CETT Barcelona International Summer Courses 2010

General Objectives of the Program:

Training the participant to be able to permanently adapt to market demands through new methods of catering and originality, quality and rapid adaptation of culinary delights.

Methodology:

The theory will be delivered via lessons with active student involvement in the practical part which will take place in the tasting, cooking, and demonstration classrooms. The focus will be on the contribution of the personal and technical background of the instructors.

The Subjects:

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 the Spanish cuisine
•  to investigate new culinary techniques applied in the 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 Spainish 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

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Technical Applications and Innovative Cooking Technologies

Objectives:

• Acquisition of 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:

• The evolution of consumer tastes
• Application of new technologies
• Cold kitchen
• Raw food: The influence of eastern cuisine
• New ways and styles of cooking
• Edible reduction
• Edible texture
• Sauces bound by gelling and thickening elements
• Foams

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Avant-garde Pastry Workshop

Objectives:

• To become familiar with classical, yet renovated recipes and new interpretations representing actual patisserie so as to help the interested professional to have it at reach for the analysis, the design, and the 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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