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COMBINED PASTRY AND TABLE SERVICE
October 19 and 26: BREASTFEEDING
Pear cake and crispy cocoa
Parfait and coffee glaze
White chocolate bavarois
Drunk with cream and praline
Basque cake
Apples tatin
November 2nd and 9th: THE CHRISTMAS BUFFET (organization of a buffet and production of natural flowers to decorate the home at Christmas)
Characteristics of the buffet, cocktail and reception
Assembly and organization: Invitations
Different ways
Material used
Food distribution
Decoration and ornamentation: The colors
The location
The seasonality
Buffet protocol: Know how to act in front of the buffet service
TEACHER: Vicente Mancheño Gutierrez. Professor of Restoration Services. Expert in Protocol
November 16 and 23:
Toasted eggplant and anchovy
Crushed with currants and grapefruit
Green asparagus with parmesan and lemon
Cut of cauliflower ice cream with caviar
Crawfish and vegetable salad with crunchy ham
Fish suquet as a starter
Confit mackerel salad
Stuffed squid stuffed with ink and pickled sauce
Salmon with apple and sabayon of soybeans in wasabi
Carré of rosemary lamb in herbs
Veal chicken with minestrone of pulses and bread with garlic
TEACHER: Jordi Jardí Serres, professor of cooking
November 30 and December 14:
Salad of nuts and sauce thousand islands
Camembert skewer fried with grapes and bananas
Tomato with cheese mouse and fresh basil
Pop with garlic and glazed oil
Garlic garlic prawns
Cuttlefish slawed with soy vegetables
Supreme codfish in green sauce and clams
Sweet sweet chicken
Rabbit loins skipped to the fine herbs
Segovia style pork sausage rib
TEACHER: Alberto Franco Martínez, professor of cooking
December 18: CLOSING DINNER
DOCUMENTATION: Notes of recipes will be given
DURATION: 30 hours
SCHEDULE: from 7pm to 10pm
PLACE OF REALIZATION: At the headquarters of the School of Hotel and Tourism of Cambrils, c / Estel, s / n (Urb. De la Llosa) 977 792 837
MINIMUM / MAXIMUM ASSISTANT NAME: 15/20 students
COLLEGED / NOT COLLEAGED PRICE: € 120 / €
PAYMENT METHOD: Bank transfer or cash deposit to the account number 0081.0088.19.0001081810, from Banco de Sabadell (it is necessary to indicate to the document justifying payment the name of the assistant and the name of the activity) NOTE: It will not be considered sign the registration until the payment is not effective. Before making the payment, it is necessary to verify if there are places remaining.
CONFIRMATION OF ASSISTANCE: It is necessary to confirm attendance to the administration of the College at 977 251 877 or 902 076 777 and, if you prefer, you can also do it through the new email form@cetit.org ( your registration will not be effective until you receive confirmation from the College).
REGISTRATION TERM: October 13, 2004
October 19 and 26: BREASTFEEDING
Pear cake and crispy cocoa
Parfait and coffee glaze
White chocolate bavarois
Drunk with cream and praline
Basque cake
Apples tatin
November 2nd and 9th: THE CHRISTMAS BUFFET (organization of a buffet and production of natural flowers to decorate the home at Christmas)
Characteristics of the buffet, cocktail and reception
Assembly and organization: Invitations
Different ways
Material used
Food distribution
Decoration and ornamentation: The colors
The location
The seasonality
Buffet protocol: Know how to act in front of the buffet service
TEACHER: Vicente Mancheño Gutierrez. Professor of Restoration Services. Expert in Protocol
November 16 and 23:
Toasted eggplant and anchovy
Crushed with currants and grapefruit
Green asparagus with parmesan and lemon
Cut of cauliflower ice cream with caviar
Crawfish and vegetable salad with crunchy ham
Fish suquet as a starter
Confit mackerel salad
Stuffed squid stuffed with ink and pickled sauce
Salmon with apple and sabayon of soybeans in wasabi
Carré of rosemary lamb in herbs
Veal chicken with minestrone of pulses and bread with garlic
TEACHER: Jordi Jardí Serres, professor of cooking
November 30 and December 14:
Salad of nuts and sauce thousand islands
Camembert skewer fried with grapes and bananas
Tomato with cheese mouse and fresh basil
Pop with garlic and glazed oil
Garlic garlic prawns
Cuttlefish slawed with soy vegetables
Supreme codfish in green sauce and clams
Sweet sweet chicken
Rabbit loins skipped to the fine herbs
Segovia style pork sausage rib
TEACHER: Alberto Franco Martínez, professor of cooking
December 18: CLOSING DINNER
DOCUMENTATION: Notes of recipes will be given
DURATION: 30 hours
SCHEDULE: from 7pm to 10pm
PLACE OF REALIZATION: At the headquarters of the School of Hotel and Tourism of Cambrils, c / Estel, s / n (Urb. De la Llosa) 977 792 837
MINIMUM / MAXIMUM ASSISTANT NAME: 15/20 students
COLLEGED / NOT COLLEAGED PRICE: € 120 / €
PAYMENT METHOD: Bank transfer or cash deposit to the account number 0081.0088.19.0001081810, from Banco de Sabadell (it is necessary to indicate to the document justifying payment the name of the assistant and the name of the activity) NOTE: It will not be considered sign the registration until the payment is not effective. Before making the payment, it is necessary to verify if there are places remaining.
CONFIRMATION OF ASSISTANCE: It is necessary to confirm attendance to the administration of the College at 977 251 877 or 902 076 777 and, if you prefer, you can also do it through the new email form@cetit.org ( your registration will not be effective until you receive confirmation from the College).
REGISTRATION TERM: October 13, 2004
| Conditions: |