The training, featuring a 300-hour dual design, combines classroom theory with mandatory internships in local companies. This program aims to professionalize a craft traditionally learned through direct experience, integrating advanced slicing techniques and workspace management.
The curriculum, driven by industry demand, will train students to distinguish between varieties of cured ham and shoulder, while optimizing service based on quality criteria. The initiative is part of an effort to boost the economy of the Sierra de Huelva, where the meat sector is a key pillar.
“"Student employability will be practically total after completing this specialization."
Access to these 20 spots is open to students from gastronomy and food-related cycles, as well as industry professionals seeking to certify their experience. Following the end of the ordinary admission period, the school will reopen the process in September to fill remaining vacancies before classes begin on the 15th.
