CAT | ESP | ENG
EDUCATIONAL
Intenational

Subject

Gastronomy - the Global Tourism Ambassador

Technical Applications and Innovative Cooking Technologies

Avant-garde Pastry Workshop

 

GASTRONOMY - THE GLOBAL TOURISM AMBASSADOR

Objectives:

  • Get acquainted with the history of European cuisine.
  • Analyze the catering sector in Spain.
  • Learn about the culinary trends and the regional traditions of Spanish cuisine.
  • Discover new culinary techniques applied in haute cuisine.

Content:

  • Introduction: The catering sector in Spain, segments of the market structure with a focus on the catering market;
  • The variety of the Spanish cuisine, traditional dishes for each autonomous community;
  • European cuisine in a circle of constant reinvention: An introduction, the very first restaurant, nouvelle cuisine, fusion cooking and haute cuisine;
  • Spain goes international - exporting top cooks and Spanish delicacies;

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TECHNICAL APPLICATIONS AND INNOVATIVE COOKING TECHNOLOGIES

Objectives:

  • To acquire the technical skills necessary to develop from a cuisine based on traditional methods to cutting-edge cooking, consequently intending to modernize the offer while at the same time adapting innovative technology developments.

Content:

  • Evolution of consumer tastes;
  • Application of new technologies;
  • Cold buffet;
  • Raw food: The influence of eastern cuisine;
  • New methods and styles of cooking;
  • Edible reduction;
  • Edible texture;
  • Sauces bound by gelling and thickening agents;
  • Foams;

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AVANT-GARDE PASTRY WORKSHOP

Objectives:

  • Discover classical yet renovated recipes and new interpretations representing up-to-date patisserie, so as to aide the interested professional to have it at reach for the analysis, design, and practical application in the field of catering.

Content:

  • Classical elaborations and new trends in contemporary pastry;
  • Developments in consumer tastes;
  • Raw materials and basic products;
  • New pastry ingredients: vegetables, herbs, spices, flowers;
  • Principal elaborations;
  • Structure and decoration of pastries;

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