Course in Food and Beverage Studies in Spain

Compare Courses in Food and Beverage Studies in Spain 2017

Food and Beverage Studies

There are hundreds of nationally recognized Professional qualifications & training courses from the worlds leading education providers. Course objectives should lead to teaching methods and student interest.

Food and beverage studies is a broad field that includes the production of food and the physical, chemical and biological sciences involved with that production. It also includes the storage, transportation and consumption of food and beverages.

Spain (Spanish: España) is a diverse country sharing the Iberian Peninsula with Portugal at the western end of the Mediterranean Sea. Spain is considered an exotic country in Europe due to its friendly inhabitants and relaxed lifestyle. The normal duration for University courses in Spain is 4 years, except Medicine and the double degrees, which are 6. Madrid and Barcelona are well known cities around world for its cuisine, vibrant nightlife, and world-famous folklore and festivities.

Top Course Studies in Food and Beverage Studies 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 Food and Beverage Studies 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 Food and Beverage Studies 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 Food and Beverage Studies 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. [-]

Assessing Impact of Development Programmes on Food Security

UOC Universitat Oberta de Catalunya
Online Full time 4 months October 2017 Spain Barcelona

This 4 month online joint UOC-FAO specialization provides a comprehensive understanding and guidance for assessing the impact of development programmes on food security. [+]

Best Courses in Food and Beverage Studies in Spain 2017. This 4 month online joint UOC-FAO specialization provides a comprehensive understanding and guidance for assessing the impact of development programmes on food security. Specifically, students review food security impact assessment in the context of development programmes; methods and approaches for assessing impact; and, interpreting and communicating impact assessment results. This specialization brings together the latest information on impact assessment from numerous guidelines and presents it within the context of development programmes that address food insecurity. The focus is on large scale programmes but the methods and approaches are equally applicable to smaller food security projects. Students will be challenged with regular assignments and activities and will be supported by teachers with extensive experience. Content: Module 1: Assessing programme impact on food security Module 2: Methods and approaches for assessing impact Module 3: Interpreting and communicating results Objectives Define food security as a broad concept used to determine people's general well-being; Identify in a practical way the main items for the assessment and evaluation of food security programmes; Understand the concept of vulnerability and how it is applied to food security; Appreciate the importance of food systems analysys to trigger appropriate action to address food security; Understand the basic measures to monitor and evaluate targeting activities; Acknowledge food security as a policy issue cutting across different sectors. Competencies This programme will prepare you to meet the demand for knowledgeable and well-trained food security professionals, by fostering practical and critical learning with an international perspective. Students in the Department of Food Systems, Culture and Society typically have backgrounds in a field related to the agri-food sector or an academic background in agriculture, anthropology, economics, environmental studies, development, public health or sociology. Student profile The programme attracts people who wish to specialise in the agri-food sector, as well as those interested working in this field. Many already have work experience in the agrifood sector and are looking to broaden their knowledge and skills so as to advance their careers. Academic requirements Courses in the Department of Food Systems, Culture and Society are open to everyone with a good grasp of English. The UOC is an open university which means that even if you do not have a high school diploma or university degree you can still take our courses. To be eligible for the master's title you must have a recognised university degree. If you do not have a recognised university degree then you will receive an equivalent certificate instead of a degree. Prior knowledge For these studies no prior knowledge is required. Degrees Once the overall assessment process has been completed successfully, the UOC will issue a Master Diploma/ Postgraduate Diploma/Specialization Certificate to those participants with an accredited university qualification that is valid in Spain. Should you not have such a qualification, a Certificate will be issued. [-]

Food Systems Analysis

UOC Universitat Oberta de Catalunya
Campus Full time October 2017 Spain Barcelona

The Specialisation in Food Systems Analysis provides students with a strong understanding of the main issues facing food systems today, including sustainable and local food systems, seeds, nutrition, gender, ecology, social movements, economics, globalisation and localisation. [+]

The Specialisation in Food Systems Analysis provides students with a strong understanding of the main issues facing food systems today, including sustainable and local food systems, seeds, nutrition, gender, ecology, social movements, economics, globalisation and localisation. Students consider theories and critiques of trade liberalisation and food governance. Finally, students are introduced to research methods that will allow them not only to effectively undertake research on questions related to food systems, but also to undertake policy analysis. This specialisation is taught by an international group of experts. With this training, students will be better prepared to understand, analyse and address issues linked to our food systems across a variety of sectors. This Specialisation in Food Systems Analysis can be taken as a stand-alone certificate. It also makes up a mandatory part of the Master's in International Agri-Food Governance and the Postgraduate Diploma in Food Systems and Governance. Objectives To provide students with the tools and knowledge tot analyse and understand: food systems and their role in society; how food and agriculture are regulated nationally and internationally; how agencies and institutions regulate agriculture and food nationally and internationally. To provide a framework for the exchange of knowledge, experiences, programmes and viewpoints among players, including other universities, researchers, professionals, civil service, private sector and government. Comprehensive understandign of food systems in a local, regional and global context. Awareness of the role that food plays across cultures, historically and in contemporary societies. Understanding of the relationships between economics, environment, society, culture and agri-food policy. Capacity to apply theory and knowledge to policy analysis. Competence in approaching a research problem in the area of food systems. Competence in articulating a research question, data collection and articulating research results. Competence in critically evaluating research. Competencies This programme will prepare you to meet the demand for knowledgeable and well-trained food systems analysts and leaders, by fostering practical and critical learning with an international perspective. The courses are geared towards: Individuals working in NGOs and community organizations that address issues related to food, and agriculture Individuals working in the agri-food sector Public administrators Policy analysts Consultants Lawyers Journalists specializing in food politics Professional organisations or international cooperation projects that address issues linked to food and agriculture Students wishing further education on issues of agri-food governance Providing students with the necessary tools for improving their employability, giving them the right to knowledge and education to be successful in the different occupations they will have during their lives, is a fundamental purpose of our postgraduate programmes. Student profile Food Systems Analysis students typically have backgrounds in a field related to the agri-food sector, or an academic background in anthropology, economics, environmental studies, development, public health, agriculture or sociology. The programme attracts people who wish to specialise in the agri-food sector, as well as those interested working in this field. Many already have work experience in the agri-food sector and are looking to broaden their knowledge and skills so as to advance their careers. Learning resources Materials will be in English and will include written course materials, relevant websites, academic articles, books and magazine articles, among others. Academic requirements Students can still apply for the programme even if they do not have a university degree. The Specialisation in Food Systems Analysis is open to everyone with a good grasp of English. The UOC is an open university which means that even if you do not have a high school diploma or university degree you can still take our courses. Prior knowledge The course materials and teaching language is English. A strong grasp of English is required for this programme. Degrees Once the overall assessment process has been completed successfully, the UOC will issue a Master Diploma/ Postgraduate Diploma/Specialization Certificate to those participants with an accredited university qualification that is valid in Spain. Should you not have such a qualification, a Certificate will be issued. [-]

Expert Maitre

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

The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels ... [+]

Best Courses in Food and Beverage Studies in Spain 2017. Expert Maitre Learn how to run an impeccable restaurant service The service and attention at the restaurant maitre increasingly need highly qualified, capable of providing maximum customer satisfaction professionals. The people who make the hotel maitre positions must possess excellent qualities, intuition, taste for service and business-minded. The development of food culture at all levels, is causing the dining rooms of restaurants and hotels are being converted into real classrooms sense perception and culinary knowledge. During the various teaching units of each of the four modules of the University Degree, you'll acquire the practice of professional experience that will enable you to develop your job as Maitre in organization, planning and control of restaurant, having the skills necessary for the tasting wine and food pairings and for the preparation and organization of events and their respective protocol, not to mention the knowledge and service cocktail stick to defend yourself in this profession. Agenda Service Restoration - Introduction to the restaurant. Organization and service delivery. Organization and bar service. Buffet and room service. Banqueting. Service coffee, tea, cocktail and cigar. Charting and billing Small Organization Events and Protocol - Commercial Department. Types of events and protocol. Engineering menu. Wines, Pairing and Presentation. The Protocol on Restoration Events. Other complementary activities at the event. Wine tasting - History of wine and vine. Winemaking. Grapes and appellations. The organoleptic wine. The wine tasting. Spanish wine tasting. Service and food pairing. Barman - Cocktails - Introduction and history. The bar. Service station and glassware. Beverage types. Material and art mix. Ingredients. Restaurant Management - Management and processes food and beverage area. Purchasing Management. The economic management of the restoration. Management applied to catering establishments. Banquet. Products V range. Engineering menu. Other forms of restoration. GOALS In the course of expert Maitre, get that: You unwrap properly for the facilities and to develop all technical correction service depending on the type of establishment. Acquire the knowledge and skills to meet and serve customers properly. besides knowing treat potential customer complaints Comprehensively meet the internal organization of restaurant Know the organizational structure of a restaurant and its management, as well as the different types of services a restaurant (buffets, banquets, room service ...) Learn the parameters for making menus and letters. You learn to take an inventory of the restaurant Be aware correctly choose the restaurant staff Know step by step, the terms, concepts, components and factors that are involved in the development of wine tasting. Notions have the complete planning and execution of an event (from receipt to completion thereof), controlling their mounts, material and human needs. Departures The course Maître 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 maitre maitre restaurant or hotel. Admission requirements Access to Expertise of Maître course can be accomplished by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

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 ... [+]

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 ... [+]

Best Courses in Food and Beverage Studies in Spain 2017. 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 ... [+]

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 ... [+]

Best Courses in Food and Beverage Studies in Spain 2017. 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. [-]

Pastry Course

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

This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition ... [+]

Pastry Course Learn the techniques of preparation and presentation of pastry Advances in tech and current methods of preprocessing and storage, are perfectly suited to artisanal pastry making "master hands" multiply without losing in the finished product. This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition. Higher Studies Open Hospitality offers 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 pastry combined with the latest techniques in baking-pastry bakery and restaurant. Agenda Pastry: story and craft - Brief history of the bakery. Organization Confectionery Specific installation and equipment - Plant and machinery. Health and safety. Virus. Parasitic infestations. Chemical poisoning. Harmful natural substances in food. Food Additives Analysis of the raw material - Sweeteners. Dairy. Gelatin. Egg. Salt Flour Bodies bisque - historical reference. Rating masses. Systems working in pastry for making biscuits. Types of merengue. Recipe Friable masses - Features. Mixed type. Recipe Creams and derivatives - English. Chantilly. Pastry. Creme au beurre, butter cream. Yolk cream. Fruit cream. Cream of nuts. Flan and family. Truffle. Coverage cakes. Toffee Mousses and families - Introduction. Semifreddo. Mousses. Bavaroise Fermented doughs - flours. Yeast. Brioche. Savarin. Bread. Croissant. Danish Dough or cuques Cold World - History. Definition. Classification. Essential ingredients. Pasteurization. Homogenization. Maturation. Batch freezer. Recipes and technical specifications Mignardises - Features. Classifications today. Examples of tray pettit-four. Pasta, fruit or jelly Nice. Caramel mou. Cloud, mash mellow or guimauve. Galletas Pastelería para celíacos - La celiaquía. Las harinas. Recetario Tartas - Tarta tatin. San Marcos. Charlotte, charlota o carlota. Tiramisú. Ópera. Selva negra. Sacher GOALS Con el curso de Pastelería conseguiremos que: Conozcas las características generales que rigen el funcionamiento de una Pastelería-Obrador moderna. Conozcas la maquinaria con la que tratamos y las materias primas básicas para sacar el mayor rendimiento a nuestras elaboraciones Identifiques y elabores cualquiera de las elaboraciones básicas de las diversas familias que engloba el oficio, controlando los parámetros de tiempos y temperaturas, elementos indispensables para lograr realizar con exactitud las diversas recetas. Domines el manejo de la manga y cartucho y las diversas técnicas artísticas empleadas en la pastelería con el objetivo de lograr una amplia gama de combinaciones de texturas, sabores y colores. Optimices los criterios para la confección de una carta de postres de restaurante, manejando los costos a partir de una adecuada selección, manipulación, producción, conservación y aprovechamiento de las materias primas que componen los distintos postres. Salidas Profesionales El curso de pastelería 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. [-]

Baking Course. Fermented Doughs

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

The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally ... [+]

Best Courses in Food and Beverage Studies in Spain 2017. Bakery Course. Fermented doughs Learn all the preparations of fermented doughs The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally. You will learn to make bread and you will realize from traditional breads (bread, focaccia, scones ...), traditional fermented doughs, brioches, donuts, croissants, midnights ... and other techniques applied to the world of foodservice bakery. Agenda Introduction and history of the bakery -. Immersion in the world of bread and the masses. Bread in history. Symbolism in religion bread. The bread in Spain Tools, machinery and applied to the development of mass technology -. Utensils. Machinery Chemical, nutritional and organoleptic composition of raw materials -. Flours. Other basic ingredients Processes of formation and development of the masses -. Masses Work the baking step. Working the flaky masses. The sourdough natural leaven Sweet doughs fermented -. Croissant. Ensaïmada. Brioche. Donuts. Gugelhupf. Midnights. Stollen. Babà. Biscuits with yeast. Bodies savory bakery -. Traditional breads. Unique breads. Flat breads Bodies of unique Spanish bakery -. Sweets Elaborations. Salted elaborations Trivia, tricks and tips on bread and pastries -. Advice for the masses as a function of climate time. Causes and solutions for other difficulties with the masses. How we make sure that the pieces are well cooked. Tips for storing and freezing of the masses. Bread and health. The bakery does not harm health. Conclusion. GOALS With the baking course get that: Baker know ethics Learn the types of raw materials You handle the utensils that are used in a bakery Learn the processes when preparations Know the history, origin and method of production of each type of bread Know the machinery used in the different preparations. Learn about their fermentation temperature and humidity ranges. Career Opportunities The baking 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 bakery or baker. [-]