Course in Food and Beverage Studies in Zaragoza in Spain

View Course Studies in Food and Beverage Studies 2017 in Zaragoza in Spain

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.

Zaragoza city is located in the banks of Ebro River in the Zaragoza Province, Spain. It is home of one of the oldest cities in Spain, the University of Zaragoza.

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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 ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. 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 ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. 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 ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. 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 ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. 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. [-]

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... [+]

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. [-]

Expert In Oenology

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

Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. Expert in Oenology Become a winemaker Oenology today has emerged remarkably. More and more people who dedicate themselves to this wonderful science of wine and palates primed with this great world. Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this field of cultural and social prestige. Furthermore, the expert has a complete Enology complementary, convenient and high-quality audiovisual material that will serve as an ally to take this supplement expert enology distance. Agenda Enology and Viticulture - Wines of the world. The chemistry of the vine and wine. White wines. Red wines. Microbial transformations. Crianza wines. Production of wine in winery and special processes - Pink, red clarets and carbonic maceration. Special Wines Specialty Wines I. II. Clarification of wines. Stabilization of wines. Filtration and bottling of wines. Wine sensory analysis - Defects, disorders and diseases in wines. The conservation of wines. Organic wines. Oenological products. The wine tasting. The pairing wines. Final Project GOALS With expert Enology get that: Master the methods and techniques of vine growing, processing of each type of wine and other vine, the analysis of products, hygiene and storage of products. Know the most common diseases and defects of the wines. Know the methods used for wine storage. Know the different denominations of origin of wines. Techniques and use own language industry professional. Recognize by the respective tastings, the most notable features of the different types of Spanish wines. Master the basics of pairing wine with meals. Departures Expert in Enology is aimed at people who want to: Acquire specific preparation for joining a job within a company. Improve or update their training in preparation for positions of responsibility. Taking professional opportunities as the winemaker and / or sommelier. Admission requirements Access to Expert Winemaking 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 Maitre

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

The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire the practice of professional experience that will enable you to develop your work in organization ... [+]

Advanced Course Maître Specialize and improve professionally as maître The restaurant maitre must possess excellent qualities of intuition, taste for service and business-minded. The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire with practical work experience that will enable you to develop your work in organizing, planning and control of restaurant, having the skills to wine tasting and pairings and for the preparation and organization of events and their respective protocol. "The pleasure of serving" is clearly reflected in this specialty restaurant maitre. Loyalty and customer confidence towards establishing clearly wins in this post. The human factor is still the differentiator, take advantage of it! Module for wine tasting, you will receive at your home a batch with the following products: September 2 pulses corkscrew silver aluminum. Cover wine chiller. Set wine accessories. Lot of bottles for wine tasting: WHITE WINES: Cosme Palacio, Selected Harvest. Isilla Winery, Verdejo. WINE: Carratraviesa Rosado. RED WINES: Garnacha Salvaje del Moncayo. Altico Syrah. Robatie, book Agenda Professional Bartender - 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 Wine tasting - History of wine and vine. Winemaking. Grapes and appellations. The organoleptic wine. The wine tasting. Spanish wine tasting. Service and food pairing. 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. GOALS With the Advanced Course 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, as well as an inventory of the restaurant 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. Career Opportunities The upper course is maître aimed at those who wish to acquire, improve and update their training in this sector with specific training to take up a job as head maître bar. [-]

Sommelier Course

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

From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, service and ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. Sommelier Course Learn the techniques of a professional sommelier From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, communication service and wine, beverages and / or gourmet products, with the ability to give advice to anyone who required. With ESAH Sommelier Course, you will learn the functions of the professional sommelier: Wine tasting, buying and negotiating suppliers, rotation, sale and development of the letter came. If you are a sommeliers or want to work in this expanding sector, takes this opportunity to advance your career and become an expert in wine tasting. Agenda History, viticulture and enology - Wine since its inception. Morphology of the vine. The ripening on the vine. Geography wine - Definition of products and wine regions. Appellations of origin. Location of Galicia DO. Basque Country. Castilla y León. Navarra. Aragon. Rioja. Catalonia. Extremadura. Baleares. Canary Islands. Levante (Valencia and Murcia). La Mancha and Madrid. Cava. Andalusia. Cata, methods and effects - Wine. Acid substances. The sweetness of the wine. Volatiles. Other components. Aromas of compounds. Fundamental concepts for tasting. Organization and training. Terminology tasting. The Cata. The color of the wine. The smells and aromas. Taste. Method tasting. Detectable defects in wines. Vocabulary. Functions sommelier. Wine service and dealing with customers - Functions Sommelier. Pairing wine and food. Presentation, temperature and opening wines. Customer. Dish-wine pairing - Pairing. Recommendations. Plato and wine. Recommendations. Cellar management. Purchase, sale and development of wine lists - Planning company. Building and renovation of the winery. Terms of the winery. Day management and accounting. The calculation of the surcharge. Letter of wine and dishes. Spirits - Spirits consumed more. Distillation. Cognac and Armagnac brandies. Marc and marc spirits. Fruit brandies. Ron, cachaça and tequila. Grain Spirits. Anises. Vermouth. Liquors. Fortified wines. Whisky and bourbon. Preliminary considerations. Other complementary products - Approaching the extra virgin olive oil. Tea. Mushrooms. The truffle. Cheese. Legal, social and economic aspects. The image of wine. Current Trends - The national law. The Community legal order. The PAC and the wine CMO. The general framework of the regulations of the appellations of origin. General structure of the regulations. GOALS With Sommelier Course you will be able to: Qatar and evaluate the different types of wines. Knowing the characteristics of all Spanish wine regions and food pairings. Service Knowing each wine being different depending on the style of processing. Prepare the wine always in common with the food menu in our restaurant. Career Opportunities The sommelier course is aimed at those who wish to acquire, improve or update their knowledge in the field of sommeliers, who want to keep progressing in your job or to broaden their career possibilities. [-]

Course Bartender And Waiter

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

In the course of Barman and Waiter you will prepare you perform professionally service restaurant and bar, giving a complete service in the hospitality industry. The cocktail is becoming a source of differentiation of many establishments. Learn the ethics of this profession and you know their secrets instruments, beverages, types and ways to combine ... [+]

Course Barman and Waiter Learn the techniques professional waiter and barman In the course of Barman and Waiter you will prepare you perform professionally service restaurant and bar, giving a complete service in the hospitality industry. The cocktail is becoming a source of differentiation of many establishments. Learn the ethics of this profession and you know their secrets instruments, beverages, types and ways to combine them. This domain of mixology will be reinforced by the skills they acquire for a spotless restaurant service execution. Here is a course of barman with a fully practical guidance which enables you to acquire knowledge that you become a professional with skills to work in the sector. Agenda Barman - Introduction and history. The bar. Service station and glassware. Beverage types. Material and art mix. Ingredients. Recipe cocktail (modern classics) Waiter - Introduction to the restaurant. Organization and delivery of service. Organisation of bar. Buffet and room service. Banqueting. Service coffee, tea, cocktail and cigar. Charting and billing. GOALS With the course Barman and Waiter obtain that: Acquire a broad and comprehensive view of the world of restoration. You unwrap properly through the facilities of an establishment and you develop correction techniques every service under the type of establishment. Have the powers necessary for the assembly of tables for meals, banquets, meetings, buffet, as well as for decorating them. Learn the ethics of barman Know the types of spirits and spirits as well as cocktails, classifying them according to the type of beverage used. Know the utensils are used and processes when preparations (shaker or mixing glass) Learn glassware used according to each development. Career Opportunities The bartender and waiter course is aimed at those who wish to acquire, improve or update their training in this sector with a specific preparation to join a job as a bartender, waiter or chief professional bar, room specialist. [-]

Bartending Course

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

This course Coctelería, you will prepare professionally in the wide world of cocktails and service, you will learn the ethics of the profession and its secrets, from the preparation and assembly of the bar to give the service, through the knowledge of each of the utensils, drinks, types and ways to combine ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. Mixology Course Differentiate shaping you as a professional bartender This course Coctelería, you will prepare professionally in the wide world of cocktails and service, you will learn the ethics of the profession and its secrets, from the preparation and assembly of the bar to give the service, through the knowledge of each of the utensils, drinks, types and ways of combining them. This course will teach cocktails the most modern techniques for combinations recognized nationally and internationally. Besides having a recipe cocktails indispensable for your training as a bartender. Agenda Introduction and history - the punch. First cocktail. Century to century. Families of cocktails for decades. The Seca law. Developments in bars and beverages. Distillation The bar -.'s Bar. The mise-en-place. Service hopping. Coffee. Bars in the world Service station and Glassware -. Necessary elements. The central station. Glassware. The American Bar Types of beverages -. Most consumed Spirits. Distillation. Cognac and armagnac brandyes. Marc and marc spirits. Fruit brandies. Ron, cachaça and tequila. Grain Spirits. Anises. Vermouth. Liquors. Fortified wines. Whisky and bourbon Material and art mix -. Necessary elements. Preparation methods. Skills in processing. Decoration Ingredients - Liquid alcoholics. Spirits distilled from plants. Grain spirit. Others. Nonalcoholic liquid. Solid ingredients. Tasting Recipe cocktail (modern classics) -. Preliminary considerations. No alcohol. Stimulants. Classics. Desktop. Types of alcohols. Shots. Cocktails Index GOALS With Cocktail Course, will get you: Learn the ethics of barman Know the types of spirits and liqueurs Learn the cocktails, classifying them according to the type of beverage used. Know the utensils are used. Learn the processes when preparations (shaker or mixing glass) Know the history, origin and method of production of each beverage Learn glassware used according to each development. Career Opportunities The bartending course is aimed at all those who wish to acquire, improve or update their training in this sector with specific training to take up a job as a barman in pubs, clubs or head bar. [-]

Curso De Cata De Vinos

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

La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos. Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e... [+]

Curso de Cata de Vinos Aprende todo el proceso para la cata y maridaje La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos. Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e interés nacional por el vino. La finalidad del curso de cata de vinos es transmitirte ese conocimiento por el apasionante mundo del vino el cual tiene su parte objetiva y subjetiva que, tras seguir unos pasos teóricos, podrán valorar su parte subjetiva. Para conseguir estos objetivos es necesario la realización de catas simultáneas con el profesor (Nariz de Oro 2010 y 2012). Para ello, recibirás en tu domicilio un lote con los siguientes productos que no deberán faltarte como buen catador de vinos: Set sacacorchos 2 impulsos de aluminio color plata. Funda enfriadora para vino. Set de accesorios para vino. ​Lote de botellas para la cata de vinos: VINOS BLANCOS: Cosme Palacio, Vendimia Seleccionada. Lagar de Isilla, Verdejo. WINE: Carratraviesa Rosado. RED WINES: Garnacha Salvaje del Moncayo. Altico Syrah. Robatie, book Agenda History of Wine and Vine - Wine since its inception. France. The start of your domain. The peninsula (Spain and Portugal). The wine today. The change of the press Winemaking - The ripening on the vine. Vintage. The pre-fermentation and pressing. Fermentation. The aging of wine. The wines of Andalusia. Sparkling. The port. Other winemaking. The sugaring Grapes and denominations - Fundamental Concepts. Diseases of the vine. Grapes. Product Definition and wine regions. Appellations. Location of DO The organoleptic wine - wine. Acid substances. The sweetness of the wine. The salty taste. Bitter taste. Volatiles. Other components. Aromas of compounds Wine Tasting - Fundamental Concepts. Organization and training. Terminology tasting. The tasting. The color of the wine. The smells and aromas. Taste. Method tasting. Detectable defects in wines. Vocabulary Spanish wine tasting - Galicia. Basque Country. Castilla León. Navarra. Aragon. Rioja. Catalonia. Baleares. Canary Islands. Levante (Valencia and Murcia). The stain and madrid. Cava. Andalusia. Estremadura Service and food pairing - Service. Temperature. Control warehouse and shopping. Pairing. Dish and Wine GOALS With Wine Tasting Course you get: Know step by step, the terms, concepts, components and factors that are involved in the development of wine tasting. Delve into the knowledge of each of the various stages of the wine, since the logical order depending on the type of initiation wine until sensory training, for each of the phases. You educate each of the senses, through comprehensive knowledge of each of them, learning to recognize problems and analysis of the strengths of this phase. Sensory skill to acquire recognition of different products, not just the field of enology and retronasal perception and sensory development. You distinguish the different terminology specific to each stage of recognition of the wine tasting, relying on vocabulary development. Afrontes successfully pairing wines with different products. Career Opportunities The wine tasting course is aimed at all people who want to discover the world of wine, learn to do a wine tasting properly to appreciate the differences between the different types of wines. [-]

Course Waiter

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

The course waiter brings a deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the various teaching units of this course you'll acquire Professional Bartender with practical work experience that will enable you to develop your work in organizing, planning and control of restaurant ... [+]

Course Studies in Food and Beverage Studies in Zaragoza in Spain. Bartender Course Learn all the techniques of professional waiter The course waiter brings a deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the various teaching units of this course you'll acquire Professional Bartender with practical work experience that will enable you to develop your work in organizing, planning and control of a restaurant. This course has a fully practical guidance that provides a solid foundation to introduce you to the labor market, and / or specialize as a professional bartender. Agenda Introduction to the restaurant - Professional ethics of the profession. Definition and classification of catering establishments. Uniformity and hygiene and customer service. Selection and training of personnel. The brigade. Relations with other departments Organization and delivery of service - dining furniture. The material of the restaurant. Mise en place and organization of the range. Development of the service in the dining room Organization and bar - bar facilities and equipment. The mise en place of the bar. The service at the bar or counter. Drinks service at the bar or restaurant Buffet and room service - buffet Systems. Room service or room service Banqueting service - Basic concepts and meaning of banqueting service. Marketing banquet. Service delivery process. Types and assembly tables Service coffee, tea, cocktail and cigar - Wine. Coffee. Tea. The cocktail bar. The cigar Charting and billing - Conditions and requirements for the preparation of a letter. Billing, collection and control systems GOALS In the course of waiter get that: Acquire a broad and comprehensive view of the world of restoration. You properly unwrap the facilities of an establishment and you develop correction techniques every service under the type of establishment. Have the powers necessary for the assembly of tables for meals, banquets, meetings, buffet, as well as for decorating them. Attend and adequately serve customers. Know the close relationship between service quality, customer satisfaction and achievement of business goals. Comprehensively meet the internal organization of restaurant. Career Opportunities Waiter The course is aimed at all those who wish to acquire, improve or update their training in this sector with specific training to take up a job as a professional bartender. [-]