{"id":457,"date":"2020-11-13T08:31:50","date_gmt":"2020-11-13T11:31:50","guid":{"rendered":"https:\/\/aehg-laplata.org.ar\/nueva\/?page_id=457"},"modified":"2021-07-20T09:30:56","modified_gmt":"2021-07-20T12:30:56","slug":"tecnico-superior-en-servicios-gastronomicos","status":"publish","type":"page","link":"https:\/\/aehg-laplata.org.ar\/nueva\/instituto-superior-angel-salvadori\/tecnico-superior-en-servicios-gastronomicos\/","title":{"rendered":"T\u00e9cnico Superior en Servicios Gastron\u00f3micos"},"content":{"rendered":"

[vc_row full_width=”stretch_row”][vc_column][vc_single_image image=”637″ img_size=”large” alignment=”center”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1601744680350{margin-top: 20px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;background-color: #f0f3f2 !important;}”][vc_column width=”1\/2″ css_animation=”bottom-to-top” css=”.vc_custom_1605730499202{background-image: url(https:\/\/aehg-laplata.org.ar\/nueva\/wp-content\/uploads\/aehg-instituto-gastronomia.jpg?id=676) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”]

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T\u00e9cnico Superior en Servicios Gastron\u00f3micos<\/h2>\n

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Carrera con T\u00edtulo Oficial de tres a\u00f1os de estudio
\n(RES N\u00b0 3753\/11)<\/div>\n

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Consultas e Inscripci\u00f3n<\/a><\/div>
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Perfil<\/h4>\n

[\/vc_column_text][vc_column_text]El T\u00e9cnico Superior en Gesti\u00f3n de Servicios Gastron\u00f3micos es un profesional competente para la organizaci\u00f3n, administraci\u00f3n, planificaci\u00f3n, control y asesoramiento en los servicios de gastronom\u00eda de todo tipo y tama\u00f1o as\u00ed como los de provisi\u00f3n de alimentos elaborados.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/p>\n

\u00c1rea Ocupacional<\/h4>\n

[\/vc_column_text][vc_column_text]El desempe\u00f1o de este profesional se desarrolla en espacios ocupacionales tales como:
\n\u2013\u00a0Organizar las \u00e1reas gastron\u00f3micas de los servicios de alojamiento y todo tipo de empresas que realicen despacho de comidas elaboradas.
\n\u2013 Administrar las compras, y ventas de la organizaci\u00f3n.
\n\u2013 Planificar y dise\u00f1ar de la oferta gastron\u00f3mica de acuerdo a la modalidad del servicio.
\n\u2013 Controlar todos los aspectos vinculados a la prestaci\u00f3n de los servicios.
\n\u2013 Asesorar sobre la implementaci\u00f3n y\/o trasformaci\u00f3n de empresas o servicios de gastronom\u00eda.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/p>\n

\u00c1reas y Competencias<\/h4>\n

[\/vc_column_text][vc_column_text]El T\u00e9cnico Superior en Gesti\u00f3n de Servicios Gastron\u00f3micos es un profesional que puede desempe\u00f1arse en los servicios de gastronom\u00eda de todo tipo y tama\u00f1o como ser restaurantes, confiter\u00edas, bares; \u00e1reas gastron\u00f3micas en servicios de alojamiento, educativos, sanitarios, etc. Empresas de catering. Todo tipo de empresas que realicen despacho de comidas elaboradas.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1605268708032{margin-top: 20px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;background-color: #f0f3f2 !important;}”][vc_column css_animation=”bottom-to-top” css=”.vc_custom_1605268405029{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column_text]<\/p>\n

Plan de Estudios<\/h2>\n

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1\u00b0 a\u00f1o<\/h4>\n

[\/vc_column_text][vc_column_text]- Instalaciones y equipamientos gastron\u00f3micos: uso y mantenimiento
\n– Inform\u00e1tica
\n– Planificaci\u00f3n y organizaci\u00f3n del servicio
\n– Buenas pr\u00e1cticas para la elaboraci\u00f3n de alimentos
\n– Materias primas y nutrici\u00f3n
\n– Cocina b\u00e1sica y servicio
\n– Panader\u00eda y pasteler\u00eda
\n– Pr\u00e1ctica profesionalizante I
\n– EDI: Franc\u00e9s I
\n– EDI: Cocina alternativa I[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text]<\/p>\n

2\u00b0 a\u00f1o<\/h4>\n

[\/vc_column_text][vc_column_text]- Organizaci\u00f3n de eventos
\n– Men\u00fa, dise\u00f1o y ambientaci\u00f3n de restaurantes
\n– Costos y compras
\n– Cocina argentina y latinoamericana
\n– Cocina internacional
\n– Enolog\u00eda y barman
\n– Reposter\u00eda
\n– Pr\u00e1ctica profesionalizante II
\n– EDI: Franc\u00e9s II
\n– EDI: Cocina alternativa II[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text]<\/p>\n

3\u00b0 a\u00f1o<\/h4>\n

[\/vc_column_text][vc_column_text]- Legislaci\u00f3n y administraci\u00f3n de personal
\n– Comercializaci\u00f3n
\n– Relaciones p\u00fablicas y congresos
\n– Contabilidad y control econ\u00f3mico financiero
\n– Organizaci\u00f3n y administraci\u00f3n de empresas gastron\u00f3micas
\n– Arte culinario
\n– Gesti\u00f3n de la calidad gastron\u00f3mica
\n– Gesti\u00f3n de alimentos y bebidas
\n– Pr\u00e1cticas profesionalizante III
\n– EDI: Franc\u00e9s III
\n– EDI: Cocina alternativa III
\n– EDI: Inform\u00e1tica aplicada[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1605649950862{margin-top: 20px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vc_column css_animation=”bottom-to-top” css=”.vc_custom_1605268405029{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”]

Requisitos<\/a><\/div> [\/vc_column][\/vc_row][vc_row][vc_column]
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