week content
1
2
Introduction - Basic Cuisine
3
4
Fish and Seafood
Special cuts, Stuffing, Mousses, Soups, Cooking techniques...
5
6
Pastry 1
Tarts, fruits, muffin, crepes, pies, sauces…
7
8
Pastry 2
Cakes, ice creams, choux buns, cheesecake, macaron, sauces, decorations, trends…


9 Pastry 3
Decorated cake, sugar work, chocolates, decorations… 
10 World Cuisine and Business Project 

11
12
European Bakery 
Croissant, Baguette, Individual breads, Wrapped meats, puff pastry, pizza… 

13 Coffee Shop - Creativity
Sandwiches, Salads, Dressings, Eg
gs...
14 Sales 
Table arts, Service...
15 Beverages
Wines, Beers, Bartender, Coffee…


16 Culinary Technology 1
Selection of products, Seasonal products, Knife skills, Vegetable cuts, Organization...


17 Workshop School restaurant 
18 Christmas Break

19 Culinary Technology 2
Hygiene and safety, Culture, History, Nutrition, Cooking techniques, Conversion, Presentations… 
20 World Cuisine and Business Project

21 Menus 
Recipes, Costing, Food ordering, Storage, Inventory, Cost control...

22 Restaurant Management 1
New tendencies, Arquitecture, Process engineering, Marketing,
Human resources, New technologies...
23 Restaurant Management 2
Success in Restaurant businesses, Executive Chef’s Responsibilities...
24
25
Cooking Preparation
Stocks, Soups, Great sauces, Appetizers.
.. 
28 Fresh Pasta and Vegetarian dishes
Ravioli, Pizza, Gnocchi, Quiche, Vegetarian dishes...
29 World Cuisine and Business Project
30 Fresh Pasta and Vegetarian dishes
Ravioli, Pizza, Gnocchi, Quiche, Vegetarian dishes...


31
32
New American Cuisine
USA, South America, Carabean, Central  America, Mexico, Peru, Brazil, Argentina…
33 Holy Week (Easter)
34
35
Asian and Mediterranean Modern Cuisine
China, Thailand, India, Japan, Indonesia, Morocco, Greece...


36 Workshop School Restaurant

 

37
38
Special Products
Spices and herbs, Mushrooms, Truffles, Foie gras, Lobster, Duck, Quail,
Lamb, Salmon, Scallops…
   
39 World Cuisine and Business Project  
40
41
Europe
Paella, Fondue, Risotto, Preserves, Fresh forcemeat…
42
43
Pastry 2 Catering
Stuffed meat and fish for carving on the buffet, Special themes, Cocktails, Decorations, Organization...
44
45
Gourmet Local Cuisine 
46 Workshop School Restaurant 
47 New Tendencies
Food and design, Vacuum packed, Rational, New technologies…
48 World Cuisine and Business Project
49 August Week Off
50 New Tendencies
Food and design, Vacuum packed, Rational, New technologies…
61 Cuisine and Pastry Contest
With fresh and natural product
53
54
55
56
Internship (opcional)