- Code
- FP0170
- Type
- Continuous Training Course Improvement
- Teaching Modality
- Face-to-face
- Duration
- 1 year
- Credits
- 60.0
- Course
- 2025-2026
- Price
- 0,00€
- Center
- Centro Superior de Hostelería
- Management
-
Jose Luis Sieira Lopez
Núria Sánchez Vázquez - Contact
joseluis.sieira [at] usc.es
Department / Organizing Center
Centro Superior de Hostelería
José Luis Sieira López
981542519
joseluis.sieira [at] usc.es
Centro Superior de Hostelería
Dates
Duration: 29/09/2025 - 19/06/2026
Pre-registration: 16/06/2025 - 14/07/2025
Registration: 15/07/2025 - 15/09/2025
Minimum number of students: 12
Maximum number of students: 24
Mandatory insurance:
20,69€ (Students who formally enroll in their own Postgraduate courses, Continuous Training and Training Program, will also be included the amount of mandatory accident insurance and travel assistance for USC students, as established in current regulations (Council Agreement Government June 29, 2009) and will be issued together with the 1st liquidation of registration. Except in the courses that are 100% virtuous, considered these by academic year; and in the cases in which the students have paid this same insurance in a USC degree in the current academic year.)
Access requirements
Estudios previos en cocina. Experiencia profesional en el mundo de la cocina.
Pre-registration
You can consult a manual of the admission procedure on the CEP website in Archive or by clicking here
To apply for admission, go to the following link of the virtual secretary
https://matricula.usc.es/Posgrao/SolicitudeEstudosPropios
Access to pre-registration and registration
Selection system
Alumnos con clara vocación orientada a la cocina que quieran deasarrollar su actividad profesional como cocineros en restaurantes, hoteles, empresas de catéring y en otros negocios hosteleros.
Objectives
Career options
Evaluation
Evaluación de curriculum.
Entrevista personal.
Tutoring
Soporte técnico tórico. Desarrollo de actividades prácticas.
9:00 a 15:00 horas de Lunes a Viernes
Observations
Puede haber actividades por las tardes en base a la organización de las mismas
| Code | Subject | Credits |
|---|---|---|
| 1 | . | 2.0 |
| 2 | . | 1.0 |
| 3 | . | 4.0 |
| 4 | . | 2.0 |
| 5 | . | 6.0 |
| 6 | . | 6.0 |
| 7 | . | 6.0 |
| 8 | . | 8.0 |
| 9 | . | 2.0 |
| 10 | . | 10.0 |
| 11 | . | 6.0 |
| 12 | . | 1.0 |
| 13 | . | 1.0 |
| 14 | . | 3.0 |
| 15 | . | 2.0 |