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Technician of a Higher Degree in the Restaurant Services

Technician of a higher degree. Official Spanish title

What I would learn?

How to manage and organize production and  food and beverage services in the restaurant business, to specify offers and resources, to control all the procurement activities, to fulfil all the economic objectives, to follow the established quality protocols and to act in accordance with hygiene standards, to prevent occupational risks and to protect the environment.

This professional will be able to:

  • To define products and services that the company offers taking into account parameters of the strategic project.
  • To devise the production and services processes, to determine the organisational structure and necessary resources taking into account company goals.
  • To determine the offer of food and beverages services, carrying out the datasheets of production in order to fix the prices and to standardize processes.
  • To plan activities and organize resources taking into account the production needs and the objectives established before.
  • To conduct the procurement, storage and distribution of vines, beverages and other raw materials, in suitable conditions, controlling the quality and related documentation.
  • To conduct or supervise the preparation of workplace, machinery, utilities and tools to adjust the workplace.
  • To conduct or supervise the pre-services, services and post-services of food and beverages, coordinating the provision of them, taking into account the area of execution and the established protocols.
  • To respond the possible requests, suggestions and complaints of the clients, to comply with their expectations so as to satisfy them.

Professional Modules

First year:

  • Control of the raw materials procurement process.   (64 hrs)
  • Service processes in bar-cafeteria. (224 hrs)
  • Service processes in restaurant.  (288 hrs)
  • Quality and security management and food hygiene.   (96 hrs)
  • English language course.  (96 hrs)
  • Training and labour orientation.  (96 hrs)

Second year:

  • Sommellery course (120 hrs)
  • Planning and management of restaurant services and events. (120 hrs)
  • Gastronomy and nutrition. (60 hrs)
  • Human resources and team management in the restaurant business. (60 hrs)
  • Administrative and commercial management in the restaurant business.  (60 hrs)
  • Second foreign language.  (80 hrs)
  • Company and entrepreneurship.   (60 hrs)
  • Technical English ( 40 hrs)
  • Restaurant services management project. (40 hrs)
  • Training in the workplace. (400 hrs)


2000 hours.  2 school years.


Technician of a Higher Degree in the Restaurant Services

In accordance with the current standards, the following titles have the same professional and academic effects:

  • Technician Specialist in the Hotel Business, Hotel Business and Tourism branch.  (FP2)
  • Technician of a Higher Degree in the Restaurant Services. (LOGSE)

You can also take the Postgraduate Course of Cuisine and Pastries that lasts nine months and that is conducted by our school within the same title.


In accordance with the current standards, the following titles have the same professional effects:

  • Assistant Technician in Services, Hotel Business and Tourism branch.   (FP1)
  • Assistant Technician in Hotel Business – Restaurant – Bar, Hotel Business and Tourism branch   – Experiment Module of 2nd Level).

In accordance with the current standards, the following titles have the same professional and academic effects:

  • Technician in Restaurant and Bar Services (LOGSE)


You can start the higher grade course when you meet some of the following requirements:

  • Possess the Bachelor Degree Title or the Senior High School of any type of Baccalaureate experimental.
  • Possess a title of a Technician of a Higher Degree or Technician Specialist.
  • Possess passed course of University or Pre-University Orientation (COU).
  • Possess any University Title or equivalent.
  • Possess a title of Technician of a Medium Degree and passed a training course specifically prepared to access a higher degree in public or private centres authorized by educational administration.
  • Possess passed admissions test for training courses of a higher degree. To apply you have to be at least 19 years old in the year when the test is conducted or 18 years old for those who possess a Technician title related to the course you would like to access. There are partial exemptions from the test that are regulated for each Autonomous Community.



Valencia


To be consulted

Our school offers an accommodation in flats shared with our students. You can stay in a double or single room.


Classes are entirely practical. Our school has its own restaurants that are open to the public where the practical classes are being held.

Our students can also accomplish their practical trainings in the best companies in the Valencian Community with the possibility of extension trainings in other Spanish communities or abroad.


And after finishing my studies?

Where to work:

This professional can work in big, medium – sized and also in small-sized  restaurant business companies from public or private sector. In this case one performs his tasks under the authority of the head office or management of the restaurant or hierarchical superior.

Continuing your studies:

  • Professional specialization courses
  • Other Higher Degree Professional Training Course with the possibility of establishing revalidations of modules in accordance with the current standards.
  • University Education with the possibility of establishing revalidations in accordance with the current standards

What are the professional possibilities?

  • Food and beverage manager
  • Supervisor of the modern restaurant
  • Head waiterHead of Chambers
  • Person in charge in bar-cafeteria
  • Head of banquets
  • Head of catering operations
  • Sommelier
  • Responsible for beverage purchase
  • Person in charge of warehouses and wine shops