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Cuisine: product and technique
Cake and confectionery making
Management and trends
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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
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cursos
Seminario: El pescado en la cocina japonesa
de From 15:30 to 20:30h
Seminario: Clásicos de la gastronomía francesa
de From 15:30 to 18:30h
Seminario: Sous vide y las técnicas de regeneración controlada
de From 15:30 to 20:30h
Seminario: Gastronomía, Cultura y Caza
de From 09:00 to 14:00h
Seminario: Elaboraciones clásicas renovadas
de From 15:30 to 20:30h
Seminario: La cocina de Bardal
de From 15:30 to 20:30h
Seminario: Cocina clásica y contemporánea del Mediterráneo
de From 09:00 to 14:00h
Seminario: La nueva cocina levantina
de From 15:30 to 20:30h
Seminario: Cocina marina con algas y hierbas del litoral
de From 15:30 to 20:30h
Curso Intensivo: Tendencias en restauración hotelera: buffets y restaurantes temáticos
de From 09:00h to 14:00h
Curso intensivo: Arroces: paella, melosos, caldosos y secos
de From 15:30 to 20:30h
Curso Intensivo: Cocina vegetal y huerta
de From 15:30 to 20:30
Curso intensivo: La parrilla vasca
de From 09:00 to 16:00h
Curso Intensivo: Pescados y mariscos: aplicaciones culinarias
de From 15:30 to 20:30h
Curso intensivo: Técnicas de cocina contemporánea
de From 15:30 to 20:30
Curso intensivo: Técnicas ancestrales: salazones y ahumados
de
Curso intensivo: Cocina vasca, de la tradición a la vanguardia
de From 09:00 to 14:00h
Curso intensivo: Fermentaciones: tipos, métodos y aplicaciones
de From 15:30 to 20:30
Curso Intensivo: Emplatados creativos: técnicas y tendencias
de From 15:30 to 20:30h
Categories
Cuisine: product and technique
Cake and confectionery making
Management and trends
Dining room and service
Sommelier and Coktails
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