Dedicated to Culinary Art
Course that certifies students at the end of the training of technical and practical knowledge (Kitchen) to enter the Job Market, specifically for Hotels, Luxury Cruises and Restaurants.
The Intensive Cooking Course has the Basics of Cooking as its Main Contents, aiming at the Production Planning, preparation and supply. Detailed approach to techniques and International Cuisine.
Includes the manual HACCP – Hazard Analysis and Critical Control Points, or in English Hazard Analysis and Critical Control Point – food safety management system.