Fechas
Start date
End Date
Don’t have plans for the summer yet? We have the best option for you…
Target Audience:
- Gastronomy enthusiasts
FOODIES SUMMER - Our bestseller, now as a short course where you can learn:
- Basic cooking concepts and techniques
- Italian Cuisine
- Spanish Cuisine
- Breakfasts and Brunch
- Introduction to Pastry
Includes:
- Course completion diploma academically endorsed by USFQ
- Apron, towel, and hat
- Gastronomic supplies for all classes
- Digital recipe book
Take advantage of the summer and enroll
100% practical - USFQ Campus
Modality
In Person
Duración
3 hours
Horario
15:00 to 18:00
Lugar
Campus Santiago Gangotena Cumbayá USFQ
Inversión
$350 (includes certificate endorsed by USFQ, uniform, and all materials)
Schedule
Schedule 1
| Date | Day | Time | Class | Professor | Duration |
|---|---|---|---|---|---|
| June 3 | Monday | 15:00 to 18:00 | Basic cooking concepts and techniques | Mario Jiménez | 3 |
| June 4 | Tuesday | 15:00 to 18:00 | Breakfasts and Brunch | Mario Jiménez | 3 |
| June 5 | Wednesday | 15:00 to 18:00 | World Cuisine | Emilio Dalmau | 3 |
| June 6 | Thursday | 15:00 to 18:00 | Introduction to Baking | Milton Cepeda | 3 |
| June 7 | Friday | 15:00 to 18:00 | Introduction to Pastry | Ana Lobato | 3 |
Schedule 2
| Date | Day | Time | Class | Professor | Duration |
|---|---|---|---|---|---|
| June 10 | Monday | 15:00 to 18:00 | Basic cooking concepts and techniques | Mario Jiménez | 3 |
| June 11 | Tuesday | 15:00 to 18:00 | Breakfasts and Brunch | Mario Jiménez | 3 |
| June 12 | Wednesday | 15:00 to 18:00 | World Cuisine | Emilio Dalmau | 3 |
| June 13 | Thursday | 15:00 to 18:00 | Introduction to Baking | Milton Cepeda | 3 |
| June 14 | Friday | 15:00 to 18:00 | Introduction to Pastry | Ana Lobato | 3 |
Schedule 3
| Date | Day | Time | Class | Professor | Duration |
|---|---|---|---|---|---|
| June 17 | Monday | 15:00 to 18:00 | Basic cooking concepts and techniques | Mario Jiménez | 3 |
| June 18 | Tuesday | 15:00 to 18:00 | Breakfasts and Brunch | Mario Jiménez | 3 |
| June 19 | Wednesday | 15:00 to 18:00 | World Cuisine | Emilio Dalmau | 3 |
| June 20 | Thursday | 15:00 to 18:00 | Introduction to Baking | Milton Cepeda | 3 |
| June 21 | Friday | 15:00 to 18:00 | Introduction to Pastry | Ana Lobato | 3 |
Our Teachers
Mario Jiménez
- Executive Chef, Universidad San Francisco de Quito
- Instructor of Culinary Concepts and Techniques, Haute Mexican, and Haute French Cuisine
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
Ana Lobato
- Instructor Chef and Gastronomic Researcher at USFQ.
Milton Cepeda
-
Baker Chef at Ambrosía
-
Baking Instructor Chef
Investment and Financing
Investment:
- $350.00 (Includes VAT)
- Cash or transfer payments: 5% discount
- USFQ Community and Alumni: 10% discount
- *Ask about our group discounts
- *No stacking discounts
Payment Methods:
- Cash
- Bank transfer
- Checks
Credit Cards:
- Financing available through all credit cards.
- Current or deferred credit up to 6 months with interest.
Diners Club Benefit:
- Deferred to 3 and 6 months without interest
- Deferred from 9 to 12 months with interest
Registration and more information:
Isabel Endara
0980460155
Contacto
Administrative Coordinator
Office
Epicuro Building, 2nd Floor
(+593 2) 297-1700
1737
(+593 9) 8046 – 0155