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Restaurant and Bar Certificate

What I would learn?

After the course participants will acquire knowledge and skills needed to prepare and present the most significant deserts within the Spanish and Mediterranean gastronomy.

Methodology

Realization of four courses and also 1 month of practices in Spanish companies (2 months in total), means obtaining the title.

Restaurant and Bar Certificate


The sixty hours of theoretical – practical course is composed of four modules with the duration of one week (15 hours) each module.

  • Everything there is to know about the wine
  • The European Gourmet
  • “La mise en place”
  • A qualified bartender: Spanish and International cocktails preparation

To be consulted


Our school offers an accommodation in flats shared with our students. You can stay in a double or single room. 


Classes are entirely practical. Our school has at its disposal restaurants that are open to the public where the practical classes are being held.

Our students can also realise their practical training in the best companies in the Valencia Community with the possibility of realising training extension in other Spanish communities or abroad. 

 


Training Programme

Objective:

To get to know Spanish and international wines most commonly served in restaurants, to be able to identify their production process and also to know how to conserve, prepare and serve them.

Practical Training:

A) Prácticas:

  • Vine labels analisis
  • Vine degustation (white, red, rosé, sparkling, fortified within their different classes)
  • Food paring. Establishing the correspondence between dishes and beverages.
  • The use of tools, utilities, elements and To suggest a cava or a wine to a client, according to the services that are going to be provided.
  • Fortified wines and liquor service.
  • Young red wine service.
  • Red wine reserve service.
  • Wine decantation.
  • Flotation of wines.
  • Cava service.
  • Preparation and service of Sangrías and Cups.

B) Theoretical content:

  • A grape: ripening and types.
  • Wine origins: composition, substances.
  • Verification of red, black and rosé wines.
  • Cava and champagne preparation.
  • Fortified wines and liquor preparation.
  • Wines and proper fruit for the preparation of sangrias and cups.
  • Wines types and characteristics.
  • Spanish wine regions. The designations of origin.
  • Wine temperature proper for the service.
  • Wine degustation: definition, types, mechanisms and senses used for wine tasting. Elements, phases and vocabulary
  • Wines and cavas preserving. Techniques and procedures.
  • Types, characteristics and function of: bottles, corks, labels and caps.
  •  Wine vocabulary.
  • Association between delicacies and wines.
  • Wines and cavas advisory.
  • General norms of wines and cavas service in bars.
  • The decantation, objective and technique. Bottles or jugs and others utilities.
  • The flotation, objective and techniques.
  • Corkscrew, thermometers and alcoholmeters, types and characteristics.

Objective

To conduct operations required for filleting fishes, preparation of seafood, meat and poultry carving at customer’s sight, in such a way that their presentation meet the quality requirements and the established norms. To get to know the typical Spanish products: ham, cheese, wines, pickles, salted products, cured meats, etc.

Training Content

A) Practical Training:

  • Filleting the most popular Spanish fish: sole, hake, turbot, sea bass, etc.
  • Peeling and/or carving of seafood: prawns, locusts, lobsters, fiddler crabs, etc.
  • Poultry carving: chicken, duck, turkeys, etc.
  • Meat carving: Chateaubriand, double entrecote, racks of pork and lamb, roast-beef, lamb and pork leg, etc.
  • Preparation and flambéing of dishes.

B) Theoretical content:

  • Material needed for filleting and carving.
  • Generalities to take into account when handling food at customer’s sight.
  • Features of the main fish appropriate for its filleting in the presence of a customer.
  • General norms concerning filleting, peeling and rationing of fish.
  • Features of the main crustaceans appropriate for their rationing and preparation in the presence of the customer.
  • General norms concerning peeling, carving and rationing of crustaceans.
  • Features of the poultry and meat pieces, most commonly used in carving in the presence of the customer.
  • General norms concerning the carving of poultry and meat.
  • Features of a different Spanish products.

Objective

To organise and carry out the assembly of the dining area for different situations, as well as to indentify and use correctly its installations, equipment, equipping and furniture.

Training content

A) Practical Training:

  • Workplace preparation: review and distribution of the fittings and ventilation of the local.
  • Review and preparation of the service material: pottery, cutlery, glassware.
  • The change of linen used for cleaning in the linen department.
  • Review and replacement of the table filling-ups: salt cellars, pepper pots, mustards, bottled sauces.
  • Review and preparation of the equipment made from nickel silver and copper: champagne coolers, bells, portable stoves, sauté pans.
  • Capping the table for breakfast and lunch/ supper according to the offer: card, menu-card and combined menu
  • Review and assembly of sideboards, gueridones, restaurant service trolleys, dish warmers, steam tables.
  • To carry out operations before the service: information about gastronomic offer of the day, water preparation, bread and butter; distribution de menu and order pads; general revision of the assigned order.

B) Theoretical content:

  • The dining area: characteristics, location, dimensions, decorations, ventilation, cleanness, illumination, soundproofing, etc.
  • Fittings of the dining area and other departments related to the food and beverage services.
  • Restaurant equipment: types, characteristics, qualities, function, maintenance and preparation or assembly for the service.
  • Equipping of the restaurant (pottery, cutlery, glassware, table linen, silverware and others): types, characteristics, qualities, quantities, use and preparation or review/cleanness for the service.
  • Furniture in the restaurant: characteristics, types, qualities, use and distribution.
  • General norms for tables’ assembly for every type of service.
  • Decoration in the dining area: flowers and other accessories, use, maintenance and application according to the occasion.

Objective

To analyse the process of preparation of the most commonly known Spanish and international cocktails, to prepare these beverages and to serve them using methods, equipment and utensils needed, and at the same time to follow the security and hygiene standards. To get to know how to elaborate, preserve, serve and also to get to know types of needed beverages.

Training Content

A) Practical Training:

  • To prepare the central bar
  • To prepare the elements of decoration.
  • To suggest a cocktail to the client according to the part of the day.
  • To prepare cocktails without alcohol.
  • To prepare cocktails with the rum as a basic ingredient.
  • To prepare cocktails with brandy as a basic ingredient.
  • To prepare cocktails with anise and patxaran as a basic ingredient.
  • To prepare cocktails with a coffee liquor as a basic ingredient.
  • To prepare cocktails with cava as a basic ingredient.
  • To prepare aperitifs, digestives, restorative and invigorating drinks.
  • Sangria.
  • To prepare different drink types.

B) Theoretical content:

  • Elements, tools and kitchen utensils necessary in cocktails preparation.
  • The central bar – types, components and function.
  • Types of glassware that are used in the cocktail service.
  • To recommend cocktails. Norms and procedures.
  • Norms for the cocktail preparation.
  • Types of fruit cuts – as additives and decoration.
  • Drink presentation and decoration.
  • Long-drinks – characteristics and service.
  • Combination drinks – characteristics and service.
  • Characteristics and service of different drink types.
  • Quality control in the process of preparation and presentation of cocktails.