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Spanish + Mediterranean Cooking

Brief Description:
EPS Mediterraneo has created a course in colaboration with the Hospitality Department of the Universidad Laboral de Malaga. This professional course is orientated towards people where gastronomy is a fundamental part of their professional work, or simply for people that relate to spanish gastronomy, and in the same time want to learn and improve their knowledge of the spanish language.
The course is divided into theoretical and practical spanish classes, with theoretical classes of gastronomy and practical cooking classes. If required, we are also able to search for accommodation for students.

Contents:

1. General spanish: Lessions that integrate the four skills: reading, writing, speaking, and listening together to develop the structures of grammar and vocabulary.
2. Theory of spanish gastronomy: Brief history of spanish cooking. Geographic diets of Spain. Spanish diets of quality certification. Geographic gastromony of Spain. Typical dishes of classic spanish cooking. Recipe book. Bibliography. Spanish cooking in the internet. Visits to markets and companies of this sector.
3. Practical contents of the kitchen: Elaboration of tasting menus that make up the appetizer, entre, fish, meat and dessert. Commenting on the tastes of the menu. Accompanied by complementing wines.