The Postgraduate in Haute Cuisine and Culinary Innovation offers professional training for gastronomic entrepreneurship and/or to work in high-end restaurants, hotel chains, and other destinations in the catering sector in creative chef, head chef, and culinary research positions.

Unleash your entrepreneurial spirit at the Entrepeneurchef Program. This course gives you a global vision from the conception stage until after the opening, preparing you directly towards the goal: "I am going to create my own restaurant". Whether you have a clear project or not, the course will open your mind to new ways of understanding the restaurant business and, above all, to the ways in which customers will accept your proposal in the years to come. This course is a journey through all the stages you will have to go through, paying special attention to the behavioral aspects of customers, the latest business models and, of course, the digital environment that will condition success.

In this Summer Course in Creative Cuisine, taught in English, we’ll explore the various phases of a gastronomic project: analysing the context of avant-garde cuisine, investigating the concept to be developed, designing and creating a culinary experience from start to finish, and the menu to go with it. 

Do you love to cook and do you want to work in the international hospitality industry? As long as you are connected to the internet and have a place where you can practice cooking, you can start this Professional Chef Program. Here is your chance, join our online program and become a Professional European Chef. You can study to become a Professional European Chef wherever you are in the world.

His course provides students with the skills and knowledge to set up and operate a restaurant and manage its culinary operations, dinner events, purchasing and sales, F&B budget, staff, and research and development to introduce the new menu and concepts of a French restaurant.

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

Food is a universal language and an essential part of life. The ability to create unforgettable dishes that appeal to all the senses — taste, aroma, texture and presentation, is an art.

This qualification reflects commercial cooks who have a supervisory or team leading role in the kitchen.

This 40-week program is designed to provide students with the knowledge and skills in Culinary Arts and prepare them for employment in this field. The students will be working and cooking food in the UCN cafeteria.