What you will learn, and how
A structured programme built around four content areas, delivered through a blend of online study and in-person workshops in Madrid.
The full picture before the detail
The course is structured in four modules. Each module has an online component — video lessons, reading material and exercises — followed by application in the in-person workshop sessions.
The online content can be accessed at any time. The in-person sessions happen on scheduled dates in Madrid. Both components are required for the full blended experience, though an online-only track is available for those unable to attend in person.
By the end of the programme, you will have built escandallo documents for your own dishes, calculated food cost percentages, established a waste recording practice and constructed a seasonal pricing review cycle. These are working documents, not exercises — you leave with tools you can use immediately.
Four modules. One coherent system.
Each module builds directly on the one before it. The sequence is intentional — you cannot price well without costing well, and you cannot cost well without measuring waste.
Cost Structure Foundations
Every hospitality business has a cost structure — a set of relationships between what you spend and what you sell. This module maps that structure clearly so you understand where your money goes before you try to manage it.
- Fixed and variable costs in a kitchen context
- The relationship between cost of goods and gross margin
- How to read a basic profit and loss from a kitchen perspective
- Why food cost percentage is a more useful operational metric than total spend
Escandallo de Platos
The escandallo is the technical document that defines every ingredient in a dish — its quantity, its unit cost and its contribution to the total dish cost. Building these documents accurately is the foundation of everything that follows.
- What an escandallo contains and why each field matters
- How to source current ingredient prices from your suppliers
- Accounting for preparation yield in cost calculations
- Updating escandallos when prices change
- Using escandallos as a pricing starting point
Waste, Trim and Yield Management
Waste is a cost. It is also one of the most controllable costs in a kitchen — once you start measuring it. This module establishes a practical recording system for trim loss, portioning variance and spoilage, and shows you how these figures feed back into your escandallo calculations.
- Types of kitchen waste and how each affects cost
- Yield percentage and how to calculate it for each ingredient
- Setting up a simple waste log that a kitchen team can maintain
- Connecting yield data to your escandallo documents
Pricing Strategy and Seasonal Adjustment
With accurate cost data in hand, this module addresses the pricing question directly. How do you set a price that covers your costs, reflects your offer and works in your market? And how do you revisit that price when ingredient costs shift with the seasons?
- Cost-plus pricing and its limitations in hospitality
- How to factor in labour and overhead when setting menu prices
- Seasonal ingredient cost variation and how to respond
- Building a pricing review calendar
- Communicating price changes to regular customers
Working documents, not certificates
The emphasis throughout this course is on building things you can actually use. By the end, you will have produced a set of real documents for your own operation.
Find out how to join
The programme is clear. Now see what the enrolment process looks like and how to take your first concrete step.
Your First Step