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Moodle Hotel-Escuela de Sant Pol de Mar

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    1. Courses
    2. Curso 2020-2021
    3. Master in Culinary Arts and Kitchen Management
    Events Management_20_21
    Catering cooking processes_20_21
    New technology applied to Cuisine_20_21
    Final Project_20_21
    Healthy cooking_20_21
    Product treatment and culinary techniques_20_21
    General Information MCAKM_20_21
    Purchasing Control_20_21
    Wine Knowledge Applied_20_21
    Processes Management_20_21
    Cost Control_20_21
    Biochemistry of cooking_20_21
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          • Master in Culinary Arts and Kitchen Management

            • Events Management_20_21

            • Catering cooking processes_20_21

            • New technology applied to Cuisine_20_21

            • Final Project_20_21

            • Healthy cooking_20_21

            • Product treatment and culinary techniques_20_21

            • General Information MCAKM_20_21

            • Purchasing Control_20_21

            • Wine Knowledge Applied_20_21

            • Processes Management_20_21

            • Cost Control_20_21

          • TGR-1

          • TGR-2

          • TGR-3

          • Practicas 20_21

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          • Practicum Master Cocina

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