Program:

• The chef and the current culinary context
• Culinary techniques
• Product
• Creativity, trends, and innovation

Program:

• The chef and its current culinary context
• Traditional and modern pastry
• The sweet world in the restaurant
• Chocolate
• Formulation
• Pastry

Program:

• The chef and its current culinary context
• Culinary Techniques: Fundamentals, applications, and preparation of related dishes
• Comprehensive kitchen management: production, logistics, costs, and team management
• Restaurant workshop

Program:

• Food Microbiology 
• Food Enzymology 
• Instrumental & Sensory Analysis 
• Fermented Food Biotechnology 
• Food Quality & Safety 
• Statistics Applied to Fermentation 
• Culinary Techniques & Processes 
• Design of Fermented Foods 
• Anthropology & Sociology of Fermented Foods 
• Fermented Food & Beverages of the World 
• Master’s Final Project