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Categories
Cuisine: product and technique
Cake and confectionery making
Management and trends
Dining room and service
Sommelier and Coktails
F&B Management
Digitalización e Innovación
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: Cuisine: product and technique
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Cuisine: product and technique
Cake and confectionery making
Management and trends
Dining room and service
Sommelier and Coktails
F&B Management
Digitalización e Innovación
Master Class
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02-2020
03-2020
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05-2020
06-2020
cursos
Curso intensivo: Técnicas de cocina contemporánea
From Monday, 24th to Friday 28th February 2020 de From 15:30 to 20:30
Seminario: La cocina del pato y del foie-gras 2020
Monday, 24th February 2020 de From 09:00 to 14:00
Seminario: Clásicos renovados
Monday, march 2nd 2020 de From 09:00 to14:00
Seminario: Gastronomía de proximidad
Monday, march 9th 2019 de From 09:00 to14:00
Curso intensivo: Las verduras
From Monday to Wednesday, from 16th to 18th March 2020 de From 09:0h to 14:00h
Curso intensivo: Pintxos renovados
From Monday, 27th to Thursday 30th April 2020 de From 15:30 to 20:30
Seminario: El arroz
Tuesday, april 28nd 2020 de From 09:00 to14:00
Curso intensivo: La Parrilla
From Monday, 11th to Wednesday 13th May 2020 de From 09:00 to 16:00h
Seminario: Cocina con alma gallega
Tuesday, may 13th of 2020 de From 09:00 to14:00
Curso intensivo: El arroz: variedades, técnicas y elaboraciones
From Monday to Wednesday, from 18th to 20th May 2020 de From 15:30 to 20:30
Seminario: De la huerta a la cocina
Monday, june 8th 2020 de From 09:00 to14:00
Curso intensivo: El arte de emplatar
From Monday to Friday, from 8th to 12th June 2020 de De 09:00h a 14:00h
Categories
Cuisine: product and technique
Cake and confectionery making
Management and trends
Dining room and service
Sommelier and Coktails
F&B Management
Digitalización e Innovación
Master Class
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