and conservation of basic elaborations of multiple applications that are suitable for the subsequent preparation of dishes with vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meat, poultry and hunting, pastries and elementary desserts.
Analyze, fine-tune and apply the basic techniques of baking and cooking vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meat, poultry and game and, where appropriate, conservation, to obtain culinary preparations and elementary dishes and desserts.
Analyze, fine-tune and carry out the regeneration process required by culinary preparations based on vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, mollusks, meat, poultry and game, as well as basic pastry preparations and elementary desserts, for later use or consumption.
Analyze and carry out finishing operations of basic pastry preparations and elementary desserts and culinary elaborations of vegetables, dried legumes, pasta, rice, eggs, fish, crustaceans, molluscs, meat, poultry and game according to their definition, status and type of service, to respond to optimal marketing.
Practice possible variations in culinary elaborations, testing modifications in terms of techniques, form and cut of genres, alternative ingredients, combination of flavors and form of presentation and decoration.
Evaluate the information that is generated in terms of tastes, expectations or needs of a potential demand, deducing the necessary changes in the culinary production process to make the appropriate adaptations.
Analyze culinary elaborations describing their execution processes.
Carry out, fine-tune and preserve culinary elaborations that are generally complex and representative for their typical gastronomic values: territorial, or temporary.
Design and make decorations for all kinds of culinary elaborations, applying the appropriate graphic and decoration techniques.
Analyze the restaurant sector.
Analyze and define gastronomic offers such as menus, letters or other significant offers (galas, banquets).
Define characteristics of food and beverages taking into account specific gastronomic offers and the level of quality of the products.
Calculate the external and internal supply needs of jaeneros associated with specific gastronomic offers, writing the Request Orders.
Develop the internal supply process of jaeneros and basic elaborations of multiple applications in accordance with the gastronomic offers or determined work plans, referring to vegetables, dried legumes, pasta, rice and eggs.
Carry out the reception of food and beverages for their subsequent storage and distribution.
Analyze food and beverage storage systems and execute the inherent operations according to the selected systems.
Calculate costs of raw materials to estimate possible prices of associated gastronomic offers.
Recognize and apply the standards and measures in force and necessary to ensure the hygienic-sanitary quality of the hospitality activity.
Evaluate the environmental problems originated in the hotel business.Professional opportunities for online master cooking:
Thanks to this Master in Cooking you will increase your training in the hospitality field allowing you to develop your professional activity both in large, medium and small companies, mainly in the hospitality sector, although you can also work on your own in small establishments in the catering subsector.
What does the online cooking master prepare you for:
This Master in Cooking. Professional Cook and Head of Kitchen prepares you to acquire specific knowledge within the area by developing in the student skills to function professionally in the sector.
Who is the online cooking master aimed at:
This Master in Cooking. Professional Chef and Chef is aimed at all those interested in the field of Hospitality and Tourism and want to specialize in Chef and / or Professional Chef.
Official nature of the training:
This training is not included within the scope of official regulated training (Early Childhood Education, Primary Education, Secondary Education, Official Vocational Training FP, Baccalaureate, University Degree, Official University Master and Doctorate). It is therefore a complementary and / or specialization training, aimed at the acquisition of certain skills, abilities or aptitudes of a professional nature, which can be assessed as a merit in job boards and / or competitive examinations, always within the Training section. Complementary and / or Continuous Training, it is always essential to review the specific requirements for the assessment of the specific public job bank to which we wish to apply.