Learn from the comfort of your home and become a Professional Chef of excellence in the most awarded Latin American Institute of the world. From now on, everyone would like you to be the host. Grills, meats, fish and shellfish presentations will dazzle the most demanding guests.
Classes
The course is available through 3 DVD's of three hours each, in version NTSC, together with an illustrated manual of techniques of international pastry with over 3,500 pictures and study guides for Hygiene and Food Handling, Administration of Gastronomic Enterprises, Nutrition, Gastroeconomic Marketing and History of Gastronomy, as well as practical applications of the techniques shown in the DVD's.
To follow the class, besides a better than average appointed kitchen, a DVD player and a television set will be required. The course material will consist of three deliveries, each of them a guide and a video on DVD.
During the course, there will be written evaluations with questions that will be mailed to the student. Once these are approved, the students will have the month of December, February and July of each year to come to the Institute for the final exam, which will last for approximately 4 hours. The Institute will provide for all the equipment, utensils and ingredients and recipes necessary to show the techniques learned during the course. One the practice component of the exam is over, students will have to respond to a questionnaire covering concepts included in the program.
Those students who have questions or need clarification, will have access to our instructors. Any questions should be made in writing, either by mail, fax or the internet. Our electronic address is
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, or else by telephone.
Final Diploma
Artisan Chef
Programa
Cooking Techniques:
35 classes showcasing the use of a vast amount of techniques and their practical applications through the manual and videos. Among other techniques there will be preparation of fruits and vegetables, the preparation of base and derived sauces to the deboning and preparation of lamb to the techniques of preparing shellfish
History of Gastronomy:
35 classes developed with text support covering the history of cuisine since medieval times until our days, without neglecting the cooking of the Americas and Asia.
Hygiene and Food Handling:
7 classes developed with support of texts where the most common myths regarding nutrition are exposed, and the rules of good food consumption are presented including the main function of proteins, carbohydrates, fats, water, vitamins and minerals.
Principios de Nutrición:
7 aulas, desenvolvidas com suporte de texto, onde são expostos os mitos mais comuns relacionados a nutrição, as leis da alimentação correta e as funções principais das proteínas, carboidratos, gorduras, água, vitaminas e minerais.
Management Principles:
12 classes are delivered with support of text, that explain the fundamental concepts of the gastronomic enterprise: the notion of location, the actual location, outlet design, the cost analysis of dishes, menu design, promotion techniques, service management, hiring and motivating the staff, are the basis of this course.
Gastronomic Marketing:
12 classes are delivered with support of text, that explain the fundamental concepts of the gastronomic enterprise: the notion of location, the actual location, outlet design, the cost analysis of dishes, menu design, promotion techniques, service management, hiring and motivating the staff, are the basis of this course.
