Certificación Escuela del Asado
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Grilling School

Clone of Continuing Education

Fechas

Start date
End Date

The Barbecue School is an integral part of the College of Hospitality, Culinary Arts, and Tourism at the Universidad San Francisco de Quito (USFQ), a leading institution in higher education in Ecuador. Committed to academic excellence, we stand out for providing educational programs that blend the philosophy of Liberal Arts with a passion for service and sustainable development of society.

Course Objective:

Our program focuses on teaching and professionalizing participants in specific culinary techniques applied to grilling, offering a unique and specialized experience in this gastronomic art.

Target Audience:

  • Grill enthusiasts
  • Aficionados to good food
  • Professionals looking to specialize in grilling techniques
  • Professionals wishing to update their knowledge in the field

Agenda:

  • Start: Friday, February 16, 2024
  • End: Sunday, March 03, 2024
  • Schedule:
    • Friday: 18:30 to 21:30
    • Sunday: 09:00 to 12:00
  • Modality: In-person
  • Location: Gac 1 Cooking Classroom, USFQ Cumbayá Campus

Includes:

  • Uniform (apron, cloth, and hat)
  • Kitchen utensils (tongs and knife)
  • Digital recipe book
  • Course completion certificate endorsed by USFQ

Schedule: The detailed schedule will be provided at the beginning of the course in February 2024.

Modality

In-person

Horario

Friday from 18:30 to 21:30
Sunday from 09:00 to 12:00

Lugar
Gac 1 Cooking Classroom, Santiago Gangotena Campus, USFQ
Inversión

$775 (taxes included)

Instructors

Claudio Ianotti - Oficial

Claudio Ianotti

  • Experience: Culinary Arts Technician, D'Agostino School of High Cuisine. Production and Administration Analyst in Belgrano, Argentina.
  • Teaching Areas: Butchery, Italian Cuisine, and more at the College of Hospitality, Culinary Arts, and Tourism USFQ.
Mario Jimenez - Oficial

Mario Jiménez

  • Experience: Executive Chef at the Universidad San Francisco de Quito.
  • Teaching Areas: Culinary Concepts and Techniques, High Mexican Cuisine, and High French Cuisine.
Emilio Dalmau - Oficial

Emilio Dalmau

  • Experience: Specialization in modern and avant-garde cuisine at CETT University of Barcelona and in High Cuisine at the Hofmann Hospitality School, Barcelona, Spain. Professional cook and pastry chef at ISMM, BsAs – Argentina. Experience in sous-vide and low-temperature cooking at Vakuum, Barcelona, Spain.
  • Teaching Areas: Global High Cuisine and Culinary Identity.

Schedule

Day Date Class Professor Time
Friday 16-Feb Grill Concepts and Techniques Claudio Ianotti 18:30 - 21:30
Sunday 18-Feb Argentinian Grill Claudio Ianotti 9:00 - 12:00
Friday 23-Feb Seafood on the Grill Emilio Dalmau 18:30 - 21:30
Sunday 25-Feb Large Pieces Cooking Techniques Claudio Ianotti 9:00 - 12:00
Friday 01-Mar Gourmet and Fusion Grill Andrés Terán 18:30 - 21:30
Sunday 03-Mar American BBQ Mario Jiménez 9:00 - 12:00

Cost and Financing

Course Cost: $775 (taxes included).

Discounts:

  • Cash Payment: Get a 5% discount.
  • USFQ Community and Alumni: Benefit from a 10% discount.
  • For other discounts or group discounts, please contact Isabel Endara directly.

Payment Methods:

  • Deposit.
  • Bank transfer.
  • Check.
  • Credit cards: We offer financing through all credit cards.

Diners Club Benefits:

  • Interest-free installment plans for 3 and 6 months.
  • Installment plans with interest for 9 to 12 months.

Enrollment and Inquiries:

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