Course Offerings for the 2024 Culinary Arts Degree Program in Buenos Aires
PASTAS AND SAUCES
Doughs, fillings, and sauces. Natural and artificial coloring. Cooking and preservation. Gnocchi. Noodles. Various pasta shapes. Closed stuffed pastas. Open stuffed pastas. Classic Italian sauces. Recipes applying different mixing, shaping, and cooking methods with variations in ingredients.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
SWEET BAKING
Basic techniques for producing large and small sweet bakery items. Techniques for making laminated sweet doughs. Recipes applying different techniques with variations in ingredients.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
CULINARY ARTS II
Preliminary treatments for different ingredients: deboning, filleting, cutting, etc. Combined cooking methods: concept, application procedures, and purposes. Recipes applying different techniques and cooking methods with variations in ingredients: beef, poultry, rabbit, round fish, flat fish, shellfish.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
COLD CUISINE AND EVENTS
Classic and modern techniques for preparing and presenting traditional event dishes: canapés, finger foods, cold and hot buffets, pâtés, and ballottines. The use of new technologies in event food production.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
CULINARY ARTS I
Professional cook qualities. The kitchen brigade. Mise en place. Vegetable cutting techniques. Basic cooking concepts. Introduction to basic cooking methods for simple ingredients (beef, chicken, fish). Recipes applying different cutting techniques and cooking methods with variations in ingredients. Classic vegetable and potato side dishes. Classic egg preparations. Rice and cereals.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
PASTRY 1
Basic equipment and utensils. Basic techniques of mixing, beating, decorating, and baking. Recipes applying different techniques with variations in ingredients for classic and basic pastry products: shortcrust pastry, cold and cooked creams, light and heavy batters, cookies, choux pastry, puff pastry. Classic desserts.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
MANAGEMENT AND SERVICE
Routine procedures. Receiving and dispatching goods. Closing and reporting. Types of storage. Inventory. Stock control. Criteria for determining order quantities. Useful indicators for the supply area. Internal control. Front-of-house brigade: Its functions. Service concept. Service staff. Service quality. Dining room elements. Table setting. Order taking. Types of food and beverage service. Service development. Post-service tasks. Wine and beverage service. Types of glasses. Basic menu types. The menu and service.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
BREAD BAKING
Basic equipment and utensils. Basic techniques of kneading, shaping, and fermentation. Basic concepts of baking doughs for classic restaurant and store breads. Recipes applying different techniques with variations in ingredients.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
MODERN CUISINE
Modern cooking methods for preparation and presentation, concepts, procedures, and purposes. Recipes applying different techniques and methods with variations in ingredients: duck, salmon, other seafood, river fish, game meats. Characteristics of new technologies for applying new culinary trends: sous-vide, thermal circulators, smart ovens, smokers, stabilizers, gels, among others. Concepts, application procedures, and purposes. Creative cuisine and avant-garde techniques.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
RAW MATERIALS
Definition of food. Water. Vegetables. Eggs: Composition and functional properties. Oils and fats. Butter and margarine. Sugars. Confectionery products. Proteins. Enzymes. Meat proteins. Milk proteins. Flour proteins. Dairy products: milk, ricotta, mascarpone, and yogurt. Meat products. Basic chemical processes important in cooking: States, phase changes. Separation processes. Heat transfer. Fermentation. Maceration. Marination. Emulsions. Gels. Colorants.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
HYGIENE AND NUTRITION
Microorganisms. Bacteria. Foodborne intoxications. Various food spoilages and how to prevent them. Types of food contamination and prevention methods. Food preservation. Common kitchen hazards and risks. "Good Practices" (BMP). HACCP. Foodborne diseases. Nutrition. Stages of nutrition. Food laws. Digestive system. Nutrients. Classification. Functions and sources. Foods. Definition and classification. Stimulant or "fruitive" products. Corrective and supplementary products. Energy and nutritional parameters.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
CATERING AND EVENTS
Definition of catering and its special characteristics. Classification of catering based on target markets: transport catering, collective and social catering. Special or high-end catering. Banquet concepts and modalities. Menu composition. Calculation of food and beverage quantities. Timetable. Planning and organization. Roadmap. Timing. Event planning. Stages and timelines. Basic information and briefing. Human and technical resources. Time estimation and scheduling: timetables, agendas, and programs. Inviting guests. Event evaluation.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
PASTRY 2
Light batters: Genoise, Biscuit à la cuillère, Pionono. Mousses, Bavaroise, Parfaits. Classic cakes: creams, assembly, decorations. Classic petit fours, Macarons.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
WINES
Wine composition. Sensations. Traditional national and international wineries. Corks and woods in wine production and preservation. Wines and gastronomy, pairing principles: wines and food. Tasting theory. Tasting of varietals and generic wines.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses
ETHNIC CUISINE
Concepts about culinary customs and staple foods of each ethnicity. Classic techniques for preparing cold and hot dishes, emblematic of Middle Eastern, American, Asian, and sushi cuisines.
US Credits: Inquire
ECTS Credits: Inquire
Class Hours: 0
Category: Culinary Arts Degree Courses