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Agenda

The modules are scheduled as follows: 

  • Module 0 / 8-14 November

Introduction to the campus tools available

  • Module 1 / 15-21 November

SPANISH CULINARY TECHNIQUES

Traditional and cutting-edge

FISH AND SEAFOOD

Fishing, aquaculture and preserves

  • Module 2 / 22-28 November

MEAT AND BY-PRODUCTS

Farmet meat, game, ham, cured meat and cheese

  • Module 3 / 29 November - 5 December

ESSENTIAL INGREDIENTS AND PATISSERIE

Olive oil, vegetable proteins, seasonings and spices, sweet treats and preserves.

  • Module 4 / 6 - 12 December

Wines 

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