Encuentra Cursos en Hostelería & Turismo

Acquire experience in innovation and creativity trends, knowledge and practice of the techniques of new technologies and molecular cuisine.

The Tourism Degree of University School Mediterrani is one of the formations with more opportunities in a leading city in the tourism sector such as Barcelona. If you are interested in acquiring management skills for positions in the tertiary sector companies anywhere in the world, enrol in Tourism Degree.

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.

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.

Training to cultivate tourism professionals with a background in the humanities: capable of innovating and adding value to knowledge management in the tourism-cultural heritage combination.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants and other hospitality establishments which will ease the student’s access to the professional cuisine world with guarantees of success.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants, bakeries, or confectioneries which will ease the student’s access to the professional cuisine world with guarantees of success.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. This training is complemented by internships in prestigious restaurants, hotel companies, and other catering establishments, which will facilitate the student's access to the world of work.

Restaurant and service management is in need of highly qualified professionals that have to be able to offer the best attention to the customer about selling methods, design and marketing of restaurant products, wine service, food and wine pairings, cocktails, banqueting, organization of events, etc. All of these subjects are fundamental disciplines in the training of specialized professionals in restaurant services and having as an objective to prepare the student to plan, organize, develop, control and manage restaurant activities, coordinating and supervising the different resources in the food and beverage area.