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OFERTA ACADÉMICA

Subject

Gastronomy - the Global Tourism Ambassador

Technical Applications and Innovative Cooking Technologies

Avant-garde Pastry Workshop

 

GASTRONOMY - THE GLOBAL TOURISM AMBASSADOR

Objectives:

  • To become acquainted with the history of European cuisine.
  • To analyze the catering sector in Spain.
  • To learn about the culinary trends and the regional traditions of Spanish cuisine.
  • To investigate 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.
  • The 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.
  • Marketing management at the POS: merchandising as a sales technique, window dressing, shop floor profitability.
  • Franchising as an alternative to retail trade.

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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:

  • IntroductionThe evolution of consumer tastes.
  • Application of new technologies.
  • Cold kitchen.
  • 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:

  • Become familiar with 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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