The programm, two thousand hours, works out practice and theory training, drawing up a programm for visits to cellars, poultry farms, season makets, prestigious Chef kitchen, etc.
Classes are completed with external practices in firs quality restaurants, with whom school has a collaboration agreement.
Once the course has been finished, school offers the opportunity to make a complementary stage with the most renowned Chefs to students who got good mark.
All students are covered with an Accident Insurance for any accident might occur either in the school or external practice.
School manages working insertion under request of this service by the student.
Reach Cook category, being able to carry out work at any of the kitchen sections.
DATE OF BEGINNING:
From November to middle June
From middle June to the end of September
General nutritional knowledge.
Sanitary knowledge in food industry, kitchen and staff.
Recipes of the 12 practical modules.
Complementary recipes to each practical module.
Pricing of recipes.
PROGRAMMED OBLIGATORY VISITS.
In first quality restaurants.
PREINSCRIPTION AND REGISTRATION
Phone: 943 42 22 18 / Fax: 943 42 76 41
THEORY & PRACTICAL MODULES
1º MODULE: creams, soups, veloutés.
2º MODULE: sauces.
3º MODULE: cold and warm salads.
4º MODULE: dishes with rice.
5º MODULE: pastries & doughs.
6º MODULE: dishes & garnishments with fresh and dry vegetables.
7º MODULE: dishes with eggs.
8º MODULE: dishes with fish and seafood.
9º MODULE: dishes with birds and hunting.
10º MODULE: dishes with meats.
11º MODULE: desserts.
12º MODULE: “Pintxos” and “Cazuelitas”