Official title
Train at your own pace and in a flexible way in kitchen management and take the next step in your professional growth. 100% official qualification in just two years.
Transfer students joining the 2nd year will follow the 2023/2024 syllabus, which is currently in the process of being phased out. You can see the subjects and ECTS in the following link:
Syllabus 2023-2024
ADVANCED TECHNICIAN IN KITCHEN MANAGEMENT
Year 1
ANNUAL SUBJECTS
| Code | Subjects | Character* | ECTS |
|---|---|---|---|
| V0120301 | Control del aprovisionamiento de materias primas. | OB | 3 |
| V0120302 | Gestión de la calidad y de la seguridad e higiene alimentaria. | OB | 6 |
| V0120303 | Procesos de elaboración culinaria | OB | 19 |
| V0120304 | Procesos de preelaboración y conservación en cocina | OB | 19 |
| V0120306 | Professional English | OB | 5 |
| V0120307 | Personal Itinerary for Employability I | OB | 5 |
| TOTAL: | 57 | ||
ELECTIVE COURSES
| Code | Subjects | Character* | ECTS |
|---|---|---|---|
| N/A | Optional | OP | 1 |
| TOTAL: | 1 | ||
Segundo Curso
ANNUAL SUBJECTS
| Code | Subjects | Character* | ECTS |
|---|---|---|---|
| V0220309 | Recursos humanos y dirección de equipos en restauración | OB | 3 |
| V0220310 | Elaboraciones de pastelería y repostería en cocina | OB | 14 |
| V0220311 | Administrative and commercial management in catering | OB | 5 |
| V0220312 | Gestión de la producción en cocina | OB | 17 |
| V0220313 | Gastronomía y nutrición | OB | 3 |
| V0220314 | Personal Itinerary for Employability II | OB | 5 |
| V0220315 | Digitalización aplicada a los sectores productivos | OB | 3 |
| V0220316 | Sostenibilidad aplicada al sistema productivo | OB | 3 |
| V0220318 | Intermodular kitchen management project | OB | 5 |
| V0220319 | FFE1 | OB | 0 |
| TOTAL: | 58 | ||
ELECTIVE COURSES
| Code | Subjects | Character* | ECTS |
|---|---|---|---|
| N/A | Optional | OP | 1 |
| TOTAL: | 1 | ||
List of Electives
ANNUAL SUBJECTS
| Code | Subjects | Character* | ECTS |
|---|---|---|---|
| V0120305 | Introduction to Pastry and confectionery preparations in the kitchen | OP | 0 |
| V0220317 | Expansion of culinary production processes | OP | 5 |
| TOTAL: | 5 | ||
*Character: BT: Basic Training, Ob: Required, Op: Optional
Dual training in virtual mode:
Based on the Organic Law 3/2022 from the academic year 24-25 different significant novelties are introduced in the Vocational Training system in Spain.
This changeover to the new Dual VET regulations (a standard version for the whole country except for the order of the modules and the teaching load set by each Autonomous Community) affects all first-year courses in any of their modalities (face-to-face or virtual) except for the Higher Cycle in Dietetics, which remains in the LOGSE training plan, prior to the current LOE*.
You will complete your training with the Workplace Training module (FCT).
During this period you will be able to apply all the knowledge learnt in the cycle in a real work situation. In addition, you will develop professional skills and learn first-hand about the processes that govern the working environment in the sector by working with companies such as:
Request your personalised validation plan
If you have already studied another degree before, you want to change centre, or you are planning to study a degree after your cycle, at UAX we have the perfect plan for you.
Find out about your free, personalised validation plan, designed according to the studies you have taken and the ones you want to study here.
You can access this Higher Level Training Cycle if:
In addition, you must have at least one of the following academic qualifications:
All fields are required
You can access the Online Advanced Cookery Technician Cycle with the steps detailed below:
El Ciclo Formativo de Grado Superior en Dirección de Cocina tiene una empleabilidad que roza el 100%. Algunas de sus principales salidas laborales son:
You can access this Higher Level Training Cycle if:
In addition, you must have at least one of the following academic qualifications:
