• Train professionals to work in hotels and restaurants.• Cook with them events and buffets from 100 to 300 dishes• Training of users in cuts, cooking, equipment, and techniques of different types of gastronomy• Preparation in demonstrative classes , different techniques, such as grills, hard work, high pressure and use of different equipments

• Preparation high volume over 500 products at day, baking and decoration of classic French bakery, such as baguettes, croissants, struddles and others• Preparation, baking and decoration of high-class pastries such as petit fours, cremme brulee, mousses and refrigerated desserts• Brunch design and new salt menus to expand sales in idle hours such as lunches

• Preparation dishes for 90 rooms, 3 saloon events and 1 high category restaurant.• Lead the grill, grilling premium pieces of fishes and meat. From 50 to 150 dishes at night.• Help with cold area, cutting and preparing vegetables and fruits to breakfast buffet.

• Mise en place preparation for the menu restaurant service, from 1000 to 2000 costumers at day.• Preparation of dishes with command for 250 rooms, 11 saloons events and 3 high category restaurants. One Italian, other argetinan grill and the last one of American food.• Operational support in the banquet area, preparations for more than 10 different rooms adding around 2000 people a day in a team of 15 cooks