6 Distance Learning Course Programs in Culinary Arts in Spain for 2024

The course is based on the study of food preservation and cooking techniques, including the techniques used at an industrial level and that will help the student to acquire the theoretical-scientific foundations on which the different techniques are based, which will allow them to improve the skills in the exercise of their profession, improving both the quality and safety of processed foods. The contents include basic contents of food microbiology, conservation techniques by cold, heat, drying, and dehydration, as well as in vacuum, modified, and controlled protective atmospheres. In addition, it includes culinary techniques for preserving and preparing food from the traditional to the avant-garde, with special emphasis on the vacuum technique.

The University Extension Course Creation of A Gastronomic Company offer, however, is limited to the creation and management of companies in general, ignoring the particularities of a gastronomic business. Too many entrepreneurs are doomed to failure, many of them with advanced economic and business training, because they have not taken into account the specific world of gastronomy.

Celiac disease is an immune system condition in which people cannot eat gluten because it damages their small intestines. There is no known cure and it can occur at any time. In the gastronomy sector, the consequences of failing to properly care for a celiac client can be fatal, since gluten intake can mean anything from hospital admission to the person's death. It is very important that professionals have not basic training, but rather expert training in this matter, as well as an adequate attitude, sensitivity, and awareness to be able to care for and provide service to a celiac client with complete professionalism and safety. There cannot be a single professional dedicated to the gastronomic world without expert training in this matter.

The University Extension Course Creation of A Gastronomic Brand producer, if he wants to be successful, must know the formula for creating and promoting a brand for his products, for this reason, this course is completely necessary for producers and businessmen, because without adequate knowledge, all efforts are in vain. risk of being left on empty ground.

Milk and its derivatives are on the list of the 14 EU allergens that every professional in the world of gastronomy should keep in mind. This factor should not be confused with lactose intolerance, a sugar present in milk and its derivatives, which occurs in people with total or low levels of lactase enzyme production.

This Expert in Digital Tools in Tourism and Gastronomy Journalism from The Rey Juan Carlos University: From Social Networks to Neuromarketing course seeks to complete the training of journalists and communicators in general, who have basic knowledge of digital communication and want to delve into the digital tools used in this field