100% Online


8 hours






4 weeks





This course immerses participants in a comprehensive culinary journey, equipping them with vital skills and insights. Covering everything from foundational culinary techniques to innovative cooking methods and menu development strategies, the course fosters creativity, efficiency, and adaptability in the kitchen. Participants delve into menu engineering for profitability, catering management, legal considerations, and industry trends, ensuring a grasp of the dynamic culinary landscape.

What will you learn in this program?

This course covers essential skills and knowledge for aspiring chefs. Participants will master culinary fundamentals and food preparation. Participants will learn diverse cooking methods, ingredient selection, and flavor profiles, fostering creativity and efficiency in the kitchen. The course delves into plating, menu development, cost control, and catering management, addressing legal aspects and industry trends. Participants will explore sustainability, technology’s role in culinary innovation, and global culinary trends aligned with sustainable development goals.

You can enroll and study the content for free and only pay € 49 if you want to do the assignments and receive a certificate of completion.


This course caters to aspiring chefs, culinary participants, and enthusiasts of the culinary arts. It offers a comprehensive foundation in cooking techniques, menu creation, catering management, and staying abreast of culinary trends. Whether you are honing your skills or venturing into culinary entrepreneurship, this program provides essential knowledge. This is achieved through a 100% online training course with short videos with professors, readings, and assignments in each module.


Module 1: Introduction to Culinary Basics, Food Safety and Sanitation
Module 2: Menu Development and Recipe Adaptation
Module 3: Catering Management
Module 4: Culinary Trends and Innovations

Silvio Patrucco

Head of kitchen practicals

As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.

Daniel Portero Navarrete

Chef Lecturer

Having studied and worked in restaurants and hotels in Ecuador, England, Germany, and Spain, Daniel joined Les Roches in 2015. He teaches cooking techniques, knowledge, and experience to the students in Olivo, Bistro and Marché.

Angel López-Argüeta

Rooms Division Senior Lecturer

After almost 20 years of experience in the Hospitality Industry in areas like Hotel Management, Operations management, Front Office or Housekeeping management as well as Events coordination, Angel has been teaching at Les Roches since 2019. Angel has a master’s degree in education as well as a master´s in International Coaching and Business.

Luisa Campin Ramirez de Arellano

Environmental Waste Management Coordinator/ Senior Instructor/Nutritionist

From Madrid. Teaching in Les Roches Marbella since 2006. More than 20 years of experience in the F&B department, I for Michel Rostang (2 Michelin stars) in Le Meridien Piccadilly and Meliá Plaza de España. “The greatest source of motivation for teachers is shaping the professional futures of our students.”

Jorge Carracedo

Service Teacher

Jorge has worked at Les Roches Marbella since 2016. He brings 21 years of professional experience working in 5* Hotels to the University.

Elisabeth Lindberg

Service instructor in practical operations

My name is Elisabeth Lindberg and I am from Sweden. I teach Restaurant operations and Environmental waste management at Les Roches University in Marbella, Spain. I have a long history in Food & Beverage operations and I have worked in many places around the world. I finished my Master’s degree in International Business Administration in 2020 and since then I have developed a passion to teach others about what I have learned and experienced throughout my career. I believe deeply in student-centered learning and am always looking for new and creative ways to present the curriculum. I settled down in Spain in 2019 where I plan to continue to pass on my knowledge to the next generations to come.

Gilda Peyregne Wilsen

F&B Management Lecturer

Graduated with a bachelor’s in business administration from LRM and LRCM campus, started as teacher and supervisor in F&B outlet in 2001. Since then, I have been responsible for different BBA1, BBA4, PG, and Master subjects related to the F&B Field.

Adriana (Floor) Brooijmans

Senior service lecturer

BBA in hospitality management and master in Event management and marketing communications.Different leadership positions in F&B service management in several hotels and restaurants in The Netherlands and Spain. Service lecturer for the last 12 years at Les Roches Marbella, Spain. Hospitality is a way of life that contributes to amazing experiences. To teach how to create those experiences with all its background knowledge is my inspiration daily. Guide and teach young professionals their way of creating experiences.

Enrollment process

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If you would like to obtain a certificate of completion, please enroll in Get Certified: Culinary Basics for Operations, Catering Management and New Techniques after finishing the MOOC.

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If you would like to enroll multiple users or need more information about this course, please contact us!