Artes Culinarios Europeos en Vitznau

DESCRIPCIÓN DEL DIPLOMADO

Programa dividio en cuatro cuatrimestres:

- FEC I y II:cocina basica europea
- EGC :cocina gourmet europea
- EPC: pasteleria y chocolateria,

Con opcion de 6 a 12 meses de practicas de campo pagadas en Suiza

Foundation in European Cuisine (FEC) will introduce you to European cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. You will learn to use European ingredients; develop your preparation techniques and knife skills; learn to prepare the basic stocks, soups, sauces and bakery & pastry products; and gain an understanding of kitchen terminology.

European Gourmet Cuisine (EGC) will extend your understanding of European culinary principles. You will explore national and regional cuisines, from the traditional to the modern, by preparing a wide range of recipes including appetizers, fish, vegetarian and main course dishes. You will learn front-of-house skills, customer relations and restaurant projects will provide the opportunity to apply your knowledge and also develop your leadership and teamwork.

European Pastry & Chocolate (EPC) will teach you all aspects of the pastry kitchen, from traditional Swiss and European cakes, tortes, rolls, breads, cookies and biscuits, through to modern recipes and trends in plated desserts. You will learn techniques for creating a wide variety of attractive and trendy warm, cold and frozen desserts for both plated and buffet presentation; plus truffles, pralines and chocolates; and artistic sugar and chocolate showpieces.