Trova Corsi nel Settore Alberghiero e Turistico

The great vocation that nowadays exist for cuisine, within the frame of a country with such an extraordinary gastronomic richness and tradition, must be carried to the professional field in a coherent, practical, and efficient way. This training will allow the student to get to know the world of professional cuisine through the knowledge of food and the technology applied to it, learning the conservation techniques, manipulation and preparation, nutritional aspects and quality control and food security, while learning about different cuisines from all over the world and other complementary gastronomic products. The students will also learn about the aspects related to restaurant management and investigation and innovation for the development of new products with the aim of training future chefs in a comprehensive way. The theoretical-practical training is complemented with professional internships in national and international restaurants which will ease the student’s access to the professional culinary world with guarantees of success.

El CETT imparte este ciclo con el objetivo de formar a los futuros profesionales del sector hotelero en los aspectos operativos y de gestión de las diferentes áreas de los establecimientos de alojamiento, como la recepción y el servicio de atención a la clientela, la supervisión y gestión del departamento de pisos, la comercialización y venta de los productos y servicios que se ofrecen, la gestión y coordinación de los eventos, o la gestión operativa global.

En este nuevo marco de creciente protagonismo de los vinos a nivel general y de aumento cuantitativo y cualitativo de la oferta, se hace necesario contar con profesionales que tengan una amplia preparación, no sólo en el cultivo de la vid y de la elaboración de vinos, sino también en su comercialización, conservación y servicio. Los cánones de servicio tradicionales han experimentado cambios acordes a los nuevos diseños de copas, nuevas pautas de maridajes y mejores adecuaciones de temperatura. Este curso va destinado a profesionales del sector de la restauración y/o profesionales vinculados a la alimentación y a las bebidas que deseen iniciarse o ampliar sus conocimientos.

Si te interesan los proyectos turísticos, hoteleros o gastronómicos y quieres recibir una formación diferenciadora, que te permita aspirar a los mejores puestos del sector con una preparación lingüística exclusiva, que te abra las puertas al mercado internacional, sin olvidar las nuevas tecnologías de internet (disfrutarás de un portátil Apple de regalo y de uso habitual en las aulas) haz tu matrícula en el Grado de Turismo de la Escuela Universitaria Mediterrani.

The catering sector, from a restaurant service standpoint, is today one of the sectors with the greatest professional progression, with wide and varied professional opportunities. The management of restaurant establishments requires highly qualified and specialized professionals not only in service techniques and organization of the work team, but also in matters that are necessary for the correct management of the restaurant: customer service, marketing and sales, cocktails , sommelier and knowledge of wines, food and wine pairings, dishes in sight of the client, confection of menus, organization of events, or collective catering, among others. The theoretical-practical training is completed with a period of professional internships in national and international catering companies (hotels, restaurants, caterings) during the two years of the course.

With this course, the student will know the way a kitchen works and how it must be managed and they will specialize in preparation and production techniques of culinary products through the knowledge of food and its technology, conservation techniques, manipulation and elaboration, nutritional aspects, and quality control and food safety. They will know the characteristics of food and the products with which they will develop culinary preparations to include in the menus; they will be able to manage the intrinsic processes of the kitchen area related to the safety and hygiene requisites.

The school offers a specialized training program in cooking and gastronomy, which allow students enter the professional world by studying food and raw materials, its science and technology, meanwhile learning conservation techniques, handling, and preparation of the same, without forgetting nutritional aspects, quality control, and food safety, all with the knowledge of world cuisines and other complementary gastronomic products. But also, the student will learn aspects related to the management of catering companies and with research and innovation for the development of new culinary products. All this with the aim of integrally training future chefs and pastry chefs. The theoretical-practical training at the School is complemented by internships in national and international catering companies, which will facilitate access to the professional world of cooking with guarantees of success.

The school offers this innovative course of specialized training in restaurant services which will allow the student to know the reality of the catering sector in a theoretical-practical environment, easing their access to the working world with guarantees of success. This course contemplates a practical program based on the “Know How”, with more than 700 hours of curricular practical training in the school and 3 months of internships in national and international hospitality companies. The subjects imparted are focused on the study of vital matter for the appropriate restaurant service: customer service, sale, wines service, food and wine pairing, cocktail, banqueting, as well as the knowledge of food and raw materials, and their nutritional aspects, food security and the understanding of the most innovative service techniques.

Traditional confectionery, chocolate, ice cream, new preparation techniques, decoration, presentations, and the care for taste and aesthetics are the foundations of the training of a pastry chef. In addition to elaborating and presenting pastries of all kinds, the student will learn how to manage the production and composition operations and to integrate in the patisserie area in the bakery or restaurant.

Advanced patisserie and confectionery require professionals that are up to date with the latest tendencies and that are able to work with a diverse variety of products in order to reach many different combinations, textures and flavors. The objective of this program is to incorporate the most innovative preparation, handling and presentation techniques in international pastry and pastry into theoretical and practical training, but also to train the student in nutritional and sensory aspects and food safety and give them tools that enable them to pastry research and innovation. The theoretical-practical training is completed with a period of internships in national and international companies which will ease the student´s access to the professional pastry world with success guarantees.

La restauración y en concreto la cocina han experimentado un fuerte cambio de posicionamiento y un progresivo reconocimiento de la profesión. Este nuevo escenario exige que los nuevos cocineros estén capacitados para aplicar las ventajas competitivas que les permitan desarrollar su proyecto personal de cocina creativa incorporando técnicas de vanguardia. Este curso de extensión universitaria quiere dar respuesta a la demanda de formación global en alta cocina, y reconocer al mismo tiempo el valor pedagógico de la experiencia de los profesionales

ESHS maintains a close cooperative relationship with University Pablo Olavide, one of the pioneers among the Spanish universities in the fields of investigation and technological development, with the common goal of bettering the professional qualification of the university students and professionals of the hospitality sector. That is why from ESHS and UPO we carry out the execution of postgraduate programs (Master and University extension) in management and direction of hospitality companies as well as programs of specialized training in collective management. These studies promote the investigation and innovation of the tourism and hospitality sector, especially in those areas of interest for the sector such as expansion and strategic development, nutrition, cuisine, or new gastronomic trends. This program will allow the students to develop skills already acquired in other fields, complement them with new abilities and lead them to their practical application in the touristic fields everywhere in the world. It will also promote their business designing skills which will allow them to innovate, investigate, solve problems, and develop new products and services. These internships with partner companies will allow the students to strengthen their skills easing their introduction to the working world.

El CETT imparte este ciclo con el objetivo de formar a los futuros profesionales del sector de los viajes y la gestión de eventos desde una perspectiva profesional actual, en la que la innovación y las nuevas tecnologías son un elemento clave. A consecuencia de los cambios en los hábitos de compra de los viajes durante los últimos años, el sector precisa de profesionales con competencias tecnológicas y comerciales, imprescindibles para garantizar la calidad y la satisfacción de la clientela. El CETT, a través de la formación que proporciona el ciclo de Técnico Superior en Agencias de Viajes y Gestión de Eventos, incorpora, además de la visión más comercial y de gestión de los viajes, todos los aspectos relacionados con la creación y la programación de viajes combinados, desarrollando las competencias operativas y de gestión necesarias para su planificación. El alumnado también se forma en la gestión de eventos, y se pone especial énfasis en las relaciones públicas y la gestión organizativa, puntos clave para garantizar el éxito.

El máster oficial en Innovación de la Gestión de los Destinos Urbanos prepara profesionales expertos en la gestión del Turismo Urbano, un segmento turístico innovador y en contínua expansión. Las ciudades ofrecen un abanico enorme de productos y servicios turísticos adaptados a todo tipo de demanda, constituyendo un escernario por excelencia del turismo del siglo XXI. La ciudad acumula museos, centros culturales y eventos artísticos y crea un marco ideal para el turismo de negocio, congresos y reuniones. Actualmente, los destinos urbanos son los principales receptores de Turismo del mundo, ejemplo de ello seria New York, París o Londres, también Estambul, Rio de Janeiro o Barcelona, por citar solo algunos modelos de éxito. La ciudad constituye, por una parte, un escenario donde el patrimonio monumental y arquitectónico se combina con un rico imaginario cultural y un estilo de vida –un way of life—que atraiga a miles de visitantes. Por otra parte, La ciudad ofrece al turista la posibilidad de disfrutar de un abanico enorme de experiencias y emociones. La gran expansión del Turismo Urbano requiere de profesionales que combinen la experiencia en Turismo con el dominio de las técnicas de la gestión y la planificación urbana. El éxito de un destino necesita expertos en gestión de flujos y movilidad turística, creación de nuevos productos, gestión de eventos, congresos y reuniones, diseño de itinerarios urbanos, gestión de la seguridad pública o gestión de los conflictos de convivencia entre el turista y el ciudadano, entre otros aspectos relacionados con el Turismo Urbano.