Students will have the opportunity to apply the techniques learnt in the Basic level course on a gastronomic tour around the different regions of France. Daily work in the kitchens is the key to accomplish the tasks in a natural and instinctive way and allows the incorporation of complex techniques. During the last stage of the certificate, the student takes a Traiteur course, based on catering, which focuses on the preparation of a main course and its garnish. During this exercise, students learn about organization and teamwork.
Length: 147 hours
Intakes: January, April, July and October
Language: Spanish // English (simultaneous translation system through earphones) - from January 2017
Schedule available: standard and weekend