Fechas
This program is designed for non-professionals in cooking who have a great passion for gastronomy and wish to learn basic techniques of different world cuisines, to create professional-level preparations to share with family and/or friends, and even venture into the professional restaurant world and start a business.
Modality: In-person - Santiago Gangotena Campus Cumbayá
Duration: 17 classes – 51 hours
Investment: $1990.00 (includes taxes)
Schedule:
- Start Date: Monday, June 3, 2024
- End Date: Saturday, July 27, 2024
- Mondays and Wednesdays from 19:00 to 22:00, and two Saturdays from 9:00 to 12:00
Includes:
- Course completion diploma academically endorsed by USFQ
- Complete uniform (jacket, apron, towel, and hat)
- Gastronomic supplies for all classes
- Kitchen utensils (knife, paring knife, tongs, and peeler)
- Digital recipe book
Target Audience:
- Gastronomy enthusiasts
Our Methodology:
The teaching method is in-person. Depending on the class, the professor will prepare different recipes with the participants. The recipes will be provided to each student as theoretical material, along with the gastronomic supplies. At the end of each day, there will be a tasting of what was prepared in class.
Join us and let your creativity soar in the kitchen!
In Person
17 classes - 51 hours
Start Date: Monday, June 3, 2024
End Date: Saturday, July 27, 2024
Mondays and Wednesdays from 19:00 to 22:00 and two Saturdays from 9:00 to 12:00
$ 1990.00 (taxes included)
Our Teachers
Luis Santamaría
USFQ Alumni, his culinary experience has led him to work in some of the best restaurants in the country and the world. During his studies, he had the opportunity to attend the prestigious Institut Paul Bocuse. He later gained experience working as a cook in the catering service of USFQ and at the Marcus restaurant. His career also includes a notable collaboration at Frantzén restaurant in Stockholm, a Swedish establishment with three Michelin stars, recognized as one of the best in the world.
Sebastián Navas
M.Sc. Culinary Administration and Innovation - Institut Paul Bocuse
Coordinator of Gastronomy at the College of Hospitality, Culinary Arts, and Tourism, USFQ
Chocolate Expert
Mario Jiménez
- Executive Chef, Universidad San Francisco de Quito
- Instructor of Culinary Concepts and Techniques, Haute Mexican, and Haute French Cuisine
Esteban Tapia
- Instructor Chef of High Ecuadorian and Culinary Identity
Emilio Dalmau
- Specialization in Modern and Avant-Garde Cuisine, CETT University of Barcelona
- Specialization in Haute Cuisine, Hofmann Hospitality School, Barcelona-Spain
- Professional Cook and Pastry Chef, ISMM, Buenos Aires - Argentina
- Vacuum and Low-Temperature Cooking, Vakuum, Barcelona-Spain
- Instructor Chef of Global Haute Cuisine and Culinary Identity
Milton Cepeda
-
Baker Chef at Ambrosía
-
Baking Instructor Chef
Andrea López
- Bachelor's in Culinary Arts and Food and Beverage Management
- Executive Chef of República del Cacao
Ana Teresa Pérez
- Chef & Sommelier, with over 19 years of experience in education
- Instructor of Enology at USFQ
Claudio Ianotti
- Technician in Culinary Arts from the D'Agostino School of Haute Cuisine
- Production and Administration Analyst in Belgrano, Argentina
- Professor of Butchery, Italian Cuisine, and more at the College of Hospitality, Culinary Arts, and Tourism
Schedule
| No. | DATE | DAY | Time | CONTENT | PROFESSOR | DURATION |
|---|---|---|---|---|---|---|
| 1 | June 3 | Monday | 19:00 - 22:00 | Hygiene and Sanitation in Food Handling | Sebastián Navas | 3 |
| 2 | June 5 | Wednesday | 19:00 - 22:00 | Concepts and Culinary Techniques I | Mario Jiménez | 3 |
| 3 | June 10 | Monday | 19:00 - 22:00 | Concepts and Culinary Techniques II | Mario Jiménez | 3 |
| 4 | June 12 | Wednesday | 19:00 - 22:00 | Spanish Cuisine | Emilio Dalmau | 3 |
| 5 | June 17 | Monday | 19:00 - 22:00 | Mexican Cuisine | Mario Jiménez | 3 |
| 6 | June 19 | Wednesday | 19:00 - 22:00 | Peruvian Cuisine | Esteban Tapia | 3 |
| 7 | June 24 | Monday | 19:00 - 22:00 | French Cuisine | Emilio Dalmau | 3 |
| 8 | June 26 | Wednesday | 19:00 - 22:00 | Italian Cuisine | Claudio Ianotti | 3 |
| 9 | June 29 | Saturday | 9:00 - 12:00 | Brunch Breakfasts | Mario Jiménez | 3 |
| 10 | July 1 | Monday | 19:00 - 22:00 | Ecuadorian Cuisine | Esteban Tapia | 3 |
| 11 | July 3 | Wednesday | 19:00 - 22:00 | Japanese, Chinese, Asian Cuisine | Luis Santamaría | 3 |
| 12 | July 8 | Monday | 19:00 - 22:00 | Avant-Garde Cuisine | Emilio Dalmau | 3 |
| 13 | July 10 | Wednesday | 19:00 - 22:00 | Baking | Milton Cepeda | 3 |
| 14 | July 15 | Monday | 19:00 - 22:00 | Wines: Tasting Techniques and Pairing | Ana Teresa Pérez | 3 |
| 15 | July 17 | Wednesday | 19:00 - 22:00 | Introduction to the World of Cocktails | María Gracia Torres | 3 |
| 16 | July 22 | Monday | 19:00 - 22:00 | Introduction to Pastry | Andrea López | 3 |
| 17 | July 27 | Saturday | 9:00 - 12:00 | American BBQ | Mario Jiménez | 3 |
Investment and Financing
Investment: $1990.00 (Includes VAT)
Special Discounts:
- Cash or transfer payments: 5% discount
- USFQ Community and Alumni: 10% discount
- Inquire about group discounts
- Discounts are not cumulative
Payment Methods:
- Cash
- Bank transfer
- Checks
- Credit cards
Financing Options:
- Current or deferred credit up to 6 months with interest.
Exclusive Benefit for Diners Club:
- Deferred to 3 and 6 months without interest
- Deferred from 9 to 12 months with interest
For Registration and More Information: Contact Isabel Endara:
- Phone: 0980460155
- Email: riendara@usfq.edu.ec
