The City Council cedes facilities at the Palacio de Exposiciones y Congresos for a Hotel and Catering School that will begin operations in September.
The Centro de Estudios Superiores de Hostelería de Málaga will offer a catalog of cooking, waiter, cocktail or barista courses, as well as workshops designed for students who want to specialize.
The registration period begins today. The School of Hospitality will have a restaurant and a bar/cafeteria for internships.
The Estepona City Council informs that it has ceded some facilities of the Palace of Exhibitions and Congresses to the Center for Higher Studies of Hospitality Management of Malaga (CESHMA) for the implementation of a School of Hospitality Management during the course 2023/2024.
The entity, which has its origins in the former Association of Chefs and Restaurateurs of Malaga and Costa del Sol that was founded more than five decades ago, will offer from September a catalog of courses of 360 hours each.
The School of Hospitality will have the following training itineraries:
– Basic, intermediate and superior cooking course.
– Professional waiter
– Professional cocktail waiter
– Amateur and professional barista course
In addition to these courses, CESHMA will also offer workshops and workshops designed for those students who wish to specialize.
From the School of Hospitality point out that this new training project in the city has as objectives the flexibility of learning, quality job opportunities and a new teaching methodology that combines emotional intelligence and training coaching.
The School of Hotel and Catering will also have a practice restaurant with a daily menu that will be prepared by the students of the center. This restaurant will be open from Monday to Friday and will have popular prices. In addition, the School of Hotel and Catering will also have a bar/cafeteria where students will be able to carry out internships.
Those interested in studying at the School of Hospitality can do so by emailing info@ceshma.com or calling 660375453/653784865.
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