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Le Cordon Bleu
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              Profile
              Length: 142 hours
              Intakes: January, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones)
              Schedule available: standard, weekend and intensive

              Programme details

              • COURSE STRUCTURE
                • Certificate in food hygiene
                • Course on the prevention of occupational risks
                • Functioning of the kitchens and their equipment
                • Operation, maintenance and sharpening of knives
                • Stocks, broths and base sauces
                • Technical culinary terms
                • Elaborations and classical techniques of Spanish gastronomy
                • Basic sauces of Spanish and international cuisine
                • Introduction to egg and potato processing
                • Main Spanish stews
                • Pulses, rice and mycology
                • Doughs
                • Preliminary preparations and cuts of flat and round fish.
                • Techniques of cooking seafood
                • Traditional preparation of roasts, stews and marinades
                • Iberian ham and olive oil: introduction to the D.O., tastings
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • TERMS DATES & APPLY

                Term Dates & Prices

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                2017
                Jan 2, 2017 - Mar 31, 2017 (Standard, in Spanish, English)
                € 5,500.00
                Mar 30, 2017 - Jun 30, 2017 (Standard, in Spanish, English)
                € 5,500.00
              • spanish cuisine diploma
              • i want to start my admission process
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