Cooking and Restaurant

The Cooking and Restaurant Service Technician course aims to prepare students to work in the areas of cooking, pastry, catering and table service, meeting the quality, safety and innovation requirements of the food and hospitality sector.

This course offers practical and comprehensive training, enabling students to develop skills in food preparation, cooking and presentation, kitchen organisation, food hygiene and safety, customer service and the operation of catering establishments. Vocational education also provides suitable preparation for students who wish to continue their studies in higher education.

You will be able to work in restaurants, hotels, pastry shops, catering companies, canteens, tourism units, cruise ships, collective catering establishments and other companies linked to food production, cooking, pastry and restaurant service

• Prepare, cook and present different types of dishes.
• Organise the kitchen workspace and work equipment.
• Apply food hygiene, safety and quality standards.
• Plan menus and prepare technical sheets.
• Carry out cooking, pastry and restaurant service techniques.
• Provide customer service and table service.
• Work as part of a team in kitchen and dining room contexts.