Course in Culinary Arts in Spain

View Course Studies in Culinary Arts in Spain 2017

Culinary Arts

Universities and colleges set their own admission requirements for higher education courses, so they vary broadly. Depending on the course, graduate student may be able to get into higher education with a range of qualifications. If you're applying to do a Foundation Degree course, you may find that work experience is taken into consideration alongside any qualifications you have. Some higher education institutes and colleges offer Foundation Years as preparation for a certain degree courses. They usually don't result in separate criteria as they simply qualify you to enter the degree program itself. Foundation Years aren't within reach for all degree courses, however.

Culinary arts is the study of food preparation and presentation. Students who want to study this area may take classes such as pastry, wine and food pairing, nutrition, restaurant management, alternative ingredients, sanitation, and recipe writing.

Spain, officially the Kingdom of Spain, is a sovereign state and a member state of the European Union. It is located on the Iberian Peninsula in southwestern Europe. Spanish universities regulate access to their own degrees and they fix the academic fees. They can also offer unofficial postgraduate degrees. The capital city Madrid has possibly the largest number of bars per capita of any European city and a very active nightlife.

Top Course Studies in Culinary Arts in Spain 2017

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Course - Cakes And Pastries For Restaurants

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 4 - 4 weeks September 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of bakery, pastry and savory pastries and sweet use [+]

Best Courses in Culinary Arts in Spain 2017. Baking and Pastry for restaurants: Master the techniques of professional pastry Course for knowledge and practical application of techniques for bakery, pastry and savory pastries and sweet routine use in kitchen of restaurants. The course starts on 04/05/2015 and ends on 05/29/2015. Course Competencies terminals: a) Master the techniques of making bread, pastry and confectionery b) Know how to organize the departure of pastry in the kitchen department c) To design a cuisine dessert at the restaurant d) Can develop with creativity and the gastronomic innovation pastry restoration. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Cakes And Pastries For Restaurants

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of bakery, confectionery and salty and sweet pastries commonly used in cooking [+]

Baking and Pastry for restaurants: Master the techniques of professional pastry Course for knowledge and practical application of techniques for bakery, pastry and savory pastries and sweet routine use in kitchen of restaurants. The course starts on 04/05/2015 and ends on 05/29/2015. Course Competencies terminals: a) Master the techniques of making bread, pastry and confectionery b) Know how to organize the departure of pastry in the kitchen department c) To design a cuisine dessert at the restaurant d) Can develop with creativity and the gastronomic innovation pastry restoration. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) Qualification: Passing Module entitles the Specialization Diploma in Pastry and Baking for Restaurants. [-]

Course - Cooking For Events

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 6 weeks March 2017 Spain Barcelona

Course for knowledge and practical application of the techniques of organization, management and control of gastronomic offers banquet [+]

Best Courses in Culinary Arts in Spain 2017. Cooking for Events: Design, implementation and control of gastronomic events Course for knowledge and practical application of the techniques of organization, management and control of the culinary offerings of banquets, conventions, conferences and other events. The course starts on 30/03/2014 and ends on 30/04/2014. Course Competencies terminals: a) apply procedures for planning documentary cuisine of any category of events. b) Apply the protocols procurement systems for the production of genres events by type. c) Apply the processes of systematization and standardization in the development of the cuisine of the various types of events. d) Apply the techniques of cost control and service performance events. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Creativity And Innovation In The Kitchen

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Creativity and Innovation in the Kitchen: The kitchen work is a constant research [+]

Creativity and Innovation in the Kitchen: The kitchen work is a constant research Course theoretical - practical composed of four areas: 1) Concept and characteristics of creativity. 2) Experiences and trends of innovation and creativity: Area imparted by the course lecturers and visiting professionals. 3) Knowledge and practice of new technologies and techniques for molecular cuisine. 4) Introduction to research in kitchen hand of institutions and individuals with expertise in the field of R + D + In. The course starts on 16/02/2015 and ends on 03/27/2015. Course Competencies terminals: a) Document the practice of cooking considering the concept of creativity and the most significant experiences in innovation. b) Know how to relate one's own personality and trends in the culinary offerings. c) Ability to apply new techniques in cooking and in particular molecular cuisine. d) Making kitchen work ongoing research. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - Explanatory Sessions 1.5h class (10%) - Teacher Demonstration Sessions 2.5h (30%) - Practice sessions preparing 2.5h participants (30%) Self study: personal study (20% ) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Course - Knowledge Of Products And Cooking Techniques

University College of Hotel Management and Culinary Arts StPOL
Campus Full time September 2017 Spain Barcelona

Course for the practical analysis of the products and raw materials using different cooking techniques of pre-processing, processing [+]

Best Courses in Culinary Arts in Spain 2017. Knowledge of products and cooking techniques: techniques Perfect world cuisines Course for the practical analysis of the products and raw materials using modern culinary techniques different pre-processing, processing and presentation in the culinary offerings of traditional cuisine, edge and temática.sentación: The course starts on 10/11/2014 and ends on 02/13/2015. Terminal Competency Course: a) Learn the specific characteristics of the categories and kitchen products b) Conducting good treatment practices receiving processes, pre processing and preservation products or raw materials c) Can analyze the losses and yields of raw materials d) Master the techniques of cutting and portioning e) Know how to relate specific products and food needs. f) Ability to apply different cooking techniques depending on the characteristics and type of offer to submit. g) Ability to apply different cooking techniques depending on the type of traditional cuisine, modern and cutting edge issues. Hours: Monday, Tuesday, Wednesday and Thursday from 15-20 pm Friday from 9-14 h. Training activities Classroom learning: - 2.5 hour sessions - Sessions teacher demonstration (35%) - Practice sessions preparing the participants (35%) Self study: personal study (20%) sessions of master chefs and experts (10%) Grading system: 1) Progressive Evaluation: Active participation in class exercises and assignments and work conducted (80%) 2) Final Assessment: exam or final paper (20%) [-]

Technical Degree in Gastronomy and Restaurant Service

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 3 years September 2017 Spain Barcelona

Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. [+]

Qualification Technical Degree in Gastronomy and Restaurant Service from EUHT StPOL and University Specialisation Diploma from the “University of Gerona: Innovation and Training” Foundation. Duration Three years Teaching language The classes will be given entirely in Spanish Methodology This is mainly practical program. 60% of the classes are practised in kitchen departments and the restaurant service of the Hotel-School, and 40% are theory. Professional practices also carried out in each of the three summers (2, 3 and 6 months) Entrance High school certificate or aged over 16 Goals - The students must be operational in the different sections of the kitchen (bakery, cold room, sauce unit, entremetier) and must be capable of planning purchases, controlling costs and administering the kitchen. - The students must be operational in the different room and bar services, they must know how to plan receptions and special services and have knowledge on cocktail making and pairing dishes with wines. [-]

Expert Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in ... [+]

Best Courses in Culinary Arts in Spain 2017. Expert Pastry Get trained in all areas of the bakery and Differentiate Today is valued more than ever the crafts they know and can give satisfactory answers to the demanding market needs answers. Advances in tech and current methods of preprocessing and storage, are perfectly suited to pastry making "master hands" multiply without losing in the finished product. With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in baking, pastry and bakery specialties make this restaurant is highly recommended for all those who want to develop their career in this field option. Agenda Pastry - History and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest Fermented Bakery and Pasta - Introduction and history of the bakery. Tools, machinery and applied to the development of mass technology. Chemical, nutritional and organoleptic composition of raw materials. Processes of formation and development of the masses. Sweet doughs fermented. Bodies savory bakery. Bodies of unique Spanish bakery. Trivia, tricks and tips on bread and pastries. Salada Pastry - Introduction to the world of savory pastries. Tools. Pastry dough. Bodies scalded. Bodies of puff pastry. Liquid masses. Flatbreads. Mass breeze and orly dough. Cakes applying the studied masses. Emparerados. International Pastry - History and utensils international pastries. French pastries. Italian pastries. Anglo Seafood. Seafood from Scandinavia. Central European Seafood. African and Moroccan pastries. South American and Central American Seafood. American Seafood. Asian and Indian Seafood. The pastry Oceania. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate Confectionery in the workshop. Sugar. Chocolate Arts. GOALS With Expert Pastry obtain that: Integres operational and technical aspects of pastry and baking with precise theoretical knowledge elements. Know and analyze the various basic raw materials used to understand how they react and know how to use making the most performance. You aden in the artistic part, essential facet of a good professional: have artistic sense, Mastering the shapes, colors, drawing, and aesthetic sense. Know the basic savory pastry elaborations ancestors enjoyable way to understand the influence of the pastry kitchen. Knowing the equipment we deal with (large, small) to get the most out of our working Use the systems, standards, procedures and common tools in the area of ​​bakery / pastry for the design and development of menus and culinary offerings, technical specifications of dishes and recipes serving quality objectives and profitability. Meet food hygiene and food preservation. Master the presentation and sale of bakery products. Departures The Confectionery Expert is aimed at people who want to: Acquire specific preparation for joining a job in a catering company. Improve or update their training in preparation to play a responsible position. Taking professional opportunities as the baker, pastry chef or workshop leader. Admission requirements Access to Expert Pastry can be performed by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Upper Reaches Of Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques ... [+]

Superior Pastry Course Master the techniques of chocolate, bakers and professional pastry This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques. Difficult to develop the profession of pastry chef requires a good education, enabling acquire a comprehensive and accurate understanding of all processes: preparation of recipes, perfectly able to use the tools, equipment and furnaces. It is also essential to develop skills to execute each of the professional pastry techniques and get good results in desserts and preparations to be made. With the Advanced Course of Pastry you will acquire a broad knowledge of the world of pastries ranging from classical and international pastry to traditional and more sophisticated breads or sweet bakery with preparations of sugar, candies, chocolates, most innovative pastry . A full agenda to address all areas of the bakery. Bet on the best pastry school! Agenda Pastry - Pastry: history and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest Fermented Bakery and Pasta - Introduction and history of the bakery. Tools, machinery and applied to the development of mass technology. Chemical, nutritional and organoleptic composition of raw materials. Processes of formation and development of the masses. Sweet doughs fermented. Bodies savory bakery. Bodies of unique Spanish bakery. Trivia, tricks and tips on bread and pastries. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate Confectionery in the workshop. Sugar. Chocolate Arts. GOALS With the Advanced Course in Confectionery get that: Know the general characteristics governing the operation of a modern pastry-Obrador. Know the equipment we deal with the basic raw materials and to get the most out of our working You elaborate and identify any of the basic workings of the various families that encompasses the trade, controlling the parameters of time and temperature, essential elements to achieve accurately perform various recipes. Domines management and cartridge sleeve and various artistic techniques used in the pastry with the aim of achieving a wide range of combinations of textures, flavors and colors. You optimize the criteria for making a dessert menu restaurant, handling costs from proper selection, handling, production, storage and use of raw materials that make up the various desserts. Career Opportunities The top pastry course is aimed at those who wish to acquire, improve and update their training in this sector with specific training to take up a job as a pastry chef, pastry chef or workshop leader. [-]

Course Savory Pastries

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]

Best Courses in Culinary Arts in Spain 2017. Pastry Course Salada Learn all the secrets of this branch of the bakery The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as variation were incorporated them sweet ingredients. The savory pastry has increased gradually by consumer demands, which at certain times (appetizer, snack, social gatherings ..) prefers specialties such as canapés, snacks, pastries, etc.. During Pastry Salada will display like working with saltwater processing and basic masses which allow current treatment of this branch of the bakery. Agenda Introduction to the world of savory pastry - History of savory pastries. Recipes with savory pastry to mealtime. Vocabulary. Ingredients and forms a salt pastry Working tools - Introduction to tools. Kitchenware and machinery Broken Pasta - Introduction to pastry. Recipes. Study of the major ingredients used in the recipes Blanched Bodies - Bodies blanched Bodies of puff - Introduction to puff Liquid Mass - Introduction liquid masses Flat breads - Introduction to the flat breads. Types of flat breads Mass breeze and mass orly - Introduction. Vocabulary Cakes by applying the studied masses - Coca vegetables with prawns. Four cheese pizza with fresh tomato and black olives. Puff pastry stuffed with red peppers and tuna. Doughnuts hake. Tartlets varied. Meat pie. Pasta stuffed with brie shrimp with bacon. Pork tenderloin with prunes, apricots and pate wrapped in puff campaign. Blinis with caviar. Tortilla with cheese and ham Sandwiches - Sliced ​​bread. Gingerbread GOALS In the course of Pastry Salada get that: Learn the basics of pastry savory preparations. Learn the techniques used for each preparation. Conocozcas what raw materials are used in these preparations and how to treat them and work with them. You learn to use the equipment in each of the cases. Career Opportunities The savory pastry course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a job as pastry chef specializing in savory pastries. [-]

Course In International Pastry

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging ... [+]

International Pastry Course Meet the typical recipes of each culture The blend of cultures has meant that it is increasingly common to find estableciminetos of restuaración featuring desserts from around the world. The international pastry culture is increasingly embedded in our professionals. The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging. We are, in short, to a manual that we hope will be useful to all those who want to venture into this difficult but exciting world of international art bakery. Agenda History and international confectionery utensils - History of the pastry in the world. Introduction of the bakery. All best used in baking. Essential equipment and utensils in the bakery French pastries - The French cuisine and customs. Introduction of French pastries. History of French pastries. France's leading candy. The most famous cheeses and their characteristics. Some French recipes Italian Bakery - The Italian cuisine and customs. History of Italian cuisine and desserts by region celebrity. Italian cheeses. Sweets, fruits and Italian products Anglo Seafood - Introduction. Different cheeses. Seafood by countries of the UK and Ireland Seafood from Scandinavia - Introduction. Common Ingredients of Scandinavia. Scandinavian Cheese. Different meals a day. Most significant desserts Central European Seafood - Introduction. Switzerland. Germany. Austria. Slovakia. Slovenia. Czech Republic. African and Moroccan pastries - Introduction. Drink Maghreb. Drink of West Africa. Drink in East Africa. Gastronomy in Southern Africa. Moroccan cuisine. South American and Central American Seafood Central. South America - American Seafood North. Canada. Mexico. United States of America Asian and Indian Seafood - South East Asia. China. Japan. India. Lebanon Seafood of Oceania - Oceania. Polynesia GOALS With the International Pastry Course you get: Learn basic pastry preparations of each of the leading international cuisines Know the techniques used in each nation Learn the feed materials of each nation Know the feeding protocol of each nation Career Opportunities The International Confectionery course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to take up a job as a baker in Confectionery International Specialist. [-]

Curso De Chocolate

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional... [+]

Best Courses in Culinary Arts in Spain 2017. Curso de Chocolate Especialízate en el mundo de chocolate El curso del chocolate está formulado para sentar las bases de trabajo sobre la utilización de esta materia tan excepcional como es el chocolate. El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional. Temario Estudio del chocolate - Origen. Descubrimiento y comercio en el siglo XVI. La expansión del cacao en europa (siglo XVII-XIX). El cacao y la era industrial. La planta y el fruto. Clasificación Bombonería - Origen. Bombones. Atemperado de chocolate. Productos derivados de la pasta del cacao. Fabricación de un bombón. Recetario Pastelería de restaurante - Masa friable. Tipos de mezclado y elaboración. Pettits-Fours. Pastas de fruta. Caramel - Mou. Nube o mash mellow o guimauve. Galletas Pastelería de chocolate en el obrador - Sistemas en pastelería. Bizcochos. Las cremas El azúcar - El azúcar. Puntos del almíbar. Diferentes técnicas aplicadas al azúcar Chocolate Artístico - Materiales. Técnicas específicas de chocolate Objetivos Con el curso de Chocolate conseguiremos que: Conozcas el complejo mundo del chocolate con las técnicas precisas para poder expresar tu creatividad, desarrollando tu propia bombonería y puedas modelar artísticamente este noble producto. Enriquezcas tu perfil profesional, actualizando tus conocimientos mediante la integración de técnicas y materias primas no tradicionales. Conozcas las nuevas tecnologías y sus aplicaciones para lograr presentaciones modernas y así jerarquizar el perfil profesional y la propuesta gastronómica. Salidas Profesionales El curso de chocolate está dirigido a todos aquellos que deseen adquirir, mejorar y actualizar su formación en este sector con una preparación específica para incorporarse a un puesto de trabajo como pastelero especialistas en chocolate. [-]

Culinary Technology Expert

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

Throughout these years, science and technology have made culinary flourish modernity in our cuisine. Our course gourmet culinary technology provides the domain knowledge bases, methods, techniques and systems, complemented by an interesting insight into the Spanish and European culture, its history and customs, for a better understanding of our culinary tradition. .. [+]

Expertise in Culinary Technology Specialize in the foundations, methods, techniques and kitchen systems0 Over the years, science and technology have made culinary flourish modernity in our cuisine. Our course gourmet culinary technology provides the domain knowledge bases, methods, techniques and systems, complemented by an interesting insight into the Spanish and European culture, its history and customs, for a better understanding of our gastronomic and tourist tradition , now recognized worldwide. This study Culinary Technology Expert enables you to hold positions of responsibility within a hospitality company. Agenda Introduction to Professional Cookery - Introduction to the generalities of the kitchen. Organizational structure and development of kitchen functions. Basic techniques for cooking food. Traditional techniques of food preservation. Preliminary preparation operations genres. Preliminary operations of fish. Preliminary operations seafood. The vegetables and fruits. Mushrooms and fungi. Milk and cheese. The appetizers. Tickets. Legumes, soups and potatoes. Eggs. Rices. The paste. Fish. Seafood and snails. Meats. Hunting and poultry. Herbs, spices and condiments. Funds sauces and garnishes. Analysis of costs and returns. Engineering menu. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. Confectionery - Incorporate Processing and Handling Techniques to achieve different ranges of textures, flavors and colors. Acquire knowledge of presentation and decoration. Optimize Criteria for Making a Carte Desserts. Recognize Different Forms of Production and Conservation in order to improve and expedite costs Operative. GOALS In studies in Culinary Technology Expert to get: Know Spanish cuisine and culture Learn the working methods of the Spanish cuisine Perfect your cooking techniques You obtain the basis for continuing professional development in the future Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies Ocupes positions, where they direct the various processes involved in the hospitality businesses Departures The Culinary Technology Expert is aimed at people who want to: Acquire specific preparation for joining a job within a hospitality company. Improve or update their training in preparation to play a responsible position. Expertise in Culinary Technology is a superior study designed to acquire extensive knowledge themselves and into the world of modern kitchen and toe, acquiring a specific preparation for positions of responsibility, such as chef and / or Executive Chef. Admission requirements You can access the study by Expert Culinary Technology one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Upper Reaches Of Gastronomy

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

Drink Upper East Course enables you through a full agenda that includes both beginners and advanced kitchen cooking and the presentation of the best cooking techniques, acquire the knowledge necessary to develop a career in the culinary world. Studying online food acquire professional knowledge of the world of cooking to select the best ... [+]

Best Courses in Culinary Arts in Spain 2017. Senior Course Drink Study cuisine you will develop your career in the world of cooking Drink Upper East Course enables you through a full agenda that includes both beginners and advanced kitchen cooking and the presentation of the best cooking techniques, acquire the knowledge necessary to develop a career in the culinary world. Studying online food acquire professional knowledge of the world of cooking to select the best raw materials, make the best cooking techniques or how to design menus. Along with the practice of the best culinary techniques to make the most of each product and improve the presentation of the same, that's the big difference it can make the upper reaches of Gastronomy. Learn step by step the secrets of the kitchen, discover your personal touch and learn to promote it. With the Advanced Course in Food You can get a differentiation in the area of ​​the kitchen, becoming a great chef. Study cuisine is now easier. Agenda The Introduction to the professional kitchen - Modern kitchen. Preliminary Operations in Modern Kitchen. Meet the Food Processing as: Vegetables, Eggs, Soups, Stews, Rice, Pasta, Vegetables, Seafood, Steaks, etc.. Management and Organization Department cuisine. Study and logistics on menus and cards. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. GOALS With the superior cuisine course you get: Know the basic processes in the management of kitchen tools; and the preliminary operations before the definitive culinary use. Learn the different inputs that can be the start of a menu and set the rules for the writing of menus, design cards, individual dishes, etc.. Master the functions and duties, generic and specific, necessary to carry out the direction and management of a kitchen; studying together escandallar processes, cost analysis, and relieve periodic inventories. Meet the new techniques used in professional kitchens to create, develop and transform food New roads delve in gastronomy Career Opportunities The Advanced Course in Food is meant for all people who want to make their profession of gastronomy as it is one of the most dynamic sectors. In this profession is essential to have an academic background in order to access the best gastronomic offers nationally and / or internationally, or to manage and run your own business. You will also have career opportunities as the chef and / or chef. [-]

Course Of International Cuisine

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The International Food Course begins with an introduction to deepen a repertoire of techniques and most common food manipulations that occur in international cuisines. This is you master a few basic techniques to world geography, knowing the ingredients, uses and customs ... [+]

Course International Cuisine Meet the rest of the world cuisine Globalisation and the mix of cultures that is taking place today, is resulting in the emergence of international cuisine. It is increasingly common to find catering establishments offering food varied international. The International Food Course begins with an introduction to deepen a repertoire of techniques and most common food manipulations that occur in international cuisines. This is you master a few basic techniques to world geography, knowing the ingredients, uses and customs of each nation can defend a varied menu of international dishes. This always leaving open to your imagination, creativity and initiative "field. Agenda Introduction to international cuisine - Introduction to international cuisine. International breakfast. Aperitivos y cocktails internacionales. La cocina internacional en el buffet de almuerzos y cenas Cocina francesa y del Norte de Europa - Presentación gastronómica, social y geográfica de Francia. Recetas y técnicas de la cocina tradicional francesa. Gastronomía del Reino Unido e Irlanda. Gastronomía en el Benelux. Gastronomía de los países escandinavos Cocina italiana y centroeuropea - Presentación gastronómica, social y geográfica de italia. La pasta. El risotto. La pizza. Recetas y técnicas de la cocina tradicional italiana. Presentación gastronómica, social y geográfica de centroeuropa. Recetas tradicionales de la cocina centroeuropea Cocina mediterránea y judía - Presentación gastronómica, social y geográfica de Portugal. Recetas y técnicas de la cocina tradicional portuguesa. Presentación gastronómica, social y geográfica de Grecia. Recetas y técnicas de la cocina tradicional griega. Presentación gastronómica, social y geográfica de Israel. Recetas y técnicas de la cocina tradicional Israelí. Presentación gastronómica, social y geográfica de Turquía. Recetas y técnicas de la cocina tradicional turca Cocina africana y del Magreb - Presentación gastronómica, social y geográfica del Magreb. Recetas y técnicas de la cocina tradicional del Magreb. Presentación gastronómica, social y geográfica de África occidental. Recipes and techniques of traditional West African cuisine. Culinary, social and geographical presentation of East Africa. Recipes and techniques of traditional cuisine of East Africa. Culinary, social and geographical presentation of central Africa. Recipes and techniques of traditional cuisine of central Africa. Culinary, social and geographical Introducing Southern Africa. Recipes and cooking techniques of traditional Southern Africa Indian and Southeast Asian cuisine - culinary, social and geographical Introducing India. Recipes and techniques of traditional Indian cuisine. Culinary, social and geographical arrangement of countries India influence. Recipes and techniques of traditional cuisine from the countries of India influence. Culinary, social and geographical presentation of Thailand. Recipes and techniques of traditional Thai cuisine. Culinary, social and geographical Introducing Vietnam. cetas and techniques of traditional cuisine of Vietnam. Culinary, social and geographical presentation of the Philippines. Recipes and techniques of traditional cuisine of the Philippines. Culinary, social and geographical presentation of Southeast Asia. Recipes and techniques of traditional Southeast Asian cuisine Chinese and Japanese cuisine - culinary, social and geographical Introducing China. Recipes and techniques of traditional Chinese cuisine. Culinary, social and geographical Introducing Japan. Recipes and techniques of traditional cuisine from Japan Kitchen South American and Caribbean - South America. Caribbean Mexican cuisine and the United States - Mexico. U.S. Concept and history - Vegetarian cuisine. Types of vegetarian diets. Ovo vegetarian and vegan staple recipes. Starters and snacks. First courses. Mains. Desserts GOALS In the course of International Food get that: Learn basic of each of the leading international cuisines culinary preparations. Master the techniques used in each nation. Know what raw materials are specific to each nation. Know the feeding protocol of each nation. Career Opportunities The International Food course is aimed at all those who wish to acquire, improve and update their training in this sector with specific training to help you merge onto a job as a cook, chef, kitchen assistant or head start. [-]

Professional Cookery Course. Advanced

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The great vocation that exists today in the kitchen, in the context of a country with an extraordinary gastronomic wealth is largely due to the international recognition of the great Spanish chefs. With this professional cookery course we help you become a great chef, expanding your knowledge in the world of cooking, pastry and adentrándote culinary techniques in the past ... [+]

Best Courses in Culinary Arts in Spain 2017. Professional Cookery Course. Advanced Learn the latest techniques in Kitchen Management The great vocation that exists today in the kitchen, in the context of a country with an extraordinary gastronomic wealth is largely due to the international recognition of the great Spanish chefs. With this professional cookery course we help you become a great chef, expanding your knowledge in the world of cooking, pastry and adentrándote past culinary techniques. The aim of this course is to show the most recent kitchen management techniques to help you successfully develop your career as a chef. Among other things you will learn how to prepare raw materials, the different methods of cooking, dishing and garnish, riding buffets, designing menus and make cards, etc.. In addition, this course will complement the Professional Cookery course with new culinary techniques to expand knowledge in contemporary, revolutionary and modern kitchen. Agenda New directions in gastronomy. The culinary evolution -. Evolution of gastronomy from the 60's to today. Developing in the XXI century. Movements of the new gastrocultura. Advanced Cooking Equipment. New optimization tools -. Systems investment. Used preservation and preparation. Machinery and finish cooking. Advanced cooking techniques and conservation -. Cuisine and vacuum storage. Lyophilization and uses. Criococina. Impregnating, distillates and other applications and Rotaval Gastrovac. The global pantry. Products, textures and spices -. Products of high quality. Textures and related products. Unique products on five continents. Catering and communities. The production and purchasing management. - The production process and the productive direction. Purchasing and supply. Tools production control. Manufacture and supply of catering operations and communities. Specific and useful machinery catering and communities. The ranges of products handled Research, development and innovation in the kitchen -.'s Creative process. Composition and creating dishes. Binomial food-science. The food industry and regulatory quality -. Registration and HACCP food. ISO and other quality regulations. Development of novel foods. General considerations. Communication and marketing in the kitchen -. The media chef. Planning and means for the development of our brand. Communication tools. Plan social media. Gastrobar. New management models -. Internationalization process in the kitchen. The phased restoration. Outsourcing. Development of a franchisee. Financing and negotiation. Budget preparation. GOALS With the course Professional Cookery get that: Know the latest management techniques kitchen (preparation of raw materials, emplatado and decoration, mounting buffets, cooking methods, menu design and preparation of letters, etc.) Domines the latest culinary techniques. You advance into modernity and the latest trends in kitchen Career Opportunities The professional cookery course is intended to provide basic knowledge and develop the skills necessary for anyone who wants to devote to the kitchen in a professional manner, or people with experience in the field and looking to expand knowledge through academic training , to take a job as a cook, chef, kitchen assistant or head start. [-]