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              You will put in practice the techniques learned at the basic level. The daily work in the kitchen is the key for tasks completion in natural and intuitive form, which allows the incorporation of more complex techniques. During the last stage of the Certificate, you will receive a course of traiteur (catering), aimed at preparing a main piece and their garnishes. During this exercise, you will learn about the organization and teamwork.

              We have 3 School Cycles in the year: January, May and August.

              Key Information

              Duration: 3 months
              Price: $7,000.00 USD
              Days a Week: 3 days
              Hours per Week: Approximately 18 hrs.
              Teaching Method: Demonstration and practice
              Minimum of Students: 8 students per group
              Maximum of Students: 16 students per group

              Certificate Details

              • Includes
                • Ingredients
                • Recipe
                • Intermediate Cuisine Certificate
              • Programme Details
                • Gastronomic tour through the different regions of France.
                • Knowledge of wide variety of: poultry, meats, fish, shellfish, vegetables and green vegetable.
                • Basics of foie gras.
                • Basics of fresh pasta.
                • Introduction to the production of hot entrances.
                • Introduction to traiteur: cold chain work, elaboration and presentation.
                • Introduction to delicatessen and different filling.
              • School Cycles

                Term Dates & Prices

                Select a date
                Jan 8, 2018 - Mar 2, 2018 (Intensive, in Spanish)
                USD 7,000.00
                May 7, 2018 - Jun 29, 2018 (Intensive, in Spanish)
                USD 7,000.00
                Aug 20, 2018 - Oct 23, 2018 (Intensive, in Spanish)
                USD 7,000.00

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