This course is aimed at gastronomy lovers who want to become professional cooks or chefs. It is a very practical course, focused on the acquisition of main competences. Thanks to this, students can work as professionals once they finish this course. The maximum number of students per class is 15, which allows students to make the most of the course.
Students are prepared to become chefs or professional cooks and to develop their career in restaurants and hotels of different sizes,as well as to manage their own small restaurant.
Program of the Course
The course lasts 820 hours and is held over 7 months, from January to July. During 7 months, they are trained in EIDE’s ownprofessional kitchen and restaurant. At the end of the course they do 80-hour internships in hotels and restaurants.
- Food Preparation – 210 hours
- Culinary Techniques – 240 hours
- Culinary Products – 170 hours
- Gastronomic Offers and Supplying Systems – 60 hours
- Security, Hygiene and Enviromental Protection – 60 hours
- Internships – 80 hours
Language of Tuition
The course is held in Spanish. This is not an obstacle for students with no Spanish knowledge. Those students with no Spanish level or with a level lower than B1 can do a previous intensive Spanish course at EIDE, September to December. During that time they will acquire the Spanish level to do the Chef Course in Spanish.
Professional Qualification Level 2. This diploma is held by the Department of Employment of the Basque Government and the Spanish Ministry of Employment.
Students who finish this course and who already have a High School certificate or the equivalent can enter the Higher Studies in Hospitality Management at EIDE, held in Spanish or English language.
- Tuition: 6.400 €
- Spanish Course: 2.030 €