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Escuela de Hostelería Fundación Cruzcampo was founded in Seville in the year 2000 as a sign of HEINEKEN Spain’s commitment with the creation of value in the hospitality channel. Its investment on the professionalization of the sector and the promotion of the talent, also becomes a way of creating strong alliances with strategic partners.

After having passed the school at one of the four centers, located in Seville, Madrid, Valencia and Jaen, highly qualified professionals are then able to enter the market with a high rate of employment success.

Over the past 15 years, 12.000 students have been trained at different centers of the Escuela de Hostelería Fundación Cruzcampo and over 700 courses have been taught.

La Escuela de Hostelería is a school dedicated to modern cuisine where students develop skills in business management, taught by master chefs, whose goal is to provide personalized high-level academic training.

The students are able to practice skills acquired during the courses at the restaurants located in each centre. This program completes the theoretical training practices acquired during the course.

In the School we offer you a proven methodology that reflects our commitment to the hospitality industry and employment. We encourage you to discover the different courses we offer and enjoy high recognition in the market.

Meet theTechnical Degree in Gastronomy and Restaurant Service


Admission Process for 2016-2017

  • Why you should apply:
  • EMPLOYMENT

    We receive more than 150 annual job vacancies.

  • PRACTICES

    80% of the practical training is in front of real audience. Also, summer internships include practices in 80 prestigious restaurants throughout Spain, with a total of 20 Michelin stars.

  • EXPERTISE

    More than 700 courses delivered to 12,000 students. The school is supported by 3 chefs who are recognized by the National Awards of Gastronomy: Pedro Larumbe, Angel León and Javier Andrés.

  • FACILITIES

    Our centers are equipped with modern kitchens, with professional equipment and raw material of high quality for practice.

  • AWARD FOR EXCELLENCE

    The brightest graduates each year have the opportunity to enjoy scholarships at the Basque Culinary Center and internships at Aponiente-Angel Leon.

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