Fechas
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.
In-person
Friday from 18:30 to 21:30
Sunday from 09:00 to 12:00
$775 (taxes included)
Instructors
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 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
- 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:
- Contact: Isabel Endara
- Phone: 0980460155
- Email: riendara@usfq.edu.ec
