Online Masters in Food and Beverage Studies in Spain. A WHO SHOULD This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food. OBJECTIVES The objective of Master Food Safety It is to provide students with a deep, current and complete view of all aspects of safety and quality in the food industry. DURATION 1,500 hours. 90 hours of virtual classes, 20 hours of virtual tutorials, 950 hours of personal work and 440 hours devoted to the preparation of the Final Project. DOCUMENTATION For the duration of the course, each student will have access through the Virtual Campus, to all relevant documentation to the areas scheduled. It all contents of study and supporting materials necessary for the proper development of the course is included. TUTORIALS Each student will carry out various practical work related to the main areas of the course to be subsequently evaluated by the Program Manager. PROGRAM OF CONTENTS The Master program is structured in Food Safety in ten large blocks in order to cover all necessary aspects for complete formation of the student. 1. General concepts of food security, such as: Definitions and evolution of food security. Influential factors on food security. Food risk analysis. Risk groups. Emerging risks. 2. A system of hazard analysis and critical control points (HACCP), broken down into: General concepts. Principles and Guidelines HACCP. Prerequisite plans. 3. Principles and Guidelines HACCP various sectors of the food... [-]

Masters in Gastronomy Differentiate the use of imagination and innovation The great vocation that exists today gastronomy, in a country with such an extraordinary wealth of hospitality and tourism, should be brought to the professional field of a coherent, realistic and effective way, adapting to the current demands of specialization and competitiveness. As School of Hospitality in this master in gastronomy offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world. Agenda The Introduction to the professional kitchen - Modern kitchen. Preliminary Operations in Modern Kitchen. Meet the Food Processing as: Vegetables, Eggs, Soups, Stews, Rice, Pasta, Vegetables, Seafood, Steaks, etc.. Management and Organization Department cuisine. Study and logistics on menus and cards. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. Hygiene and Food Safety - Hygiene, food safety and public health. Food handlers. Good hygiene practice. Service and traceability. History of... [-]