The Ministry of Education has granted I.E.S Zonzamas two new cycles for the 2014-2015 academic year. The courses that will be taught are a cycle of information, assistance and tourist guide and another of management in restaurant services
The first of these, the information, assistance and tourist guide, has a dual character, since students must complete at least 33 percent of the hours in companies in the sector, receiving the pedagogical content in a practical way. The main characteristic of Dual Vocational Training is that students share the school hours between the educational center and the company, with a maximum day of 7 hours depending on the project from the first year.
This training cycle will be taught in the afternoon, from 4:30 p.m. to 10:00 p.m., to facilitate attendance for those professionals who are working and wish to obtain the official qualification to practice their profession. A Bachelor's degree is required to access, since it is a higher-level training cycle lasting two years.
On the other hand, and also in a novel way, a new cycle will begin to be taught in the semi-attendance modality, that of management in restaurant services. For this teaching, a Higher Bachelor's degree is also required as it is a higher-level cycle. Semi-attendance courses involve only one day of weekly attendance at the training center, and the rest of the contents of the subjects are carried out on a distance platform.
The professional opportunities of this training are aimed at the management of the food and beverage department of hospitality companies, sommelier, catering companies, banquet and event departments in hospitality and in general the supervision of the food and beverage departments of the Horeca channel.
For both training cycles, the application period is open, from April 10 to May 9, both included. On the website of I.E.S Zonzamas you will find the necessary links to obtain the application and then submit it to the institute's secretary's office between 10:00 a.m. and 12:00 p.m. from Monday to Friday.
