Training Program:

• Stock and sauce cooking techniques
• Fish and seafood
• Meats
• Vegetables
• Grains and rice cooking techniques
• Pastry

Training Program:

• Strategic design of a restaurant
• Restaurant management and the customer as the center of the experience
• Menu creation and design
• How to make a restaurant sellable and profitable
• Efficiency and digitization of operations
• How to develop leadership and talent in our teams

Training Program:

• Essential Pastry
• Chocolate and Confectionery
• Ice Cream Formulation

Training Program:

• Strategic design of a restaurant
• Restaurant management and the customer as the center of the experience
• Menu creation and design
• How to make a restaurant sellable and profitable
• Efficiency and digitization of operations
• How to develop leadership and talent in our teams

Program:

• Introduction to Gastronomy Tourism
• Strategic Planning in Gastronomy Tourism
• The Gastronomy Tourism Market: profiles and segments
• Designing Gastronomy Tourism products and experiences
• Gastronomy Tourism Marketing

Programa formativo:

1. Hospitalidad y cliente
2. Gestión de personas, habilidades de comunicación y técnicas de venta
3. Diseño de experiencias desde el servicio
4. La sala como centro de rentabilidad del negocio
5. Conocimiento del producto como herramienta de venta
6. Marketing y gestión de reservas 

Training Program:

• Thickeners
• Gelling agents
• Emulsifiers and Aerating agents
• New Products in Avant-Garde
• Nixtamalization
• Challenge

Training Program:

• Review of essential pastry preparations
• Basic formulation
• Creative processes focused on restaurant desserts
• Basic contemporary techniques: fundamentals and applications

Training Program:

• The modern chef and the context of the kitchen
• Creative and innovation processes
• Cutting-edge techniques: fundamentals, culinary application, and preparation of related dishes
• Updated ancestral techniques

Training Program:

• Science and cuisine today
• Sources and resources for research
• Physical chemistry applied to culinary arts
• Creativity and innovation
• Design of culinary experiments
• Food applications

Training Program:

• Talent attraction in the Gastronomic World
• Recruitment and Selection of Gastronomic Profiles
• Onboarding Plan for New Employees
• Workforce Planning and Management
• The Development Circle
• Employee Retention
• Offboarding - Exit Plan
• Leadership and Conflict Resolution

Training Program:

• The modern chef and the context of the kitchen
• Culinary techniques: fundamentals, applications, and preparation of related dishes
  • Food handling and preservation techniques
  • Cooking techniques applied to cuisine
  • Visualization and practice of techniques applied to: vegetables, meats, fish, seafood, and cereals
  • Basic pastry preparations for restaurants: cakes, doughs, ice creams, sauces, mousses, ganache...
  • Basic bakery preparations: methodology, technique, and practice